Roasted Potatoes With Skins
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These crispy roasted potatoes with skins are an absolute delight! Super tender on the inside with golden brown edges and perfectly roasted skin, these potatoes are the best side dish for a quick and easy dinner!
Oven Roasted Potatoes With Skins
My favorite thing about these roasted potatoes would have to be the flavor. There are so many different ways to flavor this dish out there and you can really make this recipe different every single time.
To add a little variety to the seasonings, you can add:
- Garlic and Rosemary
- Chessy Parmesean
- Mediterranean Herbs
- Lemon and Sage
Or, you can keep it simple as I did in this recipe with a little salt and pepper.
I also love the minimal cleanup! All you need is one pan. If you add parchment paper, you won’t even need to do dishes—just roll it up and throw it away!
You might be wondering why I decided to leave the skin on the potatoes. Did you know that there is a lot of nutritional value in the skin of the potato?
On top of the potassium, and Vitamin C that the potato already has, the skin actually contains a lot of iron, protein, and fiber that can be contributed to your diet.
I personally think it’s also just more delicious eating these roasted potatoes with the skin on!
When it comes to making the most perfect roast potatoes, it all comes down to the type of potato (taking into account its texture, creaminess, starchiness, etc.)
For example, if you are looking to make some creamy potato salad, I would consider using red-skinned or white potatoes because they have less starch which makes them perfect for boiling.
On the other hand, to achieve crispy roasted potatoes, I recommend using russet, long white, goldust, or new potatoes. These potatoes are high in starch and have a firm texture which allows them to achieve the perfect crisp.
For this recipe, I used goldust potatoes, which is very similar to a russet gold potato. They turned out great!
How to Roast Potatoes With Skin
Preheat the oven to 425F and line a baking sheet with parchment paper.
While the oven is heating up, wash and scrub the potatoes very well and dry them with paper towels.
Take each potato and individually cut them into 1 1/2 inch pieces, leaving the skins on. Make sure your cuts are as even as possible so that the cooking time on the potatoes are all the same.
Toss the pieces of potatoes with olive oil, salt, and pepper. Place the potatoes on the baking sheet in a single layer, making sure you don’t overcrowd the pan.
Put the potatoes in the oven and bake for 45 minutes or until they are tender and golden-brown on the outside, and cooked all the way through.
Remove the roasted potatoes from the oven and sprinkle with them with some more salt and pepper to taste.
What To Serve With Roasted Potatoes
As amazing as these roasted potatoes with skins are, they taste even better when paired with the perfect protein! These are some of the main entrees I like to serve with these potatoes:
- Spicy Chili Lime Baked Chicken
- Coconut Crusted Chicken Tenders
- Instant Pot Roast Beef
- Oven-Baked Salmon Kabobs
More Healthy Side Dish Recipes
If you loved these roasted potatoes with skin, check out some of my other side dishes!
Here are some delicious dishes I highly recommend trying next:
Roasted Potatoes With Skins
- 2 lbs yellow or white or red potatoes with thin skins (preferrably organic)
- 2 tbsp olive oil
- salt and pepper to taste
- Preheat the oven to 425F and line a baking sheet with parchment paper.
- Wash the potatoes and dry them with paper towels.
- Cut the potatoes into 1 1/2 inch pieces.
- Toss the potato pieces with olive oil.
- Put the potato pieces on a baking sheet in a single layer.
- Put the potatoes in the oven and bake for 45 minutes, or until tender and golden-brown.
- Remove roasted potatoes with skins from the oven and sprinkle with salt and pepper to taste.
I tried these last night with my pork chops and they were easy to make and tasted just like they came out of the oven.