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Oven Roasted Potatoes


"A great roasted potato side dish made with olive oil and herbs."
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45 m servings 289 cals
Original recipe yields 4 servings


  • Calories:
  • 289 kcal
  • 14%
  • Fat:
  • 7.1 g
  • 11%
  • Carbs:
  • 53.1g
  • 17%
  • Protein:
  • 5 g
  • 10%
  • Cholesterol:
  • 0 mg
  • 0%
  • Sodium:
  • 304 mg
  • 12%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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{{model.addEditText}} Print
  • Prep

  • Cook

  • Ready In

  1. Preheat oven to 475 degrees F (245 degrees C).
  2. In a large bowl, combine oil, garlic, basil, marjoram, dill weed, thyme, oregano, parsley, red pepper flakes, and salt. Stir in potatoes until evenly coated. Place potatoes in a single layer on a roasting pan or baking sheet.
  3. Roast for 20 to 30 minutes in the preheated oven, turning occasionally to brown on all sides.


  • Tip
  • Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.

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Read all reviews 1048
  1. 1510 Ratings

Most helpful positive review

Use Yukon Golds (cut them in eighths) or new/reds (cut them in quarters). Put them in a big ziploc with the oil. Add salt and crushed BLACK pepper -- lots of it, if you like spice. Forget a...

Most helpful critical review

I'm not sure what I did to make this taste ok....but followed this receipe to a T and I preferred my own herb receipe for roasted potatoes

Most helpful
Most positive
Least positive

Use Yukon Golds (cut them in eighths) or new/reds (cut them in quarters). Put them in a big ziploc with the oil. Add salt and crushed BLACK pepper -- lots of it, if you like spice. Forget a...

Like others, I used red potatoes and, as a time-saver, left the skins on. To keep it low maintanence, I cooked at 350 (while other dishes were in the oven) for about 45 minutes. In the last 10...

Delicious and easy. I make these all of the time, but have started to use only a few spices and herbs - at this point, I feel the outcome is best when only garlic powder, salt, ground black pep...

Instead of measuring out all the different spices I just used about 1 1/2 tsp. to 2 tsp. of Herbes de Provence which has many of the spices listed here. I used Yukon Gold potatoes (always!). Pl...

I made this and used only the olive oil , garlic, basil, parsley, red pepper flakes, salt and pepper and it was AMAZING!!! I also baked it at 350 for about 50 mins, and the potatoes were perfec...

These are my favorite roasted potatoes, I make them all the time. They are tender, delicious and pretty too. One note of warning - I found that 475 was too high, I bake these on 425 for about 35...

Fantastic recipe! I doubled the recipe with no problems. I did microwave the potatoes (in their jackets) to reduce cooking time. Skip the peeling! The skin adds nutrients and interest!

Use Yukon potatoes cut in 8ths or new/reds cut in 1/4s. Put in lg plastic bag with oil. Add salt and BLACK pepper. Forget the herbs-they conflict. Add 2T dried rosemary, the garlic--more if you ...

This is a great recipe, each time I make it I vary whatever spices I feel I want to use, it's very versatile! I normally like to cut up the potatoes and then boil them for about 5 minutes or so ...