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.
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!