Easiest Way to Roast a Potato


The absolute easiest way to roast a potato is to toss it onto hot coals and let it sit until the skin is crisp and crackling, and the inside is steamy, tender and moist. But if you’re not in the habit of cooking weeknight dinners over an open fire, roasting a potato in the oven is the next simplest way. Any type of potato can be roasted, even sweet potatoes. The key is to cut all of the pieces the same size so the insides cook to perfect softness while the outsides develop a crisp and delicate golden crust.

Things You'll Need

  • Baking sheet
  • Nonstick cooking spray, optional
  • Chef’s knife
  • Paper towels, optional
  • Bowl
  • Olive oil
  • Salt
  • Pepper
  • Seasonings
  • Tongs or large spoon
  • Preheat your oven to 450 degrees Fahrenheit. Coat a baking sheet with a thin film of nonstick cooking spray to keep the potato from sticking.

  • Wash the potato thoroughly in warm water, using your fingers or a vegetable brush to ensure that you remove all traces of dirt. Cut the potato into even pieces about the size of the end of your thumb. Pat the pieces dry with clean paper towels.

  • Place the potato pieces into a large bowl. Drizzle a generous amount of olive oil over them. If you do not like the taste of olive oil, use canola oil or vegetable oil.

  • Season the oiled potato pieces with salt, pepper, and herbs or spices of your choice. Add rosemary and thyme, or spice them up with chili powder and lemon pepper or turmeric and paprika. Toss the potato pieces with a spoon or your fingers until each piece is thoroughly coated in the oil and seasonings.

  • Spread the potato pieces on a baking sheet, making sure that they are in a single layer with a bit of space between each piece for hot air to circulate. Roast the potato pieces for 20 to 30 minutes, or until they are golden brown on the outside and soft throughout.

Tips & Warnings

  • Mix sweet potatoes with red and purple skinned potatoes for a colorful dish.
  • Cut potatoes into similar-sized pieces. Otherwise, larger ones may scorch on the outside before they are cooked through, while smaller ones become overcooked.

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