Every good cook needs an solid roasted potato recipe in their arsenal, and this is ours! Make these easy roasted potatoes with only six simple ingredients. They come out perfectly crispy + flavorful every. single. time.
I consider myself to be pretty talented in the kitchen. I mean, it’s pretty much the most important part of my job as a food blogger, and I’ve definitely come a long way from 5 years ago when I didn’t cook anything that couldn’t be made in a microwave.
But even though I’ve found my footing in the kitchen, the roasted potatoes continued to throw me for a loop.
Crazy, right?! But for whatever reason, every time I try to make roasted potatoes to serve with a sandwich or next to a tofu scramble, they always come out under-done or over-done or with a weird, bitter taste. I could never seem to get the right combo of temp / time / seasonings to achieve the crispy comforting pieces of heaven of which I was dreaming.
Luckily for me, T does not share this struggle. He makes the most killer roasted potatoes every single time, and when I wanted roasted potatoes for the vegan fondue recipe we developed a few weeks ago, I asked him to jot down his fool-proof recipe for me!
In true T fashion, this recipe is simple, straightforward, and consistently on point. Perfect crispy roasted taters every. single. time. Grab your recipe arsenal friends. You’re gonna wanna make room for this one!
Of course, the one change I did make to T’s recipe was to add more salt, but that’s easy enough to adjust for your tastes. I have a major soft spot for salty taters – don’t judge. 😉
How to Make Easy Roasted Potatoes
Let’s walk through the process, shall we?
First, dice your taters into 1 inch cubes. However you cut them, keep them at relatively the same size. This part, as it turns out, is crucial. You’ll want a good knife for this too. I love chopping my taters with a cleaver like this, but that definitely took some getting used to!
Next, add your cubed taters to a large container with a lid or zip-lock bag with some olive oil and the most basic of spices, do a little dance as you shake ’em up and get them niiiice and coated.
Finally, arrange your taters on a baking sheet and roast at 400F for 40 minutes, stopping once to flip. That’s it! Easy, simple, effective. Every time.
Other Vegan Side Dish Recipes
Serve these roasted potatoes with seitan roasts of all kinds, next to vegan breakfast sandwiches, dipped into fondue, or meal prepped for a week’s worth of roasted veggie bowls! It’s also the perfect recipe to add to your holiday table.
We’d love to hear from you if you give these roasted potatoes a try! You can rate the recipe and leave a comment below or tag us in your perfect potato photos on Instagram. If you’re not already following along, we’re @theplantpowercouple with the “the”.
Yield: 1 large baking sheet of potatoes
Every good cook needs a solid roasted potato recipe in their arsenal, and this is ours! It's made with only six simple ingredients and comes out perfectly crispy + flavorful every. single. time.?
10 minPrep Time:
40 minCook Time:
50 minTotal Time:
- 5 medium potatoes (scrubbed and diced into 1" cubes)
- 1/4 cup olive oil
- 1 Tbsp Italian seasoning
- 1-2 tsp sea salt
- 1 tsp onion powder
- 1 tsp garlic powder
- Preheat your oven to 400F and line a large baking sheet with parchment.
- Add your diced potatoes to a large container with a lid or zip-lock bag. Pour in the oil and spices, cover the container or close the bag and shake it up until everything is well-coated.
- Pour the potatoes onto the baking sheet so they are evenly covering it and place in the oven for 20 minutes. Then, use a spatula to carefully flip the potatoes and return them to the oven for another 20 minutes.
- Allow the potatoes to cool for a few minutes and serve them with all your favorite seitan roasts, sandwiches, in veggie bowls, or with your morning tofu scramble. Leftovers can be stored for 5 days in an air-tight container and reheated in the oven. Enjoy!