Classic Roasted Potatoes

These oven roasted potatoes recipe comes out crispy and seasoned to perfection! Red potatoes and fresh herbs make a classic pairing. Why mash potatoes when you can roast them to a golden crisp? We’ve always been partial to a crispy-on-the-outside, tender-on-the-inside potato. To us, the mushy stuff just doesn’t compare. (Though these Roasted Garlic Mashed Potatoes are close!) We’ll show you how to make our favorite Roasted Potatoes, oven roasted red potatoes that are baked until crispy with garlic powder, then showered with fresh herbs. It’s easy and you barely need to think about it. Ready to get started? Best variety to use for roasted potatoes What’s the best potato for roasted potatoes? Turns out there’s an answer to that. The best choice is a waxy potato, a potato with thin, shiny skin and a creamy flesh. Because they’re low in starch, they hold their shape when roasting. We like roasted red potatoes best, but you can use any type of waxy potato. Here are our top picks for the type of potato to use for these oven roasted potatoes: Baby red potatoes: Our favorite are baby red potatoes: they have the best creamy flavor and they look stunning Fingerling […]

A Couple Cooks – Healthy, Whole Food, & Vegetarian Recipes

These oven roasted potatoes recipe comes out crispy and seasoned to perfection! Red potatoes and fresh herbs make a classic pairing.

Roasted potatoes

Why mash potatoes when you can roast them to a golden crisp? We’ve always been partial to a crispy-on-the-outside, tender-on-the-inside potato. To us, the mushy stuff just doesn’t compare. (Though these Roasted Garlic Mashed Potatoes are close!) We’ll show you how to make our favorite Roasted Potatoes, oven roasted red potatoes that are baked until crispy with garlic powder, then showered with fresh herbs. It’s easy and you barely need to think about it. Ready to get started?

Best variety to use for roasted potatoes

What’s the best potato for roasted potatoes? Turns out there’s an answer to that. The best choice is a waxy potato, a potato with thin, shiny skin and a creamy flesh. Because they’re low in starch, they hold their shape when roasting. We like roasted red potatoes best, but you can use any type of waxy potato. Here are our top picks for the type of potato to use for these oven roasted potatoes:

  • Baby red potatoes: Our favorite are baby red potatoes: they have the best creamy flavor and they look stunning
  • Fingerling potatoes: This type of potato is small, brown and looks like long, thin fingers. It also has a fabulous flavor and works well here
  • Red potatoes (chopped): If you can’t find baby red potatoes, use any type of red potato and chop it into 1/2-inch cubes
  • New potatoes: Technically new potatoes aren’t a variety but simply freshly harvested potatoes. Usually new potatoes are small waxy potatoes. Sometimes you can find a variety of colors (brown, yellow, red and purple).
Oven roasted potatoes

Oven roasted potatoes ingredients

Roasted potatoes are the perfect side dish because they call for only a handful of ingredients! Once you’ve got your potatoes, here’s what you need for the rest of the recipe:

  • Waxy potatoes like baby red potatoes (see above)
  • Olive oil
  • Garlic powder
  • Salt and pepper
  • Fresh thyme or other fresh herbs like oregano, chives or rosemary

Want another variation? Try these Rosemary Roasted Potatoes.

How long to roast potatoes

You barely need a recipe for roasted potatoes! You simply need to know the oven temperature and how long to roast potatoes (and of course, approximate oil and salt quantities!). How long to roast potatoes?

