FREE 5-Ingredient Recipe EBook
- Why You Need My Oven Roasted Potatoes Recipe
- Ingredients & Substitutions
- How To Make Roasted Potatoes In The Oven
- How Long To Roast Potatoes?
- My Tips For Crispy Results
- Storage & Meal Prep
- Serving Ideas
- Roasted Potatoes In The Oven Recipe card
- Recipe Reviews
When you’re craving comfort, nothing quite hits the spot like roasted potatoes in the oven . They’re crisp on the outside, tender and fluffy on the inside, and oh- so -easy. I’ve got the classic, simple way here, plus various seasoning options and add-ins, so you’ll never get bored. And it’s the kind of easy side dish that goes with everything. Make my crispy roasted potatoes recipe with me for your weeknights, special occasions, and everything in between!
Why You Need My Oven Roasted Potatoes Recipe
- Crispy outside, fluffy inside – Roasting potatoes in the oven naturally leaves the outside crispy and golden, and the inside soft and fluffy. But I’ve also got a few easy tips to get the texture just right.
- Buttery, customizable flavor – My classic version is the perfect balance of buttery, garlicky, and a little herby, with just 5 simple ingredients (plus salt & pepper). I’ll also show you different seasonings and add-ins I’ve made these with — because, yes to variety!
- Easy to make – You can make my roasted potato recipe in one pan, including the prep. I love the easy cleanup (no bowls to wash), and your oven does most of the work.
- Versatile side dish – Roasted potatoes go with everything! Whether it’s just your family or a bigger gathering, everyone loves them. They’re the perfect way to complete almost any main dish.
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 .
Basic Roasted Potatoes:
- Potatoes – I use Yukon gold potatoes most often, but russet potatoes, Idaho, fingerling, and baby red potatoes will also work. Sometimes I mix and match potato varieties for a colorful presentation. If you want to use sweet potatoes or want a lighter swap, try my recipes for roasted sweet potatoes or rutabaga .
- Olive Oil – Oil helps the seasonings stick, and encourages browning and crispness while roasting potatoes. Avocado oil works great, too.
- Unsalted Butter – I don’t normally use butter for roasting, but in this recipe it works just fine combined with the oil. Feel free to leave it out and use a little more oil instead, or add it at the end (like I do for my air fryer potatoes ). I prefer unsalted butter to control the salt separately, but you can use salted and reduce the salt (below) to 1/4 teaspoon. If you want to lighten it up a bit, you can use just a tablespoon of butter and replace the rest with more olive oil.
- Seasonings – My go-to blend for these is garlic powder, dried oregano, salt, and pepper. Other herbs, like rosemary, thyme, or parsley are great, too. They’re also really good with my Italian seasoning mix , lemon pepper seasoning , or Cajun seasoning . Omit the salt if you use a blend that’s already salted.
Optional Add-Ins:
- Bacon – I get mine from here without any added sugar or artificial ingredients, but any kind will work. You don’t have to pre-cook it (just chop), but if you’ve got a leftover batch of oven baked bacon , you can add it to the oven roasted potatoes in the last 5-10 minutes.
- Grated Parmesan Cheese – I love this variation for a cheesy flavor and a little extra crunch on the outside.
- Sun-Dried Tomatoes – Definitely not your typical pairing, but it’s actually so good. Tangy and a little sweet!
- Sauce – After cooking your roasted potatoes in the oven, drizzle them with chimichurri sauce , lemon butter sauce , or tahini sauce for an extra flavor burst.
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 .
- Chop the potatoes into 1-inch cubes. I don’t peel them, but feel free to do that if you prefer. You can also cut into wedges (like my steak fries ), but the roasting time takes longer. I prefer cubes because they give you more surface area for browning!
- Toss with seasonings. Combine the cubed potatoes with oil, melted butter, seasonings, and parmesan cheese and bacon (if using) on a baking sheet . Toss together, then spread out in a single layer again. (You can also use a large bowl where it’s easier to mix everything — I just like doing it on the pan to not wash an extra bowl!)
