Perfect Roasted Potatoes (2024)

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On our quest to find the perfect roasted potato, things got rather scientific in our kitchen. We tested all the methods we could think of including high heat, low heat, parboiling, less oil, more oil, and just about everything in between.

Good news: We found the version that produced PERFECT roasted potatoes every time! Let us show you how!

How to Make Roasted Potatoes

Behold, our method for perfect roasted potatoes every time:

Toss evenly sliced potatoes in just enough oil to coat
Add seasonings of choice and toss
Place on a parchment-lined baking sheet
Make sure the pan isn’t crowded (to ensure they roast instead of steaming)
Roast at 425 F (218 C) for 20-25 minutes

That’s it!

Best Potatoes for Roasted Potatoes

In our experience, russet potatoes tend to get a little mushy and mealy when roasting. So our go-to potatoes for roasting are the Yukon Gold and baby red varieties.

They remain buttery and tender on the inside but get crisp brown edges. Swoon!

Best Seasonings for Roasted Potatoes

This is really personal preference, but I love to keep things simple with sea salt, black pepper, and some finely chopped herbs (such as rosemary, oregano, or thyme).

We hope you LOVE these potatoes! They’re:

Crispy on the outside
Tender on the inside
Customizable
Versatile
Buttery
Salty
& SO delicious

These would make the perfect side to just about any brunch item, especially our Egg-Free Frittata, Simple But Good Breakfast Bowl, or Easy Vegan Sausage! Serve as is, or with some nice quality ketchup!

More Potato Recipes

Perfect Mashed Potatoes (1 Pot)
French Style Potato Salad
Sweet Potato Lasagna
Creamy Vegan Potato Salad
Easy 1-Pot Tikka Masala

If you try this recipe, let us know! Leave a comment, rate it, and don’t forget to tag a photo #minimalistbaker on Instagram. Cheers, friends!

Perfect Roasted Potatoes

Perfect roasted potatoes every time! No boiling required, 1 pan, 30 minutes, perfectly crisp edges, and tender inside. The ultimate brunch side!

Author Minimalist Baker

Print SAVE

4.96 from 25 votes

Prep Time 5 minutes minutes

Cook Time 25 minutes minutes

Total Time 30 minutes minutes

Servings 2 (Servings)

Course Breakfast, Brunch

Cuisine American, Gluten-Free, Vegan

Freezer Friendly No

Does it keep? 3-4 Days

Ingredients

US Customary – Metric

1 lb yellow / Yukon Gold potatoes, chopped into even ~1/4 – 3/8-inch pieces ( ~2 medium-large golden potatoes // ~3 cups chopped as recipe is written — adjust amounts as needed)
1-2 Tbsp avocado oil
~1/2 tsp sea salt
1/4 tsp black pepper
1 Tbsp freshly chopped rosemary (optional)

Instructions

Preheat oven to 425 degrees F (218 C) and line 1 large baking sheet with parchment paper.
NOTE: If doubling/multiplying the recipe, be sure not to crowd the baking sheet or add too many potatoes to the oven at once or they will have a hard time roasting and will steam instead, producing mushier, less browned / crispy potatoes.
Add chopped potatoes (~1/4 – 3/8-inch thick) to the baking sheet and drizzle with avocado oil. The potatoes should be coated but not soaking in oil. Then add salt, pepper, and rosemary (optional) and toss well to combine.
Roast until golden brown and crispy, or about 20-25 minutes. You'll know they're done when golden brown on the bottom and edges and tender in the center.
Enjoy immediately with sides and sauces of choice. We prefer ketchup or hot sauce. Aioli would also be tasty.
Store cooled leftovers in the refrigerator up to 3-4 days (not freezer friendly). Reheat in the microwave or — our preference — on a cast iron skillet over medium heat.

Video

Notes

*Nutrition information is a rough estimate calculated with the lesser amount of avocado oil and without optional ingredients.

Nutrition (1 of 2 servings)

Serving: 1 serving Calories: 220 Carbohydrates: 36.2 g Protein: 4.3 g Fat: 7.1 g Saturated Fat: 0.49 g Polyunsaturated Fat: 1.06 g Monounsaturated Fat: 4.82 g Trans Fat: 0 g Cholesterol: 0 mg Sodium: 625 mg Potassium: 1036 mg Fiber: 3.9 g Sugar: 2.9 g Vitamin A: 17.45 IU Vitamin C: 19.5 mg Calcium: 25.29 mg Iron: 1.68 mg

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Reader Interactions

Leave a Comment & Rating!

