Roasted Russet Potatoes
Crispy, tender, and full of flavor, my Roasted Russet Potatoes recipe is the ultimate versatile side dish. Pair them with your favorite proteins like steak or chicken for a delicious meal.

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Featured Comment
“Super easy and delicious, picky eater approved!”
Steph
I’ll let you in on a little secret—roasted russet potatoes are my weeknight lifesaver. They are quick to prep, cook while I focus on the main dish, and always come out crispy and delicious.
I can also switch up the seasonings depending on my mood. Cajun one night, Parmesan and rosemary the next. It’s like having a whole new side dish every time!
In this post: Everything you need to know to make Roasted Potatoes
Why I love this recipe
I love that I can make this with simple pantry staples, keeping it budget-friendly and convenient. It pairs beautifully with almost any meal, whether it’s a casual weeknight dinner or a festive holiday feast.
The versatility to switch up seasonings and create new flavors every time makes it even better. Plus, it’s quick to prep and cleanup is a breeze, making it ideal for busy days.
More roasted goodness? You should try our Parmesan Roasted Cauliflower and Roasted Baby Potatoes.
Ingredients
- Large Russet Potatoes – You can use any type of potato you have on hand. They all roast beautifully. You can skip the peeling since the skin adds texture and saves time, but if you prefer peeled potatoes, go for it. Both ways turn out delicious.
- Extra Virgin Olive Oil – helps the seasonings adhere to the potatoes to perfectly season them
- Spices – chili powder, garlic powder, salt, Italian seasoning
Step by step
- Preheat your oven and prepare a baking sheet with nonstick spray.
- Cut the potatoes into chunks about the size of half an inch.
- In a large bowl, toss the potatoes with olive oil and spices until everything is evenly coated.
- Spread the potatoes out in a single layer on the baking sheet.
- Roast them for 30 minutes, flipping halfway through, until they are crispy and tender when you test them with a fork. If the fork slides in and out easily, they’re done.
Tips for best results
- Give the potatoes enough space on the baking sheet so they roast, if they are crowded they will steam rather than roast, affecting the final texture.
- Flip the potatoes halfway through cooking to make sure they crisp evenly.
- Use parchment paper or grease your baking sheet well to prevent sticking.
- Adjust the seasonings to suit your taste. More garlic or a pinch of paprika can add extra flavor.
Variations
For a flavor upgrade, try replacing the Italian seasoning and chili powder with something different. Cajun spices give a bold heat, while Parmesan cheese and rosemary add a savory, comforting vibe. A drizzle of balsamic glaze over the top brings a tangy-sweet finish.
I sometimes use Mrs. Dash for a salt-free option or mix things up with other recipes like lemon roasted potatoes or balsamic roasted potatoes. Experiment and find your favorite twist!
Serving suggestions
These roasted russet potatoes are incredibly versatile and can complement a variety of meals. You can pair them with grilled chicken or baked chicken breast, steakhouse style steak, or tofu for a hearty and satisfying dinner. They are also a fantastic addition to a breakfast plate instead of traditional breakfast potatoes, whether you’re serving them with scrambled eggs or a flavorful tofu scramble.
For a lighter option, serve the potatoes alongside a fresh Greek orzo salad. If you’re feeling indulgent, use them as a base for loaded potatoes then top them with sour cream, shredded cheese, and a sprinkle of green onions for a comforting, crowd-pleasing dish.
More Side Dish Recipes
Chocolate bar marzipan jujubes jelly-o carrot cake caramels. Tootsie roll cookie jujubes powder icing lemon drops. Pastry brownie topping oat cake chocolate cake jelly candy gingerbread tart.
Storage
To store leftovers, transfer them to a sealed container and refrigerate for up to three days. The best way to reheat is in an oven or air fryer to keep them crispy. Microwaving is not recommended, as it may make the potatoes soft.
If you try this recipe please comment and rate it below, I love hearing from you!
PrintRoasted Russet Potatoes
- Total Time: 35 minutes
- Yield: 8 1x
Description
Crispy, tender, and full of flavor, Roasted Russet Potatoes are the ultimate versatile side dish. Pair them with your favorite proteins like steak or chicken for a delicious meal.
Ingredients
Ingredients
- 4 large russet potatoes, cut into 1/2 inch thick pieces
- 3 tablespoons extra virgin olive oil
- 2 teaspoons chili powder
- 1 teaspoon garlic powder
- 3/4 teaspoon salt
- 1 teaspoon Italian seasoning
Instructions
Instructions
- Preheat the oven to 425°F. Spray a baking sheet with nonstick spray.
- Chop the potatoes into quarters, then cut them into 1/2-inch-thick pieces.
- In a large bowl combine the potatoes, oil, and spices. Stir until thoroughly coated.
- Spread the potatoes in a single layer on the baking sheet.
- Bake for 15 minutes, flip, then roast for an additional 15 minutes or until fully cooked and crispy.
Notes
- You can use any type of potato you have on hand. They all roast beautifully.
- You can skip the peeling since the skin adds texture and saves time, but if you prefer peeled potatoes, go for it. Both ways turn out delicious.
- To check if the potatoes are perfectly roasted, insert a fork into a piece. If it slides in and out smoothly, they’re done. Cooking time may vary depending on the size of the pieces.
- Prep Time: 5 minutes
- Cook Time: 30 minutes
- Category: Side Dish
- Method: Roasting
- Cuisine: American
Nutrition
- Serving Size:
- Calories: 195
- Sugar: 1.2 g
- Sodium: 246.9 mg
- Fat: 5.5 g
- Carbohydrates: 34.1 g
- Protein: 4.1 g
- Cholesterol: 0 mg
Super easy and delicious, picky eater approved!
Delicious recipe! My whole family loved it!
we make these weekly now!