These roasted seasoned 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!
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If you’re looking for even more potato side dishes, don’t miss this oven baked potato, my great grandmother’s potato pancakes, scalloped potatoes and ham, and these buttermilk mashed potatoes, too!
I made these potatoes with the Balsamic Glazed Tenderloin and they were so good. It made me sad that I didn’t make enough for another helping. I definitely will be making these potatoes again. Oh, and my “picky” husband loved them too.
– Carole
Seasoned Potatoes are a Quick and Easy Side Dish for Any Meal
These roasted bite size potatoes are seasoned with a zesty Italian blend that makes them super-crispy on the outside, tender on the inside, and incredibly flavorful. They require minimal ingredients, they come together quickly, and they’re a versatile side dish that pairs well with almost any entree. Seasoned potatoes will soon become a staple in your weeknight dinner routine, since they’re an easy option that the whole family will love!
Ingredient Notes and Tips for Success
- Bite size potatoes: use either baby red potatoes or baby Yukon golds. With these varieties, you don’t need to peel the skin. They are also ideal for roasting because they have a good amount of waxiness, which helps them hold their shape and develop nice caramelization on the outside. At the same time, they have enough starch to make the interior creamy, silky, and buttery. A perfect combination!
- Don’t skimp on the olive oil, since this essential ingredient helps the potatoes crisp in the oven, adds flavor, and prevents them from sticking to the pan.
- Believe it or not, the best roast potato seasoning is a packet of Italian salad dressing mix! Do not prepare the salad dressing according to the package instructions — simply use the packet of dry seasoning. This is different from an Italian seasoning blend, since the dressing mix also includes sugar and thickening agents that help the potatoes crisp in the oven.
- For a variation on the herb seasoned potatoes, try using a packet of Ranch dressing mix instead of the Italian dressing mix. Or, season the potatoes with this all purpose seasoning.
How to Make Roasted Bite Size Potatoes
Prep is minimal and the grocery list is short for these roasted bite size potatoes! There are 2 main keys to getting crispy roasted potatoes: a very hot oven, and plenty of olive oil to coat the potatoes. You’ll find detailed directions in the recipe card below, but here’s the overview:
- 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. Cut larger potatoes into eighths. Place the potatoes in a large bowl.
- Prepare the roast potato seasoning by whisking together the olive oil, a packet of dry Italian salad dressing mix, garlic powder, salt, and pepper.
- Pour the olive oil mixture over the diced baby potatoes and toss everything together.
- Spread the potatoes in a single layer on a baking sheet and they’re ready for the oven!
- Roast the seasoned potatoes in a 400 degree F preheated oven for about 30 minutes. Be sure to stir the potatoes every 10-15 minutes so that they brown evenly. They should be crispy on the outside and fork-tender on the inside.
- Garnish with fresh herbs (such as chopped parsley, thyme, basil, oregano, or fresh rosemary) for a bright, flavorful finishing touch.
Serving Suggestions
Serve these crispy seasoned potatoes with the perfect 15-minute grilled salmon, oven baked pork steaks, mustard pork tenderloin, pork tenderloin with apples, stuffed pork chops, the best grilled burger recipe, a grilled whole chicken, oven baked BBQ chicken thighs, herb roasted chicken thighs, smothered chicken, Mom’s crab cakes recipe, a bbq meatloaf recipe, a crockpot chicken cheesesteak, beef shish kabob, grilled New York strip steak, slow cooker French dip, London broil marinade, dump-and-bake maple Dijon chicken, baked chicken thighs, Parmesan chicken bites, peach chicken, chicken dijon, Crock Pot turkey Sloppy Joes, hamburger steak, slow cooker meatball stroganoff, or this garlic and herb pork roast recipe.
Preparation and Storage Tips
- Store leftover seasoned potatoes in an airtight container in the fridge for 3-4 days.
- Reheat the leftovers in a hot skillet or in a 400°F oven until warm and crispy again. You can also warm the potatoes in the microwave, however, they will not be nearly as crispy.
- I do not recommend freezing these potatoes before baking. Previously frozen potatoes can have a grainy, “off” texture.
- If you have leftovers 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°F oven until warmed through and crispy again, about 10 to 15 minutes.
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 leftovers and I made a lot. I will be making them again many times.
– Betty
Did you make this recipe?
If you enjoyed this recipe, please leave a comment with a 5-star review at the bottom of the post. Thank you!
Seasoned Potatoes
Ingredients
- 24 ounce package petite red potatoes or baby Yukon gold potatoes, halved or quartered into bite-size pieces
- 1 (0.7 ounce) packet Italian dressing mix (I use Good Seasons brand)
- ¼ cup olive oil
- 1 teaspoon garlic powder
- ½ teaspoon kosher salt
- ¼ teaspoon ground black pepper
- Optional garnish: chopped fresh parsley or other herbs
Instructions
- Preheat the oven to 400°F. Line a rimmed baking sheet with parchment paper or aluminum foil and spray with cooking spray. Place the potatoes in a large bowl or zip-top plastic bag.
- In a small bowl, whisk together the dry Italian dressing mix, olive oil, garlic powder, salt, and pepper.
- Pour the oil mixture over the potatoes and gently toss to coat. Spread the potatoes in a single layer on the prepared baking sheet.
- Bake for 30-40 minutes, stirring with a spatula about every 10-15 minutes. The potatoes are done when they are crispy on the outside and tender on the inside. Garnish with chopped fresh herbs, if desired. Serve immediately.
Notes
- Don’t skimp on the olive oil, since this essential ingredient helps the potatoes crisp in the oven, adds flavor, and prevents them from sticking to the pan.
- Do not prepare the salad dressing according to the package instructions — simply use the packet of dry seasoning. This is different from an Italian seasoning blend, since the dressing mix also includes sugar and thickening agents that help the potatoes crisp in the oven.
Nutrition
More Potato Recipes to Try
Easy Potato Casserole (3 Ingredients!)
1 hour hr 5 minutes mins
Easy Potato Salad
1 hour hr 40 minutes mins
Grilled Potatoes
27 minutes mins
Originally published in March, 2014, this post was updated in April, 2025.
These potatoes look awesome Blair – so perfectly crispy! Pinend!
Hi Trish! They are definitely delicious! Almost as good as a french fry! 🙂
Hi Blair,
Could I make this in an air fryer?
Hi, Jack! Yes, I think they’d work well in an air fryer. Depending on the size of your air fryer, though, you might need to cook them in batches so that they can spread out evenly and get nice and crispy. I would try air frying them at 400 degrees for 15-20 minutes, but keep an eye on them. They might be done sooner or need a couple of extra minutes.
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!