All commentsI made thisQuestions

Mary Topel says
February 10, 2024 at 2:36 pm
YummyYummyYummy, I have roasted potatoes in my tummy! Thanks!
Reply
- Support @ Minimalist Baker says
  February 12, 2024 at 1:57 pm
  We’re so glad you enjoyed them, Mary! Thanks so much for the lovely review. Next time would you mind leaving a star rating with your review? It’s super helpful to us and our readers! Thank you so much again! xo
  Reply
CT says
February 25, 2022 at 2:11 pm
So good! I always experiment with different roasted potatoes cooking techniques & this one is solid!
Reply
- Support @ Minimalist Baker says
  February 25, 2022 at 4:34 pm
  Woohoo! Thanks so much, CT!
  Reply
Danielle says
June 9, 2021 at 3:13 am
I’m not a person who loves to cook but I do it because of an autoimmune disorder…I can’t believe a recipe this simple turned out so good!
Reply
- Support @ Minimalist Baker says
  June 9, 2021 at 5:25 pm
  We’re so glad you enjoyed this recipe, Danielle! Thank you so much for sharing! xo
  Reply
Seri Hood says
May 12, 2021 at 9:31 am
See Also
50 Foods You Can Only Find in the South Cauliflower Pizza Dough Recipe for Low Carb Pizza A Traditional Boiled Dinner Az egész világon tarolt ez a töltött tojás! Ne hagyd ki te sem Húsvétra!
Thank you for the recipe the potatoes taste delicious!
Reply
- Support @ Minimalist Baker says
  May 12, 2021 at 11:37 am
  Yay! Thanks so much for the lovely review!
  Reply
Clara says
February 12, 2021 at 10:40 am
Hi,
Nowhere in the recipe or the notes do you mention how big/small to cut the potato pieces. I imagine that this does affect both the cooking time and the degree of doneness/crispness. They appear from your picture to be about 3/8″ thick slices rather than 1/2″-5/8″ cubes. Can you specify the size/thickness of the potato pieces? Thanks!
Reply
- Dana @ Minimalist Baker says
  February 12, 2021 at 12:18 pm
  Hi! We will add that to clarify, but yes – 3/8″ is about right!
  Reply
Kay says
January 22, 2021 at 5:04 am
Thanks for this recipe. I have been looking for a good roasted potatoes recipe.
Question, do you peel the Yukon potatoes?
Thank you.
Reply
- Support @ Minimalist Baker says
  January 22, 2021 at 10:27 am
  No need to peel them =)
  Reply
jeannette says
October 17, 2020 at 8:13 pm
These potatoes are delicious! Thank you for the recipe!
Reply
- Support @ Minimalist Baker says
  October 19, 2020 at 8:59 am
  Thanks for sharing, Jeannette! xo
  Reply
Obsessed says
October 8, 2020 at 10:44 pm
These are AMAZING! Seriously – I don’t know what it is about the combo, but they are phenomenal. I ate basically an entire pan by myself. My housemate had a few and kept asking me how I made them. Thank you for these tips! I will probably make them again tomorrow, lol. :)
Reply
- Support @ Minimalist Baker says
  October 9, 2020 at 9:17 am
  Whoop! We’re so glad you both enjoyed them! Thanks for the lovely review =)
  Reply
Sarah says
August 31, 2020 at 8:36 am
These are now my hands-down, go-to recipe for roast potatoes. They are so easy and simple but absolutely perfect. I was on the search for a recipe for my favourite type of roast potatoes, and these are it! I won’t be searching any more. I’ve been using this recipe over and over again and everyone loves it. Thanks for sharing!
Reply
- Support @ Minimalist Baker says
  August 31, 2020 at 12:52 pm
  Whoop! We’re so glad to hear it, Sarah! Thanks so much for the lovely review! xo
  Reply
mira says
August 18, 2020 at 8:44 am
hi hi many thanks for your wonderful recipees. Here is a question that i can’t find any google support with and i think its the reason my baking doesn’t always come out right. You give the temperature of the oven — so thats fine. But what setting should the oven be on? The fancy new ovens come with so many settings and for sure i don’t know the difference between them. For example : fan and heat? Just fan (which is heated air)? Just top heat? Lower heat? etc etc. It would be so helpful to know this for all recipees, but very grateful if you could start with this and/or give some tips as to general guidelines? Many many thanks!!!
Reply
- Dana @ Minimalist Baker says
  August 18, 2020 at 12:04 pm
