Easy Oven Roasted Potatoes Recipe

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Easy Oven Roasted Potatoes with garlic are the perfect side dish! I par-boil them before putting the potatoes in the oven so you get the best crunchy on the outside soft on the inside potatoes ever! I have been making potatoes this way my entire life and they are by far my favorite way to roast them.

potato wedges in a white bowl with a green garnish.

Perfect Potatoes in the Oven

I’m not ashamed to say that potatoes are one of my favorite side dishes.

I’ll take my potatoes any way you want to serve them: mashed, au gratin, French fries….but my favorite way to make potatoes are these oven roasted potatoes. They’re flavorful, crisp on the outside, and soft on the inside, just like potato wedges should be.

Growing up, we’d have these potatoes every time my Nana made lamb. I’m pretty sure it was the only time we’d eat them because her “lamb pan” was the best one for roasting potatoes: it was seasoned and old and dark and turned out the BEST roasted potatoes every single time.

Now, I don’t have my Nana’s lamb pan (my mom has it), but you can make delicious roasted potatoes anytime you want using this easy method.

ingredients in roasted potatoes laid out on a white marble counter.

Ingredients for Potato Wedges

Potatoes: This recipe is written for russet potatoes, but you can use any kind, size, or shape (the cooking time will just be different for different varieties). The best other options would be Yukon gold potatoes or red potatoes.
Spices: Garlic, Kosher Salt, Ground Black Pepper, Granulated onion, Italian seasoning, Smoked Paprika (or regular paprika). You can also use seasoning salt during that step or add some red pepper flakes.
Variations: Use sea salt or your favorite herbs (fresh or dried), like rosemary, thyme, oregano, or basil. You can use minced fresh garlic cloves or substitute garlic powder. Parmesan cheese is also a favorite in our house!

Perfect Roasted Potatoes Secret

Par-boiling is the way to make the best potatoes in the oven. I’d never thought about pre-cooking potatoes before roasting them until I was in my 20s. My husband and I were visiting friends of his in London and she par-boiled the potatoes before roasting them. An additional step, sure, but it produced the BEST cooked-through potatoes. I’ve been par-boiling them ever since.

What does Par-Boil mean?

Par-boil means partially boil, that is you boil the vegetable for just a few minutes, then roast it or cook it how the recipe calls for. Why do people par-boil potatoes? I do it because it ensures that the potato will be cooked through and allows the roasting step to give the potatoes a golden and crispy outside.

How to par-boil potatoes

Slice your potatoes all the same size in the desired shape.
Simply cover the potatoes with water in a large saucepan. Cover and bring to a boil. Boil for just 2-3 minutes (depending on thickness), then drain well.

You know they’re done when you press a fork into the potato easily but it doesn’t just fall off the fork. This same method can be used for sweet potatoes.

How to Cook Potatoes in the Oven

Once your potato wedges are partially cooked, toss them with the oil and seasonings.
Cook them directly on an oiled rimmed baking sheet until they’re browned and cooked through.

Expert Tips

Make sure all your wedges are the same size for even cooking time.
Make sure to use a rimmed baking sheet. Grease it with extra virgin olive oil so they don’t stick.
Place the potatoes in a single layer on the baking sheet.
Do NOT use foil or parchment: bake the potatoes right on the baking sheet. This will help them brown!
Don’t skip the par-boiling step. It ensures a crispy potato with a soft center!

Storage

Store leftover potatoes in an airtight container in the fridge. They will get soft, so while you can reheat them in the microwave, I suggest the air fryer to crisp them up. I don’t recommend freezing them.

FAQs

Do you cover oven roasted potatoes?

No, you do not have to cover them while roasting.