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Easy Oven-Roasted Potatoes

This Easy Oven-Roasted Potatoes recipe is a must-try! Crispy on the outside, fluffy on the inside, and bursting with flavor!
Prep Time15 minutes
Cook Time30 minutes
Total Time45 minutes
Course: Side Dish
Cuisine: American
Keyword: Easy, Oven-Roasted, Vegetarian
Servings: 4 servings

Ingredients

  • 2 pounds small red or gold potatoes
  • 2 tablespoons extra virgin olive oil
  • 1 teaspoon garlic powder
  • 1.5 tablespoons fresh rosemary, chopped
  • 1.5 tablespoons fresh thyme, chopped
  • 0.5 teaspoon smoked paprika
  • Sea salt to taste
  • Freshly ground black pepper to taste

Instructions

  • Preheat your oven to 425°F (220°C). A hot oven is key to achieving those perfectly crispy edges.
  • Wash the small red or gold potatoes thoroughly to remove any dirt. Cut them in half or quarters if they are larger, ensuring they are all roughly the same size for even cooking.
  • In a large mixing bowl, combine the halved potatoes with the extra virgin olive oil, garlic powder, chopped rosemary, chopped thyme, smoked paprika, sea salt, and freshly ground black pepper. Toss everything together until the potatoes are evenly coated in the seasoning mixture.
  • Spread the seasoned potatoes out in a single layer on a baking sheet. Make sure they’re not overcrowded, as this will help them roast rather than steam.
  • Place the baking sheet in the preheated oven and roast the potatoes for 25-30 minutes. Halfway through the cooking time, give them a good toss with a spatula to ensure they brown evenly.
  • The potatoes are ready when they are golden brown and crispy on the outside, and fork-tender on the inside. If they need more time, roast for an additional 5-10 minutes, keeping a close eye on them.
  • Once cooked, remove the potatoes from the oven and serve immediately. They are best enjoyed hot out of the oven, garnished with a sprinkle of fresh herbs if desired.

Equipment

  • Large Mixing Bowl
  • Cutting Board
  • Sharp Knife
  • Baking Sheet
  • Spatula
  • Oven mitts

Notes

  • Feel free to experiment with different herbs and spices to suit your taste.
  • Store leftovers in an airtight container in the refrigerator for up to 3 days.
  • For a low-carb option, substitute potatoes with cauliflower florets or radishes.