Easy Oven Roasted Potatoes (Papap Potatoes)

These oven roasted potatoes are such a simple side dish that’s perfect for any meal. Super flavorful and crispy, along with being naturally vegan and gluten-free.

this Recipe

Coming in with another quick side dish recipe for you. I posted my green beans almondine recipe earlier, and now, these oven roasted potatoes.

We call these Pappap potatoes in my house because they were my grandfather’s staple recipe. Now, I make these potatoes all the time– as do my sisters, my mom and my cousins. A staple recipe that couldn’t be any easier to make!

No need to boil these potatoes first, just toss with olive oil, salt, pepper and garlic powder and roast– that’s it!

What Potatoes Should I Use?

My grandfather always used russet potatoes and that’s what I prefer for these oven roasted potatoes. Russet potatoes have a higher starch content that helps to create a crispy exterior and a fluffy interior when roasted at high temperatures.

However, other varieties can also make delicious roasted potatoes. Yukon gold potatoes have a nice balance of flavor and texture, which results in a slightly less crispy exterior with a creamy, flavorful interior.

Fingerling potatoes also roast quickly and evenly, making them one of my favorite potatoes for a side dish and what I use in my Slow Cooker potatoes!

How to Roast Potatoes

Prep Potatoes

Wash and scrub your potatoes, then slice into even chunks.

Toss with Seasonings and Bake

Toss with olive oil, garlic powder, salt and pepper then roast for 45 minutes, tossing halfway through.

Tips for Success

As with all roasted vegetables, for maximum flavor, you need three things– a hot oven for the Maillard reaction, fat for crispness and flavor, and a single layer to ensure your vegetable roast instead of steaming.

Depending on the size of your oven and baking sheets (affiliate), you may need two pans. Additionally, I don’t recommend decreasing the amount of olive oil called for– and after adding to the potatoes, make sure to toss very well so that all the potato chunks are covered with the salt and olive oil.

Some recipes call for cooking the potatoes first in an alkaline solution of baking soda and water, but you don’t need that extra step as long as you use enough oil to get the potatoes crispy in the oven!

Lastly, try to cut the potatoes into a uniform size so they roast evenly. When flipping halfway, I recommend making sure you are using your spatula to get underneath the potatoes to flip, as this helps to create a nice crust without any added starch.

Serving Suggestions & How to Reheat

I love these potatoes with so many dinners. Growing up, we ate the all the time with whatever protein my mom was serving and now, I love them in bowls, with burgers and even for Thanksgiving and holiday dinners.

If you have any leftovers, then I recommend reheating them for best results as these don’t stay crispy after being stored in the fridge.

To reheat roasted potatoes for maximum crispness, preheat your oven to 400°F then arrange the potatoes in a single layer on a baking sheet and cover them loosely with aluminum foil. Bake for 10-15 minutes, or until heated through.

Or, to use your air fryer (affiliate). Arrange the potatoes in a single layer in the air fryer basket, ensuring they don’t overlap. Air fry for 3-5 minutes, or until heated through and crispy. For extra crispiness, you can lightly spray the potatoes with oil before air frying.

More Roasted Vegetable Recipes

• Simple Roasted Carrots
• Roasted Vegetable Tostadas
• Oven Roasted Veggie Fajitas
• Spicy Chickpea, Broccoli and Potato Sheet Pan Dinner
• Roasted Butternut Squash and Chipotle Tofu Tacos

If you try these oven roasted potatoes, make sure to come back to leave a rating and a comment. Your feedback helps other readers and seeing you make my recipes makes my day!