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Oven Roasted Potatoes
Garlic Roasted Roasted Potatoes with buttery Yukon gold potatoes baked with olive oil, garlic butter, and sprinkled with fresh parsley. The Best Roasted Potatoes recipe!
This is a staple in our home. When I have potatoes in my pantry ready to use, this is usually my go-to method. I love roasting veggies because it brings out their flavor and potatoes are no exception! My kids ask for these all of the time!
These roasted potatoes pair so well with grilled chicken, steak, or any protein. Plus they take almost no work at all which is a huge plus.
The key to making soft in the inside potatoes and crispy on the outside is a combination of a few things — high heat to roast the potatoes and a combination of olive oil and butter. The oil helps to create the crispiness while the garlic butter infuses flavor into the potatoes. When you oven roast the potatoes at 425 degrees, you are cooking them quickly which creates the perfect crispiness.
WHAT KIND OF POTATOES TO USE?
My favorite potato to use is the Yukon Gold potato. This is so buttery and has a melt-in-your-mouth texture. I pick up the small yukon gold potatoes at the grocery store which makes it so easy to just cut them in half. I also love to use a mix of small red and small gold potatoes for color and variety.
I prefer to toss the potatoes with a mix of melted garlic butter and extra-virgin olive oil. I usually reach for garlic powder because the garlic can burn at high heat but you can use either one.
I suggest lining the baking sheet with a Silpat, parchment paper, or aluminum foil sprayed with non-stick cooking spray. It helps to keep them from sticking. You think they wouldn’t stick since they are covered in oil and butter but somehow they find a way!
How to make the BEST Oven Roasted Potatoes:
- Start with quality, creamy potatoes. I prefer to use Yukon Gold potatoes. You can even use a mixture of white-skinned and red-skinned potatoes. Cut the potatoes into small bite-size pieces.
- Place potatoes in a bowl and toss with extra-virgin olive oil, melted butter, garlic powder, salt, and pepper. Toss to evenly coat.
- Pour onto a lined baking sheet. You can use a Silpat, parchment paper, or aluminum foil lightly sprayed with non-stick cooking spray.
- Bake at 425 degrees for about 30-40 minutes, depending on the size of the potatoes. If the potatoes are larger, they will need longer than 40 minutes. Pierce the potatoes with a fork to see if they are done.
- Toss with chopped fresh parsley and more garlic butter, if so desired. You can top with freshly grated parmesan cheese if desired.
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Oven Roasted Potatoes
- 3 lbs. Yukon Gold Potatoes (or red or a mixture of both, cut into bite-size pieces)
- 2 to 3 Tablespoons Extra-Virgin Olive Oil
- 4 Tablespoons Butter (melted)
- 1 teaspoon Garlic Powder (or 4 garlic cloves, minced)
- 2 teaspoons Salt
- 1 teaspoon Pepper
- 2 Tablespoons Fresh Parsley
- Preheat oven to 425 degrees.
- Cut potatoes into bite-size pieces and place in a bowl. Toss with olive oil. In a small bowl, stir together melted butter, garlic powder, salt, and pepper. Drizzle over potatoes and toss evenly.
- Line a baking sheet with a Silpat, parchment paper, or aluminum foil spray with non-stick cooking spray. Pour potato mixture onto the pan.
- Bake for 30-40 minutes, depending on the size of the potatoes. Flip the potatoes halfway through cooking time. Watch carefully and pierce with a fork to know if the potatoes are completely cooked through.
- Toss with fresh parsley and more garlic butter, if so desired.
Nutrition information is automatically calculated, so should only be used as an approximation.