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Roasted potatoes are small, buttery bites with tender centers and a crisp, golden exterior, lightly seasoned with salt and rosemary. They’re simple, satisfying, and a reliable side for nearly any meal.
I don’t publish many standalone side-dish recipes because I usually make complete meals in one pan—protein, vegetables and starch together—like my sweet and sour chicken with pineapple or sheet-pan chicken fajitas. It’s just easier: fewer pans to wash and fewer moving parts. Still, sometimes you want a dependable side dish, and these roasted potatoes are exactly that.
We started making these regularly for relaxed weekend breakfasts. Paired with two over-easy eggs for dipping, they became a favorite. But they’re not just for mornings—serve them with dinner, on a holiday table, or any time you want a comforting potato side.
These potatoes take about 30 minutes, use one pan and only a handful of ingredients. They’re naturally gluten free and vegetarian, and easily made vegan by swapping the butter. Season simply with salt and pepper, add rosemary when available, or finish with smoky spices for extra depth.
Ingredients for roasted potatoes
The full ingredient list with exact measurements is in the recipe card below. Here’s a preview:
- Yukon Gold or red baby potatoes – Choose waxy potatoes rather than starchy varieties like russets. Waxy potatoes are tender and buttery inside and keep their skins, so there’s no need to peel.
- Neutral high smoke point oil – Use an oil with a high smoke point so it won’t break down at high oven temperatures. Avocado oil is a good choice.
- Kosher salt – Salt enhances the potato flavor; don’t skip it.
- Black pepper – Adds a gentle, warm spice.
- Optional: fresh rosemary or thyme – Rosemary is classic with roasted potatoes; thyme is also excellent.
- Butter – Adds richness and helps with browning. For a vegan option, use vegan butter or extra oil.
- Optional garnish: fresh parsley, chopped
- Optional spices: smoked paprika, cumin, garlic powder for a smoky, savory twist.
How to make roasted potatoes
Full step-by-step instructions are in the recipe card below. Summary:
- Preheat the oven to 450°F, placing a rack close to the heat source (use convection if you have it).
- Prep the potatoes by cutting them into 1-inch pieces and arranging them on a rimmed baking sheet.
- Toss the potatoes with the oil, kosher salt, pepper and rosemary (if using) so each piece is well coated. Spread them in a single layer without crowding.
- Add butter in small cubes scattered over the potatoes for extra flavor.
- Roast for 15–20 minutes on the rack closest to the heat source, until fork-tender and crisp on the bottoms. Sprinkle with a little extra kosher salt when they come out if desired.
- Serve warm, garnished with parsley if you like. They’re delicious with eggs over-easy or alongside any protein.
When to serve roasted potatoes
These potatoes are versatile. Make them at breakfast, as a side for lunch or dinner, or even for holiday meals when you want something different from mashed potatoes.
Serving ideas
- Breakfast – Serve with eggs over-easy and dip the potatoes in the runny yolk.
- Weeknight dinners – Pair with roasted chicken, steak, fish, or burgers.
- Holidays – A nice alternative to classic mashed potatoes alongside holiday mains.
Oil vs. butter
Use both. Use oil for most of the fat so it won’t burn at high heat, and add a bit of butter for richness. A high smoke point oil like avocado oil is ideal when roasting at 450°F.
Leftovers
These reheat very well. Warm them in a skillet with a little butter over medium-high heat until heated through and crisped — they’ll regain their texture and flavor.
Equipment
- Extra-large rimmed baking sheet — gives the potatoes space to crisp.
- Santoku or chef’s knife — for cutting potatoes into uniform pieces.
- Measuring spoons — for oil, salt and pepper.
- Tongs — helpful for tossing the potatoes with oil and seasonings.
Why you’ll love these potatoes
- Buttery, crispy outsides with tender, flavorful insides.
- Quick and easy: around 30 minutes, one pan, minimal ingredients.
- No peeling required.
- Adaptable to gluten-free, vegetarian, vegan, or dairy-free diets.
- Customizable — fresh herbs, smoky spices, or just salt and pepper.
- Works with breakfasts, dinners, and special occasions.
More side dishes to try
- Irish Champ (mashed potatoes with green onions)
- Instant Pot garlic mashed potatoes
- Mexican street corn salad
- Classic creamy coleslaw
- Marinated 3-bean salad
Did you make this recipe?
Share how it went — leave a comment and a star rating in the recipe card below. Your feedback helps others discover the recipe and supports the blog. Thanks!
Easy Roasted Potatoes
5 Stars 4 Stars 3 Stars 2 Stars 1 Star
5 from 1 review
Author: Emily
Prep Time: 10 mins
Cook Time: 20 mins
Total Time: 30 minutes
Yield: 4 to 5 1x
Category: sides, breakfast, one pan, healthy
Method: roasting
Cuisine: gluten free, dairy free, vegan, vegetarian
Diet: Gluten Free
Description
These easy roasted potatoes are tender, crispy and buttery. They make a perfect side for any protein, work well for breakfast, and are special enough for a holiday table. Simple to prepare: 30 minutes, one pan, just a few ingredients.
Ingredients
Units
Scale
- 1 1/2 pounds (or 4 cups) yukon gold, or red potatoes, cut into 1 inch chunks
- 2 tablespoons avocado oil, or other high smoke point oil, such as grapeseed oil
- 1 teaspoon kosher salt
- 1/2 teaspoon black pepper
- optional: 1 tablespoons fresh rosemary, chopped (and/or fresh thyme)
- 1.5 tablespoons butter, cut into small pieces
For garnish (optional)
- fresh parsley, chopped
Instructions
- Preheat oven – Arrange a rack close to the heat source and preheat to 450°F. Use convection if available.
- Prepare the potatoes – Cut potatoes into 1-inch pieces and place on a rimmed baking sheet. Drizzle with oil and add kosher salt, pepper and rosemary (if using). Toss to coat and spread in an even layer with space between pieces.
- Add butter – Cut the butter into small pieces and scatter over the potatoes so some pieces sit on top for added richness.
- Roast – Bake on the rack closest to the heat source for 15–20 minutes, until fork-tender and crispy on the bottom. Sprinkle with a touch more kosher salt if desired after roasting.
- To serve – Transfer to plates or a serving bowl and garnish with fresh parsley if you like. Serve warm with eggs over-easy or alongside your preferred protein.
- To store leftovers – Cool completely, store in an airtight container in the fridge for up to one week. Reheat in a skillet with a little butter until warmed through and crisped.
Equipment
santoku knife
tongs
extra large rimmed baking sheet
Notes
Optional spices – For a smoky, savory finish try 1 teaspoon smoked paprika, 1/4 teaspoon cumin and 3/4 teaspoon garlic powder. Add these after roasting and return to the oven 1–2 minutes to deepen the flavor so they don’t burn.
Vegan option – Substitute vegan butter or replace the butter with 1.5 tablespoons extra oil.
Reheating – Reheat in a cast-iron or stainless skillet with a bit of butter over medium-high heat until warmed through and crisped. Leftovers reheat very well.