These easy oven-roasted potatoes are crispy on the outside yet soft from the inside. With just a handful of ingredients and just 30 minutes, you will have the most delicious oven-roasted potatoes!
I made so many different recipes for oven-roasted potatoes, but this recipe I got from my sister-in-law. She prepared these potatoes for the Thanksgiving dinner, and it was an absolute hit! They are super crispy, perfectly seasoned and soft, and divine from the inside.
For those who prefer air-fryer dishes, consider trying out these fingerling potatoes cooked in an air-fryer. Alternatively, you could experiment with these mashed potatoes made with cottage cheese or Balkan-style potato salad.
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Ingredients
- Baby potatoes: I used yellow baby potatoes for this recipe. They are perfect for roasting. The skin is crisp, and the inside is creamy and soft. These potatoes have a generous amount of vitamin C and potassium. They also have a good amount of fiber.
- Vegeta seasoning: My tried and true seasoning that I use for many of my recipes. The seasoning mix goes so well with soups, stews, potatoes, meat, etc.
- Garlic powder: I always like to add a little bit of garlic powder to potatoes. The combination of flavors is so great.
- Oil: We are using a little bit of canola oil to prevent potatoes from burning during roasting and help with seasoning coating.
- Dry parsley leaves: I used dry parsley leaves, but you can always use fresh parsley leaves or some other greens as well.
See recipe card for quantities.
Instructions
- Wash and pat dry the potatoes.
- In a medium-size bowl, add potatoes, seasonings, oil, and mix until evenly coated.
- Transfer to a cast-iron skillet and bake for 25 minutes, with mixing on every 5 minutes.
- Sprinkle with dry parsley leaver or fresh greens and serve.
Expert Tips and Tricks
- Hot Oven: We need a scorching oven to ensure the potatoes are super crispy.
- Use cast-iron skillet: Make sure to use a cast-iron skillet for this recipe. Other baking dishes usually are oven-safe until about 450 Fahrenheits, and you don’t want any accidents.
- Single-layer only: When picking the cast iron skillet, make sure to layer the potatoes into a single-layer only to ensure even baking.
- Don’t skip mixing potatoes while roasting: This recipe is a little hands-on, but please don’t skip mixing potatoes. If you don’t mix potatoes during roasting, they will burn.
- Don’t peel the potatoes: I never peel baby potatoes. They have the most amazing crispy skin once roasted.
- Pick similar size potatoes: To ensure even baking, pick the identical size potatoes. The potatoes I picked were about one and a half-inch diameter – the bigger the potatoes, the longer roast time, and vise versa.
How to Serve
- Add different greens: You can swap dry parsley leaves for fresh parsley leaves or even chives.
- Different condiments: I love ketchup with these potatoes, but you can use any sauce you prefer. The options are endless.
Storage
Store the wet ingredients (lettuce, tomato, onion) separately from the dry ingredients (buns) in the fridge, and recombine when ready. Good for 2-3 days.
These ingredients do/don’t stand up well to freezing for X days/weeks/months.
FAQ
The amount of roasted potatoes I prepared is enough for two generous portions. I would prepare at least half a pound of potatoes per person.
I used yellow baby potatoes, specifically Gourmet Blend Creamer potatoes. I don’t recommend using red potatoes as they won’t be as crispy.
More Side Dish Recipes that You’ll Love
- Cottage Cheese Mashed Potatoes
- Baked Butternut Squash
- Stuffed Bell Peppers
- Creamy Mashed Potatoes
- Easy Savory Cornbread
Related
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Pairing
These are my favorite dishes to serve with oven roasted potatoes:
Recipe
Simple Oven Roasted Potatoes
Equipment
- cast iron skillet (10 inch)
Ingredients
- 1.5 lb baby potatoes (yellow)
- 1 teaspoon Vegeta seasoning
- ½ teaspoon garlic powder
- 6 tablespoon canola oil
- ½ teaspoon dry parsley leaves
Instructions
- Preheat the oven to 480 Fahrenheit.
- Wash potatoes and pat them dry with a paper towel.
- In a medium-size bowl, add potatoes, canola oil, Vegeta, and garlic powder. Mix with a spatula until evenly coated.
- Transfer the seasoned potatoes to the cast-iron skillet (10inch) and spread the potatoes so they cover the skillet's surface (single layer only).
- Put the skillet in the oven and roast for 25 minutes, but you will have to mix potatoes with a spatula every 5 minutes. I open the oven and carefully mix the potatoes with a spatula without removing the skillet from the oven.
- Poke the potatoes with a fork to check for doneness. If the potatoes are still a little firm, return to the oven for another 5 minutes.
- Transfer the potatoes to the serving bowl and sprinkle dry parsley leaves. Serve immediately. Enjoy!
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