Sheet Pan Roasted Potatoes are an easy, delicious side dish for any meal. This super easy method produces perfectly cooked potatoes that are crispy outside and tender and creamy inside.
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Potatoes just might be a perfect food!
Sheet pan cooking so easy, and it’s the perfect way to pull together dinner or even breakfast. The roasting time in this easy roasted potatoes recipe brings out the creamy, savory goodness of the potatoes, making them a perfect complement to any main dish.
Is there a more loved food than potatoes? Not that I can think of. French fried, mashed, baked, however you make them, people love them.
And this easy to make Sheet pan method is perfect for anything from breakfast to dinner. These easy to make roasted potatoes will become a staple in your house!
What kind of potato should I use?
Really, any kind of potato will work well for these easy roasted spuds.
In the pictures, you’ll see I used Russets and Yukon Golds.
I like the natural buttery flavor of Yukon Gold potatoes. They work well as a side dish, no extra fat needed.
Russet potatoes will tend to get crispier than Golds because of the starch in the Russets. So, if you want all super crispy, go for all Russets.
I like the mixture of the two; I think it gives a nice depth of flavor to the side.
I will also sometimes add a yellow skinned sweet potato to the mixture, and cook it in exactly the same way.
Again, really any potatoes will work; just use the kind that get you what you’re looking for.
Can these be made ahead?
Yes, they can be made ahead!
I recently made these to take to a potluck brunch. And they were perfect. I popped them in the microwave for that occasion, but I’ve also reheated them in the oven and on the stovetop.
They keep for about 5 days in an airtight container in the fridge, so they are really convenient to make ahead. You can even pull some out of the fridge for a weekday breakfast.
To reheat in the microwave, simply cook them on high in the microwave until hot. They will not be as crispy from the microwave, but they’re still delicious.
To reheat in your oven or toaster oven, preheat the oven to 350° F. Line a baking sheet with parchment paper or a Silpat. Place the cooked potatoes in the oven for 5-10 minutes, until they are warm, toss halfway through cooking.
To reheat in a pan on the stovetop: spray the pan lightly with oil, and place it over medium-high heat. Once the pan is hot, add the potatoes, and cook for 4-5 minutes, until potatoes are heated through, stirring occasionally.
Spice them up
I’ve given you a simple potato with just salt & pepper for seasoning so that it will go with anything. I like them this way for breakfast especially.
If you want to spice them up a bit for dinner or for a taco filling here are some great ideas:
- Lemon pepper
- Italian seasoning
- Garlic powder
- Chili powder and cumin for a southwestern flair
Tips for great tasting potatoes
Here are a few easy to follow tips for great oven roasted potatoes:
Be sure to cut the potatoes into pieces that are roughly the same size so they roast evenly. Try to cut them anywhere from ½-inch to 1-inch sized pieces. I like the larger 1-inch sized pieces if I’m serving them as a side dish. If I want them for taco fillings, I’ll cut them into the smaller ½-inch sized pieces. But again, try to get roughly uniform in size regardless of what size you go for. Larger pieces may need more time in the oven.
Make sure you evenly coat all the cut potatoes with the oil and spices. The oil will help the potatoes get crispy when roasting, and an even coat ensures even browning.
Use parchment paper for roasting it allows the potatoes to brown without sticking.
Don’t crowd the pan when roasting the potatoes. If the pan is crowded, the potatoes will steam, and not crisp up. So make sure to spread them out. You can even use two pans if you want to make a double batch. When I make two pans worth, I rotate the pans from the upper slot in the oven to the lower slot half way through cooking.
While the oven is still hot, try roasting your favorite veggies to help round out dinner for the evening.
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Sheet Pan Roasted Potatoes Recipe
Sheet Pan Roasted Potatoes
- 4 cups cubed potatoes cut into pieces approximately 1-inch
- 1 tablespoon oil
- ½ teaspoon salt
- ½ teaspoon freshly ground black pepper
- Preheat the oven to 450° F. Line a rimmed baking sheet with parchment paper or a silpat.
- Place cubed potatoes on the prepared baking sheet, drizzle with oil, and season with salt & pepper. Using a spatula, toss the potatoes in the oil and spices, and spread out the potatoes evenly on the baking sheet.
- Bake for 20 minutes. Give the potatoes a stir, and spread them out again on the baking sheet. Bake for additional 20 minutes, or until potatoes are golden brown on the edges and tender when pierced with a fork.