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Easy Oven Roasted Potatoes

roasted potatoes in a white bowl

One of my very favorite side dishes are these seasoned roasted potatoes and you won’t believe how insanely easy they are.  One of the tricks to great roasted potatoes is to use the right kind of potato - my favorite are a mix of baby reds and baby Yukons, but I've used fingerling potatoes too and they were just as fantastic.  All three of these kinds of potatoes roast beautifully and there is no peeling, so the work is cut substantially.  You can absolutely use regular russets or Yukon's too - we just usually peel those!

You can change up the seasoning blend to whatever compliments the rest of your meal or whatever you fancy that day.  Some of my favorite seasoning blends to add to these potatoes are Hidden Valley Ranch Seasoning Mix, McCormick Honey Sriracha or Za’atar seasoning.  I've also made them with grill seasoning like Smoked Applewood or Montreal Steak.  So many choices to switch up.  These potatoes come out perfectly seasoned and crispy on the outside and deliciously creamy on the inside every time with almost no effort.

  • 2lbs baby potatoes
  • 1/4 cup olive oil
  • 1 tsp salt
  • 1/4 tsp black pepper
  • Up to 1 Tbsp of your favorite seasoning blend (depending on how seasoned you like them. I like mine heavily seasoned so I use the whole Tbsp!)
  1. Line a baking sheet with foil and spray with plenty of non-stick spray.
  2. Wash your baby potatoes and cut them in to quarters. (You don’t need to peel.) 
  3. Throw them in a bowl with the olive oil, salt, pepper and your favorite seasoning blend, and toss until well combined. 
  4. Spread them in a single layer on your prepared baking sheet and bake, (roast), at 425 degrees for 45-50 minutes then serve immediately.  (Garnish with some parsley if desired.)

roasted potatoes in a white bowl

*Photos updated May 2021


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