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Roasted potatoes = buttery little bites of starchy potatoes that are perfectly salted and scented with rosemary, with a slight crispy on the outside. Tell me who doesn’t want that on their plate?!
I realized I don’t have many side dishes on my blog. It’s because my favorite way to cook is making meals-in-one. You know, a meal that has it’s protein, veggie, a starch/grain all incorporated into one dish. Like my sweet and sour chicken with pineapple, or my sheet pan chicken fajitas. It’s just how I roll. Life feels easier when you don’t have 3 different pans to manage.
But, there are moments when you just need a good side dish to rely on. Like, weekend breakfasts. That’s when I started making these roasted potatoes on the reg.
On the weekends we really enjoy taking a little extra time to make breakfast that we don’t have time for on the weekdays. We quickly fell in love with these roasted potatoes, and they have become one of our go-to weekend breakfasts alongside 2 over-easy eggs with a runny yolk for dipping!! The best!
Of course, I realize that these roasted potatoes can be served any time of day – not just for breakfast – along with any type of meal. The possibilities of when to serve these roasted potatoes are literally endless.
Come on, I am from the Midwest – the land of meat and potatoes – I should know when potatoes as a side dish are appropriate!
These roasted potatoes only take 30 minutes to make, only require one pan, 5 ingredients, and they are the perfect side dish to any protein. They are naturally gluten free, vegetarian, and can easily be made vegan/dairy free by making a simple swap. They are versatile: keep it simple by seasoning them with salt and pepper, add some rosemary, or add some savory, garlicky, smoky spices. Either way, you will go crazy for these buttery, crispy, roasted potatoes.
Ingredients for roasted potatoes
As always, the full list of ingredients including the measurements are in the recipe card below. Be sure to check it out. Let’s give you a preview here.
- Yukon gold potatoes – or, you can use red potatoes, or other baby potatoes. The most important thing is to make sure the potatoes are a waxy potato, and not a starchy potato, such as a russet potato. The waxy variety of potatoes are buttery on the inside with a tender skin on the outside, meaning we don’t need to peal the potatoes! Huge win for me!!!
- avocado oil – Oil is essential for helping the potatoes to cook properly, and to crisp up. I suggest using a neutral tasting oil that has a high smoke-point (check the bottle). High smoke point means that the oil doesn’t break down when cooking. My go-to is avocado oil, it has a smoke point of about 500 degrees Fahrenheit.
- Kosher salt – we all know that an unsalted potato is not as good as a salty one.
- Black pepper – to add that hint of subtle spice.
- Optional: fresh rosemary – Rosemary and roasted potatoes were made for each other. I love adding the rosemary when I have it on hand, but it’s not essential to these potatoes. Thyme is another great herb to use.
- Butter – A little butter makes a world of a difference. The butter adds a lovely buttery flavor and richness to the potatoes. If you want to make these potatoes dairy free/vegan you can easily sub the butter with vegan butter, or swap it for extra avocado oil.
- Optional garnish: fresh parsley – A little fresh green is always a nice touch if you’re serving the potatoes to guests. Most of the time we don’t use it.
- Optional spices: smoked paprika, cumin, garlic powder – sometimes we enjoy adding an extra smoky, savory flavor in the form of spices. Of course, you can get creative, but our favorite are these three.
How to make roasted potatoes
Of course, the full, detailed directions are in the recipe card below. Be sure to check it out.
- Preheat the oven
- Prepare the potatoes
- Add the butter to the potatoes
- Roast the potatoes
- Serve – dig in, and enjoy alongside whatever you’re serving these potatoes with!!!
When should I make roasted potatoes?
We personally make these roasted potatoes for breakfast, but they are so versatile, you can easily make them and serve them as a side to any meal! I think they’re special enough to even include on a Holiday table!
Here are some ideas:
- Breakfast – we enjoy making a few over-easy eggs and dipping the potatoes into the runny egg yolks. So GOOD!
- A side dish to any meal – these potatoes would be a great companion to any protein. Serve them alongside roasted chicken, steak, fish, burgers – the possibilities are endless!
- Holidays – I have a vision of these roasted potatoes being served alongside an Easter ham. Of course, you can serve them for any Holiday where you want potatoes, but something different than mashed potatoes.
Should I use oil or butter when making roasted potatoes?
Both.
For the majority of the fat, I suggest using oil because it won’t burn the way butter will. But, I personally like to add a little butter to my potatoes as well, for a rich flavor.
