Ingredients & Substitutions
Here I explain the best ingredients for my easy oven roasted potatoes, what each one does, and substitution options. For measurements, see the recipe card.
How To Make Roasted Potatoes In The Oven
I have step-by-step photos here to help you visualize the recipe. For full instructions with amounts and temperatures, see the recipe card below.
Cut the potatoes to the same size. This is important so that they cook at the same rate. As I mentioned above, even 1/2 inch larger or smaller can impact the roasting time for those pieces. For the crispiest texture, soak first. This is optional, but I highly recommend it! Simply soak the diced potatoes in cold water for at least 30 minutes before cooking, or if you can, overnight. It removes excess starch and allows them to cook up more crispy. Pat dry before adding oil and seasonings. Don’t use parchment paper. It reduces browning. I use and love this baking sheet because the special surface doesn’t stick even after years of use (my pictures above use an older one I had, but this one is my fave now) — so I don’t line the pan at all. If you do want to line yours, use foil. Your roasted potatoes shouldn’t stick with the amount of oil and butter in this recipe. Make sure each piece touches the pan. If you crowd your pan and have multiple layers, the potatoes won’t crisp up as nicely and can cook unevenly. The way I have them in my photos above is the most crowding I’ll tolerate, usually I spread them out even more. Position your oven rack in the center of the oven. This allows for even heat distribution. If you find your oven doesn’t heat evenly, you can also rotate the pan halfway through. Want a darker golden outside? Bump up the oven temperature to 425 degrees F.
Beef – Sear my classic sirloin steak for any day, or juicy New York strip or filet mignon for special occasions. Chicken – You can whip up my pan-fried chicken thighs, air fryer chicken wings, or Cajun chicken while you’ve got the roasted potatoes in the oven. Sometimes I cook baked chicken breast or chicken leg quarters at the same time, since they use the same oven temperature, and just swap the pans partway through. Pork – I love smothered pork chops because the spuds soak up the extra sauce. My air fryer pork chops or kielbasa and sauerkraut are quicker, though. Seafood – Baked salmon or cod recipe are my go-tos, but my garlic butter shrimp is great, too. If you want to get fancy, sea bass or crab legs will do it. Veggies – I always balance the hearty roasted potatoes with something green. Try my roasted brussels sprouts or roasted zucchini. For a no-cook option, just throw together my spinach bacon salad, creamy cucumber salad, or Greek salad. Breakfast – Roasted potatoes are perfect for catching a runny yolk from cloud eggs, simple fried eggs, baked eggs, or even pesto eggs. Drizzle it all with my blender hollandaise sauce for a gourmet breakfast at home.
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Tips: See the details in the post above! I’ve got tips to help you get you super crispy roasted potatoes every time. Store: Up to 5 days in the fridge. Reheat: Heat in the oven again (this time at 350 degrees F), or fry in a skillet. Freeze: Up to 3 months in the freezer. I recommend freezing on a sheet pan first, then transfer to a zip lock bag once solid, so that they pieces don’t stick together.
Nutrition info does not include the optional add-ins.