- Roast potatoes in the oven. Stir them halfway through, so that you get even browning. (They’ll brown on the bottom where they touch the pan more than the top.) They’re ready when they are fork tender and have the crispness you want.
- Enjoy! Adjust salt and pepper to your taste if needed. Your roasted potatoes will crisp up more as they cool from hot to warm.
How Long To Roast Potatoes?
Roasting potatoes in the oven takes about 35 minutes at 400 degrees F. I cut them into 1-inch cubes, so this time is based on that. They will take longer if your pieces are even 1/2 inch larger! I recommend checking on them with a fork — it should go in without resistance — and the outside should be golden brown.
My Tips For Crispy Results
- 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.
Storage & Meal Prep
- Store: Keep leftovers in an airtight container in the refrigerator for up to 5 days.
- Meal prep: Since roasted potatoes turn out crispier after soaking, they’re perfect for meal prep the day before! You can keep them in the fridge submerged in water for up to 24 hours. Longer than that, and they might turn out mushy when you roast them.
- Reheat: Pop the roasted potatoes in the oven again (at 350 degrees F this time) to crisp them up again, or fry them in a skillet. You can also use them cold for a potato salad (using the same dressing and add-ins I use for cauliflower potato salad ), or toss them into my sausage kale soup near the end.
- Freeze: They’ll keep in the freezer for up to 3 months. I flash freeze them on a baking sheet first, then transfer to a zip lock bag. This way, they don’t stick together.
Serving Ideas
I wasn’t kidding when I said roasted potatoes go with everything! Here are some of my favorites with them:
- 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.
Recipe Video
Ingredients
Tap underlined ingredients to see the ones I use.
Basic Roasted Potatoes:
- 2.5 lb Yukon gold potatoes (or any other type you like; washed, dried, and cut into 1-inch cubes) ▢
- 3 tbsp Olive oil ▢
- 3 tbsp Unsalted butter (melted) ▢
- 1 tsp Garlic powder ▢
- 1 tsp Dried oregano ▢
- 1/2 tsp Sea salt (plus more to taste at the end) ▢
- 1/4 tsp Black pepper (plus more to taste at the end) ▢
Optional Add-Ins:
- 3 slices Bacon (cut into small pieces) ▢
- 1 cup Grated parmesan cheese ▢
Instructions
Tap on the times in the instructions to start a kitchen timer.
- If time allows, soak diced potatoes in cold water for at least 30 minutes or overnight. (This step is optional, but it removes excess starch and they cook up crispier.) Pat dry before cooking.
- Preheat the oven to 400 degrees F (204 degrees C).
- Place potatoes on the baking sheet . Add oil, butter, salt, pepper, garlic powder, and dried oregano. Add parmesan cheese and bacon, if using. Toss to coat all potatoes.
- Roast potatoes in the the oven for about 35 minutes , stirring halfway through, until soft and crispy.
- Adjust salt and pepper to taste, if needed.
LAST STEP: Leave a rating to help other readers, or tag me @wholesomeyum on Instagram. I’d love to hear from you!
Maya’s Recipe Notes
Serving size: 1 cup
- 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.
- Note on nutrition info: The nutrition info does not include the optional add-ins.
📖 Want more recipes like this? Find this one and many more in my Spring Ebook Bundle !
I provide nutrition facts as a courtesy. Have questions about calculations or why you got a different result? Please see my nutrition policy .
Add Your NotesYour Notes
© Copyright Maya Krampf for Wholesome Yum. Please DO NOT SCREENSHOT OR COPY/PASTE recipes to social media or websites. We’d LOVE for you to share a link with photo instead.
Oven Roasted Potatoes
Free Printable: Low Carb & Keto Food List
- Want The Keto Cheat Sheet Printable PDF System?
- The Basic Keto Meal Formula
- Understanding Macros
- Keto Food Swaps
- Keto Food List
- Electrolyte Basics
- Keto Diet Types
- Want The Keto Cheat Sheet Printable PDF System?