  So, fan and heat is usually “convection,” which I like to use often. But for our recipes we usually assume people don’t have convection so unless stated otherwise, it’s always just “bake” or “roast” without a fan setting. If you do have convection, feel free to use it, just know that it tends to cook your food faster and get it crispier.
  Reply
Sita says
August 3, 2020 at 2:54 pm
There were delicious! They came out perfectly. I added garlic powder, onion powder and dehydrated chives since I didn’t have fresh rosemary. We devoured them. Thank you. Now I need to make a scrambled tofu to go with them!
Reply
- Dana @ Minimalist Baker says
  August 3, 2020 at 4:10 pm
  xoxo!
  Reply
Kate says
August 1, 2020 at 10:31 am
This recipe is perfect. I have come back to this recipe again and again, which is probably the best endorsem*nt anyone can give a recipe. I usually serve these with eggs, but have also been known to serve these along side a veggie burger. Thanks for sharing!
Reply
- Support @ Minimalist Baker says
  August 3, 2020 at 1:03 pm
  We’re so glad you enjoy it, Kate! Thanks so much for sharing! xo
  Reply
Ang says
July 30, 2020 at 6:01 pm
Hi!
I love this recipe & i’m actually making them at this moment. do they need to be flipped at all throughout the cooking process?
Reply
- Support @ Minimalist Baker says
  July 31, 2020 at 10:12 am
  See Also
  Sheet Pan Shrimp Boil - melissassouthernstylekitchen.com
  It’s not necessary. But you can flip them for more even browning, if desired.
  Reply
Kay says
June 24, 2020 at 10:24 pm
Hi. I made these with added garlic, delish. I got rave reviews. Thank you for a wonderful recipe. Five stars for sure.
Reply
- Support @ Minimalist Baker says
  June 25, 2020 at 11:16 am
  Yay! We’re so glad to hear it! Thanks for sharing, Kay!
  Reply
Darnell says
May 29, 2020 at 4:00 pm
I just made this recipe for my family of five; and they were a big hit! I made six cups, doubled the recipe and used Olive Oil. I took your suggestion and cooked at 400 degrees, since I used the EVOO and started out at 23 minutes. But they didn’t look brown on the edges. So I bumped up the temp a smidge, for approx. 4 more minutes. And they were perfect. I didn’t have sea salt, just table salt. In addition to that I used pepper and oregano. And my daughter requested cayenne pepper. So, I put a dash of that as well. I was glad for the suggestion of specific potato and appreciate all the research that went into that choice! Thank you for a delicious recipe. We will make these again!
Reply
- Support @ Minimalist Baker says
  June 1, 2020 at 9:08 am
  We’re so glad you and your family enjoyed them! Thanks for sharing, Darnell!
  Reply
Sarah says
May 25, 2020 at 9:36 am
Should the potatoes be peeled all the way? Should they be parboiled? I have Russett potatoes.
Reply
- Support @ Minimalist Baker says
  May 25, 2020 at 1:12 pm
  Hi Sarah, if using Russet potatoes, yes, peel them. Just a heads up- in our experience, russet potatoes tend to get a little mushy and mealy when roasting. So our go-to potatoes for roasting are the Yukon Gold and baby red varieties.
  Reply
Marisa says
May 18, 2020 at 3:00 pm
I made this with fresh rosemary and oregano it was delicious! I made your vegan ranch sauce to dip them in and it made it even better.
Reply
- Support @ Minimalist Baker says
  May 19, 2020 at 11:04 am
  That combo sounds amazing! Thanks for sharing, Marisa!
  Reply
  - May Cornelison says
    May 27, 2020 at 10:34 pm
    Came out perfectly. Yum yum
    Reply
Jess says
May 18, 2020 at 7:51 am
This recipe was so good! I’m definitely a novice cook, but they still tasted great, better than I thought I could do. I had to swap the avocado oil for vegetable, and russet potatoes instead of Yukon Golds, and it still came out incredible. It’s always great to find a dish that works for any level, and making roasted potatoes that rival my dad’s made me so happy.
Reply
- Support @ Minimalist Baker says
  May 18, 2020 at 1:03 pm
  We’re so glad they turned out well for you, Jess! Thanks so much for sharing!
  Reply
Michelle says
April 27, 2020 at 11:24 pm
As the name says, these are the most perfect roasted potatoes! They’re the best I’ve made. Didn’t have fresh rosemary so subbed with a little dried. Absolutely delicious. No leftovers!
