Oven roasted seasoned potatoes are an easy side dish to add to your next meal. A paprika, onion, garlic, and chili powder blend gives these roasted potatoes seasoned-fries flavor with a slight kick of heat.
Heather's recipe summary
Flavor/texture: Tender roasted potatoes tossed in a savory, warm spice blend. If you like seasoned fries, give this roasted variation a try.
Pan size: 13x18 sheet pan
Serves: 4 or more
Similar to: Cheesy Roasted Potatoes
Ingredients and substitutions
- Potatoes - Yukon gold potatoes are my preferred choice. They're a great everyday potato because they can be mashed, baked, and roasted and hold their shape well. Potatoes can be peeled or the skin can be left on - your choice. The skin of the potato contains fiber and nutrients and is perfectly edible once cleaned.
- Olive oil - Can be substituted with ghee or any neutral flavored cooking oil you have on hand.
- Seasoning - Salt, pepper, onion powder, garlic powder, paprika, and chili powder add flavor to your potatoes. The flavor is similar to seasoned fries you may find at your favorite restaurant, with a tiny kick of heat. Feel free to reduce the chili powder for a milder flavor.
How to make roasted seasoned potatoes
- Add diced potatoes to a bowl along with oil and seasoning.
- Toss until evenly coated.
- Pour onto a greased sheet pan and spread into an even layer.
- Roast until tender.
Best potatoes to use
Yukon gold potatoes - These are my favorite choice because they fall right in the middle of the spectrum between waxy and starchy. This means that they'll hold their shape well when baking, have a moderately crispy crust, and inside is creamy and soft.
Small red potatoes - Another great choice. I use these in my recipe for ranch roasted potatoes. Red potatoes are softer once baked and less crisp on the outside.
Russet potatoes - These are a popular choice because they're readily available year round. When roasted, russets have a pale, crisp crust and soft interior.
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📖 Recipe
Oven Roasted Seasoned Potatoes
Ingredients
- 1.5 pounds yukon gold potatoes
- 1 tablespoon olive oil
- ½ teaspoon salt
- ½ teaspoon paprika
- ½ teaspoon onion powder
- ¼ teaspoon garlic powder
- ¼ teaspoon chili powder
- ¼ teaspoon black pepper
Instructions
- Preheat oven to 400℉. Lightly grease a baking sheet (or line with parchment paper) and set aside.
- Scrub and rinse potatoes, pat dry, then cube into bite size pieces (about 1" cubes).
- In a large bowl, add cubed potatoes, then top with olive oil and seasoning. Toss potatoes until evenly coated. Pour potatoes onto prepared baking sheet and spread into a single layer.
- Roast potatoes in the oven for about 30 to 35 minutes, or until potatoes are evenly browned and can be easily pierced through with a fork.
- Remove from oven and serve immediately.
Equipment Recommendations
Notes
- Best potatoes to use: Yukon gold, baby potatoes, or red potatoes are great for roasting. Russet potatoes can also be roasted but will turn out softer.
- Storage: Leftovers will keep in a sealed container in the refrigerator for 3-4 days and reheat well (but will lose their crispiness).
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