Roasted Red Potatoes
These Roasted Red Potatoes have crispy edges and soft and fluffy centers. They’re so delicious, you’ll want to eat them all straight from the pan!
Need an easy side dish to serve with dinner? Try these roasted red potatoes! Hot from the oven, these potatoes are perfectly seasoned and so tasty. They’re sure to be gobbled up in no time!
Potatoes are a classic side dish, perfect for serving with everything from Baked Pork Chops to Baked Salmon. Like our favorite Oven Roasted Potatoes, these roasted red potatoes are super simple to make and so irresistible.
The Best Roasted Red Potatoes
You can use regular red potatoes or baby potatoes in this recipe. Besides the potatoes, all you’ll need are olive oil and a few pantry seasonings. A short ingredient list and a crowd-pleasing side dish? That’s something to get excited about!
- Easy: It takes less than 10 minutes to prep the potatoes for the oven.
- Crispy Outsides & Fluffy Centers: As the potatoes roast in the oven, the insides become soft and fluffy and the edges caramelize against the hot pan. Delish!
- Versatile Side Dish: Meat and potatoes are a classic combination; serve these baked red potatoes with your favorite main dishes. We love them with Grilled Steak and Honey Mustard Chicken.
How to Make Roasted Red Potatoes
- To start, preheat the oven and line a rimmed baking sheet with parchment paper.
- If you’re using baby red potatoes, cut them in half or quarters, depending on their size. Cut larger potatoes into 3/4-inch pieces. Don’t peel the potatoes, since the skins add lovely texture and will help the potatoes to crisp as they bake.
- Toss the potatoes first with olive oil and then with the seasonings. My favorite seasoning combination is a simple mixture of garlic powder, Italian seasoning, salt and pepper.
- Spread the potatoes out on the baking sheet. Bake the red potatoes at 425° F for 30-40 minutes, flipping them over halfway through the baking time. They are done when they are golden brown and crispy on the edges and tender when pierced with a fork.
Find the full recipe with ingredient amounts and instructions in the recipe card below.
Recipe Tips for Perfect Crispy Roasted Potatoes
- Don’t crowd the pan. You want a little space in between each potato piece so that air can circulate. An overcrowded pan will cause the potatoes to steam, rather than roast.
- If using baby potatoes, arrange the halved baby potatoes cut side down on the pan. This way, you have maximum potato surface area in contact with the hot pan.
- Bake the potatoes long enough to get them crispy (just not so long that they burn).
- Flip halfway through so that the potatoes cook evenly.
- After the potatoes cook, taste and adjust the seasonings. You may need to add more salt, to taste.
- Serve them hot from the oven. This is when they are best!
- Cheese: Sprinkle on grated Parmesan cheese during the last few minutes of baking.
- Add other vegetables, such as carrots, green beans or Brussels sprouts to the pan. Since some veggies will cook faster than the potatoes, you may have to give the potatoes a head start in the oven. See these recipes for Roasted Carrots, Roasted Green Beans and Roasted Brussels Sprouts for cook times.
- Potatoes: You can use other types of potatoes with this recipe. Try yukon gold potatoes, fingerling potatoes, or baby gold potatoes.
- Seasonings: Switch up the seasonings to keep the flavors interesting! Try smoked paprika or Cajun Seasoning.
- Fresh herbs: Sprinkle on chopped fresh rosemary or fresh thyme before roasting.
- Lemon: After baking, finish the potatoes with a small squeeze of fresh lemon juice or sprinkle on some lemon zest.
- Serve with a sauce: These potatoes are amazing served with Chimichurri Sauce. Tzatziki and Balsamic Glaze are also delicious.
- Air Fryer: Cook the potatoes in the air fryer. See this Air Fryer Potatoes recipe for directions.
More Favorite Potato Recipes
If you like this red potato recipe, try one of these comforting potato recipes next:
Roasted Red Potatoes
- 2 pounds red potatoes, chopped into ¾-inch pieces, do not peel*
- 2 tablespoons olive oil
- 1 teaspoon garlic powder
- 1 teaspoon Italian seasoning
- ½ teaspoon Kosher salt
- ¼ teaspoon black pepper
- Preheat oven to 425° F. Line a rimmed baking sheet with parchment paper.
- Place the chopped potatoes in a large bowl. Drizzle with the olive oil and toss to coat. Sprinkle the garlic powder, Italian seasoning, salt and pepper evenly over the potatoes and then toss until the seasonings are well distributed.
- Spread potatoes out on the prepared baking sheet, leaving a little space in between each potato. Bake for 30-40 minutes, tossing halfway through the bake time, until potatoes are tender in the center and crispy on the edges. Mine are usually perfect at 35 minutes. Serve immediately, seasoning with additional salt if needed.
- If using baby red potatoes, halve or quarter them depending on their size.