- Recipe Reviews
Even though I have a great guide to starting a keto diet , people often ask me for a quick keto cheat sheet they can use. That’s why I created this simple keto diet cheat sheet , so that you can have all the info you need handy. We’ll cover the basic keto formula for building meals, foods to eat and to avoid, delicious keto swaps for high-carb foods, electrolyte basics, and 4 ways to follow the keto lifestyle.
You can keep reading to view this info, or download my keto cheat sheet printable pdf to print out or save ad-free on any device (plus the pdf has more details!).
Want The Keto Cheat Sheet Printable PDF System?
Get all this information and MORE in convenient printer-friendly format – 13 cheat sheet pages you can take with you anywhere or keep in your kitchen, plus 4 recipe cookbooks! Includes:
- Keto food list (230+ foods) – Super detailed & color-coded, with net carb counts, so you’ll know exactly what to eat.
- Foods to avoid on keto – Detailed and specific list so that you know exactly what to watch out for.
- Macros cheat sheet – Explains everything you need to know about macros to succeed on keto.
- Keto food swaps (60+ foods) – Covers virtually every food you love, so you don’t have to miss out!
- Keto meal formula – With specific food ideas, so it’s easy to mix-and-match.
- Keto flu guide – Understand what it is and exactly how to avoid it.
- Electrolyte cheat sheet – With whole food ideas + bonus keto tips.
- Keto Diet Types – Summary of 4 ways to do keto, so you can choose what fits you best.
- FOUR (4!) Keto Swaps Recipe EBooks – Dozens of recipes to replace bread, rice, potatoes, pasta, desserts, and other carbs you’d otherwise miss.
Get The Printable Keto Cheat Sheet System + EBooks (Only $37)
The Basic Keto Meal Formula
Eating keto doesn’t have to be complicated! While there are plenty of delicious easy keto recipes to choose from, you don’t even have to cook from a recipe to get started.
Simply follow the keto cheat sheet formula of protein + veggie + fat for your meals.
Be sure to choose a moderate amount of protein, only low carb vegetables (mostly ones that grow above ground), and generous fat to attain an optimal macro ratio. That’s approximately 60-75% of calories from fat, 20-25% protein, and 5-10% from carbohydrates. The table below will give you ideas for what to choose.
| Pick A Protein | Pick A Veggie | Add Fat |
|---|---|---|
| Beef Chicken Pork Eggs Lamb Turkey Fish Shellfish Protein powder Venison | Cauliflower Broccoli Zucchini Leafy Greens Cucumbers Brussels Sprouts Cabbage Asparagus Radishes Bell Peppers Jicama Celery | Butter Avocado Oil Cheese Bacon Avocado Lard Ghee Mayo Nuts MCT Oil |
Understanding Macros
Macros are macronutrients for short. They include fat, protein, and carbohydrates.
You can calculate your own macros using the macro calculator , but the macro keto cheat sheet below will explain how to look at macros when following a keto lifestyle.
Carbs Are A Limit.
Keeping carbs low is what gets you into ketosis and keeps you there. Ketosis means that you’re using fat as your primary energy source instead of sugar, and requires keeping carbs very low.
A good starting point is 20-25 grams net carbs per day, but you can experiment after a few weeks to see if your body stays in ketosis at higher levels. People who are very active may be able to do more and stay in ketosis, up to around 50 grams per day.
“Carbs are a limit” means that you set a limit for how many carbs to eat per day and don’t exceed it. You don’t have to hit that limit, so if you’re under that’s okay, just don’t go over. Ideally most of your carbs would come from low carb vegetables, and if you’re eating enough veggies, you’ll usually get close to the limit naturally.
A common misconception is that reaching ketosis requires a certain macro ratio, but it’s really only restricting your carb intake that gets you there [ * ]. In the absence of sufficient carbs to use as energy, the body will switch to using fat as fuel. This is called the metabolic state of ketosis.
Protein Is A Goal.
Protein is made up of amino acids, the building blocks of all our cells. It’s a crucial for keeping our muscles strong and for many cellular functions [ * ].
“Protein is a goal” means that you always want to eat enough protein to reach the goal each day, but not exceed it too much. You want enough for your needs, but excess protein can trigger gluconeogenesis, which is protein being converted to sugar [ * ] and can kick you out of ketosis.
