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Easy Oven Roasted Potatoes

This Easy Oven Roasted Potatoes recipe is one that you’ll return to over and over again. Cubed potatoes are tossed with olive oil and an herb seasoning blend to enhance the flavor, then roasted in the oven until crisp and golden.


Kitchen Tools You’ll Need to Make Easy Oven Roasted Potatoes

Easy recipes like this one don’t require special equipment to make. Typically you’ll have everything you need already in your pantry to prep the potatoes for baking. Just a quick rundown, you’ll need a large sheet pan for roasting, potato peeler or sharp paring knife to peel the potatoes, a chopping board and knife to cube the potatoes, a small bowl and a whisk or fork to mix together the seasonings, plus a large bowl for soaking the potatoes prior to baking. How to simple Crispy Oven Roasted Potatoes:

  • Potatoes – 5 pounds russet potatoes peeled and cut into 1 – 1 1/2 inch cubes.
  • Fat – Olive oil.
  • Seasonings – Coarse sea salt, granulated garlic, freshly ground black pepper, onion powder, fresh thyme leaves.
  • Garnish – 1-2 tablespoons fresh chopped Italian parsley.

How to Make the BEST Easy Oven Roasted Potatoes Recipe

  • Ingredients you’ll need to make homemade Easy Oven Roasted Potatoes: Russet potatoes, olive oil, sea salt, black pepper, granulated garlic, onion powder, fresh thyme and parsley.
  • The secret to crispy potatoes is taking time to soak them for one hour in cold water prior to baking. When doing so, it draws out some of the starch resulting in a tender on the inside, crispy on the outside potato.
  • You can use russet, Idaho or Yukon gold potatoes for this recipe, as they all have similar starch content. Please note, each variety of potatoes will cook slightly differently so test them and adjust the baking time accordingly.
  • Are you cooking for two? You can easily adapt this recipe using any amount of potatoes. Reduce and adapt the seasonings to your taste.
  • Ingredients you’ll need to complete this recipe:  Russet potatoes, salt, garlic powder, black pepper, granulated garlic, onion powder, fresh thyme and parsley.
  • If you’re not one to have parchment paper handy you can certainly use roast these potatoes directly on the baking sheet or a baking sheet lined with foil. Lightly spray the parchment paper and foil with cooking spray or  brush the baking sheet with cooking oil.
  • After they have cooled completely, store in an airtight container in the refrigerator for up to 3 days. You can reheat in the microwave, although they will have a softer exterior. You can carefully reheat in a 375°F oven or in an air fryer for a few minutes, but use caution. Overcooking could make them too crispy on the outside.
  • Just before serving, you may drizzle these potatoes with melted butter, if desired. You can also serve them topped with a dollop of sour cream.

More Easy Potato Recipes to Make

Potatoes are an International favorite in any and every form both as a side dish and an entrée. They’re hearty, filling and satisfying and tend to be affordable for regular consumption. More potato recipes you may like to try:


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Easy Oven Roasted Potatoes Recipe

Prep Time20 minutes
Cook Time40 minutes
Total Time1 hour
Course: Side Dish
Cuisine: American
Keyword: easy-roasted-potatoes-recipe, oven-roasted-potatoes
Servings: 10 servings
Calories: 232kcal


  • 5 lbs russet potatoes peeled and cut into 1 – 1 1/2 inch cubes
  • 1/4 cup olive oil
  • 1 Tbsp coarse sea salt
  • 1 Tbsp granulated garlic
  • 1-2 tsp freshly ground black pepper
  • 1 tsp onion powder
  • 1 Tbsp fresh thyme leaves
  • 1-2 Tbsp fresh chopped Italian parsley for garnishing


  • Peel and cube potatoes. Place into a large mixing bowl and cover with ice cold water. Let stand for 1 hour, then drain. Pat dry with paper towels.
  • Preheat the oven to 425°F. Line a baking sheet with parchment or aluminum foil and spritz liberally with cooking spray or using an oil mister.
  • Place dried potatoes in a medium-size mixing bowl. Toss together with olive oil, salt, granulated garlic, black pepper, onion powder, thyme.
  • Spread in a single layer on prepared baking sheet.
  • Bake for 35-40 minutes, or until crispy and fork tender, turning halfway thru.
  • Serve immediately, after tossing with fresh parsley. (You may also drizzle with melted butter, if desired.)


  • Just before serving, you may drizzle these potatoes with melted butter, if desired. You can also serve them topped with a dollop of sour cream.


Serving: 1serving | Calories: 232kcal | Carbohydrates: 42g | Protein: 5g | Fat: 6g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Sodium: 710mg | Potassium: 967mg | Fiber: 3g | Sugar: 1g | Vitamin A: 70IU | Vitamin C: 15mg | Calcium: 36mg | Iron: 2mg
Tried this recipe?Mention @melissassk or tag #melissassk!


  1. 5 stars
    I have been roasting g potatoeslike this for close to 10 years. My family really enjoys them. I use whatever spices & herbs I happen to pull out of the cabinet. One of my favorites is garlic & rosemary. Just a hint… using herbs & spices usually means I can eliminate salt.

    1. I totally agree, there are many combinations of fresh herbs and spices that will work here. I can’t see omitting salt from any recipe including desserts, but each to his own. For health or dietary issue you certainly could.

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