How to Cook Potatoes in the Oven: A Guide to Baking, Roasting, and More

No matter what type of potato you're making, a few simple preparation steps will help them cook evenly:

• Wash and scrub. Even if you plan to peel them, washing first under cool running water helps keep dirt from transferring to the flesh while cutting.
• Dry thoroughly. Pat potatoes completely dry with paper towels or a clean kitchen towel. Dry potatoes brown more evenly and develop crispier edges.
• Peel if desired. Many potato recipes leave the skin on because it adds texture and fiber. Thin-skinned red potatoes, Yukon Gold potatoes, and baby potatoes are especially good unpeeled.
• Cut evenly. If you're roasting potatoes, cutting them into similar-sized pieces helps everything finish cooking at the same time.
• Use just enough oil. A light coating of olive oil or avocado oil helps potatoes brown without making them greasy.

"People often think adding more oil will make potatoes crispier, but that's usually not the case," explains Nora Minno, RD. "Using just enough oil to lightly coat the potatoes allows the natural sugars to caramelize while keeping the dish lighter."

Should you soak potatoes before baking?

For most oven-baked potatoes, soaking isn't necessary. However, if you're making French fries or roasted potatoes, soaking cut potatoes in cold water for 30 minutes can remove some surface starch. After soaking, dry them thoroughly before seasoning to encourage better browning.

Whole baked potatoes are one of the easiest and most popular ways to cook potatoes in the oven.

Best potatoes to use: Russet potatoes are the classic choice because their high starch content creates a fluffy interior and crisp skin. Yukon Gold potatoes produce a creamier texture and slightly richer flavor.

Instructions:

1. Preheat the oven to 425°F.
2. Scrub and dry the potatoes.
3. Pierce each potato several times with a fork.
4. Rub lightly with olive oil.
5. Sprinkle with kosher salt and black pepper, if desired.
6. Place the potatoes directly on the oven rack or on a baking sheet.
7. Bake until easily pierced with a fork or until the internal temperature reaches about 205°F to 210°F.

How long to bake potatoes:

Small: 425°F for 35–45 minutes

Medium: 425°F for 45–60 minutes

Large: 425°F for 60–75 minutes

The oven naturally enhances the sweetness of sweet potatoes while creating a soft, creamy interior. Instructions for baking are similar to white potatoes except the temperature and time may vary slightly.

To bake whole sweet potatoes:

1. Preheat the oven to 400°F.
2. Wash and dry the potatoes.
3. Pierce several times with a fork.
4. Place on a parchment-lined baking sheet (they’ll ooze when cooking so this makes cleanup easier).
5. Bake until easily pierced with a knife.

Most medium sweet potatoes take 45 to 60 minutes, while larger potatoes may take 60 to 75 minutes.

Minno recommends leaving the skin on whenever possible. "Sweet potato skins provide fiber and additional nutrients," she says. "If the skin is tender after baking, it's perfectly fine to eat."

How to cook sweet potato slices:

If you've ever wondered how long to cook sweet potato slices in the oven, the answer depends on how thick you cut them.

For slices about ¼ inch thick:

• Bake at 425°F
• Cook for 20 to 25 minutes
• Flip halfway through cooking for even browning

Thicker slices may need an additional 5 to 10 minutes.

A light coating of olive oil helps the edges caramelize while keeping the centers tender. Season with cinnamon, smoked paprika, garlic powder, rosemary, or your favorite herb blend for extra flavor or try these delicious Sweet Potato Cheddar Bites for a unique appetizer or side dish.

If you're looking for more healthy ways to enjoy sweet potatoes, try these Sweet Potato French Fries, Twice-Baked Sweet Potatoes, or other healthy sweet potato recipes.

Roasted potatoes have crispy, golden edges and tender centers, making them one of the most versatile side dishes for everything from weeknight dinners to holiday meals.

Different potatoes produce slightly different results, so these are the best potatoes for roasting, depending on your desired result:

• Yukon Gold potatoes: Creamy inside with crispy edges.
• Red potatoes: Hold their shape well and have a slightly waxy texture.
• Baby potatoes: Roast beautifully whole or halved.
• Russet potatoes: Crisp up well but can be a little fluffier inside.

How to roast potatoes:

1. Preheat the oven to 425°F.
2. Cut potatoes into evenly sized pieces, about 1 to 1½ inches.
3. Toss with olive oil, herbs, spices, salt, and pepper.
4. Spread the potatoes in a single layer on a baking sheet.
5. Roast for 30 to 40 minutes, flipping halfway through cooking.

For extra browning, let the potatoes roast undisturbed for the first 20 minutes before turning them.

"One of the biggest mistakes people make is crowding the pan," says Nora Minno, RD. "Leaving a little space between the potatoes allows hot air to circulate so they roast instead of steam."

