Easy Seasoned Roasted Potatoes
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 (see my Easy Diced Air Fryer Potatoes), or roasted in the oven.
Roasting on a 12 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!
So let’s get started, shall we? For these delicious potatoes you’ll need:
A few simple seasonings that pack a lot of flavor.
Cut your potatoes and then add them to a bowl with your oil and seasonings. Stir to fully coat the potato pieces.
Spread the coated potatoes on a large parchment paper lined baking sheet. Roast for 20 minutes at 425 degrees. Flip the potatoes. Roast again for another 5 to 10 minutes.
So simple, right?
What kind of potatoes should you use?
I prefer yellow or gold potatoes but that’s just a personal preference. I find that they have a natural buttery taste!
Both russet potatoes and sweet potatoes also work beautifully in this recipe. Feel free to use what you have on hand.
How large should you slice your potatoes?
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.
Your potatoes must be spread in a single layer. If they’re piled on top of each other the ones on the top won’t get crispy. This makes it especially important to use a large enough pan to accommodate everything!
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 potato recipes:
Smashed & Roasted Italian Potatoes
Garlic Rosemary Baby Hasselback Potatoes
Smashed & Roasted Rosemary Garlic Potatoes
Easy Seasoned Roasted Potatoes
- 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. Roast for 20 minutes. Remove from oven and flip potatoes. Place back in the oven and roast for 5 to 10 more minutes (10 minutes is perfect in my oven).
14 Comments on “Easy Seasoned Roasted Potatoes”
I have made these potatoes 3 times… the last time I used a mix of Yukon gold potatoes & sweet potatoes. It was so good! Awesome recipe!
Made these seasoned potatoes for the family the other day and everyone loved them. Easy, flavorful recipe!
Bright flavor, not too spicy. Kids loved it.
These were a big hit. I used both russet and sweet potatoes. I used Italian seasoning and some extra dried parsley. I did skip the Chili powder because I find it overpowering sometimes. I followed the bake time to the T. I soaked in ice water for a few hours. They were tasty and crisp!! YUM! Thank you..
Where’s the recipe? What a waste of time for me and for the one who wrote this “recipe”.
Hello, Mickel. The recipe is in the recipe card above which is where it is found in all my recipes. Please consider when you leave unkind comments for people that they are read and received by actual people. I am not a robot. I’m a mom and someone who loves cooking and sharing recipes with people here in this space. Perhaps consider visiting another website instead. Thanks.
Don’t take it personally Christina, I found it fabulous! My family as well, people get in a rush and when something doesn’t jump into their lap they tend to react irrationally. Almost like yelling at a television when your teams doing terrible. We could use a nice lesson in the golden rule these days, it seems as civility is on the decline! I love your recipes, have not found one I didn’t like yet! Keep up the fantastic work, and yes, it’s a lot of work!
Thanks for the kind comment, Mike, and I’m so glad you enjoy the recipes!
Wonderful recipe. Easy to follow and put together! The recipe card was clearly visible on the website. I was able to find it and I have terrible eyesight. Whoever can’t find it must be legally blind. Super delicious and would make again. 10/10 stars!
Tried this recipe today for the first time. A HUGE hit with my family! So simple and easy to prepare, I doubt I’ll ever cook a plain baked potato again. My kids said I should give 10 stars. I would if I could. Great recipe. Thanks!
I’m so glad! Thank you, Linda!
Make these ALL the time. So easy to make and everyone loves them
INCREDIBLE! I opted to make them on the stove in a cast iron instead, and my husband loved them! He asked me to make them again. These would definitely pair well in a burrito. The smokiness, and the overall flavor is delicious!
So happy to hear this! Thank you!