These Oven Roasted Potatoes have golden edges, tender centers, and a little smoky flavor from smoked paprika.
Made with five simple ingredients and no boiling required, they roast at 400°F for an easy side dish to serve with dinner or breakfast.
Updated October 8, 2026: I simplified this post with clearer ingredient notes, a shorter method overview, more consistent roasting guidance, and refreshed serving suggestions and FAQs. The recipe itself remains the same. Originally posted February 7, 2020.
Potatoes are one of those ingredients I almost always have in the kitchen. They make it easy to put a satisfying side dish on the table without much planning.
These roasted potatoes keep things simple with olive oil, smoked paprika, salt, and black pepper. Serve them with a weeknight pork chop, a Sunday dinner main, or eggs for breakfast.
The key is giving the potatoes enough room on the pan and enough time to become tender and golden. Let's get started!
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Why You'll Love This Recipe
- Simple ingredients: Potatoes, olive oil, smoked paprika, salt, and pepper.
- No boiling: The raw diced potatoes go straight into the oven after seasoning.
- Flexible potato choices: Use russet, Yukon Gold, or red potatoes.
- Easy to pair: Serve with meat, fish, eggs, or other vegetables.
Ingredients You'll Need
See the recipe card below for exact measurements.
- Potatoes: Russets have a fluffy interior, Yukon Golds are creamy, and red potatoes hold their shape well. Cut larger potatoes into even chunks and leave the skin on.
- Olive oil: Helps distribute the seasoning and encourages browning. Toss thoroughly to coat each piece.
- Smoked paprika: Adds smoky flavor and color. Regular paprika gives a milder flavor.
- Sea salt: Season with the amount in the recipe card, then adjust to taste after roasting.
- Ground black pepper: Adds a little peppery warmth.
👉🏾 See the recipe card below for exact quantities and full instructions.
How to Make Oven Roasted Potatoes
Here's the quick overview. The recipe card below contains the complete measurements and instructions.
1. Prepare the Potatoes
Heat the oven to 400°F and line a large sheet pan with parchment paper.
Wash the potatoes, leave the skin on, and cut into roughly 1-inch chunks. Pat dry so excess moisture does not interfere with browning.
2. Season
Toss the diced potatoes with olive oil, smoked paprika, sea salt, and black pepper until evenly coated.
3. Spread on the Pan
Spread the potatoes in a single layer on the prepared pan with a little space between the pieces. Use two pans if needed.
4. Roast and Turn
Roast for 15 minutes, then turn the potatoes. Return to the oven for another 20 to 30 minutes, until fork-tender with golden edges.
The total roasting time is 35 to 45 minutes. Begin checking at 35 minutes total. The size of your pieces and your oven can affect the timing.
5. Serve
Allow the potatoes to cool slightly, then serve warm.
LaKita's Expert Tips
- Dry the potatoes. Pat them dry after washing or draining any prep water.
- Cut even pieces. Aim for roughly 1-inch chunks so the batch cooks evenly.
- Give them space. A crowded pan traps moisture and limits browning.
- Preheat fully. Start with a hot 400°F oven.
- Turn after 15 minutes. This exposes another side to the pan for more even browning.
- Check the center. A golden exterior is not enough; a fork should slide into the potato easily.
- Serve warm. The edges are at their best soon after roasting.
Variations & Substitutions
- Add garlic: Add minced garlic during the last 10 minutes of roasting so it is less likely to burn.
- Use baby potatoes: Halve or quarter them into similar-sized pieces. Check earlier if the pieces are smaller than 1 inch.
- Change the seasoning: Try garlic powder, onion powder, or Italian seasoning. Adjust the salt if using a salted blend.
- Add onion: Roast onion wedges alongside the potatoes, checking that both are tender before serving.
- Finish with herbs: Sprinkle with parsley or chives just before serving.
- Try sweet potatoes: The original recipe includes this option. Check for tenderness rather than assuming every potato variety will finish at exactly the same time.
Make-Ahead & Storage
Make-Ahead
Dice the potatoes up to 24 hours ahead and keep them submerged in cold water in a covered container in the refrigerator.
Drain and pat completely dry before seasoning. For the crispest edges, roast close to serving time.
Storage & Reheating
Refrigerate leftovers in an airtight container for up to 4 days.
