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–+ servings

Oven Roasted Potatoes

Crispy oven roasted potatoes with just 5 simple ingredients. No parboiling needed. Toss potato cubes with oil and spices, spread on a sheet pan, and roast at 425°F for 45 minutes. Flip halfway through for golden brown edges and tender centers. Perfect for meal prep: these keep 3 to 4 days in the fridge and develop resistant starch when cooled.
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Prep Time 10 minutes
Cook Time 45 minutes
Total Time 55 minutes
Servings 4 servings (70g cooked each)
Calories 110 kcal
Protein3 g
Fiber2 g
Fat3 g
Carbohydrates20 g

Equipment

  • 1 Baking sheet or sheet pan
  • 1 Mixing bowl large
  • 1 Oven preheated to 425°F

Ingredients
 

For Oven Roasted Potatoes:

  • 1 lb (454 g) potatoes, peeled - diced into 1 inch cubes (this is peeled weight - you need 542g (1.19 lb) raw with skin)
  • 2 teaspoon (10 g) oil - vegetable oil, avocado oil, or olive oil
  • ¼ teaspoon (0.7 g) turmeric - for golden color
  • ¼ teaspoon (0.9 g) chili powder - adjust to taste
  • ½ teaspoon (3 g) salt - adjust to taste

Instructions
 

Preparation:

  • Preheat your oven to 425°F. Line a baking sheet with parchment paper or a silicone mat (optional, for easier cleanup).
  • Peel 1 lb potatoes, peeled and dice into 1 inch cubes. Add to a large mixing bowl.
    Hands peeling a russet potato with a vegetable peeler on a cutting board
  • Drizzle 2 teaspoon oil over the potatoes and toss to coat. Add ¼ teaspoon turmeric, ¼ teaspoon chili powder, and ½ teaspoon salt. Toss until evenly coated.
    Diced potato cubes in a metal bowl with turmeric, chili powder, and salt sprinkled on top

Roasting:

  • Spread the seasoned potato cubes in a single layer on the prepared baking sheet. Make sure pieces don't overlap for maximum crispiness.
    Spreading seasoned potato cubes in a single layer on a lined baking sheet with a spatula
  • Roast for 45 minutes, flipping halfway through (at about 22 to 23 minutes). Potatoes are done when golden brown and crispy on the edges, tender when pierced with a fork.
    Turmeric coated potato cubes spread in a single layer on a silicone lined baking sheet
  • Remove from oven and serve hot. Or let cool completely and store in the fridge for meal prep (develops resistant starch when cooled).
    Close up of crispy oven roasted potatoes showing golden brown edges and tender centers

Video

Notes

Total Amount Needed: For 4 servings, buy 542g (1.19 lb) raw potatoes with skin to get 454g (1 lb) peeled potatoes. About 16% loss from peeling.
No Parboiling Needed: This recipe skips the parboiling step. Just toss and roast for crispy results without the extra work.
Potato Type: Russet potatoes work best for crispy edges. Yukon Gold also works well.
Meal Prep: These keep 3 to 4 days in the fridge in an airtight container. Reheat in oven at 375°F for 10 to 15 minutes, or microwave. Cooled potatoes develop resistant starch, which may help with satiety and blood sugar.
Spice Variations: Skip the turmeric and chili powder. Try garlic powder, rosemary, paprika, cajun seasoning, or Italian herbs instead.
Oil Free: For oil free roasted potatoes, toss with vegetable broth or water instead. They won't be as crispy but still delicious.

NUTRITION

Nutrition Facts
Oven Roasted Potatoes
Serving Size
 
1 servings (70g cooked)
Amount per Serving
Calories
110
% Daily Value*
Protein
 
3
g
6
%
Carbohydrates
 
20
g
7
%
Fiber
 
2
g
8
%
Sugar
 
1
g
1
%
Fat
 
3
g
5
%
Potassium
 
516
mg
15
%
Sodium
 
296
mg
13
%
Vitamin D
 
0
µg
0
%
Calcium
 
10
mg
1
%
Iron
 
1
mg
6
%
* Percent Daily Values are based on a 2000 calorie diet.
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