I recommend using a high smoke point oil for cooking your potatoes. We are cooking them at a high heat, so it’s best if the oil will sustain and not break down during the cooking process. I recommend using avocado oil. It has a smoke point of 500 degrees Fahrenheit.
Here is a link to avocado oil if you need to buy some!
Are these roasted potatoes good leftover?
YES!!!
They are so good leftover, it’s my favorite part!
Simply re-heat them in a skillet with a little butter and they are just as crispy (if not more), and buttery, and tender as before.
See the notes of the recipe card for more details.
Equipment I used to make roasted potatoes
- extra large rimmed baking sheet – I love using this extra large baking sheet when making a large amount of potatoes. Giving the potatoes room to breathe ensures they get nice and crispy.
- santoku knife – This is my favorite knife to use when cutting up potatoes. The little grooves help prevent the potatoes from sticking to the side of the knife.
- measuring spoons – for measuring the oil and the salt and pepper. These are my all-time fave measuring spoons!
- tongs – tongs are helpful for tossing the potatoes in the oil.
Reasons you will love these roasted potatoes
- They’re buttery, crispy, tender bites of potato heaven.
- They’re easy to make – 20 minutes,
- one pan, 5 ingredients!
- No peeling necessary!
- They’re gluten free, vegetarian, and can be made vegan/dairy free.
- They’re versatile: add fresh rosemary, smoky spices, or keep them simple with salt and pepper.
- They can be served with anything: breakfast, or a side dish to any protein, and even on holdiays!
- Potato enthusiasts will rejoice!
More side dishes for you 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?
Let me know how it went. Leave a comment below, along with a star rating ⭐⭐⭐⭐⭐ – this helps my recipe to rank higher in google, which helps my business to thrive. Thanks friends!
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Easy Roasted Potatoes
- 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 the perfect side dish to any protein, or meal, they are great for breakfast, or even special enough to include on a holiday table! Plus, they are easy to make, 30 minutes, 1 pan, 5 ingredients!
Ingredients
- 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 your oven racks so that there is an oven rack very close to the heat source. Preheat your oven to 450 degrees Fahrenheit. If you have a convection oven option, use that setting, it helps to distribute the heat better – but, it is not essential.
- Prepare the potatoes – Cut the potatoes into 1 inch pieces and place them onto the baking sheet. Add the avocado oil, kosher salt, pepper, and fresh rosemary (if using) and use tongs, or your hands, to toss the potatoes until they are all coated in the oil and the seasonings. Arrange the potatoes in an even layer on the baking sheet, making sure none of them are crowded, or on top of each other.
- Add the butter – cut the butter into small cubes and scatter the butter onto the baking sheet, placing some pieces on top of the of potatoes. The butter really adds a lovely rich flavor to the potatoes.
- Roast – Roast the potatoes on a the oven rack that is closest to the heat source and bake for 15 to 20 minutes, or until the potatoes are fork tender, and crispy on the bottom side. I like to sprinkle with a little extra kosher salt once they come out of the oven.
- To serve – Transfer the warm potatoes to plates, or a serving bowl. Sprinkle with fresh parsley for a garnish, if desired. Enjoy the potatoes warm. You can serve the potatoes with eggs over easy (our fave), or alongside any entrée, or protein you like. They would make a great side dish on Holiday tables as well.
- To store leftovers – Allow the potatoes to cool down completely, then transfer them into an air tight container – store in the fridge. They will keep for up to 1 week. See notes for directions on how to re-heat the potatoes.
Notes
optional spices – Sometimes we enjoy adding some spices to the potatoes. You can get creative, but I like to add 1 teaspoon smoked paprika, 1/4 teaspoon cumin, and 3/4 teaspoon garlic powder. The spices will burn if you add them at the beginning of cooking, so I toss the seasoning mixture onto the potatoes once they are done cooking – then I place them back into the oven for 1 to 2 minutes, just to enhance the flavor of the spices.
Vegan and dairy free – To make these potatoes vegan/dairy free, you can either use vegan butter. Or, omit the butter and use 1.5 tablespoons of extra oil in it’s place.
Directions for re-heating leftover potatoes – I like to re-heat the potatoes in a cast iron skillet, or stainless steal skillet with a little butter. Heat them on medium high heat until they are warmed through and a little extra crispy. Honestly, they re-heat like a dream.
Yummy!
Thanks!