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These Seasoned Oven Roasted Potatoes are crispy on the outside, tender on the inside, and perfectly flavored with herbs and spices for an easy side dish any night of the week!
Even though I married a meat-and-potatoes lover, potatoes rarely made it into my grocery cart because I had yet to find a recipe that my boys would gladly eat (besides the fried variety!). Something about the texture of mashed potatoes just doesn’t appeal to them. That’s how you know that this dish is a keeper: even non-potato eaters will change their minds once they try them!
Plus, this red potato recipe comes together quickly, thanks to the help of a seasoning packet. Served with just about any main dish protein, the quick roasted potatoes are a crowd pleasing side dish that the whole family will love!
How to Make Roasted Potatoes in the Oven:
You only need a few simple ingredients to make these herb roasted potatoes: red potatoes, olive oil, Italian salad dressing mix, garlic powder, salt and pepper.
First, chop the potatoes into halves or quarters. If you have particularly petite potatoes, they can just be cut in half. Otherwise I like to cut the potatoes into quarters for small, bite-sized pieces that cook quickly in the oven.
How do I make oven roasted potatoes crispy?
There are 2 main keys to getting crispy roasted potatoes: a very hot oven, and plenty of olive oil to coat the potatoes.
For the herb seasoning mixture that dresses the potatoes, I like to use a packet of Italian salad dressing mix. It’s a great shortcut option that gives this recipe a ton of flavor, without too much measuring or shopping for spices. Do NOT prepare the salad dressing according to the package instructions — simply use the packet of dry seasoning and whisk it together with olive oil, garlic powder, salt and pepper.
Pour the olive oil mixture into a large plastic bag with the diced red potatoes, and toss everything together to make sure that the potatoes are well coated. Spread the potatoes in a single layer on a baking sheet and they’re ready for the oven!
How long does it take to roast potatoes at 400 degrees F?
The potatoes roast in a 400 degree F oven for about 30 minutes. Be sure to stir the potatoes every 10-15 minutes to be sure that they brown evenly.
You know that the oven roasted red potatoes are done when they’re crispy on the outside and tender on the inside!
Can oven roasted potatoes be frozen?
I do NOT recommend freezing these potatoes before baking. Frozen potatoes can have a grainy, “off” texture when they’re later baked.
If you have leftover roasted potatoes that you would like to freeze and enjoy later, you can keep them wrapped tightly in your freezer for up to 2 months. To reheat frozen oven roasted potatoes, spread the frozen potatoes on a baking sheet and re-roast in a 400-degree F oven until warmed through and crispy again (about 10-15 minutes).
COOK’S TIPS AND RECIPE VARIATIONS:
- Do NOT prepare the Italian salad dressing according to the package instructions — simply use the packet of dry seasoning and whisk it together with the other ingredients.
- For a variation on the herb seasoned potatoes, try using a packet of Ranch dressing mix instead of the Italian dressing mix.
- Be sure to stir the potatoes every 10-15 minutes to be sure that they brown evenly.
- Don’t have baby red potatoes? You can substitute with Yukon gold potatoes instead. Just make sure that they’re diced into bite-sized pieces as well.
- Garnish with fresh herbs (such as chopped parsley) for a bright, flavorful finishing touch.
What to serve with Oven Roasted Potatoes:
This potato recipe side dish pairs nicely with almost any main entree. Here are a few options to get you started:
- 5-Ingredient Parmesan Ranch Chicken Tenders
- Guinness Flank Steak
- The Perfect 15-Minute Grilled Salmon
- Turkey Burgers (or any other hamburgers)
- Balsamic Slow Cooker Roast Beef
Other easy potato recipes that you might like:
- Make Ahead Garlic Mashed Potatoes
- German Potato Salad
- Aunt Bee’s 3-Ingredient Cheesy Potato Casserole
- 3-Ingredient Crispy Seasoned Red Potatoes
Crispy Seasoned Oven Roasted Potatoes
Ingredients
- 24 ounce package petite red potatoes halved or quartered
- 1 (0.7 ounce) packet Italian dressing mix (just the dry seasoning, NOT prepared)
- ¼ cup olive oil
- 1 teaspoon garlic powder
- ½ teaspoon salt
- ¼ teaspoon pepper
Instructions
- Preheat oven to 400 degrees F.