Fat Is A Lever.
Fat is the primary macronutrient in a keto lifestyle, because being in ketosis means that fat is your primary fuel source. Fat as a fuel source will come from your food, and if you are losing weight, from your body.
A big advantage of a keto lifestyle is the high fat intake. It keeps you full and satisfied, making it easier to stick to, and using it as the primary fuel source makes it easier on your body to burn body fat, with a lower chance of breaking down your muscle (provided you get enough protein).
Aside from reaching your protein goal and limiting your carbs, the remainder of your calories on a keto diet comes from fat.
Don’t fear fat – it’s your main energy source on keto, and getting enough of it trains your body to use fat for fuel instead of sugar. That means that as long as you are not overdoing your overall calorie intake, you’ll efficiently burn your body fat for fuel as well.
“Fat is a lever” means that you can increase or decrease your fat intake depending on your goals and hunger levels. Increase it (along with exercise) to gain muscle, or decrease it to lose weight.
Keto Food Swaps
One of my favorite challenges is creating recipes, or just discovering, keto food swaps. These are delicious keto replacements for traditionally high-carb or high-sugar foods.
So, I created this keto diet cheat sheet with all the swaps in one place! I also have more keto food swaps in my Easy Keto Cookbook .
Keto Swaps For Breakfast
| Instead Of This… | Eat This |
|---|---|
| Pancakes | Almond flour pancakes or coconut flour pancakes |
| Oatmeal | Keto oatmeal with hemp seeds |
| Cinnamon rolls | Fathead cinnamon rolls |
| Cereal | Keto nut granola |
| Muffins | Almond flour muffins or coconut flour muffins |
| Donuts | Almond flour donuts |
| Scones | Almond flour scones |
| High-sugar smoothies | Smoothie with berries or avocado |
| Hash browns | Cauliflower hash browns |
| Breakfast casserole | Breakfast casserole with no potatoes |
| Egg whites | Whole eggs |
| Turkey bacon | Bacon |
| Waffles | Chaffles |
Keto Swaps For Bread
| Instead Of This… | Eat This |
|---|---|
| Bagels | Fathead bagels |
| English muffin | Almond flour English muffin |
| White bread | Keto white bread |
| Multigrain bread | Coconut flour bread with seeds |
| Tortillas for wraps | Coconut flour tortillas |
| Corn taco shells | Cheddar cheese taco shells |
| Burger buns | Oopsie rolls , portobello mushroom caps |
| Breadsticks | Cauliflower breadsticks |
| Biscuits | Almond flour biscuits |
| Cornbread | Almond flour cornbread |
| Croutons | Parmesan crisps |
| Rice | Cauliflower rice , konjac rice |
Keto Swaps For Meals & Side Dishes
| Instead Of This… | Eat This |
|---|---|
| Breaded wings | Crispy air fryer wings (unbreaded) |
| Low-fat meat & poultry | High-fat cuts, or cook low-fat cuts with fat |
| Mashed potatoes | Mashed cauliflower |
| Roasted potatoes | Roasted or fried radishes |
| Tacos | Taco salad |
| Pizza | Fathead crust , chicken crust , or cauliflower crust pizza |
| Lasagna | Eggplant lasagna |
| Potato salad | Cauliflower “potato” salad |
| French fries | Jicama , rutabaga , or zucchini fries |
| Tater tots | Cauliflower tots |
| Wraps | Lettuce wraps , almond flour tortillas |
| Sushi | Naruto-style or homemade rice-free sushi |
| Breaded chicken or fish | Breaded cuts with almond flour or pork rinds |
| Spaghetti | Zoodles , spaghetti squash , shirataki noodles, kelp noodles |
Keto Swaps For Snacks & Sauces
| Instead Of This… | Eat This |
|---|---|
| Nachos | Cheese crisps |
| High-sugar fruit | Berries & other keto fruits |
| Crackers | Almond flour crackers |
| Hummus | Cauliflower hummus |
| Soft pretzels | Fathead pretzels |
