Potatoes are highly underrated. They’re inexpensive, they don’t spoil quickly, they’re versatile, and super easy to cook. And when you roast them? Oh boy, SO delicious! Golden brown and crispy on the outside, creamy on the inside, and better than any fry you’ve ever had. Plus, these Roasted Potatoes are about as easy as it gets when it comes to budget-friendly side dishes. You can serve this roasted potato recipe as a side with your dinner, as a snack dipped in ketchup, or even as the base of a breakfast bowl. However you eat them, just be careful because these little guys are addictive!
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Ingredients for Roasted Potatoes
All you truly need to roast potatoes are a little oil and salt and pepper, but here’s what we used to make these roasted potatoes EXTRA delicious:
- Potatoes: While you can roast any type of potato, we opted for red potatoes because they make a creamier, moister texture. Yukon gold and baby creamy potatoes also work extremely well.
- Oil: Oil helps keep the potatoes moist as they roast and helps them get nice and crispy on the outside. We used olive oil for a little extra flavor, but you can use your favorite cooking oil.
- Seasoning: To make these roasted potatoes extra flavorful, we used a mix of grated Parmesan, garlic powder, paprika, salt, and pepper. The Parmesan gets extra crispy and delicious on the outside of the potatoes, but is optional. Feel free to experiment with your own favorite seasoning blend!
Do You Need to Peel the Potatoes?
Peeling the potatoes before roasting them is entirely optional. I love the extra color and texture that the peel brings, but if you prefer peeled that works just as well. If not peeling, be sure to clean your potatoes well, preferably with a vegetable brush, before dicing.
Grated or Shredded Parmesan?
I used grated Parmesan from a can here, because that’s the most affordable type, but if you have access to freshly shredded Parmesan your potatoes will only be that much more delicious! Shredded Parmesan doesn’t stick to the potatoes quite as well, so you’ll want to take extra care not to stir the potatoes too early, before the Parmesan has baked into a crust on the potatoes.
How to Season Roasted Potatoes
We love the seasoning mix listed in the recipe below, but the sky is the limit! Here are some other ways you can season your roasted potatoes:
- Italian seasoning
- Cajun seasoning
- Greek seasoning
- Garlic Herb Seasoning
- Ranch seasoning
- Steak seasoning
What to Serve with Roasted Potatoes
These roasted potatoes are a wonderful all-purpose side dish for breakfast, lunch, or dinner. Roasted Potatoes go great with dishes like breakfast Frittatas, Homemade Sausage Gravy, Homemade Meatloaf, Ranch Turkey Burgers, Baked Chicken Drumsticks, or BBQ Cheddar Chicken.
Or, if you want to just add some dip and serve them as a snack, try dipping them in Comeback Sauce, Lemon Dill Tahini Dressing, Chimichurri Sauce, or Homemade Ranch Dressing.
Roasted Potatoes
Servings 4Ingredients
- 2 lbs. red potatoes ($2.58)
- 2 Tbsp olive oil ($0.32)
- 1/3 cup grated Parmesan ($0.59)
- 1/2 tsp garlic powder ($0.05)
- 1/2 tsp paprika ($0.05)
- 1/4 tsp salt ($0.02)
- 1/4 tsp Freshly cracked black pepper ($0.02)
- 2 Tbsp chopped fresh parsley (optional) ($0.20)
Instructions
- Preheat the oven to 400ºF. Wash the potatoes, then cut into 1-inch pieces. Place the chopped potatoes in a large bowl
- In a small bowl, stir together the grated Parmesan, garlic powder, paprika, salt, and pepper.
- Drizzle the olive oil over the potatoes, then toss to coat. Sprinkle the Parmesan mixture over the potatoes, then toss to coat again.
- Spread the potatoes out over a large baking sheet (lined with parchment for easy cleanup, if desired) with cut sides facing down.
