Sheet Pan Roasted Potatoes are a simple, flavorful side for any meal. This easy roasting method yields potatoes that are crisp on the outside and tender and creamy inside.
If you enjoy quick potato dishes, try my Air Fryer Potatoes or Instant Pot Potatoes Fondantes for other low-effort, crowd-pleasing options. Potatoes are a versatile favorite, and this recipe is one you’ll return to time and again.
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Potatoes just might be a perfect food!
Sheet pan cooking is fast and convenient, making it ideal for dinners or weekend breakfasts. Roasting enhances the potatoes’ natural creaminess and savory flavor, so they pair well with almost any main course.
Potatoes are beloved for good reason—fried, mashed, baked, or roasted, they’re universally comforting. The sheet pan technique here is straightforward and yields a side dish that will likely become a household staple.
These roasted potatoes are delicious plain or finished with a drizzle of Spicy Smoke Sauce or a sprinkle of BBQ Rub Spice Mix. For game day, top them with a scoop of chili cheese dip for a fun snack.
What kind of potato should I use?
Most potatoes work well for roasting. In the photos I used a mix of Russets and Yukon Golds.
Yukon Golds have a naturally buttery flavor and roast nicely with minimal added fat. Russets tend to crisp up more because of their higher starch content, so choose Russets if you want extra crunch.
A combination of varieties adds depth of flavor. You can also add a yellow-skinned sweet potato to the mix and roast it the same way. Ultimately, use whatever potatoes give you the texture and flavor you prefer.
Can these be made ahead?
Yes. These potatoes keep in an airtight container in the fridge for about five days, making them great for meal prep or potlucks. Reheat in the microwave, oven, toaster oven, or on the stovetop depending on your preference.
Microwave: Heat on high until warm. Note the microwave will soften the crisp exterior.
Oven or toaster oven: Preheat to 350°F, spread the potatoes on a baking sheet lined with parchment or a silicone mat, and warm for 5–10 minutes, tossing once.
Stovetop: Lightly oil a skillet over medium-high heat, add the potatoes, and cook 4–5 minutes, stirring occasionally, until heated through and crisped.
Spice them up
The base recipe uses just salt and pepper so it complements many dishes and works well for breakfast. If you’d like more flavor, try:
- Lemon pepper
- Italian seasoning
- Garlic powder
- Chili powder and cumin for a southwestern twist
Tips for great tasting potatoes
Follow these simple tips for even, well-browned roasted potatoes:
- Cut potatoes to roughly the same size for even cooking—about ½- to 1-inch pieces. Larger pieces will take a little longer.
- Coat the potatoes evenly with oil and seasonings; the oil promotes crisping and browning.
- Use parchment paper or a silicone mat to prevent sticking and encourage even browning.
- Avoid crowding the pan. Give the potatoes space to roast rather than steam. For larger batches, use two pans and rotate their positions halfway through baking.
- While the oven is still hot, roast other vegetables to complete the meal.
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Sheet Pan Roasted Potatoes Recipe
Sheet Pan Roasted Potatoes
Ingredients
- 4 cups cubed potatoes (about 1-inch pieces)
- 1 tablespoon oil
- ½ teaspoon salt
- ½ teaspoon freshly ground black pepper
Instructions
- Preheat the oven to 450°F. Line a rimmed baking sheet with parchment paper or a silicone mat.
- Place cubed potatoes on the prepared sheet, drizzle with oil, and season with salt and pepper. Toss with a spatula to coat evenly, then spread in a single layer.
- Bake 20 minutes, stir and spread evenly again, then bake an additional 20 minutes or until edges are golden and potatoes are tender when pierced with a fork.
Nutrition
Nutritional information is an estimate and will vary by ingredients and portion sizes.