  • Roast 1/2-inch chopped potatoes at 425 degrees Fahrenheit for 30 to 35 minutes. The timing does depend on the exact size of potatoes.
  • You don’t have to stir. Place them cut-side down to get crisp and golden brown.
  • How to season roasted potatoes? Plan on 1 1/2 tablespoons olive oil and 1/2 teaspoon kosher salt per pound. Then you can get fancy with other flavors: keep reading…
Roasted red potatoes

Flavor variations for roasted red potatoes

Our basic oven roasted potatoes recipe features garlic powder on the potatoes while roasting. This is important: don’t try to add fresh garlic in the oven! At such a high temperature, fresh garlic will burn. Once the roasted potatoes are golden and crisp, sprinkle with fresh thyme. It’s a time-honored flavor combination that’s effortlessly simple. But want to take that even further? Here are some ideas:

  • Fresh garlic: Fresh garlic burns in the oven, but you can add it afterwards! Use a small garlic clove and grate it over the top of the warm potatoes. Add a drizzle of olive oil then stir, mixing up any clumps with your fingers.
  • Lemon juice: Love potatoes with a lemon kick? Add squeezes from a few lemon wedges after baking.
  • Parmesan cheese: Take it even further over the top with Parmesan! Add 1/2 cup shredded cheese 15 minutes into baking. It comes so intensely crispy and savory, you’ll be addicted. (We took a cue from our Parmesan Potato Wedges.)
Roasted potatoes recipe

More simple roasted side dishes

Love roasting vegetables? They’re the ideal easy side dish, perfect for a weeknight dinner or a special meal (like Thanksgiving or Christmas). Here are all our master methods for making roasted vegetables:

This roasted potatoes recipe is…

Vegetarian, vegan, plant-based, dairy-free and gluten-free.

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Roasted red potatoes

Classic Oven Roasted Potatoes


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  • Author: Sonja Overhiser
  • Prep Time: 10 minutes
  • Cook Time: 30 minutes
  • Total Time: 40 minutes
  • Yield: 4
  • Diet: Vegan

Description

These oven roasted potatoes come out crispy and seasoned to perfection! Red potatoes and fresh herbs make a classic pairing.


Ingredients

  • 2 pounds baby red potatoes (or chopped medium red potatoes)
  • 3 tablespoons olive oil
  • 2 teaspoons garlic powder
  • 1 teaspoon kosher salt
  • Fresh ground black pepper
  • 1 tablespoons fresh thyme or lemon thyme
  • Optional: 1 clove fresh garlic, lemon wedges, shredded Parmesan cheese

Instructions

  1. Preheat the oven to 425 degrees Fahrenheit.
  2. Wash the potatoes, then slice them in half (for baby potatoes) or dice them into 1/2-inch cubes.
  3. In a large bowl, stir together potatoes, olive oil, garlic powder, kosher salt, and several grinds of fresh ground black pepper.
  4. Line a baking sheet with parchment paper. Spread the potatoes in an even layer on the sheet cut and make sure they are side down. Roast for about 30 to 35 minutes without stirring until browned, depending on the size of the pieces. (To step up these potatoes, remove from the oven at 15 minutes and toss with 1/2 cup shredded Parmesan cheese.)
  5. Remove the potatoes from the oven and toss with the fresh thyme. For a more forward garlic flavor, grate the fresh garlic onto the pan with another drizzle of olive oil and use a spoon to gently toss it all together (separating any grated garlic that clumps together). You can also spritz with lemon wedges for a tangy flavor. 
  • Category: Side dish
  • Method: Roasted
  • Cuisine: American

Keywords: Roasted potatoes, roasted red potatoes

More potato recipes

These roasted red potatoes are at the top of our list of potato recipes! But here are a few more that are top contenders:

A Couple Cooks - Healthy, Whole Food, & Vegetarian Recipes

Vegan Pumpkin Pie

Here’s your perfect vegan pumpkin pie recipe! This plant based spin on the standard is (dare we say it) even more delicious than the original. What makes this pie incredible? Let us count the ways. Pumpkin pie has always been a favorite of mine: and of course, my grandma’s pie is the absolute best. So when we whipped up this Vegan Pumpkin Pie recipe, Alex and I weren’t expecting to love it more than the original. But this vegan pie is so full of pumpkin-spiced sweetness and the flavors are so delightfully elevated, no one will guess it’s plant-based! We’re solidly in camp vegan pumpkin pie, so much so that we’ll be making this recipe for years to come. Here are all our secrets! What makes this the best vegan pumpkin pie? Oddly enough, coconut milk does wonders in a vegan pumpkin pie. Something about the light fruitiness of the milk goes hand in hand with bright orange pumpkin! There’s no need for evaporated milk, which is what’s used in a standard pumpkin pie. We’re happy to kick it to the curb for a more whole food plant based option! Here’s what you need for the filling of a killer […]

