The Well Plated Cookbook is now available! How to make the best oven roasted potatoes that crispy roasted potatoes out perfectly crispy every time, plus all the best ways to season roasted potatoes.

High on my list: the golden outsides and creamy insides of Oven Roasted Potatoes. Life is truly about the little things, like the crispness of these quick roasted potatoes, which can be seasoned with your favorites from your spice cabinet. Oven roasted potatoes can make any meal a special treat. Or keep them simple with olive oil, salt, and pepper. Roasted vegetables, like these easy oven roasted potatoes, often require very little prep work, yet add a well-rounded component to any main dish.

For today’s post, I’ll be focusing on our friend, the humble spud. Read on for everything you need to know about how to cook perfect roasted potatoes in your oven. To roast a medley of vegetables, and for more tips and seasoning suggestions, check out my ultimate guide to Oven Roasted Vegetables. 1 non-negotiable with oven roasted potatoes: they must be very crispy! Make sure you cut the potatoes into evenly-sized pieces. Potatoes with even surface area will roast at the same rate so that you avoid over-done or under-done slices.

Cut larger potatoes into 1-inch cubes for best results. If pieces are on top of or touching each other, that reduces the amount of surface area that can get crispy, and the potatoes will steam instead of roast. With a quick flick of a spatula, it allows different sides of the potatoes to face the heat. You can certainly peel the potatoes if you prefer! However, not only is the skin high in fiber, but it also adds extra crunch when roasted. These Roasted Fingerling Potatoes are extra tasty with the skin left on.