Roasted Potatoes are an easy (the easiest!) flavorful side dish made with seasoned baby potatoes roasted in the oven until crispy on the outside and tender on the inside. And, you can also make these in an air fryer! They pair so well with a variety of main dishes like my London Broil.
Ingredients & Substitutions
Potatoes: Look for baby potatoes to use in this recipe. You could also substitute other varieties of potatoes like Yukon gold or red potatoes. However, the cooking time may need to be adjusted.
Seasoning: The potatoes are coated in an olive oil mixture that includes garlic, paprika, salt, and black pepper.
Rosemary: I garnished the roasted potatoes with rosemary for added flavor. The robust, woodsy flavor complements the earthy taste of the potatoes. You could leave that off if you are not a fan of rosemary.
What to Serve with Roasted Potatoes
These potatoes go well with so many dishes. Here are a few of my favorites:
- Steak Bites
- Pork Chops
- Blackened Salmon
- Wedge Salad
- Fettuccini Alfredo
- Roasted Vegetables (Asparagus, Brussels Sprouts, Carrots)
How to Store Roasted Potatoes
To store roasted potatoes, first, let the potatoes cool completely. Then, store them in an airtight container in the refrigerator for up to 4 days. When ready to enjoy, reheat the potatoes in the oven at 350°F until heated through or in the microwave.
Can I Freeze Potatoes That Are Already Cooked?
Yes! If you need to store the leftover potatoes for more than a few days, freeze them. After they have come to room temperature, store the potatoes in a freezer-safe container for up to 3 months.
- 2 pounds baby potatoes, washed and patted dry
- 3 tablespoons olive oil
- 2 garlic cloves, minced
- 1 ½ teaspoons kosher salt
- ½ teaspoon paprika
- ¼ teaspoon black pepper
- rosemary, for garnish
- Preheat the oven to 400°F* and line a baking sheet with parchment paper.
- In a large bowl, mix the olive oil, garlic, salt, paprika, and black pepper.
- Cut the potatoes in half lengthwise. Add them to the bowl with the oil mixture. Toss to coat evenly.
- Transfer the potatoes to the lined baking sheet in a single layer, cut side down. Drizzle any remaining oil mixture over the tops of the potatoes.
- Roast the potatoes for 40-45 minutes, flipping halfway, until they are golden brown and crispy on the outside and fork tender.
- Remove from the oven and transfer the roasted potatoes to a serving dish.
- Sprinkle with additional salt, if desired, and garnish with rosemary.
- Coat the potatoes in the oil mixture as instructed.
- Place the potatoes in the basket of your air fryer in a single layer, cut side down. Depending on the size of your air fryer, you may have to work in batches.
- Air fry for 12-15 minutes, or until the potatoes reach your desired crispiness, flipping the potatoes halfway through cooking time.
- Garnish with rosemary and extra salt, as needed.
Did you make this recipe?
You can tag me at @iamhomesteader.
What the Test Kitchen had to say about this recipe:
Crispy on the outside and creamy on the inside. This is the perfect side dish. The rosemary garnish is the perfect touch!
These potatoes are super easy to make, but are delicious! I love the crispy texture of the outside, yet they are still soft inside. I had to add a little extra salt to mine, but I just like salt! Overall, a substantial side dish that will not disappoint.
Potatoes are literally the best thing ever. These are wonderfully seasoned, golden, and crispy. Definitely a fantastic side dish for many different meals. I tried these potatoes with the London Broil steak recipe, and it was a delicious pairing.
This recipe has always been a "go-to " for my family! The addition of the paprika is a game changer from the recipe I was using! crispy outside, tender inside! Add some sour cream and its an A+++!!! love this sidedish!
Roasted potatoes are just my favorite. I loved the crispy edges since they were cut in half and the addition of the fresh herbs for garnish really was the cherry on top!