A Couple Cooks – Healthy, Whole Food, & Vegetarian Recipes

Here’s your perfect vegan pumpkin pie recipe! This plant based spin on the standard is (dare we say it) even more delicious than the original.

Vegan pumpkin pie

What makes this pie incredible? Let us count the ways. Pumpkin pie has always been a favorite of mine: and of course, my grandma’s pie is the absolute best. So when we whipped up this Vegan Pumpkin Pie recipe, Alex and I weren’t expecting to love it more than the original. But this vegan pie is so full of pumpkin-spiced sweetness and the flavors are so delightfully elevated, no one will guess it’s plant-based! We’re solidly in camp vegan pumpkin pie, so much so that we’ll be making this recipe for years to come. Here are all our secrets!

What makes this the best vegan pumpkin pie?

Oddly enough, coconut milk does wonders in a vegan pumpkin pie. Something about the light fruitiness of the milk goes hand in hand with bright orange pumpkin! There’s no need for evaporated milk, which is what’s used in a standard pumpkin pie. We’re happy to kick it to the curb for a more whole food plant based option! Here’s what you need for the filling of a killer vegan pumpkin pie:

  • Pumpkin puree: Don’t use pumpkin pie filling: it’s pre-flavored! You’ll want the blank slate of a plain puree
  • Full fat coconut milk: The richness of a full-fat milk is absolutely necessary here; don’t substitute light coconut milk
  • Vanilla extract
  • Light brown sugar
  • Granulated sugar
  • Cornstarch or arrowroot powder
  • Kosher salt
  • Pumpkin pie spice blend

All you have to do is mix all of the ingredients above in a blender, then pour it into the crust and bake. The filling comes out creamy and beautifully flavorful: like a larger than life version of your grandma’s pie! Does it taste like coconut? Not really! It’s difficult to even detect a coconut flavor: you mainly just taste silky, pumpkin-spiced goodness.

Vegan pumpkin pie

Making the vegan pie crust: a few tips!

The part of a vegan pumpkin pie with the most technique is the pie crust! We have a whole separate article about Vegan Pie Crust with all of our tips and tricks. But here’s a brief overview of the process you’ll follow:

  • You can us either coconut oil or vegan butter. Both of these plant-based butter substitutes yield excellent results. You might wonder whether the flavor is too heavy on the coconut when using coconut oil. But if you use refined coconut oil, you can barely detect that flavor.
  • Chill for 30 minutes while making the filling. Chilling the pie crust dough makes it easier to work with, no matter which butter substitute you’re using.
  • Roll it out in an even circle: a pastry cloth can be helpful. It’s not required, but a pastry cloth is helpful for rolling out the pie crust because it helps to reduce sticking.
  • Use a standard 9-inch pie plate: not deep dish! This vegan pumpkin pie recipe is for a standard pie: not deep dish! You won’t have enough filling for a deep dish plate.
How to make vegan pumpkin pie

How to make a pie crust shield

For this vegan pumpkin pie recipe, you’ll need to use a pie crust shield. What is it? A pie crust shield is a shield that prevents pie crust from burning in the oven. It covers just the crust, so it allows the filling to bake as normal. Here’s what to know about using a pie crust shield:

  • It’s easy to make a pie crust shield with aluminum foil! All you have to do is cut a hole in the center of a large sheet of foil that’s the diameter of your pie plate. The foil will rest on the crust but let the pie filling be uncovered. Here’s a video with instructions for more details. (We just used a knife to cut the right sized hole in our foil.)
  • You can also buy a metal pie crust shield. If you bake a lot, you might already have one! Here’s a link to buy a pie crust shield online.

