Simple Oven Roasted Potatoes made with Garlic and Parsley make an easy and delicious side dish that only requires a few minutes of prep and goes with so many meals! Whip up these crispy and golden roasted baby potatoes for a dinner that the whole family will love.
Simple sheet pan recipes like these easy roasted potatoes, Baked Chicken Legs with Potatoes, or my favorite Brown Butter Maple Glazed Roasted Rainbow Carrots make great weeknight dinners that only need minimal prep and cook in the oven while you have time for other things.
Oven Roasted Potatoes
Easy Roasted Potatoes with a golden crisp crust and a soft fluffy center are my favorite way to eat potatoes besides Mashed Potatoes! Roasting the potatoes in the oven at high heat makes them so delicious and prep is really minimal especially if you are using small baby potatoes that don’t need to be peeled and can just be cut in half.
These garlic roasted potatoes are always a hit in our house! I love to combine them with veggies and sausages to make an easy minimal-prep weeknight dinner. Cooking dinner on a sheet pan gives you more time to do other things while your meal is cooking in the oven and clean up is super quick. Give these crispy roasted potatoes a try and let me know what your favorite combination is!
Which Potatoes are best for roasting in the oven
- Red or Yellow Baby Potatoes (my preferred choice!)
- Red Potatoes
- Yukon Gold
Don’t use Russet potatoes for this recipe, their thick skin needs to be peeled off, which makes them less crispy and you have a lot more work!
Tips and Tricks to make the BEST Oven Roasted Baby Potatoes
- Pick potatoes that are similarly sized so they cook evenly and are done at the same time.
- Smaller potatoes equal less work because you only have to cut them in half.
- I recommend cutting the potatoes in half (or smaller) because having a straight edge on the pan makes them more crispy.
- If you’re not a garlic fan you can reduce the amount or leave it out and use your favorite seasoning on the potatoes.
- Don’t overcrowd your baking sheet otherwise the roasted potatoes won’t crisp up.
- Place the potatoes cut side down on the baking sheet before putting them in the oven. This extra step is my secret for super crispy edges!
- The smaller your potato chunks the faster they will cook! How long to roast potatoes
My secrets on how to roast potatoes in the oven
- High temperature
- No parchment paper
- Don’t reduce the amount of oil
- Cut side down for extra crispiness
- Use small baby potatoes for minimal prep and maximum crispiness
Roasted Potatoes and Carrots
I often roast carrots together with the potatoes! The carrots need about 30-35 minutes at the same temperature as the potatoes so they make a great addition. After prepping the potatoes and putting the sheet pan (with a bit of free space) in the oven I cut the carrots in half or quarters lengthwise depending on their size and put them in the same bowl where I mixed the potatoes and oil before.
Add a little bit more oil if you want and season them with salt and pepper. Then I put them next to the potatoes on the sheet pan and roast them together until both are done. I love to add a tablespoon of butter and maple syrup to the carrots a few minutes before the time is up so they are nicely coated.
Oven Roasted Potatoes and Sausages
You can also add your favorite smoked sausages to the pan to make a complete meal! It’s one of my husband’s favorite meals and I love it too because it’s so easy. I pierce the sausages with a fork and then put them on the baking sheet with the potatoes for the last 15 minutes.
Tools and Ingredients used for this Oven Roasted Potatoes Recipe
Sheet Pan: I just got these pans in the mail because I’ve read so many great reviews about them. Another favorite of mine is the one in the pictures!
Knife: Love this knife! It’s still super sharp and has the right size and weight to it. Perfect for all chopping jobs in the kitchen!
Cutting Board: These cutting boards are recommended by America’s Test Kitchen! They are super sturdy and easy to clean.
Want to try this Oven Roasted Red Potatoes Recipe?
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Oven Roasted Baby Potatoes
Ingredients
- 3 pounds baby potatoes, red or yellow
- 3 Tbsp olive oil
- 3 cloves garlic, minced
- 1 tsp salt
- 1/2 tsp freshly ground black pepper
- 1-2 Tbsp chopped fresh parsley, dried works too
Instructions
- Preheat the oven to 400° F (200°C).
- Cut the potatoes in half and put them in a bowl (if using normal sized potatoes cut them in small chunks). Toss with olive oil, garlic, salt, and pepper until evenly coated.
- Transfer to a large enough sheet pan and spread out the potatoes in one layer, cut side down.
- Roast in the middle of the oven for 50-60 min flipping them twice during cooking until browned and cooked through.
- Take them out of the oven and toss with fresh or dried parsley before serving.
Nutrition Information
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If you’ve tried this or any other of my recipes, don’t forget to rate the recipe and to leave me a comment. I love hearing from you!
Cheryl says
Love them! I added some parmesan cheese to them in the last 15 min of cooking. Delious!!
AJ says
These were fantastic. Will be making again for sure. I added a little more garlic than the recipe called for and it was great.
Naomi A. says
Hi there. I noticed that you mentioned avoiding the use of parchment paper, but I have silicone pan liners that I put on my baking sheets. Are those okay and would they allow the potatoes to roast properly, or do you recommend just going directly or only with the baking pan itself? Thanks!
Kathy troncone says
Is roasting time and temp the same for convection roasting ?
Julia Foerster says
Convection usually runs hotter so roasting time might be less but I can’t say for sure.
Jim says
Simple, but very tasty! A new favorite for us!
Taylor says
Hi, does pre-minced garlic work for this recipe? Or do I actually have to get the garlic cloves then mince them myself?
Julia Foerster says
You can use pre-minced garlic.
Nili says
Do they need to be cut or can I just leave them whole?
Julia Foerster says
They won’t crisp up if you don’t cut them so I don’t recommend leaving them whole.
Jennifer says
If I use have if they potatoes can I cut the cooking time in half?
Julia Foerster says
Do you mean you want to use half of the potatoes? If that’s the case then no, the cooking time will stay the same.
Shakir says
A+
Linda D Baker says
These potatoes were amazing and they paired so well with my pan fried mushroom chicken breasts…My new favorite for sure…Thanks for sharing.
Debi says
Easy and delicious. We make these often. I’ve also used larger baby reds sliced thick and they come out great, too!
Robin Fox says
To find a recipe where both children enjoy the food is a challenge. This was a hit! Everyone enjoyed the potatoes.
Liz says
I have something in the oven for 2 hrs at 325. Can I add the potatoes now?
Julia Foerster says
325 F is too low for this recipe, the potatoes won’t roast properly at that temperature.
Robin says
Is. 350 ok or is that too low as well
Julia Foerster says
That’s too low as well. 400 F will give you the best result.
Jessica Brooks says
This was by far our favorite oven roasted potato recipe we have tried in years, they are like pops of deliciousness when you eat them! This will become a regular side dish in our house.
Jean Adams says
Love this..mouth watering…
They r so smooth!
Kim Hoskins says
Loved the recipe, the directions to make them and the ideas for other ways to make these. My family loved them! I added a little parmesan cheese at the last turn of the potatoes and it added a nice touch. Thanks so much!