- Roast the potatoes in the oven for 30 minutes then give them a good stir. Return the potatoes to the oven and roast for an additional 5-10 minutes, or until well browned.
- Season the potatoes with another pinch of salt, if desired, then garnish with parsley and serve.
See how we calculate recipe costs here.
Equipment
- Enamelware Sheet Pan
- Parchment Paper
- Chef’s Knife
Nutrition
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How to Roast Potatoes – Step by Step Photos
Preheat the oven to 400ºF. Wash 2 lbs. red potatoes, then cut them into 1-inch pieces. Place the potatoes in a large bowl.
In a small bowl, stir together 1/3 cup grated Parmesan, ½ tsp garlic powder, ½ tsp paprika, 1/4 tsp salt, and ¼ tsp freshly cracked pepper.
Drizzle 2 Tbsp olive oil over the potatoes and toss to coat. Next, sprinkle the Parmesan mixture over the potatoes and toss to coat again.
Spread the Parmesan coated potatoes out over a baking sheet (line with parchment for easy cleanup, if desired). To increase the cheesy crust formation, I like to start the potatoes with all cut sides facing down.
Roast the potatoes in the fully preheated 400ºF oven for 30 minutes, then stir. Return the potatoes to the oven and roast for 5-10 minutes more, or until they’re well browned. Total cooking time for the Roasted Potatoes will depend on the size of your pieces, but they’re done when they’re nicely golden brown and crispy.
Season with another pinch of salt, if needed, then garnish with chopped fresh parsley and serve!
Very soggy. I got dumped tonight for serving these for a side.
Your cooking or you that was soggy ?
Theses are my family’s favorite potatoes. I love them reheated the next day, too!
Super tasty and easy to make. Love that the ingredients were simple staples,, with not a lot of prep work.
I really liked these, I’ll keep the recipe. I didn’t have garlic powder so I used smoked paprika instead of regular paprika, a bit of oregano and a pinch of allspice in its place. I used shitty parmesan but they still came out good.
Yum–big potato fan myself, although due to Hubs being on a carb restricted diet we are eating modest amounts these days. Since a 5 oz potato has 25 g carbohydrates, we can squeeze in some and they definitely belong in a healthy diet. This terrific and tasty recipe, with only 1 T of oil per pound of potato, and not much fat from the cheese, is low fat and very healthy. In addition to a low cost side dish, there are is plenty of nutrition in potatoes–vitamins B1, B3 and B6, C (30% of an adult daily requirement), and minerals including potassium, phosphorus, magnesium, and iron. They also contain folate, pantothenic acid (B5) and riboflavin (B2). Potatoes contain antioxidants, a modest amount of protein, and dietary fiber, plus additional nutrients in small amounts
If you stay away from chips and French fries, potatoes are terrific inclusions in a healthy diet. Growing up on a midwest farm, potatoes were on our table, usually just boiled with a tiny dab of butter and salt, 1-2 times a day.
These were delicious!!! I’ve never used a “recipe” for roasted potatoes before, but this was a very welcome upgrade to my usual. Thank you!!
Best. Potato. Recipe. Ever. Entire Family loved it, we’ll certainly make these again!Â
Hmmmm….my potatoes stuck to the foil. I recommend greasing the foil first.
You might try using parchment instead of foil!
Or just use the dull side of the aluminum foil.
Another great one, Beth!
These were DELICIOUS! Thanks Beth!
These were very good and easy to make. I also appreciate the exact instructions so I got perfect potatoes the first try.
Really yummy! Used them with potatoes from my organic box. Sadly, none left over for breakfast-maybe next time. Thank you for the recipe!
So, cooking spray would have been a great use of a few cents, but, alas, I did not use any. Delicious, nonetheless!
same anon that made your drop biscuit recipe! these were FANTASTIC! i added in a little chopped fresh dill and they came out amazingly crunchy and full of flavor.
Ashlee – Yes, you can use dried or try another dried herb like rosemary or oregano.