Pumpkin pie spices: use storebought or homemade

The easiest way to season the filling for this vegan pumpkin pie is using store-bought pumpkin pie spices! But did you know you can also make them at home? If you don’t have pumpkin pie spice but have a stocked spice collection, it’s easy to make. Here are the spices you’ll need:

  • 2 tablespoons cinnamon
  • 2 teaspoons ground ginger
  • 2 teaspoons ground allspice
  • 1 teaspoon ground cloves
  • 1 teaspoon ground nutmeg

Add these together and it makes 1/4 cup pumpkin pie spice! Store it in a sealed jar and it lasts for up to 1 year, though of course it’s best at its freshest.

Vegan pumpkin pie

Topping for vegan pumpkin pie

What’s the best topping for vegan pumpkin pie? Most people are used to a dollop of whipped cream: which certainly makes the entire experience complete. This pie is actually very delicious without whipped cream. But if you’d like the full experience, here’s what to do:

  • Make a batch of vegan whipped cream. This Vegan Whipped Cream recipe is light and fluffy, made with…you guessed it, coconut milk!
  • Consider using vegan butter for the crust. If you’re planning to top with vegan whipped cream and you’re worried about too much coconut flavor, consider using vegan butter in the crust. Personally we don’t mind the extra fruity finish of the coconut flavor in this dessert, but it’s an option for mixing up the flavor.
Vegan pumpkin pie

More vegan Thanksgiving recipes

This vegan pumpkin pie is the crown jewel in our list of vegan Thanksgiving recipes! Here are some more favorites for the holiday:

This vegan pumpkin pie recipe is…

Vegetarian, vegan, and plant-based.

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Vegan pumpkin pie

Incredible Vegan Pumpkin Pie


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  • Author: Sonja Overhiser
  • Prep Time: 45 minutes
  • Cook Time: 1 hour
  • Total Time: 1 hour 45 minutes
  • Yield: 8
  • Diet: Vegan

Description

Here’s your perfect vegan pumpkin pie recipe! This plant based spin on the standard is (dare we say it) even more delicious than the original.


Ingredients

  • 1 Vegan Pie Crust
  • 2 1/4 cups pumpkin puree (not pumpkin pie filling; you’ll need 2 15-ounce cans)
  • 1/2 cup full fat coconut milk
  • 2 teaspoons vanilla extract
  • 3/4 cup packed light brown sugar
  • 1/4 cup granulated sugar
  • 3 tablespoons cornstarch
  • 1/2 teaspoon kosher salt
  • 1 tablespoon pumpkin pie spice blend (store-bought or homemade)
  • For serving: vegan whipped cream

Instructions

  1. Make the Vegan Pie Crust Step 1 and 2, then refrigerate it while you make the filling. 
  2. Preheat an oven to 350 degrees Fahrenheit. 
  3. Place the pumpkin puree, coconut milk, vanilla, light brown sugar, granulated sugar, cornstarch, and kosher salt in a blender and blend until smooth.
  4. Make a pie crust shield using aluminum foil: cut a hole in the center of a large square of aluminum foil that’s the diameter of your pie plate. The foil will rest on the crust but let the pie filling be uncovered. (It will look like this.)
  5. Roll out the pie crust and add it to a standard pie plate (not deep dish), following the instructions in Vegan Pie Crust.
  6. Pour the filling into the pie crust. Fill it all the way to the rim, but don’t overfill the pie plate: you’ll have about 1/4 cup leftover that you can discard (or taste!). 
  7. Bake the pie for 55 minutes total until set, adding the foil shield for the curst at the 30 minute mark. Cool 1 hour on counter, then refrigerate at least 2 hours before serving.
  • Category: Dessert
  • Method: Baked
  • Cuisine: Pie

Keywords: Vegan pumpkin pie, vegan pumpkin pie recipe

A Couple Cooks - Healthy, Whole Food, & Vegetarian Recipes