To reheat, spread on a sheet pan and warm in a 400°F oven for about 10 to 12 minutes, or until heated through. A skillet also works. Dry heat helps the edges crisp again; the microwave gives a softer texture.
What to Serve with Oven Roasted Potatoes
These smoky, savory potatoes fit just as easily on a breakfast plate as they do beside a Sunday dinner main.
Try them with:
- Ribeye Steak
- Southern Meatloaf
- Roast chicken or baked fish
- Eggs and toast for breakfast
For a full comfort-food dinner, add:
Frequently Asked Questions
For this recipe, use 400°F. Give the potatoes room on the pan and roast until the edges are golden and the centers are tender.
No. This recipe uses raw diced potatoes, so there is no boiling step. Cut them evenly, dry well, and avoid crowding the pan.
Roast for 15 minutes, turn, then roast for another 20 to 30 minutes. That is 35 to 45 minutes total. Larger chunks may need longer; check for a tender center.
Halve or quarter baby potatoes into similar-sized pieces. Follow the same method, but begin checking earlier if your pieces are smaller than the roughly 1-inch chunks used here.
Russets give a fluffy interior, Yukon Golds are creamy, and red potatoes hold their shape well. Use what you have and cut the pieces evenly.
A crowded pan, wet potato pieces, or uneven oil coverage can limit browning. Pat dry, coat evenly, preheat the oven fully, and spread in a single layer.
You can, but turning after the first 15 minutes helps another side make contact with the pan for more even browning.
This recipe is written for fresh potatoes. Frozen potato products vary, so follow the package directions rather than assuming the fresh-potato timing applies.
Refrigerate in an airtight container for up to 4 days. Reheat on a sheet pan in a 400°F oven for about 10 to 12 minutes, or until heated through.
Yes. Dice and refrigerate the potatoes in cold water up to 24 hours ahead, then drain and dry thoroughly before roasting. Cooked potatoes can also be reheated, although freshly roasted potatoes have the best texture.
📖 Recipe
Oven Roasted Potatoes Recipe
Equipment
- 1 Sheet pan
Ingredients
- 2 large potatoes, diced
- 1 tablespoon olive oil
- ½ teaspoon smoked paprika
- ¼ teaspoon salt
- ¼ teaspoon ground black pepper
Instructions
- Preheat the oven to 400°F. Line a large sheet pan with parchment paper.
- Wash the 2 large potatoes and cut into roughly 1-inch chunks, leaving the skin on. Pat dry.
- Toss the potatoes with 1 tablespoon olive oil, ½ teaspoon smoked paprika, ¼ teaspoon salt, and ¼ teaspoon black pepper until evenly coated. Spread on the prepared pan in a single layer, leaving space between the pieces.
- Roast for 15 minutes, then turn the potatoes. Continue roasting for another 20 to 30 minutes, until the edges are golden and a fork slides easily into the centers. Total roasting time is 35 to 45 minutes.
- Allow to cool slightly, then serve warm.
Notes
- Cut the potatoes into similar-sized pieces for even cooking.
- Dry thoroughly before seasoning and avoid crowding the pan.
- Begin checking at 35 minutes total. Cooking time varies with potato size and oven.
- To prep ahead, refrigerate diced potatoes submerged in cold water for up to 24 hours. Drain and dry thoroughly before seasoning.
- Refrigerate leftovers in an airtight container for up to 4 days. Reheat at 400°F for about 10 to 12 minutes, or until heated through.
Did You Make This Recipe?
Made these Oven Roasted Potatoes? Leave a ⭐⭐⭐⭐⭐ rating and a comment below. And tell me, are you serving yours with dinner or adding them to your breakfast plate?
Sonya says
I love sweet potatoes ☺ I think I mentioned before that I bought a 40 lb box not to long ago and we have almost eaten them all. My daughter loves them a lot. I actually prefer to eat them without any added sugar.
admin says
Yes I totally love them as well and although I did not buy them in bulk I have probably eaten about 40 lbs since Fall began 😉 I actually prefer them more savory without the added sugar as well.
Tamara says
Oh.. yum. I love potatoes in all forms. So does my son. I really love the mixture of white potatoes and sweet potatoes. I love white potatoes more as a whole, but I love the health benefits of sweet potatoes.
admin says
So do I!