| Popcorn | Puffed cheese |
| Granola bars | Grain-free granola bars |
| Jam | Sugar-free berry chia jam |
| Sweet fruity yogurt | Full-fat plain Greek yogurt with berries |
| Sweet salad dressing | Ranch , blue cheese , or plain vinaigrette |
| Ketchup | Mustard and/or sugar-free ketchup |
| BBQ sauce | Sugar-free BBQ sauce |
| Sweetened peanut butter | Natural, sugar-free nut butters |
| Light mayo | Avocado oil mayo |
| Maple syrup | Sugar-free, maple flavored syrup |
| Potato chips | Zucchini chips , pepperoni chips , pork rinds |
Keto Swaps For Cooking & Baking
| Instead Of This… | Eat This |
|---|---|
| Sugar | Monk fruit or allulose |
| Powdered sugar | Powdered monk fruit or allulose |
| White flour | Almond or Coconut flour (use in tested recipes) |
| Making baked goods soft/chewy | Xanthan gum, flax seed meal, psyllium husk powder |
| Breadcrumbs | Pork rinds or almond flour |
| Margarine | Butter, coconut oil, or ghee |
| Vegetable oil | Olive or avocado oil |
| Bananas | Banana extract |
| Chocolate chips | Sugar-free chocolate chips |
| Cornstarch or flour roux | Xanthan gum or gelatin powder (used at the end) |
| Simple syrup | Dissolve monk fruit allulose blend in water over heat |
Keto Swaps For Drinks
| Instead Of This… | Eat This |
|---|---|
| Lemonade | Water with lemon |
| Soda | Flavored sparkling water |
| Milk | Almond milk, coconut milk, heavy cream |
| Latte | Butter coffee |
| Coffee creamer | Heavy cream |
| Sweet wine | Dry wine |
| Beer | Ultra light beer |
| Mixed drinks | Hard liquor with soda + lemon |
If you’re looking specifically for keto alcohol options, browse the full keto alcohol guide .
Keto Food List
When looking for a keto cheat sheet printable, the most-requested information is a keto food list.
The great thing is that keto doesn’t have to feel restrictive. It’s incredibly satisfying and there’s such a wide variety of foods you can eat!
Foods To Eat On Keto
- Leafy greens – Such as spinach, chard, and lettuce.
- Above-ground veggies – Such as peppers, zucchini, and cauliflower.
- Full-fat cream & cheese – Such as heavy cream, sour cream, and full-fat hard cheeses.
- Natural meats – Such as beef, lamb, and pork.
- Berries – Such as raspberries, blackberries, and strawberries.
- Avocados
- Unsweetened nut milks – Such as almond milk and coconut milk.
- Almond flour and coconut flour
- Eggs
- Healthy fats – Such as coconut oil, avocado oil, olive oil and butter.
Foods To Avoid On Keto
- White flour & sugar
- Rice & grains – Such as barley, wheat, and corn.
- Milk & yogurt – Such as fruit on the bottom yogurt, sweetened Greek yogurt, and all milk.
- Cereal
- Processed food – Such as granola bars, candy
- Most fruit – Such as apples, bananas, and grapes
- Hydrogenated fats – Such as vegetable oil, soybean oil, and margarine
- Sweetened beverages & condiments – Such as soda, ketchup, and sweet dressings
- Starchy veggies – Such as peas, carrots, and beets.
- Potatoes – Such as sweet potatoes and white potatoes.
That’s the short keto diet cheat sheet version of all the keto food categories, but I recommend downloading the full Keto Cheat Sheet System. It includes a super detailed printable keto food list with over 100 items, including 2 color-coded pages with net carb counts, along with 6 more pages of keto cheat sheets:
Get The Keto Cheat Sheet System PDF (Only $37)
Electrolyte Basics
Getting enough electrolytes is crucial for anyone, but especially so on a keto diet. The reason is that ketosis has a diuretic effect, which increases excretion of water and electrolytes, especially sodium [ * ]. This is often the cause of the keto flu.
For more details on electrolytes and avoiding keto flu, check out the full keto flu guide here .
