Oven Roasted Potatoes are the ultimate side dish, offering a perfect balance of crispy edges and tender centers. With just 5 minutes of prep and 30 minutes in the oven, you’ll have golden, aromatic potatoes that elevate any meal. Their savory, slightly caramelized flavor pairs beautifully with herbs and spices, making them a versatile crowd-pleaser.
These potatoes are a feast for the senses, with a satisfying crunch giving way to a creamy, fluffy interior. Whether tossed with rosemary, garlic, or a sprinkle of paprika, they’re a simple yet indulgent addition to your table. Ready in just 35 minutes, they’re proof that delicious doesn’t have to be complicated.
What You’ll Need for Oven Roasted Potatoes?
- 2 pounds small potatoes, halved or quartered (Yukon Gold or red potatoes work well)
- Extra-virgin olive oil, for drizzling
- Sea salt and freshly ground black pepper, to taste
- Finely chopped fresh parsley, for garnish
For the Dressing:
- 2 tablespoons extra-virgin olive oil
- 1 teaspoon lemon zest (or substitute with orange zest for a twist)
- 2 tablespoons fresh lemon juice
- 1 teaspoon Dijon mustard (or whole-grain mustard for texture)
- 2 garlic cloves, minced
- 1 tablespoon minced fresh rosemary or thyme (dried herbs can be used in a pinch—use 1 teaspoon)
- ¼ teaspoon red pepper flakes (optional, for a hint of heat)
- ¼ teaspoon sea salt
- Freshly ground black pepper, to taste
How to Make Oven Roasted Potatoes
- Preheat the oven to 425°F and line a large baking sheet with parchment paper.
- Toss the potatoes with a drizzle of olive oil, salt, and pepper. Spread them evenly on the baking sheet.
- Roast for 20 to 30 minutes, or until the potatoes are tender and golden brown around the edges. (Smaller pieces will cook faster, so check early if needed.)
- Make the dressing: In a small bowl, whisk together the olive oil, lemon zest, lemon juice, mustard, garlic, rosemary, red pepper flakes, salt, and pepper.
- Drizzle the dressing over the cooked potatoes and gently toss. (You may not need all the dressing—adjust to your preference.)
- Season to taste with more salt and pepper, if needed. Sprinkle with parsley and serve immediately.
Perfect Pairings: Serving Suggestions
These oven-roasted potatoes are incredibly versatile! Serve them as a side dish with grilled chicken, roasted salmon, or a juicy steak for a hearty meal. They also pair beautifully with a fresh green salad or steamed vegetables for a lighter option. For a brunch twist, top them with a fried egg and a sprinkle of crumbled feta cheese.
Spice It Up: Recipe Variations
Want to mix things up? Try adding smoked paprika or garlic powder to the potatoes before roasting for extra flavor. Swap the rosemary in the dressing for thyme or oregano to suit your taste. For a cheesy twist, sprinkle grated Parmesan over the potatoes during the last 5 minutes of roasting.
Quick Tips for Perfect Potatoes
To save time, prep the dressing while the potatoes roast. If you’re short on time, use baby potatoes—they cook faster and don’t require cutting. For extra crispiness, make sure the potatoes are spread out in a single layer on the baking sheet. Don’t overcrowd them!
Storage and Reheating Made Easy
Store leftovers in an airtight container in the fridge for up to 3 days. To reheat, spread the potatoes on a baking sheet and warm them in a 350°F oven for 10-15 minutes, or until heated through. Avoid microwaving, as it can make them soggy.
Equipment You’ll Need
A large baking sheet is essential for even roasting. If you don’t have parchment paper, lightly grease the sheet with olive oil to prevent sticking. A sharp knife and cutting board will make prepping the potatoes a breeze, and a small whisk or fork is perfect for mixing the dressing.
Oven Roasted Potatoes
Ingredients
- 2 pounds small potatoes, halved or quartered
- Extra-virgin olive oil, for drizzling
- Sea salt and freshly ground black pepper
- Finely chopped fresh parsley, for garnish
Dressing
- 2 tablespoons extra-virgin olive oil
- 1 teaspoon lemon zest
- 2 tablespoons fresh lemon juice
- 1 teaspoon Dijon mustard
- 2 garlic cloves, minced
- 1 tablespoon minced fresh rosemary, or thyme
- 1/4 teaspoon red pepper flakes
- 1/4 teaspoon sea salt
- Freshly ground black pepper
Instructions
- Preheat the oven to 425°F and line a large baking sheet with parchment paper.
- Toss the potatoes with olive oil, salt, and pepper, and spread evenly on the baking sheet. Roast 20 to 30 minutes, or until tender and golden brown around the edges. The timing will depend on the size and freshness of your potatoes.
- Make the dressing: In a small bowl, whisk together the olive oil, lemon zest, lemon juice, mustard, garlic, rosemary, red pepper flakes, salt, and pepper.
- Drizzle the dressing onto the cooked potatoes and gently toss. You may not need all the dressing. Season to taste with more salt and pepper. Sprinkle with parsley and serve.