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5 from 14 ratings

Perfect Roasted Potatoes

These roasted potatoes are so delicious and easy to prepare!
Prep Time5 mins
Cook Time45 mins
Total Time50 mins
Course: Breakfast, Side Dish
Cuisine: American
Servings: 4
Calories: 198
Author: Natalie


  • 1 pound potatoes scrubbed, dried and cut into 1 inch cubes with the skin on
  • 1/4 cup avocado oil divided
  • 2 teaspoons kosher salt


  • Preheat your oven to 425 degrees with your baking sheet inside as at preheats to get the baking sheet nice and hot. Preheat the baking sheet for at least 10 minutes.
  • Toss the potatoes in 3 tablespoons olive oil. Remove the hot baking sheet from the oven, line with parchment paper, drizzle on the remaining 1 tablespoon olive oil on top of the parchment paper, and spread the potatoes in an even layer. Season with kosher salt. You should hear them sizzling right away.
    1 pound potatoes scrubbed, dried and cut into 1 inch cubes with the skin on, 1/4 cup avocado oil, 2 teaspoons kosher salt
  • Roast your potatoes in the top third of your oven for 35-45 minutes, tossing halfway thru.
  • Serve immediately while warm. Will keep in an airtight container for 1 week in your fridge.
  • See the Recipe Notes below for more tips, FAQ's and ingredient substitutions.


Potatoes: This works with any potato; russet, yukon gold, red, sweet potatoes, fingerling, etc. My personal favorite to use is yukon gold.
Oil: I prefer to use avocado oil since it has the most neutral flavor and a high smoke point (500ºF). You could use olive oil also.
Air Fryer: You can make these in the air fryer even faster! Toss the cut potatoes in avocado oil, season with salt then air fry at 360ºF for about 15 minutes.
Reheating: To reheat leftover potatoes, roast again at 425ºF for about 10 minutes until warmed through and crispy again.
Seasoning: Feel free to mix up the flavor by using garlic powder or adding in woodsy herbs such as rosemary or thyme.


Serving: 4g | Calories: 198 | Total Carbs: 17.7g | Protein: 1.9g | Fat: 14.1g | Fiber: 2.7g | Net Carbs: 15g