The important thing to know about electrolytes is that replenishing them will keep keto flu away and keep your body functioning well. I always recommend an electrolyte drink and whole food sources of anything your body needs before resorting to supplements, so I made a list of what to eat to get each of the 3 major electrolytes – sodium, magnesium and potassium.
Here’s your keto diet cheat sheet for getting electrolytes from food:
| Sodium | Magnesium | Potassium |
|---|---|---|
| Bone broth Boullion cubes Bacon Salted nuts Pickles | Seaweed Seeds Nuts Avocado Leafy greens | Potassium chloride Avocado Bone broth Spinach Broccoli Mushrooms Beef Pork |
Keto Diet Types
People follow a keto lifestyle for different reasons. Some do it just to lose weight, others are after better overall health, increased energy, and reduced inflammation.
Strictly speaking, the defining factor of a keto diet is the metabolic state of ketosis, which is achieved by restricting carbs. However, many people (myself included) also reduce or eliminate processed, inflammatory, or low-nutrient foods.
Below is your keto cheat sheet summary of the different ways that people follow keto. You choose what works best for your goals and lifestyle!
- Strict Keto – Up to 20-30g net carbs daily, count all calories and macros, and eat clean, unprocessed foods.
- Lazy Keto – Up to 20-30g net carbs daily, and track only net carbs OR eat keto foods without tracking.
- Dirty Keto – Up to 20-30g net carbs daily, with “if it fits your macros” approach including processed foods.
- Low Carb – Up to 50-100g net carbs daily, less strict.
For a more detailed listing of these different types of keto with pros and cons, grab the Easy Keto Cheat Sheet Printable PDF below!
Want The Keto Cheat Sheet Printable PDF System?
Get all this information and MORE in convenient printer-friendly format – 13 cheat sheet pages you can take with you anywhere or keep in your kitchen, plus 4 recipe cookbooks! Includes:
- Keto food list (230+ foods) – Super detailed & color-coded, with net carb counts, so you’ll know exactly what to eat.
- Foods to avoid on keto – Detailed and specific list so that you know exactly what to watch out for.
- Macros cheat sheet – Explains everything you need to know about macros to succeed on keto.
- Keto food swaps (60+ swaps) – Covers virtually every food you love, so you don’t have to miss out!
- Keto meal formula – With specific food ideas, so it’s easy to mix-and-match.
- Keto flu guide – Understand what it is and exactly how to avoid it.
- Electrolyte cheat sheet – With whole food ideas + bonus keto tips.
- Keto Diet Types – Summary of 4 ways to do keto, so you can choose what fits you best.
- FOUR (4!) Keto Swaps Recipe EBooks – Dozens of recipes to replace bread, rice, potatoes, pasta, desserts, and other carbs you’d otherwise miss.
Get The Printable Keto Cheat Sheet System (75 pages, Only $37!)
Roasted Potatoes In The Oven
Learn how to roast potatoes in the oven, with one-pan prep! My buttery roasted potatoes recipe has a perfect crispy outside and fluffy inside.
Scan this QR code with your phone’s camera for the full recipe, including tips, step-by-step photos, and storage, or to save it to your account. You can also find it at: https://www.wholesomeyum.com/oven-roasted-potatoes/
Ingredients
Basic Roasted Potatoes:
- 2.5 lb Yukon gold potatoes (or any other type you like; washed, dried, and cut into 1-inch cubes)
- 3 tbsp Olive oil
- 3 tbsp Unsalted butter (melted)
- 1 tsp Garlic powder
- 1 tsp Dried oregano
- 1/2 tsp Sea salt (plus more to taste at the end)
- 1/4 tsp Black pepper (plus more to taste at the end)
Optional Add-Ins:
- 3 slices Bacon (cut into small pieces)
- 1 cup Grated parmesan cheese
Instructions
- If time allows, soak diced potatoes in cold water for at least 30 minutes or overnight. (This step is optional, but it removes excess starch and they cook up crispier.) Pat dry before cooking.
- Preheat the oven to 400 degrees F (204 degrees C).