For an easy side dish, try our Bang Bang Potatoes.

Homemade oven-baked fries are a healthier alternative to deep frying while still delivering crispy edges and plenty of flavor.

Best potatoes for French fries: Russet potatoes are the traditional choice because they're high in starch, which helps create a fluffy interior and crisp exterior. Sweet potatoes also work well if you prefer a naturally sweeter fry.

How to make oven-baked fries:

1. Preheat the oven to 425°F.
2. Cut potatoes into evenly sized strips.
3. Soak the fries in cold water for 30 minutes (optional but recommended for russets).
4. Drain and dry them thoroughly.
5. Toss with olive oil and seasonings.
6. Arrange in a single layer without overlapping.
7. Bake for 30 to 40 minutes, flipping once halfway through.

The fries are done when they're browned on the outside and tender inside. If your oven has a convection setting, using it during the last few minutes helps create crispier fries.

Looking for healthier fry recipes? Try these Garlic Fries or Sweet Potato French Fries. They’re crispy on the outside, tender on the inside, and made with simple seasonings.

The oven is incredibly versatile, making it easy to prepare potatoes in several other ways. Here are a few to try:

• Mini potatoes: Mini potatoes roast beautifully whole. Simply toss them with olive oil and seasonings, then bake at 425°F for 25 to 35 minutes.
• Potato slices: Slice potatoes about ¼ inch thick. Toss with olive oil and seasonings and arrange in a single layer. Bake at 400°F to 425°F for 25 to 35 minutes, flipping halfway through.
• Potato wedges: Cut each potato into 6 to 8 wedges and toss with olive oil and your favorite seasonings. Arrange the wedges skin-side down when possible. Bake at 425°F for 35 to 45 minutes, turning once halfway through.
• Hasselback potatoes: Slice potatoes almost all the way through but not completely. Brush all edges of cut potatoes with oil and add desired seasonings. Bake at 425°F for 50 to 60 minutes.
• Twice baked potatoes: Bake whole potatoes until tender, then cut in half lengthwise. Scoop out most of the flesh, leaving a thin shell, and mix with herbs and a little parmesan cheese. Spoon the filling back into the skins and bake for another 15 to 20 minutes at 375°F, like in these Twice-Baked Sweet Potatoes.
• Stuffed potatoes: After baking whole russet or sweet potatoes, fill them with vegetables, beans, lean meat, or reduced-fat cheese for an easy lunch or dinner. This stuffed sweet potato recipe is a good one to try.
• Sheet pan potatoes: Cubed potatoes can roast alongside vegetables and lean protein for an easy one-pan meal. Just be sure everything is cut into similar-sized pieces so it finishes cooking at about the same time.
• Potato casseroles: The oven is also perfect for baked potato casseroles, including scalloped potatoes, gratins, and other family favorites. Using smaller amounts of cheese and cream and more herbs and flavorful seasonings helps lighten these classic dishes without sacrificing taste.

Use this quick reference guide when cooking potatoes in the oven. Cooking times may vary slightly depending on the size of the potatoes, your oven, and whether you're using the convection setting.

Whole russet potatoes: 425°F for 45–60 minutes

Whole Yukon Gold potatoes: 425°F for 45–55 minutes

Whole sweet potatoes: 400°F for 45–60 minutes

Baby potatoes (whole): 425°F for 25–35 minutes

Cubed potatoes: 425°F for 30–40 minutes

Roasted potato wedges: 425°F for 35–45 minutes

Oven-baked French fries: 425°F for 30–40 minutes

Sweet potato fries: 425°F for 25–35 minutes

Potato slices: 400–425°F for 25–35 minutes

Sweet potato slices: 425°F for 20–25 minutes

Hasselback potatoes: 425°F for 50–60 minutes

Twice-baked potatoes (second bake): 375°F for 15–20 minutes

Even simple recipes can fall short if you make these oven cooking mistakes:

• Crowding the pan: When potatoes are packed too closely together, they trap steam instead of roasting. Leave a little space between each piece so hot air can circulate.
• Skipping the preheat: Always let the oven reach the correct temperature before adding the potatoes. Starting in a fully heated oven helps them brown more evenly.
• Not drying potatoes: Whether you've washed or soaked potatoes, dry them thoroughly before adding oil. Excess moisture prevents browning.
• Using too much oil: A light coating is all you need. Too much oil can make potatoes greasy instead of crispy.
• Cutting uneven pieces: Potatoes that vary greatly in size won't finish cooking at the same time. Try to keep pieces as uniform as possible.
• Removing potatoes too early: If potatoes are still firm in the center at the end of the suggested cooking time, give them a few more minutes since appliances can vary.