5-Ingredient Oven White Potato Halves
This is my go-to, 5-ingredient, weeknight potato situation for when I’m juggling work emails and hungry people at the same time. You literally toss raw white potato halves into a roasting pan with just four other pantry staples, slide the whole thing into the oven, and let the heat work its magic.
potatoes come out caramelized on the cut side, creamy in the middle, and so flavorful that they honestly don’t need anything fancy on the side. It’s very Midwest at heart—simple ingredients, big comfort, and the kind of dish friends ask you to bring to every get-together.
Serve these roasted white potato halves straight from the pan with a sprinkle of extra salt and pepper. They’re perfect next to roast chicken, grilled pork chops, or seared salmon, and they’re hearty enough to stand in for fries with burgers or veggie burgers. Add a crisp green salad or steamed green beans if you want to round things out quickly.
If you’re feeding a crowd, set out sour cream, shredded cheese, and chopped green onions so everyone can top their own potatoes however they like.
Ingredients
2 pounds small to medium white potatoes, scrubbed and halved lengthwise
3 tablespoons olive oil
1 teaspoon kosher salt, plus more to taste
1/2 teaspoon freshly ground black pepper
1 teaspoon garlic powder
Directions
Preheat your oven to 425°F (220°C). Place a metal baking sheet or roasting pan on the middle rack while the oven heats so it gets nice and hot.
Scrub the white potatoes well under cool running water and pat them completely dry with a clean kitchen towel. Leave the skins on for extra texture and flavor, then cut each potato in half lengthwise.
In a large bowl, combine the olive oil, kosher salt, black pepper, and garlic powder. Stir to make a simple, well-seasoned oil mixture.
Add the potato halves to the bowl and toss thoroughly until every cut side and skin is lightly coated with the seasoned oil. This helps them brown and keeps them from sticking.
Carefully remove the hot baking sheet or roasting pan from the oven and place it on a heat-safe surface. Quickly arrange the potato halves cut-side down in a single layer, making sure they’re not overlapping so they roast instead of steam
Return the pan to the oven and roast for 25–30 minutes, without flipping, until the cut sides are deep golden brown and the potatoes are easily pierced with a fork.
Once tender, remove the pan from the oven. Let the potatoes sit for 3–5 minutes to firm up slightly, then use a thin spatula to loosen and lift them from the pan. Taste and sprinkle with a little extra salt and pepper if needed before serving hot.
Variations & Tips
Swap the seasoning: Replace the garlic powder with 1 teaspoon dried Italian seasoning, smoked paprika, or a taco seasoning blend for a different flavor profile.
Cheesy finish: During the last 5 minutes of roasting, sprinkle the potatoes with 1/4–1/2 cup grated Parmesan or shredded cheddar and return to the oven until melted and lightly browned.
Herby twist: Toss the potatoes with 1 teaspoon dried rosemary or thyme before roasting, or finish with a handful of chopped fresh parsley after baking for a fresh pop of color.
Make it a one-pan meal: Scatter a few uncooked sausage links or seasoned chicken thighs around the potatoes, making sure everything is in a single layer, and roast until the meat is cooked through and the potatoes are tender; check meat with a thermometer for food safety.
Prep-ahead tip: You can scrub and halve the potatoes a few hours in advance and store them submerged in cold water in the fridge; drain and pat very dry before tossing with oil so they crisp properly.
Food safety notes: Always start with raw potatoes that are firm and free of green spots or sprouts, and trim away any eyes or green areas before cooking. Use a metal pan that can handle high heat, and always preheat the oven fully so the potatoes roast instead of turning soggy. Leftover potatoes should be cooled, refrigerated within 2 hours, and eaten within 3–4 days; reheat in a hot oven or air fryer until steaming hot throughout
