These are the easiest and tastiest oven-baked potatoes I have ever made. The recipe has a short list of ingredients and makes wonderful golden and crispy potatoes.
I love how easy these baked potatoes are to be made. This recipe offers the perfect golden brown, crispy potatoes, whether it’s a Tuesday night or a Thanksgiving dinner.
Use any type of potato in this recipe, but Yukon gold is my favorite.
Key Ingredients
- Potato: I love roasted Yukon gold potatoes because they become super creamy in the middle, but you can use this roasted potato recipe for any potato. Try roasting uss, fish species, red or small potatoes.
- Oil: Since we bake potatoes at fairly high temperatures, I like to use high heat oil. Avocado oil is my favorite recipe.
- Salt and pepper: Potatoes can be seasoned with a lot of seasoning, so use salt and pepper generously before baking.
- Smoked paprika: My most delicious roasted potato secret ingredients! Smoked paprika is great in this recipe and adds a smoky sweetness. It also adds some color. Smoked paprika is rarely spicy unless it says “hot” or “Hungarian” on the jar.
- Fresh herbs: These are optional, but I like to spread the fresh chives in the oven.
How to make baked potatoes
To bake potatoes, start with the hot oven. This guarantees the perfect golden brown baked potatoes, fluffy, soft center.
To prepare the baked potatoes, I cut them into 1-inch pieces and tossed them with salt, pepper and a little smoked paprika.
I bake potatoes at 425°F for 25 to 35 minutes. In order to help them turn golden in all directions, I tossed them for about 20 minutes. I found a flat scraper that helps lift and turn them.
These potatoes are indeed our staple food. Here are some tips (and some reminders) to make the best oven-baked potatoes.
What to eat with roasted potatoes
Serve roasted potatoes with classic dishes such as meatloaf, grilled chicken, sachet salmon and pork tenderloin. They are also great next to other vegetables, such as roasted carrots, stir-fried spinach and roasted cabbage.
You can also serve the dipping sauce with the potatoes next to it. Try this garlic aioli or my favorite homemade tomato sauce.
The best baked potatoes
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This is my favorite baked potato recipe. I use yukon gold potatoes, but you can substitute with chopped Russian potatoes, small potatoes, fish species potatoes and red potatoes. These potatoes turn into delicious, golden brown and crispy!
4 servings
Watch us make recipes
You will need
1½ pounds of Yukon gold or baby potatoes
1½ tablespoons oil, such as grape seed oil, vegetable oil or avocado oil
3/4 teaspoon fine sea salt
1/2 teaspoon fresh black pepper
1/2 teaspoon smoked paprika
Fresh herbs such as chopped chives, parsley or mint, optional
direction
1Preheat the oven until 425°F (218°C). Line a large baking tray with parchment paper, or use a silicone baking mat.
2Cut the potatoes into 1-inch pieces and add them to a medium bowl with oil, salt, pepper and smoked paprika.
3Toss and then spread the experienced potatoes on a prepared baking sheet.
4Bake the potatoes until golden on the outside and tender on the inside for 25 to 35 minutes. After 20 minutes, check the potatoes and stir them out using a flat spatula to brown them most evenly.
5Sprinkle fresh herbs on warm potatoes and serve.
Adam and Joanne’s Tips
- storage: Baked potatoes last for up to 5 days in an airtight container in the refrigerator. You can freeze them too! Sprinkle the cooled potatoes in a single layer on a baking sheet and freeze for about an hour. Then transfer the frozen potatoes to a safe container or bag in the refrigerator and freeze them for up to 6 months. Thaw in the refrigerator overnight before reheating in the oven.
- Smoked paprika: Adds a deep smoky aroma and flavor. Unless indicated on the packaging, it is usually not hot (spicy) and is gentle and sweet.
- Silicone Baking Mat: We love using it when roasting vegetables in the oven because nothing sticks to the oven and it’s easy to clean. There are a wide variety of brands to choose from. One shown in the photos and videos is from Silpat. It helps brown and crisp potatoes.
- Convection Oven: If your oven tends to get hot or uses a convection setting (fan setting), consider reducing the temperature to 400°F (205°C).
- The nutrition facts provided below are estimates.
Nutrition per serving
Service size
1/4 of the recipe
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Calories
163
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Total fat
5.4 grams
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Saturated fat
0.8 g
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cholesterol
0mg
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sodium
463.3mg
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carbohydrate
26.9 grams
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Dietary fiber
4.2 grams
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Total sugar
2G
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protein
2.9 grams
We are Adam and Joanne, a couple who are passionate about cooking and sharing delicious, reliable recipes since 2009. Our goal? Inspire you to enter the kitchen and cook fresh and delicious meals confidently.
