Oven-roasted potatoes are unbelievably easy to prepare with minimal seasonings and yet delicious! Baby potatoes are tossed with olive oil and a handful of seasonings and roasted until tender and golden for a great side dish meal.

To roast potatoes, all you need to do is, simply cut them into halves, toss them in extra virgin olive oil or any salad dressing that you have at home, sprinkle it with a bit of salt and pepper, and roast it in a super hot oven. If you like add garlic powder, oregano and dried basil leaves.

You can jazz it up with some lemon juice, Parmesan cheese, cocunut flakes or fresh cilantro or chopped mint leaves but we really love it with just salt and pepper also!

How to Roast Potatoes?

CUT, SOAK & DRY! – I prefer baby potatoes(red or yellow) for this recipe. Cut them into halves and soak them in water for 15 – 20 mins. This will help to rinse-off the extra startch. Once the potatoes have soaked, rinsed, drained and the MOST important step is to PAT DRY them. The more dry it is, the crispier it will be. Crispy is what you’re going for here.

SEASONING – Add olive oil or any salad dressing you have handy to a bowl. I used Northern Italian with basil and parmesan cheese dressing. Add oregano,salt, lemon and pepper powder to olive oil for great flavor. Mix well.

Ready to Roast – Put the seasoning on the potatoes and toss them so they are covered with seasoning mixture that we prepared. Preheat the oven to 425°F. Transfer the potatoes to a greased baking sheet or use parchment paper.

Make sure the potatoes are laying in an even, single layer. Flip the potatoes after 20-25 minutes so they are roasted from both sides.

It takes 30-45 minutes to roast potatoes, depending on your oven, to have a delicious pan of roasted potatoes on your weekday or weekend table.

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