This is our go-to recipe for perfect crispy roasted potatoes made in the oven! We’ll show you how to make this classic potato recipe with only six simple ingredients and plenty of flavor. They’re one of our favorite classic side recipes that also happens to be vegan, gluten-free, and dairy-free which is perfect for a family brunch or dinner when you’re serving a variety of dietary needs. We like to make them for meal prep too because they make a great base for healthy bowls, wraps, and salads.
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I consider myself to be somewhat talented in the kitchen. At least, I like to think I know what I’m doing.
I mean, it’s pretty much the most important part of my job as a food blogger and recipe developer. And I’ve definitely come a long way from 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, roasted potatoes continued to throw me for a loop.
For whatever reason, every time I try to make roasted potatoes, they always come out under-done or over-done or with a weird, bitter taste. SO disappointing.
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 our vegan fondue recipe, I asked him to jot down his fool-proof recipe for me!
This way, we can all benefit from his genius.
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PPC Magazine Subscribers can find this recipe on page 22 of the Vegan Brunch Issue! Click here to learn more about our digital vegan food magazine.
Why I Love These Roasted Potatoes
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. 😉
Our Best Potato Tips
For this recipe, we specifically used russet potatoes, but other common varieties like Yukon Gold or red potatoes should work with this method as well.
The first thing you’ll do when making these easy roasted potatoes is dice them into 1 inch cubes.
However you cut them, keep them at relatively the same size. This part, as it turns out, is crucial. If I’ve learned anything from T on this subject, it’s that evenly diced potatoes cook evenly.
In fact, this is a good rule of thumb to follow whenever cooking potatoes. Your potatoes should always be approximately the same size whether roasting, frying, or boiling them.
The last thing you want is to enjoy biting into a nice, warm soft potato just to have the next one be almost raw. Evenly diced potatoes, my friends, evenly diced potatoes.
The Most Important Kitchen Tool
You’ll want a good, freshly-sharpened knife for this too. I love chopping my taters with a cleaver like this, but that definitely took some getting used to!
I’ll admit, knife skills are still not my forte. I watch T cut potatoes, and it looks like some elegant dance while I generally feel like an elephant trying to knit a sweater.
But, with some patience and practice, I’ll get there. You will too. Recipes like this are the greatest way to practice!
And here’s a tip for potatoes sticking to your knife: If you keep your knife wet, you can slide the potatoes off more easily. (This tip works great for garlic too!)
How to Make Easy Roasted Potatoes
Let’s walk through the rest of the process, shall we?
Next, add your cubed taters to a large container with a lid or zip-lock bag with some olive oil (Use the good stuff here; we dig this brand.) and the most basic of spices, do a little dance as you shake ’em up and get them niiiice and coated.
The spices T uses are: salt, onion + garlic powder, and Italian seasoning. If you’re low on spices, the Italian seasoning can be replaced with either dried basil, oregano, or a mix of the two.
Feel free to use this recipe as a framework for ALL your potato flavor fantasies though. I’m already dreaming up the delicious combos I can create with this basic roasted potato recipe!
Taco-spiced taters?! Chili-spiced?! COPYCAT RED ROBIN SEASONING?! Oh my!
Finally, arrange your taters on a baking sheet and roast at 400F for 40 minutes, stopping once to flip. This is probably the second most important part of the whole process to make sure the perfect texture is achieved.
That’s it! Easy, simple, delicious roasted potatoes. Every time.
How to Serve Roasted Potatoes
BREAKFAST! Serve them next to a pile of tofu scramble, vegan quiche, or a breakfast sandwich! They’re also AMAZING wrapped up in a breakfast burrito, smothered in hot sauce or Pickapeppa for those of you in the know.
FONDUE: These are the purrrfect roasted potatoes to dip into our Vegan Irish Cheddar + Whiskey Fondue.
HOLIDAY TABLE: These easy roasted potatoes are an amazing side recipe for your holiday table. They go great with all the seitan roasts like our vegan ham or slow-cooker vegan corned beef!
MEAL PREP: Make a double batch on Sunday and snack on roasted veggie bowls all week! I also like to throw them in taco bowls with vegan queso, walnut beef, and salsa – kinda like a healthy nachos. They’re SUPER versatile!
A SANDWICH’S BFF: I LOVE me a good vegan tuna sandwich with chips, but when I want to level-up this meal and make it a liittle healthier, these easy roasted potatoes are my go-to.
Other Vegan Side Dish Recipes
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”.
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Easy Roasted Potatoes
This is our go-to recipe for perfect crispy roasted potatoes made in the oven! We'll show you how to make this classic potato recipe with only six simple ingredients and plenty of flavor. They're one of our favorite classic side recipes that also happens to be vegan, gluten-free, and dairy-free which is perfect for a family brunch or dinner when you're serving a variety of dietary needs. We like to make them for meal prep too because they make a great base for healthy bowls, wraps, and salads.
- 2 lbs. scrubbed and diced russet potatoes (about 3.5 - 4 cups)
- 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!
KNIFE TIPS: You’ll want a good, freshly-sharpened knife for this too. I love chopping my taters with a cleaver! If you keep your knife wet, you can slide the potatoes off more easily.
Amount Per Serving: Calories: 232Total Fat: 9gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 8gCholesterol: 0mgSodium: 798mgCarbohydrates: 34gFiber: 4gSugar: 2gProtein: 4g
Nutrition information is automatically calculated and may not always be accurate.
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