If you’re a fan of crispy Roasted Potatoes, try our easy sheet pan recipe! These potatoes are tender and soft in the middle and crispy on the outside.
They are one of my favorite potato recipes and make the perfect side dish. We have affiliate relationships which means we may earn a small referral commission at no additional cost to you if you shop using our links.
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Oven Roasted Potatoes Recipe
Why roast potatoes?
Roasting is my favorite cooking process for potatoes. It’s quick, requires less fat, and saves time. This roasted potato recipe is delicious and incredibly easy to make. It serves as a great side dish or main course.
What are the best potatoes for roasting?
The type of potatoes you can roast is really your personal preference. You can try Yukon Gold potatoes, sweet potatoes, russet potatoes, fingerling potatoes, and red potatoes for roasting.
Prep time: 15 minutes
Cooking time: 25-30 minutes
Serves: 4
Ingredients for Roasted Potatoes
- 1 medium red onion, cut into wedges
- 1 lb. small red potatoes, cut in half
- 1 c. cherry or grape tomatoes
- 1 T. fresh rosemary leaves, finely chopped
- ½ t. garlic powder
- Sea salt and black pepper, to taste
- 2 T. extra virgin olive oil
- ½ medium lemon, preferably organic, sliced and cut into half rounds
- 5-6 large garlic cloves, unpeeled
- additional lemon wedges, for garnish
Substitutions
Adding fresh herbs, parmesan cheese, sour cream, and some garlic cloves or garlic powder is also a delicious way to serve oven-roasted potatoes.
Supplies Used
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How To Make Roasted Potatoes
Step 1: Preheat the oven to 400ºF and line a large rimmed baking sheet with parchment paper or a Silpat™ baking sheet. Set aside.
Step 2: Add red onion, potatoes, tomatoes, rosemary leaves, and garlic powder to a large bowl.
Season with salt and black pepper, to taste. Drizzle with olive oil and toss to combine.
Step 3: Spread the seasoned vegetables onto the prepared baking sheet in a single layer without overcrowding. Scatter lemon slices and whole garlic cloves in amongst the vegetables.
Step 4: Place sheet pan in the hot oven and roast for 25-30 minutes, turning the vegetables after 15 minutes. Once the vegetables are fork-tender and nicely browned, remove from the oven.
Step 5: Remove the lemon slices with tongs, squeezing the excess juice out in the process. Squeeze the roasted garlic onto the warm baking sheet or reserve it for another use (such as stirring into soups or dips). Give the vegetables a good stir to coat in the pan juices before transferring them to a serving bowl.
Garnish with fresh lemon wedges and serve immediately with your choice of entrees like this Lemon and Rosemary Roasted Chicken. Enjoy!
More Potato Recipes to Try
If you’ve enjoyed this Roasted Potatoes recipe, I highly recommend trying these other potato recipes:
- Scalloped Potatoes
- Loaded Baked Potato Salad
- Chorizo with Spanish-Style Potatoes
- Roasted Greek-Style Lemon Potatoes
Don’t forget to come back and let me know how this Roasted Potato recipe turned out for you!
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Jump to Recipe
Sheet Pan Recipe: Easy Roasted Rustic Potatoes
Ingredients
- 1 medium red onion , cut into wedges
- 1 lbs. small red potatoes , cut in half
- 1 c. cherry (or grape tomatoes)
- 1 T. fresh rosemary leaves , finely chopped
- 1/2 t. garlic powder
- Sea salt and black pepper (to taste)
- 2 T. extra virgin olive oil
- 1/2 medium lemon preferably organic, sliced and cut into half rounds
- 5-6 large garlic cloves , unpeeled
- additional lemon wedges (for garnish)
Instructions
- Preheat the oven to 400ºF and line a large rimmed baking sheet with parchment paper or a Silpat™ baking sheet. Set aside.
- Add red onion, potatoes, tomatoes, rosemary leaves, and garlic powder to a large bowl.
- Spread the seasoned vegetables onto the prepared baking sheet in a single layer without overcrowding. Scatter lemon slices and whole garlic cloves in amongst the vegetables.
- Place sheet pan in the hot oven and roast for 25-30 minutes, turning the vegetables after 15 minutes. Once the vegetables are fork-tender and nicely browned, remove from the oven.
- Remove the lemon slices with tongs, squeezing the excess juice out in the process. Squeeze the roasted garlic onto the warm baking sheet or reserve for another use (such as stirring into soups or dips). Give the vegetables a good stir to coat in the pan juices before transferring to a serving bowl.
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