How to Roast Potatoes Like a Pro

There’s a reason why potatoes are found in cuisines around the world. They may just be one of the most versatile foods out there—you can mash ‘em, smash ‘em, fry ‘em or roast ‘em (scroll down for our foolproof recipe for how to roast potatoes). You can use whatever herbs (fresh or dried) or spices you have on hand to make a different side dish every time you turn on your oven—the possibilities are endless! Go spicy, herby, garlicky, cheesy, or even citrusy. Roasted potatoes are also great for more than just dinner—we love making a batch to serve with eggs for breakfast too. 

One of the key things to keep in mind when roasting potatoes is that you don’t want to crowd the pan—use a large baking sheet and leave a little room around each chunk to let the heat circulate and allow the potatoes to really crisp up. Nobody likes a soggy potato, right? And don't forget to toss them in oil for an optimal golden hue and sprinkle them with salt along with your other seasonings—potatoes are basically a sponge for flavor. Plus, they pretty much go with everything—experiment with your favorite ingredients to make a new side dish tonight!

What kind of potatoes should I use?

Potatoes fall into two categories: starchy or waxy. Russets, which are starchy, are best for baking, while thin-skinned waxy potatoes like red potatoes or fingerlings are best boiled. Any potato can be roasted, but we especially like Yukon Golds: They have a thin skin that gets super crispy in the oven and the centers get nice and tender.

How should I cut my potatoes? 

Always cut your potatoes into equal-size pieces so they cook evenly—this is a good rule of thumb for any veggie want to roast. You can cut your potatoes into ¼-inch thick rounds or ¾- to 1-inch cubes, or you can slice them into thick wedges so they look like steak fries. It’s a totally personal preference as to whether or not you want to leave the skin on!

Do I need to boil my potatoes before roasting?

It’s definitely not necessary to boil potatoes before roasting them, but some cooks swear by the technique. It cuts down on the roasting time, plus you won’t have to worry about the potatoes being crispy on the outside but undercooked on the inside. If you want to par-cook the potatoes, just cook them in boiling salted water for 10 minutes or so (don’t let them get fully tender), then drain well before roasting.

What can I use to flavor my potatoes?

The answer is...pretty much anything! Roasted potatoes are the perfect excuse to dive into your pantry, fridge, and spice cabinet. First, toss your potatoes with oil, salt, and pepper, then get to flavoring: Try chopped garlic, chopped fresh herbs like parsley, rosemary or dill, or spices like paprika or chili powder. You can’t go wrong! You can also add other root veggies to the pan (try carrots, rutabaga, or beets) to cook along with the potatoes—just make sure to cut them into the same-size pieces.

Are roasted potatoes good for you?

Roasted potatoes just need a little bit of oil to get crispy, so they’re not a bad choice at all (they’re better for you than a serving of buttery mashed potatoes!). Plus, if you roast your potatoes with other root vegetables, you can sneak in some extra nutrients.