Oven Roasted Potatoes Recipe - Allrecipes.com
Oven Roasted Potatoes Recipe
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Oven-Roasted Potatoes
See how to make easy oven-roasted potatoes. See more
  • READY IN 45 mins

Oven Roasted Potatoes

Recipe by  

"A great roasted potato side dish made with olive oil and herbs."

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Ingredients Edit and Save

Original recipe makes 4 servings Change Servings
  • PREP

    15 mins
  • COOK

    30 mins

    45 mins


  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.
Kitchen-Friendly View


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

Reviews More Reviews

Most Helpful Positive Review
Jan 16, 2004

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 all the herbs -- they conflict. Add about 4 tablespoons of lightly chopped rosemary, or 2 tbl. of dried rosemary. Throw in the garlic, too, more if you like garlic. That's it -- salt, pepper, oil, garlic and rosemary. Shake the bag, and let it sit on your counter for a while, shaking occasionally. No more than 10 minutes, with a few shakes. If you prefer basil, use basil instead of rosemary. If you prefer spicy, shake some hot sauce into the bag. You get the idea. Keep it simple. Then bake. Then enjoy.

Most Helpful Critical Review
Jun 28, 2010

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

Jan 08, 2004

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 mintues, I broiled them to get them crispy on the outside, soft on the inside. Reheats well. Delish.

Oct 26, 2006

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 pepper and chili powder is used. Sometimes I'll add some rosemary, but most times I do not. Thanks - love these!!!

Oct 02, 2006

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!). Placed the quartered potatoes in a gallon sized ziploc bag. Added the oil, garlic, Herbes de Provence, salt and some fresh ground pepper. Shook up and poured out on to a cookie sheet sprayed with cooking spray. Baked as directed. Beautiful result. Thanks!

Oct 25, 2007

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 perfect, not too mushy, not too crunchy. Delicious!

Mar 10, 2008

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 minutes.

Sep 21, 2007

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!


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  • Calories
  • 289 kcal
  • 14%
  • Carbohydrates
  • 53.1 g
  • 17%
  • Cholesterol
  • 0 mg
  • 0%
  • Fat
  • 7.1 g
  • 11%
  • Fiber
  • 4 g
  • 16%
  • Protein
  • 5 g
  • 10%
  • Sodium
  • 304 mg
  • 12%

* Percent Daily Values are based on a 2,000 calorie diet.

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