The inside and outside of these roasted potatoes are both soft and fluffy. The best potato seasoning is then mixed with them, creating the ideal side dish.
Bonus: These are suitable for both ovens and air fryers!
When I have guests over for dinner, roasted potatoes are unquestionably my go-to side dish recipe because they pair so well with a wide range of main dishes and take very little time to prepare. These potatoes are top-notch thanks to the potato seasoning.
Let's get started with the information you need to master this recipe.
Best Potatoes For Roasting
- Several varieties of potato work well for roasting, however, Yukon Golds are my favorite as they are starchy enough to get crispy on the outside but stay soft and creamy on the inside. There are many different potato varieties that can be roasted, but Yukon Golds are my favorite because they are starchy enough to get crispy on the outside without getting mushy inside. Additionally, they have enough wax to maintain their shape while roasting.
- My second favorite potato variety is russet; I adore potatoes that are crisp, and russets' high starch content produces truly crispy results.
- Red potatoes can also be roasted, and their waxy texture greatly aids in their shape maintenance during roasting or grilling.
What Temperature To Roast Potatoes
My preferred roasting temperature is 425°, but you can change it to fit other items you might have in the oven; just keep in mind that roasting will take longer if you bake them at a lower temperature:
- 350° = 45-50 minutes
- 375° = 35-40 minutes
- 400° = 30 minutes
- 425° = 30-35 minutes
- 450° = 20-25 minutes
Because they absorb more heat, dark baking sheets roast potatoes more quickly than light ones.
How to Make Them
For a complete list of ingredients, including air fryer instructions, see the recipe card that appears below this post.
In a big bowl, mix the seasonings and the olive oil. Sliced potatoes should be added and coated.
Spread evenly over a baking sheet that has been lightly greased, and bake at 425° for 30-35 minutes. In order to toss and redistribute halfway through, if at all possible use a spatula. Serve after adding salt!
Should I Boil Potatoes Before Roasting?
Although boiling potatoes before roasting are not required, it is an option if you want an especially soft and creamy interior and an especially crispy exterior:
- If you intend to boil the potatoes first, I advise using larger cuts so you can fully appreciate the softer interior that will contrast with the crispy exterior.
- Add 1 Tbsp. Kosher salt and ¼ tsp. baking soda in the water before submerging the potatoes.
- Bring to a gentle boil and cook for 10 minutes or until just fork tender.
- Drain the steam and let it go. Results will be crisper on a dry surface.
- Spread onto a baking sheet, then season as directed in the recipe card below this post.
- Depending on how thick they are cut, roast at 425° for however long it takes for them to become crisp.
- After 15 minutes, check on them and toss them on the baking sheet.
Pro Tip: Microwave the potatoes until they’re fork tender for an easy shortcut! I like to use the ‘potato’ button when I do this.
- For up to three days, keep in a refrigerator in an airtight container.
- Reheat for 5-7 minutes in a 350° oven.
- 2 lbs. baby gold potatoes
- 2 Tablespoons olive oil
- Salt, to taste
- ½ teaspoon dried oregano
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- ½ teaspoon dried thyme
- ½ teaspoon dried basil
- ½ teaspoon pepper
- ¼ teaspoon paprika
- 1 teaspoon cornstarch
- Note: See notes section for air fryer method.
- Optional: Soak sliced potatoes in cold water for 30 minutes. Drain and rinse. Pat completely dry and proceed with instructions below. This rids them of extra starch which makes them extra crispy.
- Preheat oven to 425° F.
- Cut the potatoes into even, 1-inch slices.
- Add the olive oil and seasonings to a large bowl and stir to combine. Add the potatoes to the bowl and toss to coat evenly.
- Spread in an even layer over a lightly greased baking sheet, don’t overcrowd/overlap.
- Bake for 30-35 minutes. If possible, remove halfway through and use a spatula to toss and redistribute around the baking sheet.
- Remove from oven and season with salt. Feel free to let them sit on the baking sheet for 5 additional minutes prior to serving as they will crisp up more during this time.
Air Fryer MethodPreheat air fryer to 400°. Follow instructions up through step 5 and transfer the seasoned potatoes to an air fryer basket. Cook for 10 minutes. Toss, and cook for 8-10 more minutes, or until crispy. Check out my recipe for Grilled Potatoes if you prefer not to use the oven/airfryer, and browse through all of my potato recipes here!
- Salt the potatoes just before serving, no sooner. This also plays a role in crispy results.
- Don't use too much olive oil, it will make the potatoes too wet/soggy.
- Don't overcrowd the baking sheet. Airflow around the edges of the potatoes will allow them to crisp up. Otherwise they'll steam, and the moisture from the steam will prevent them from getting crispy.