- Place potatoes on the baking sheet . Add oil, butter, salt, pepper, garlic powder, and dried oregano. Add parmesan cheese and bacon, if using. Toss to coat all potatoes.
- Roast potatoes in the the oven for about 35 minutes , stirring halfway through, until soft and crispy.
- Adjust salt and pepper to taste, if needed.
Maya’s Recipe Notes
Serving size: 1 cup
- 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.
- Note on nutrition info: The nutrition info does not include the optional add-ins.
📖 Want more recipes like this? Find this one and many more in my Spring Ebook Bundle !
I provide nutrition facts as a courtesy. Have questions about calculations or why you got a different result? Please see my nutrition policy .
© Copyright Maya Krampf for Wholesome Yum. Please DO NOT SCREENSHOT OR COPY/PASTE recipes to social media or websites. We’d LOVE for you to share a link with photo instead. :)
FREE 5-Ingredient Recipe EBook
- Why You Need My Oven Roasted Potatoes Recipe
- Ingredients & Substitutions
- How To Make Roasted Potatoes In The Oven
- How Long To Roast Potatoes?
- My Tips For Crispy Results
- Storage & Meal Prep
- Serving Ideas
- Roasted Potatoes In The Oven Recipe card
- Recipe Reviews
When you’re craving comfort, nothing quite hits the spot like roasted potatoes in the oven . They’re crisp on the outside, tender and fluffy on the inside, and oh- so -easy. I’ve got the classic, simple way here, plus various seasoning options and add-ins, so you’ll never get bored. And it’s the kind of easy side dish that goes with everything. Make my crispy roasted potatoes recipe with me for your weeknights, special occasions, and everything in between!
Why You Need My Oven Roasted Potatoes Recipe
- Crispy outside, fluffy inside – Roasting potatoes in the oven naturally leaves the outside crispy and golden, and the inside soft and fluffy. But I’ve also got a few easy tips to get the texture just right.
- Buttery, customizable flavor – My classic version is the perfect balance of buttery, garlicky, and a little herby, with just 5 simple ingredients (plus salt & pepper). I’ll also show you different seasonings and add-ins I’ve made these with — because, yes to variety!
- Easy to make – You can make my roasted potato recipe in one pan, including the prep. I love the easy cleanup (no bowls to wash), and your oven does most of the work.
- Versatile side dish – Roasted potatoes go with everything! Whether it’s just your family or a bigger gathering, everyone loves them. They’re the perfect way to complete almost any main dish.
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 .
Basic Roasted Potatoes:
- Potatoes – I use Yukon gold potatoes most often, but russet potatoes, Idaho, fingerling, and baby red potatoes will also work. Sometimes I mix and match potato varieties for a colorful presentation. If you want to use sweet potatoes or want a lighter swap, try my recipes for roasted sweet potatoes or rutabaga .
- Olive Oil – Oil helps the seasonings stick, and encourages browning and crispness while roasting potatoes. Avocado oil works great, too.
- Unsalted Butter – I don’t normally use butter for roasting, but in this recipe it works just fine combined with the oil. Feel free to leave it out and use a little more oil instead, or add it at the end (like I do for my air fryer potatoes ). I prefer unsalted butter to control the salt separately, but you can use salted and reduce the salt (below) to 1/4 teaspoon. If you want to lighten it up a bit, you can use just a tablespoon of butter and replace the rest with more olive oil.
- Seasonings – My go-to blend for these is garlic powder, dried oregano, salt, and pepper. Other herbs, like rosemary, thyme, or parsley are great, too. They’re also really good with my Italian seasoning mix , lemon pepper seasoning , or Cajun seasoning . Omit the salt if you use a blend that’s already salted.
Optional Add-Ins:
- Bacon – I get mine from here without any added sugar or artificial ingredients, but any kind will work. You don’t have to pre-cook it (just chop), but if you’ve got a leftover batch of oven baked bacon , you can add it to the oven roasted potatoes in the last 5-10 minutes.
- Grated Parmesan Cheese – I love this variation for a cheesy flavor and a little extra crunch on the outside.
- Sun-Dried Tomatoes – Definitely not your typical pairing, but it’s actually so good. Tangy and a little sweet!
