I Make These Crispy Roasted Red Potatoes at Least Once a Week (original) (raw)
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It’s hard to beat a pan of hot, crispy Roasted Red Potatoes. Golden brown outside, creamy inside, and seasoned up however you like, pop this versatile, easy side dish into your oven, then let the heat work its magic.
5 Star Review
“I made these last week and am making them again this weekend. So crisp; so good.”
— Michelle —
Roasted red potatoes are the goes-with-anything side you need in your life!
Key Ingredients
You’ll find the full list of ingredients in the recipe card below, but here are some notes to keep in mind.
- Baby Red Potatoes. With thin skin (aka crispy skin) and delightfully fluffy yet creamy insides, baby red potatoes are a roasting rockstar. Red potatoes are rich in fiber, vitamins, and iron too.
- Olive Oil. Coating the potatoes in olive oil helps them become crispy and flavorful without burning.
- Garlic. For a touch of garlicky goodness.
- Italian Seasoning. While optional, Italian seasoning adds a savory, herby flavor that I think is scrumptious with these potatoes. Or, try any of the seasoning variations suggested below.
- Parmesan. Another optional addition that I highly recommend. The Parmesan pairs wonderfully with the potatoes and other spices.
Substitution Tip
Instead of Italian seasoning, use 1/2 teaspoon dried rosemary (rosemary roasted red potatoes are delish) or 1 to 2 tablespoons of your favorite fresh herb.
Is there another spice mixture you love to use? Try it on these potatoes! Swapping out the seasonings is a great way to adapt this recipe for all types of meals.
Rinse and Dry the Potatoes (photo 1). Dry them WELL or they’ll steam instead of getting crispy. If your red potatoes are golf ball-sized or smaller, cut them in half; if larger, cut them into quarters. Aim for pieces that are 1 to 2 inches in size.
Add the Oil and Spices (photo 2). Toss to coat.
Arrange the Potatoes (photo 3). Face the cut sides down on the baking sheet. And don’t crowd the pan! This is the cardinal rule of Oven Roasted Vegetables.
Roast the Potatoes (photo 4). Roast red potatoes at 400 degrees F for 45 to 55 minutes, tossing every 15 minutes. Add a sprinkle of Parmesan. ENJOY!
Seasoning Ideas for Roasted Red Potatoes
- Herbs. Toss the potatoes with a mixture of dried herbs such as rosemary, thyme, oregano, basil, and/or Italian seasoning. Add salt, plus minced garlic or garlic powder to taste.
- Lemon Garlic. Whisk together olive oil, 2 tablespoons lemon juice, 2 cloves minced garlic, and kosher salt. Toss the potatoes in the mixture, then roast until tender and crispy.
- Parmesan. Roast with garlic powder, salt, and pepper. Immediately after the potatoes come out of the oven, toss them with Parmesan cheese.
- Spicy. Mix together chili powder, cumin, smoked paprika, salt, and a pinch of cayenne. Toss the potatoes in the spice mixture and roast until crispy and fragrant.
- Super Seasoned. Connect with your inner kid and toss the potatoes with a seasoned salt, such as Lawry’s prior to roasting (this was my childhood fave).
Leftover Ideas
Leftover potatoes would make an excellent addition to a breakfast hash (use my Sweet Potato Hash for inspiration). Dice the potatoes and add them to a skillet with eggs, veggies, and sausage or Air Fryer Bacon. Add them to a Breakfast Casserole.
What to Serve With Roasted Red Potatoes
- Chicken. Try these roasted red skin potatoes with Chicken Francaise, Tuscan Chicken, Air Fryer Chicken Legs.
- Pork. Enjoy your roasted potatoes with Crock Pot Pork Chops or Instant Pot Ribs.
- Beef. Air Fryer Steak, Italian Beef, and Corned Beef Brisket would be tasty with potatoes as a side.
- Seafood. Pair this roasted red potatoes recipe with Grilled Swordfish, Grilled Shrimp, or Broiled Salmon.
I have a simple trick for making roasted red potatoes extra crispy and golden! They're creamy on the inside and perfect with any seasoning.
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- 1 ½ pounds baby red potatoes
- 3 tablespoons extra-virgin olive oil
- ¾ teaspoon kosher salt
- ¼ teaspoon ground black pepper
- 1 tablespoon minced garlic about 3 cloves; optional
- 1 teaspoon Italian seasoning or 1/2 teaspoon dried rosemary, or 1 to 2 tablespoons chopped fresh herbs of choice (optional)
- 2 tablespoons finely grated Parmesan optional
Place a rack in the center of the oven and preheat the oven to 400°F. Rinse the potatoes and dry them very, very well. Slice in half (if golf ball-sized or smaller) or quarters (if larger than a golf ball) and place in a large bowl.
Top the potatoes with the oil, 3/4 teaspoon salt, pepper, and the garlic and Italian seasoning (if using). Toss to coat.
Pour the potatoes into the center of the baking sheet. Scape any oil and spices that collected in the bottom of the bowl over the top. Spread the potatoes into an even layer and turn them so that a cut side of each piece is touching the pan.
Roast the red potatoes for 45 to 55 minutes, tossing them every 15 minutes, until they are brown and crispy outside and tender when pierced with a fork. Sprinkle with Parmesan. Enjoy hot, with additional salt and/or pepper to taste.
TO STORE: Refrigerate potatoes in an airtight storage container for up to 4 days.
TO REHEAT: Rewarm potatoes on a baking sheet in the oven at 350°F or in the microwave.
Serving: 1 (of 4)Calories: 226kcalCarbohydrates: 28gProtein: 4gFat: 11gSaturated Fat: 2gPolyunsaturated Fat: 1gMonounsaturated Fat: 8gCholesterol: 2mgPotassium: 792mgFiber: 3gSugar: 2gVitamin A: 41IUVitamin C: 15mgCalcium: 59mgIron: 2mg
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Hi, I’m Erin Clarke, cookbook author and the home cook behind Well Plated. I’ve helped millions of people cook healthier meals that actually taste amazing and sold over 200,000 books! I’m here to help you save time, dirty fewer dishes, and feel great about what you’re eating, without overthinking it. Welcome!