Perfect Roasted Potatoes

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Large plate of Oven Roasted Potatoes with rosemary and ketchup

On our quest to find the perfect roasted potato, things got rather scientific in our kitchen. We tested all the methods we could think of including high heat, low heat, parboiling, less oil, more oil, and just about everything in between.

Good news: We found the version that produced PERFECT roasted potatoes every time! Let us show you how!

Small cutting board with gold potatoes, avocado oil, rosemary, and salt for making Oven Roasted Potatoes

How to Make Roasted Potatoes

Behold, our method for perfect roasted potatoes every time:

  • Toss evenly sliced potatoes in just enough oil to coat
  • Add seasonings of choice and toss
  • Place on a parchment-lined baking sheet
  • Make sure the pan isn’t crowded (to ensure they roast instead of steaming)
  • Roast at 425 F (218 C) for 20-25 minutes

That’s it!

Parchment-lined baking sheet with chopped potatoes for making Crispy Roasted Potatoes

Best Potatoes for Roasted Potatoes

In our experience, russet potatoes tend to get a little mushy and mealy when roasting. So our go-to potatoes for roasting are the Yukon Gold and baby red varieties.

They remain buttery and tender on the inside but get crisp brown edges. Swoon!

Best Seasonings for Roasted Potatoes

This is really personal preference, but I love to keep things simple with sea salt, black pepper, and some finely chopped herbs (such as rosemary, oregano, or thyme).

Parchment-lined baking sheet filled with Crispy Oven Roasted Potatoes

We hope you LOVE these potatoes! They’re:

Crispy on the outside
Tender on the inside
& SO delicious

These would make the perfect side to just about any brunch item, especially our Egg-Free Frittata, Simple But Good Breakfast Bowl, or Easy Vegan Sausage! Serve as is, or with some nice quality ketchup!

More Potato Recipes

If you try this recipe, let us know! Leave a comment, rate it, and don’t forget to tag a photo #minimalistbaker on Instagram. Cheers, friends!

Holding the sides of a plate of Rosemary Roasted Potatoes

Perfect Roasted Potatoes

Perfect roasted potatoes every time! No boiling required, 1 pan, 30 minutes, perfectly crisp edges, and tender inside. The ultimate brunch side!
Author Minimalist Baker
Spoon resting on a plate of Roasted Potatoes with a bowl of ketchup
4.96 from 25 votes
Prep Time 5 minutes
Cook Time 25 minutes
Total Time 30 minutes
Servings 2 (Servings)
Course Breakfast, Brunch
Cuisine American, Gluten-Free, Vegan
Freezer Friendly No
Does it keep? 3-4 Days


  • 1 lb yellow / Yukon Gold potatoes, chopped into even ~1/4 – 3/8-inch pieces ( ~2 medium-large golden potatoes // ~3 cups chopped as recipe is written — adjust amounts as needed)
  • 1-2 Tbsp avocado oil
  • ~1/2 tsp sea salt
  • 1/4 tsp black pepper
  • 1 Tbsp freshly chopped rosemary (optional)


  • Preheat oven to 425 degrees F (218 C) and line 1 large baking sheet with parchment paper.
    NOTE: If doubling/multiplying the recipe, be sure not to crowd the baking sheet or add too many potatoes to the oven at once or they will have a hard time roasting and will steam instead, producing mushier, less browned / crispy potatoes.
  • Add chopped potatoes (~1/4 – 3/8-inch thick) to the baking sheet and drizzle with avocado oil. The potatoes should be coated but not soaking in oil. Then add salt, pepper, and rosemary (optional) and toss well to combine.
  • Roast until golden brown and crispy, or about 20-25 minutes. You'll know they're done when golden brown on the bottom and edges and tender in the center.
  • Enjoy immediately with sides and sauces of choice. We prefer ketchup or hot sauce. Aioli would also be tasty.
  • Store cooled leftovers in the refrigerator up to 3-4 days (not freezer friendly). Reheat in the microwave or — our preference — on a cast iron skillet over medium heat.



*Nutrition information is a rough estimate calculated with the lesser amount of avocado oil and without optional ingredients.

Nutrition (1 of 2 servings)

Serving: 1 serving Calories: 220 Carbohydrates: 36.2 g Protein: 4.3 g Fat: 7.1 g Saturated Fat: 0.49 g Polyunsaturated Fat: 1.06 g Monounsaturated Fat: 4.82 g Trans Fat: 0 g Cholesterol: 0 mg Sodium: 625 mg Potassium: 1036 mg Fiber: 3.9 g Sugar: 2.9 g Vitamin A: 17.45 IU Vitamin C: 19.5 mg Calcium: 25.29 mg Iron: 1.68 mg

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My Rating:

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      We’re so glad you enjoyed them, Mary! Thanks so much for the lovely review. Next time would you mind leaving a star rating with your review? It’s super helpful to us and our readers! Thank you so much again! xo

  1. Danielle says

    I’m not a person who loves to cook but I do it because of an autoimmune disorder…I can’t believe a recipe this simple turned out so good!

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      We’re so glad you enjoyed this recipe, Danielle! Thank you so much for sharing! xo

  2. Clara says

    Nowhere in the recipe or the notes do you mention how big/small to cut the potato pieces. I imagine that this does affect both the cooking time and the degree of doneness/crispness. They appear from your picture to be about 3/8″ thick slices rather than 1/2″-5/8″ cubes. Can you specify the size/thickness of the potato pieces? Thanks!