Reply
- Support @ Minimalist Baker says
  April 28, 2020 at 10:52 am
  We’re so glad you enjoyed them, Michelle! Thanks so much for the lovely review!
  Reply
Reena says
April 5, 2020 at 11:46 pm
This, like all of Dana’s recipes, came out perfectly.
Reply
- Support @ Minimalist Baker says
  April 6, 2020 at 1:08 pm
  Yay! Thanks for sharing, Reena!
  Reply
samantha says
March 18, 2020 at 1:23 pm
Used olive oil but still followed the rest of the directions and they turned out great. the thinner slices are really key here i think
Reply
- Support @ Minimalist Baker says
  March 19, 2020 at 10:09 am
  Thanks for sharing, Samantha!
  Reply
Katie says
March 12, 2020 at 9:56 am
This was my first time trying roasted potatoes with avocado oil & I loved it!! Will definitely be sticking with it in the future
Reply
Kimberlee says
February 27, 2020 at 2:28 pm
I have made roasted potatoes for years using olive oil. They were good. These are far superior. The only difference is the Avocado oil, it made ALL the difference. I use salt, pepper and garlic powder. They were awesome!
Reply
- Support @ Minimalist Baker says
  February 28, 2020 at 10:17 am
  Yay! We’re so glad you enjoyed them, Kimberlee! Thanks so much for the lovely review!
  Reply
Sea says
February 27, 2020 at 1:01 am
Great, My kid love potatoes so much. They will love them. By the way, can you guide us how to much to crunchy potatoes. all the kid love that with tomato soup. Thank you
Reply
jsz123 says
February 26, 2020 at 1:46 pm
I really tried hard to wait on making this recipe until I purchased avocado oil, but sometimes you just NEED a plate of potatoes on a cold day. I subbed coconut oil and they came out PERFECT.
Tx for another winner.
Reply
- Support @ Minimalist Baker says
  February 27, 2020 at 9:21 am
  We understand the need =) and we’re so glad you enjoyed them! Thanks so much for the lovely review!
  Reply
Dan says
February 26, 2020 at 1:21 pm
Hi Dana, what can be used to replace the oil? I have some thoughts but would like your’s so they would be oil free.
Thanks,
Dan
Reply
- Support @ Minimalist Baker says
  February 27, 2020 at 9:31 am
  Hi Dan, we would recommend referring to this recipe for an oil-free method: https://minimalistbaker.com/cheesy-chili-baked-potato-fries-oil-free/
  Reply
Erin says
February 25, 2020 at 12:30 am
You need to add your chimichuri to the condiments list that would go well with these potatoes!!!! I love potatoes and I love that chimi!
Reply
- Support @ Minimalist Baker says
  February 25, 2020 at 10:31 am
  Sounds lovely! Thanks Erin!
  Reply
Melissa says
February 24, 2020 at 7:57 pm
I don’t have avocado oil and wondering what’s the next best substitute? Would this work using Evoo? Thanks!
Reply
- Support @ Minimalist Baker says
  February 25, 2020 at 10:25 am
  That might work! But since it has a lower smoke point than avocado oil, you may want to bake at a slightly lower temp, such as 400 F.
  Reply
  - Patty Dorsher says
    April 21, 2020 at 11:49 am
    Had only olive oil and turned over halfway thru cooking time. Yummy!
    Reply
Paige Cassandra Flamm says
February 24, 2020 at 3:50 pm
Roasted potatoes are a staple in our home! These look amazing!
Reply
Colleen says
February 24, 2020 at 2:55 pm
Perfect recipe. Crispy on the outside, tender inside. I used smoked paprika, salt and pepper. I made potato salad with the leftovers. This is my new go-to potato recipe.
Reply
- Support @ Minimalist Baker says
  February 25, 2020 at 10:04 am
  We’re so glad you enjoyed this recipe, Colleen! Thanks so much for the lovely review!
  Reply
Lori Carpenter says
February 24, 2020 at 2:10 pm
Do we need to turn the potatoes while Baking to get even browning?
Reply
- Support @ Minimalist Baker says
  February 25, 2020 at 10:01 am
  We didn’t find it necessary, but you certainly can!
  Reply
lani strom says
February 24, 2020 at 1:08 pm
I just needed to tell you that I am unable to pin this on Safari. None of the options work.
Reply
- Support @ Minimalist Baker says
  February 24, 2020 at 1:17 pm
  Thanks for letting us know! We’ll look into it.
  Reply
- Sus says
  February 24, 2020 at 10:05 pm
  It works for me on Safari! (just FYI)
  Reply