- Sauce – After cooking your roasted potatoes in the oven, drizzle them with chimichurri sauce , lemon butter sauce , or tahini sauce for an extra flavor burst.
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 .
- Chop the potatoes into 1-inch cubes. I don’t peel them, but feel free to do that if you prefer. You can also cut into wedges (like my steak fries ), but the roasting time takes longer. I prefer cubes because they give you more surface area for browning!
- Toss with seasonings. Combine the cubed potatoes with oil, melted butter, seasonings, and parmesan cheese and bacon (if using) on a baking sheet . Toss together, then spread out in a single layer again. (You can also use a large bowl where it’s easier to mix everything — I just like doing it on the pan to not wash an extra bowl!)
- Roast potatoes in the oven. Stir them halfway through, so that you get even browning. (They’ll brown on the bottom where they touch the pan more than the top.) They’re ready when they are fork tender and have the crispness you want.
- Enjoy! Adjust salt and pepper to your taste if needed. Your roasted potatoes will crisp up more as they cool from hot to warm.
How Long To Roast Potatoes?
Roasting potatoes in the oven takes about 35 minutes at 400 degrees F. I cut them into 1-inch cubes, so this time is based on that. They will take longer if your pieces are even 1/2 inch larger! I recommend checking on them with a fork — it should go in without resistance — and the outside should be golden brown.
My Tips For Crispy Results
- 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.
Storage & Meal Prep
- Store: Keep leftovers in an airtight container in the refrigerator for up to 5 days.
- Meal prep: Since roasted potatoes turn out crispier after soaking, they’re perfect for meal prep the day before! You can keep them in the fridge submerged in water for up to 24 hours. Longer than that, and they might turn out mushy when you roast them.
- Reheat: Pop the roasted potatoes in the oven again (at 350 degrees F this time) to crisp them up again, or fry them in a skillet. You can also use them cold for a potato salad (using the same dressing and add-ins I use for cauliflower potato salad ), or toss them into my sausage kale soup near the end.
- Freeze: They’ll keep in the freezer for up to 3 months. I flash freeze them on a baking sheet first, then transfer to a zip lock bag. This way, they don’t stick together.
Serving Ideas
I wasn’t kidding when I said roasted potatoes go with everything! Here are some of my favorites with them:
- 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.
Recipe Video
Ingredients
Tap underlined ingredients to see the ones I use.
Basic Roasted Potatoes:
- 2.5 lb Yukon gold potatoes (or any other type you like; washed, dried, and cut into 1-inch cubes) ▢
- 3 tbsp Olive oil ▢
- 3 tbsp Unsalted butter (melted) ▢
- 1 tsp Garlic powder ▢
- 1 tsp Dried oregano ▢
- 1/2 tsp Sea salt (plus more to taste at the end) ▢
- 1/4 tsp Black pepper (plus more to taste at the end) ▢
Optional Add-Ins:
- 3 slices Bacon (cut into small pieces) ▢
- 1 cup Grated parmesan cheese ▢
Instructions
Tap on the times in the instructions to start a kitchen timer.
- If time allows, soak diced potatoes in cold water for at least 30 minutes or overnight. (This step is optional, but it removes excess starch and they cook up crispier.) Pat dry before cooking.
- Preheat the oven to 400 degrees F (204 degrees C).
- Place potatoes on the baking sheet . Add oil, butter, salt, pepper, garlic powder, and dried oregano. Add parmesan cheese and bacon, if using. Toss to coat all potatoes.
- Roast potatoes in the the oven for about 35 minutes , stirring halfway through, until soft and crispy.
- Adjust salt and pepper to taste, if needed.
LAST STEP: Leave a rating to help other readers, or tag me @wholesomeyum on Instagram. I’d love to hear from you!
Maya’s Recipe Notes
Serving size: 1 cup
- 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.
- Note on nutrition info: The nutrition info does not include the optional add-ins.
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I provide nutrition facts as a courtesy. Have questions about calculations or why you got a different result? Please see my nutrition policy .
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Oven Roasted Potatoes
