Oven roasted potatoes are the kind of side dish that makes every meal feel like Sunday dinner. Golden edges, tender centers, and that irresistible aroma of herbs and garlic. These potatoes are everything comfort food should be. With just a handful of pantry staples and about an hour of your time, you’ll have a dish that pairs beautifully with everything from weeknight chicken to holiday roasts.
Love More Recipes? Try My Roasted Sweet Potato Rounds with Honey and Feta or this Roasted Veggie Casserole next.
Why You’ll Love This Recipe
- Incredibly simple – Basic ingredients, minimal effort, maximum flavor
- Perfectly crispy – Golden, caramelized edges every single time
- Ultimate crowd-pleaser – Everyone loves these savory, herb-kissed potatoes
- One-pan easy – Less cleanup means more time at the table
- Endlessly versatile – Works with chicken, steak, fish, or vegetarian meals
Oven Roasted Potatoes
- Total Time: 50 minutes
- Yield: 4 servings
Description
These oven-roasted potatoes are seasoned with a fragrant blend of Italian herbs, garlic, and olive oil, then roasted until golden and crispy. They’re the perfect side dish for any meal—simple, delicious, and always a crowd-pleaser. With minimal prep and maximum flavor, these herb-roasted potatoes will become your go-to recipe for weeknight dinners and special occasions alike.
Ingredients
For the Potatoes:
- 4 large potatoes, peeled and cut into cubes (Russets or Yukon Golds work beautifully)
- 2 tablespoons olive oil (or melted butter for extra richness)
For the Herb Seasoning:
- ½ teaspoon dried basil
- ½ teaspoon dried marjoram
- ½ teaspoon dried dill weed
- ½ teaspoon dried thyme
- ½ teaspoon dried parsley
- ½ teaspoon dried oregano
- ½ teaspoon crushed red pepper flakes (optional, for a little warmth)
For Extra Flavor:
- 1 tablespoon minced garlic (fresh is best, but jarred works in a pinch)
- ½ teaspoon salt, or to taste
- Freshly ground black pepper, to taste
Instructions
Preheat your oven to 400°F.
Wash the potatoes thoroughly, then peel them. Cut into roughly 1-inch cubes, keeping sizes uniform so they cook evenly.
Place cubed potatoes in your large bowl and drizzle with olive oil.
Add all the dried herbs—basil, marjoram, dill, thyme, parsley, and oregano. Toss in the garlic, salt, pepper, and red pepper flakes if using.
Mix everything together with your hands or a spoon until every piece is well-coated.
Spread seasoned potatoes on your baking sheet in a single layer. Don’t crowd them—they need space to crisp up, not steam.
Roast for 35–45 minutes, flipping once at the halfway point.
They’re ready when edges are golden brown and a fork pierces through easily.
Remove from oven and taste for seasoning. Add more salt if needed. Serve immediately while hot and crispy.
Notes
- For extra crispy potatoes, soak the cut potatoes in cold water for 15–30 minutes to remove excess starch, then dry them thoroughly before seasoning
- Don’t skip the flip – turning the potatoes halfway through ensures even browning on all sides
- Use parchment paper for easiest cleanup, but avoid if you want maximum crispiness (direct contact with the pan helps)
- Test your oven temperature – if your potatoes aren’t browning after 30 minutes, your oven might be running cool
- Save time by prepping potatoes the night before and storing them in cold water in the fridge (drain and dry well before roasting)
- Fresh herbs can burn at high heat, so stick with dried herbs or add fresh herbs during the last 5 minutes of cooking
- Prep Time: 10 minutes
- Cook Time: 40 minutes
- Category: Side Dish
- Method: Roasting
- Cuisine: American
Ingredients You’ll Need
For the Potatoes:
- 4 large potatoes, peeled and cubed (Russets or Yukon Golds are perfect)
- 2 tablespoons olive oil (or use melted butter)
Herb Blend:
- ½ teaspoon dried basil
- ½ teaspoon dried marjoram
- ½ teaspoon dried dill weed
- ½ teaspoon dried thyme
- ½ teaspoon dried parsley
- ½ teaspoon dried oregano
- ½ teaspoon crushed red pepper flakes (optional for heat)
Aromatics:
- 1 tablespoon minced garlic (fresh is best)
- ½ teaspoon salt
- Freshly ground black pepper
Why These Ingredients Work
Potatoes are the star here—their starchy interior turns fluffy while the outside crisps up beautifully.
Olive oil coats each piece and helps create that golden crust we all crave. It also carries the herb flavors into every bite.
The dried herb blend adds layers of savory, earthy taste without overwhelming the natural potato flavor. Dried herbs work better than fresh at high heat since they won’t burn as easily.
Garlic brings aromatic depth that makes your whole kitchen smell incredible.
Salt enhances everything and helps draw out moisture for crispier results. Those optional red pepper flakes add a gentle warmth that keeps things interesting.
Essential Tools and Equipment
- Large mixing bowl – for tossing potatoes with seasonings
- Rimmed baking sheet – catches oil and prevents spills
- Parchment paper (optional) – makes cleanup easier
- Sharp knife and cutting board – for even potato cubes
- Spatula – for flipping halfway through
Step-by-Step Instructions
Step 1: Preheat & Prep
Preheat your oven to 400°F.
Wash the potatoes thoroughly, then peel them. Cut into roughly 1-inch cubes, keeping sizes uniform so they cook evenly.
Step 2: Season the Potatoes
Place cubed potatoes in your large bowl and drizzle with olive oil.
Add all the dried herbs—basil, marjoram, dill, thyme, parsley, and oregano. Toss in the garlic, salt, pepper, and red pepper flakes if using.