- Line a rimmed baking sheet with parchment or aluminum foil and spray with cooking spray.
- Place halved or quartered potatoes in a large zip-top plastic bag.
- In a small bowl, whisk together dry Italian dressing mix, olive oil, garlic powder, salt, and pepper.
- Pour oil mixture into zip-top bag, seal shut, and gently toss to coat potatoes.
- Spread potatoes onto prepared baking sheet.
- Bake for 30-40 minutes, stirring with a spatula about every 10-15 minutes. Potatoes are done when they are crispy on the outside and tender on the inside.
- Serve immediately.
Notes
- Do NOT prepare the Italian salad dressing according to the package instructions -- simply use the packet of dry seasoning and whisk it together with the other ingredients.
- For a variation on the herb seasoned potatoes, try using a packet of Ranch dressing mix instead of the Italian dressing mix.
- Be sure to stir the potatoes every 10-15 minutes to be sure that they brown evenly.
- Don't have baby red potatoes? You can substitute with Yukon gold potatoes instead. Just make sure that they're diced into bite-sized pieces as well.
- Garnish with fresh herbs (such as chopped parsley) for a bright, flavorful finishing touch.
Nutrition
This post was originally published in March, 2014. It was updated in January, 2019.
These potatoes look awesome Blair – so perfectly crispy! Pinend!
Hi Trish! They are definitely delicious! Almost as good as a french fry! 🙂
Thanks for sharing with us at Marvelous Monday! Pinning to my party board! I could eat potatoes every day!
Hi Deb! Thanks for stopping by! These potatoes are some of my favorite that I’ve ever made at home. SO GOOD! 🙂
These sound great! I would love it if you would share it on my Tasty Tuesday linky party going on now!
https://www.thecomfortsofhome.blogspot.com/2014/03/tasty-tuesday-2.html
Hi Penny! Thanks for stopping by! I will definitely head over to your party!
Isn’t it awesome when you find something that the kids will actually eat!! My eldest daughter(4) will not touch any cooked potatoes, only the fried variety, from a shop. I am hopeless at getting them crispy on the outside, maybe I will have to try again. She may actually eat them.
Hi, Alicia! Your daughter sounds exactly like my 4-year-old son. Definitely give these potatoes a try. This is the first recipe that I’ve made at home where the potatoes really are crispy on the outside…and delicious. She might just like them!
Alicia,
I was just discussing a similar idea with my girlfriend so I’m glad to see your recipes with the details and to know from the other comments that they will turn out crispy. Definitely going to try this one. Thanks
Thanks for visiting, Patti! I hope that you love the potatoes!
Omg I wish I had a huge plate of these right now! They look awesome Blair! 🙂
Hi, Chelsea! Thanks for stopping by! These are definitely a favorite. 🙂
I don’t think I have ever made potatoes that looked this delicious! Clearly I need to follow your steps…!!
Hi Cathy! Thanks for visiting! These are definitely some of the best potatoes that I’ve made as well. I hope that you get a chance to try them. 🙂
Ooh! These look so amazing and tasty! :X
Thanks so much< Cris! And thanks for visiting. 🙂
I made this with your London Broil. Great dinner. `I am always worried about not having enough food so I always double the amount I should make. . I offered the leftovers to take home and everyone grabbed the food. I was asked for the recipes too. Excellent recipes. I love all your recipes.
That’s great, Mo! Thank you! 🙂
Wow those potatoes look so amazing and crispy. Thanks sharing Blair 🙂
Thanks, Marilyn!!!