  3. Kay says

    Thanks for this recipe. I have been looking for a good roasted potatoes recipe.

    Question, do you peel the Yukon potatoes?

    Thank you.

  4. Obsessed says

    These are AMAZING! Seriously – I don’t know what it is about the combo, but they are phenomenal. I ate basically an entire pan by myself. My housemate had a few and kept asking me how I made them. Thank you for these tips! I will probably make them again tomorrow, lol. :)

  5. Sarah says

    These are now my hands-down, go-to recipe for roast potatoes. They are so easy and simple but absolutely perfect. I was on the search for a recipe for my favourite type of roast potatoes, and these are it! I won’t be searching any more. I’ve been using this recipe over and over again and everyone loves it. Thanks for sharing!

  6. mira says

    hi hi many thanks for your wonderful recipees. Here is a question that i can’t find any google support with and i think its the reason my baking doesn’t always come out right. You give the temperature of the oven — so thats fine. But what setting should the oven be on? The fancy new ovens come with so many settings and for sure i don’t know the difference between them. For example : fan and heat? Just fan (which is heated air)? Just top heat? Lower heat? etc etc. It would be so helpful to know this for all recipees, but very grateful if you could start with this and/or give some tips as to general guidelines? Many many thanks!!!

    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      So, fan and heat is usually “convection,” which I like to use often. But for our recipes we usually assume people don’t have convection so unless stated otherwise, it’s always just “bake” or “roast” without a fan setting. If you do have convection, feel free to use it, just know that it tends to cook your food faster and get it crispier.

  7. Sita says

    There were delicious! They came out perfectly. I added garlic powder, onion powder and dehydrated chives since I didn’t have fresh rosemary. We devoured them. Thank you. Now I need to make a scrambled tofu to go with them!

  8. Kate says

    This recipe is perfect. I have come back to this recipe again and again, which is probably the best endorsement anyone can give a recipe. I usually serve these with eggs, but have also been known to serve these along side a veggie burger. Thanks for sharing!

  9. Ang says


    I love this recipe & i’m actually making them at this moment. do they need to be flipped at all throughout the cooking process?

  10. Kay says

    Hi. I made these with added garlic, delish. I got rave reviews. Thank you for a wonderful recipe. Five stars for sure.

  11. Darnell says

    I just made this recipe for my family of five; and they were a big hit! I made six cups, doubled the recipe and used Olive Oil. I took your suggestion and cooked at 400 degrees, since I used the EVOO and started out at 23 minutes. But they didn’t look brown on the edges. So I bumped up the temp a smidge, for approx. 4 more minutes. And they were perfect. I didn’t have sea salt, just table salt. In addition to that I used pepper and oregano. And my daughter requested cayenne pepper. So, I put a dash of that as well. I was glad for the suggestion of specific potato and appreciate all the research that went into that choice! Thank you for a delicious recipe. We will make these again!

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      We’re so glad you and your family enjoyed them! Thanks for sharing, Darnell!

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi Sarah, if using Russet potatoes, yes, peel them. Just a heads up- in our experience, russet potatoes tend to get a little mushy and mealy when roasting. So our go-to potatoes for roasting are the Yukon Gold and baby red varieties.

  12. Marisa says

    I made this with fresh rosemary and oregano it was delicious! I made your vegan ranch sauce to dip them in and it made it even better.

  13. Jess says

    This recipe was so good! I’m definitely a novice cook, but they still tasted great, better than I thought I could do. I had to swap the avocado oil for vegetable, and russet potatoes instead of Yukon Golds, and it still came out incredible. It’s always great to find a dish that works for any level, and making roasted potatoes that rival my dad’s made me so happy.

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      We’re so glad they turned out well for you, Jess! Thanks so much for sharing!

  14. Michelle says

    As the name says, these are the most perfect roasted potatoes! They’re the best I’ve made. Didn’t have fresh rosemary so subbed with a little dried. Absolutely delicious. No leftovers!

  15. samantha says

    Used olive oil but still followed the rest of the directions and they turned out great. the thinner slices are really key here i think

  16. Katie says

    This was my first time trying roasted potatoes with avocado oil & I loved it!! Will definitely be sticking with it in the future

  17. Kimberlee says

    I have made roasted potatoes for years using olive oil. They were good. These are far superior. The only difference is the Avocado oil, it made ALL the difference. I use salt, pepper and garlic powder. They were awesome!

  18. Sea says

    Great, My kid love potatoes so much. They will love them. By the way, can you guide us how to much to crunchy potatoes. all the kid love that with tomato soup. Thank you

  19. jsz123 says

    I really tried hard to wait on making this recipe until I purchased avocado oil, but sometimes you just NEED a plate of potatoes on a cold day. I subbed coconut oil and they came out PERFECT.

    Tx for another winner.

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      We understand the need =) and we’re so glad you enjoyed them! Thanks so much for the lovely review!

  20. Dan says

    Hi Dana, what can be used to replace the oil? I have some thoughts but would like your’s so they would be oil free.


  21. Erin says

    You need to add your chimichuri to the condiments list that would go well with these potatoes!!!! I love potatoes and I love that chimi!

  22. Colleen says

    Perfect recipe. Crispy on the outside, tender inside. I used smoked paprika, salt and pepper. I made potato salad with the leftovers. This is my new go-to potato recipe.