Mix everything together with your hands or a spoon until every piece is well-coated.
Step 3: Roast
Spread seasoned potatoes on your baking sheet in a single layer. Don’t crowd them—they need space to crisp up, not steam.
Roast for 35–45 minutes, flipping once at the halfway point.
They’re ready when edges are golden brown and a fork pierces through easily.
Step 4: Serve
Remove from oven and taste for seasoning. Add more salt if needed. Serve immediately while hot and crispy.
You Must Know
Temperature and spacing are everything for crispy potatoes.
Your oven must be fully preheated to 400°F before the pan goes in. Never crowd the potatoes on the sheet—if they touch too much, they’ll steam instead of roast.
Use two pans if you’re doubling the batch. The hot air needs to circulate around each piece for that perfect golden crust.
Personal Secret: Always dry your potato cubes completely after cutting. I pat them with a kitchen towel before adding oil. Any moisture prevents crisping.
For extra-special potatoes, sprinkle freshly grated Parmesan during the last 5 minutes of roasting. It gets crispy and adds incredible savory flavor.
Pro Tips & Cooking Hacks
- Soak cubed potatoes in cold water for 15–30 minutes to remove excess starch, then dry thoroughly for extra crispiness
- Never skip flipping – turning them halfway ensures even browning on all sides
- Check your oven temp – if potatoes aren’t browning after 30 minutes, your oven may run cool
- Prep ahead by cutting potatoes the night before and storing in cold water in the fridge
- Avoid stirring too often – let them sit undisturbed to develop that crispy crust
- Use parchment carefully – it makes cleanup easy but direct pan contact creates more crispiness
- Fresh herbs burn easily at high heat, so stick with dried or add fresh in the last 5 minutes
Flavor Variations & Suggestions
These potatoes adapt to whatever you’re craving.
Try a Mediterranean version with za’atar seasoning, lemon juice, and crumbled feta. For Southwestern flair, swap herbs for smoked paprika, cumin, and chili powder.
Rosemary lovers can use 2 tablespoons fresh rosemary added during the last 15 minutes. French-style works beautifully with herbes de Provence and a butter finish.
You can roast other vegetables alongside—quartered onions, bell peppers, or baby carrots all work great. For special occasions, drizzle with truffle oil just before serving.
Add a sprinkle of grated Parm cheese in the final minutes for extra richness.
Make-Ahead Options
These taste best fresh from the oven when they’re crispiest. But you can prep ahead for easier dinnertime.
Cut potatoes up to 24 hours early and store submerged in cold water in the fridge. Drain and dry completely before seasoning.
You can also toss them with oil and herbs up to 2 hours ahead, then cover at room temperature until ready to roast.
For parties, roast 30 minutes before serving and keep warm in a 200°F oven, though they’ll soften slightly. Fully cooked potatoes store in the fridge for 3 days and reheat well in a hot oven.
What to Serve With Herb-Roasted Oven Potatoes
These golden beauties pair with everything.
Serve alongside roasted chicken, grilled steak, or pork chops for a hearty dinner. They’re wonderful with baked salmon or any white fish.
For vegetarian meals, pair with a big salad and roasted vegetables like broccoli or Brussels sprouts. They’re also fantastic for breakfast with scrambled eggs and bacon.
Perfect for holiday tables too—Thanksgiving, Christmas, or Easter dinner. Add green beans and dinner rolls for a complete comfort meal.
Allergy Information
This recipe is naturally gluten-free, dairy-free, and vegan.
The main allergen is garlic—if that’s a concern, simply omit it or use garlic-infused olive oil for milder flavor.
For those avoiding nightshades, try sweet potato cubes or butternut squash instead with similar cooking times. Any neutral oil works if you can’t have olive oil—avocado or vegetable oil are great options.
No nuts, eggs, dairy, or soy, making this safe for most dietary restrictions.
Storage & Reheating
Store leftover potatoes in an airtight container in the fridge for up to 4 days.
To reheat and restore crispiness, spread on a baking sheet and warm in a 400°F oven for 10–15 minutes. Air fryers work even better—375°F for 5–7 minutes.
Avoid the microwave as it makes them soggy. If meal prepping, slightly undercook by 5 minutes so they don’t get mushy when reheated.
Freezing isn’t recommended—the texture becomes grainy after thawing.
Questions I Get Asked A Lot
Can I use fresh herbs instead of dried?
Yes, but timing matters. Fresh herbs burn at high heat.
Triple the amount and add during the last 10 minutes of roasting. Fresh rosemary and thyme work especially well.
What’s the best type of potato for roasting?
Russets get incredibly fluffy inside with crispy edges. Yukon Golds have natural buttery flavor and also roast beautifully.
Red potatoes work but are waxier. Avoid new potatoes or fingerlings for cubed recipes.
Why aren’t my potatoes getting crispy?
Common issues: overcrowded pan, oven not fully preheated, or potatoes too wet.
Use a single layer with space between pieces and pat potatoes completely dry before seasoning.
Can I make these without oil?
You can use vegetable broth or aquafaba as a lighter option, but potatoes won’t get as golden and crispy.
You’ll need to add extra salt for flavor.
How do I keep roasted potatoes warm for a party?
Transfer to an oven-safe dish and hold in a 200°F oven for up to 30 minutes. They’ll lose some crispiness but stay hot.
Best to time roasting so they finish about 15 minutes before serving.
💬 Tried this recipe? Leave a comment and rating below! I’d love to hear how your herb-roasted potatoes turned out and what you served them with. Did you try any variations?
