These oven roasted potatoes are tender and buttery on the inside and perfectly crispy on the outside. Tossed together with olive oil, whole grain mustard, garlic, salt, and pepper and baked at a high temperature- these potatoes will be the star of show!
These oven roasted potatoes are a staple in this house- whether it's for breakfast or pairing it with dinner, these will be a family favorite recipe in your house too. We make this recipe all the time, often doubling the recipe, and it still disappears quick!
If you have little ones, this recipe is perfect for them to help!
Why You'll Love These Oven Roasted Potatoes
- Minimal effort, maximum flavor
- A great way to use up potatoes- any kind will work!
- Pairs well for breakfast or dinner
- Minimal clean up!
- Tender on the inside, crispy on the outside
Tell Me About These Oven Roasted Potatoes
- Flavor: There's not many ingredients for this recipe, we're letting the flavor of the potatoes shine with basic pantry and refrigerator staples.
- Texture: We're baking the potatoes at a high temperature, 425°F. This will ensure that the outside crisps up while the inside stays tender.
- Ease: There's not much work involved with this recipe- toss the potatoes in the marinade, place on a baking sheet and let them bake.
- Time: Most of the time for these potatoes is while they bake, but the prep is around 10 minutes.
Oven Roasted Potatoes Ingredients
- Potatoes: This recipe works best with a potato where the skin is tender enough that it doesn't need to be peeled- red potatoes, fingerling potatoes, Yukon potatoes, etc. Stay away from russet potatoes as the skin is too tough.
- Onion: You want an onion with a more mild flavor like a white or sweet onion.
- Olive Oil: Using olive oil allows you to use a higher temperature in the oven, whereas if you use butter, it will burn.
- Mustard: You want to use whole grain mustard- this is key.
- Spices: We're using a combination of garlic powder, salt and pepper to "marinate" the potatoes and then finishing them off with tons of fresh parsley and chives.
Step-By-Step Instructions
Making these potatoes are straight forward, nothing too complicated, and even a recipe that your little ones can help with!
- Preheat the oven to 425°F. Set aside a large baking sheet. Cut the potatoes in like-size pieces and place into a large bowl. Add in the onions.
- Whisk together the olive oil, mustard, garlic powder, salt, and pepper. Pour the mixture over the potatoes. Spread the potatoes onto the baking sheet evenly. Bake for 50 minutes, stirring once halfway through.
- Remove from the oven. Sprinkle on parsley and chives. Leftovers stay fresh in the refrigerator for up to 5 days.
Easy For Meal Prep
These potatoes are perfect for meal prepping during the week. Whether it's a side for lunches or dinner to pairing it with eggs or in burritos for breakfast.
FAQ: What Size Should I Cut The Potatoes?
You want to be able to comfortably eat the potatoes while having them bake evenly. It's best to cut them into bite size pieces, roughly all the same size.
FAQ: How Long To Roast Potatoes In The Oven?
This recipe requires you to bake the potatoes for 50-55 minutes but this will depend on the size that you cut them. These are about ¼-1/2 inch in size. The larger the potatoes, the more baking time is required.
Where your making these oven roasted potatoes for a week night dinner or a holiday, they will be a favorite amongst family and guests!
More Recipes To Try
- Roasted Asparagus
- The Best Way To Make Bacon
- Avocado Egg Toast
- Herb Crusted Salmon
- Homemade Buttermilk Biscuits
The Best Oven Roasted Potatoes
Description
Ingredients
- 10 medium yukon gold potatoes, chopped
- 1 small yellow onion, halved and thinly sliced
- ¼ cup olive oil
- 3 Tablespoons whole grain mustard
- ½ teaspoon garlic powder
- 1 ½ teaspoons salt
- 1 ½ teaspoons freshly ground black pepper
- 3 Tablespoons fresh parsley, chopped
- 2 Tablespoons chives, chopped
Instructions
- Preheat the oven to 425°F. Set aside a large baking sheet. Cut the potatoes in like-size pieces and place into a large bowl. Add in the onions.
- Whisk together the olive oil, mustard, garlic powder, salt, and pepper. Pour the mixture over the potatoes. Spread the potatoes onto the baking sheet evenly. Bake for 50 minutes, stirring once halfway through.
- Remove from the oven. Sprinkle on parsley and chives. Leftovers stay fresh in the refrigerator for up to 5 days.
Notes
- Make Ahead Instructions: These potatoes can be made up to 5 days in advance. Store in the refrigerator.
- Potatoes: I prefer to use gold potatoes for the buttery texture and flavor but any potatoes will work.
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