These Easy Seasoned Roasted Potatoes have big flavor thanks to the yummy combination of seasonings. Perfectly crispy and simple too!

Sometimes 5:00 arrives and I have to throw dinner together using ingredients I have on hand already. This usually involves some kind of chicken or chicken sausage, roasted veggies, and potatoes.

As a potato expert (I just gave myself that title) I cook them a few different ways: in the skillet (check out my Skillet Breakfast Potatoes), in the air fryer, or roasted in the oven.

Roasting on a 13 x 17 sheet pan means I can fit a lot so there’s a good chance I’ll have leftovers to enjoy with the next day’s breakfast. Yes please!

How large should you slice your potatoes?

I find that slicing your potatoes around 1/2 inch thick and 1 to 1 1/4 inches in diameter is perfect. If you cut them too small they’ll cook too quickly and you’ll end up with overcooked pieces.

What’s the secret to getting the outside of the potatoes crispy?

To get that crisp you want on the outside of the potatoes we want to do two things.

We want to roast at high heat. Check.

We want to really coat the outside of the potato pieces in seasoning. The best way to do this is to toss the sliced potatoes in a bowl with olive oil and all the seasonings. Use your hands to fully coat your potatoes. After roasting you’ll end with up a nice crust that’s so dang good.


More roasted potato recipes:

Smashed & Roasted Italian Potatoes

Garlic Rosemary Baby Hasselback Potatoes

Baked Herb Potato Rounds

Smashed & Roasted Rosemary Garlic Potatoes

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Easy Seasoned Roasted Potatoes

These Easy Seasoned Roasted Potatoes have big flavor thanks to the yummy combination of seasonings. Perfectly crispy and simple too!


  • 4 medium gold or yellow potatoes, about 5 cups after chopping
  • 2 tbsp olive oil, If your potatoes are pretty large you can add an extra tbsp of oil.
  • 1 tsp chili powder
  • 1 tsp paprika
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • 1 tsp salt
  • 1 tsp dried parsley, Can substitute another dried herb.


  • Preheat oven to 425 degrees.
  • Slice your potatoes into chunks. I like to make them about 1/2 inch thick and 1 – 1 1/4 inches in diameter. This is quite a bit larger than I’d cut them for a hash. Place the sliced potatoes into a bowl and add all other ingredients. Stir to fully coat the potatoes.
  • Spread coated potatoes in a single layer on a parchment paper lined baking sheet. Place in the oven. Bake for 20 minutes. Remove from oven and flip potatoes. Place back in the oven and bake for 5 to 10 more minutes (10 minutes is perfect in my oven). 


Baking time varies based on how small you cut your potatoes.
I recommend adding the potatoes, olive oil, and seasonings in a large bowl. Use your hands to mix them all together to ensure your potatoes are fully coated. If you skip this step and just add the oil and seasoning to your potatoes after they’re already on the baking sheet you will not coat the potatoes as well. It really does make a difference!
Don’t dice your potatoes. If you cut them too small they’ll cook very fast and may burn. I recommend 1/2 inch thick and 1 to 1 /4 inches in diameter.


Calories: 168kcal, Carbohydrates: 22g, Protein: 4g, Fat: 7g, Saturated Fat: 1g, Sodium: 611mg, Potassium: 737mg, Fiber: 4g, Vitamin A: 485IU, Vitamin C: 19.4mg, Calcium: 51mg, Iron: 5.7mg

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