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Best Oven Roasted Potatoes

Best Oven Roasted Potatoes

A simple, 4-ingredient recipe for ultra crispy, golden, salty and flavourful oven-roasted potatoes. They are crispy on the outside, and fluffy on the inside!
Course Side Dish
Cuisine American
Prep Time 5 minutes
Cook Time 35 minutes
Total Time 40 minutes
Servings 4 people
Calories 193kcal
Author Hannah Sunderani


  • 1.5 lb baby potatoes
  • 2 tbsp olive oil
  • 1 tsp dried dill
  • 1/2 tsp sea salt more for sprinkling
  • pinch pepper for sprinkling


  • Preheat oven to 425F/220C. Line a baking tray with parchment paper. Wash the baby potatoes and pat very well dry. Cut the larger baby potatoes into quarters and the smaller potatoes into halves (to be of more uniform size).
  • Add the baby potatoes to a large mixing bowl and toss with the olive oil, dill and sea salt. Pour into the baking tray and spread to even. Roast in the oven for 30 to 35 minutes until crispy and golden on the outside. (Stir after 20 minutes of roasting for a more even bake).
  • Serve roasted potatoes hot, sprinkle with more sea salt and pepper and serve with ketchup or your favourite dipping sauce.


Calories: 193kcal | Carbohydrates: 30g | Protein: 3g | Fat: 7g | Saturated Fat: 1g | Sodium: 302mg | Potassium: 725mg | Fiber: 4g | Sugar: 1g | Vitamin A: 18IU | Vitamin C: 34mg | Calcium: 25mg | Iron: 1mg