I made these potatoes with the Balsmic Glazed Tenderloin and they were so good. It made me sad that I didn’t make enough for another helping. I difinantly will be making these potatoes again. Oh, and my “picky” husband loved them too.
Yay! I’m glad that they were a hit in your house, Carol. We love them too! 🙂
Hello, I would like to try this recipe. Please tell me what olive oil I should use???
Thank you!
You can use any olive oil that you like. I think that the best is a pure olive oil imported from Italy, but any variety that you have on hand is fine!
I made these potatoes about two weeks ago and they were extremely good. I think the powdered dressing made such a unique difference . There weren’t any left overs and I made a lot. I will be making them again many times.
Thanks, Betty! I’m so glad that you liked them! 🙂
Tired your recipe and it’s great I just use 2 packs season instead of 1 for the extra flavor my Husband and I loved it !!!
Great! Thanks, Shaday!
This was very good! I keep Italian dressing mix on hand typically, so this was nice and easy! Definitely a keeper! Thank you!!
So glad that you liked them, Michelle! Thank you!
Will try your recipe for the roasted potatoes. Wondering if I cut cut up some smoked kielbasa with potatoes? Perhaps do them as a foil packet dinner!
What do you think!
Sounds like a perfect combination, Kathleen! The potatoes won’t be as crispy if you put them in foil packets, though. You might put the foil packets with sausage and other veggies in the same oven, but keep the potatoes separate on a baking sheet. 🙂
Why do you recommend using the dry mix and not the already prepared dressing.
You get more concentrated seasoning that way, and the potatoes are really crispy! 🙂
I made these potatoes today with dinner. They were excellent except they were just a tad salty so next time I will omit the salt. There wasn’t any leftovers. Thanks for a great recipe!
Thanks, Betty! 🙂
Hi, made this and it was so yummy! But if i need to triple the recipe, do I triple the seasoning too? I’m afraid it would be too salty. Please help
Hi, Jane! I’m glad that you liked the potatoes! Yes, if you’re tripling the number of potatoes that you use, you’ll also need to triple the rest of the ingredients (otherwise, the potatoes would be seasoned with 1/3 less seasoning than the original recipe — and just wouldn’t have as much flavor). Hope that helps, and enjoy!
I have Itslian seasoning as a spice. Do you think this could be substituted for the salad dressing mix? If so, how much?
Hi, Marlene! You can definitely use the Italian seasoning instead of the dressing mix, but it will not be an equal substitute taste-wise. The salad dressing mix includes salt, sugar, garlic, onion and other spices, so if you just use the Italian seasoning, I would suggest adding some extra salt (at a minimum). As far as the quantity goes, just add enough to coat the potatoes to taste. There’s no right or wrong way to season them, so just use enough so that you feel like they’re well seasoned. Enjoy!
Needed a side dish, just happened to see this one and Ta-Da no time and effort at all.
Thanks, Pete!
Thanks for this delicious recipe! Please consider removing the plastic bag from the directions and just stir in a bowl for a more eco friendly option.
Will the potatoes still get crispy if I use a silicone mat instead of parchment paper?
Hi, Michele! Yes, I think the silicone mat should work fine. Hope you enjoy!
Hi Blair,
I have a french onion soup mix available and am going to try that instead of the Italian Dressing Mix. I have baby potatoes overflowing the fridge and think that would make a delicious side dish to the Apricot Glazed Cornish Game Hens I will be roasting this evening with a quick sauté of spring vegetables. Happy Easter. I loved seeing your beautiful photos of the rolling countryside. Made it really look like spring has arrived…
Marina, Seattle
That sounds great, Marina! I hope you had a wonderful Easter. Thank you so much for the kind note!
These pantry friendly roasted potatoes were delicious and easy to throw together. Served with your pan fried porks, great dinner!
Oops… your pan fried pork chops! 🙂
Yum! Thank you, Stephanie!