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Make a delicious side dish perfect for any dinner. Crispy and flavorful, these seasoned red potatoes will enhance any meal!
Your New Favorite Side: Roasted Red Potatoes
Roasted red potatoes are one of my favorite side dishes because they’re so easy to make and they go with just about any meal. I love how the edges get perfectly crispy while the insides stay soft and creamy. Red potatoes are ideal for roasting because their thin skin crisps up beautifully, and their naturally buttery flavor makes them absolutely delicious. This simple, versatile dish is a must-try for any roasted vegetable fan!
Roasted Red Potatoes Ingredients
- Baby red potatoes: These are super easy to cut!
- Olive oil: This oil gives a nice flavor to what you’re roasting.
- Seasonings: Sea salt, garlic powder, paprika, black pepper.
How to Roast Red Potatoes
- Heat oven – set oven to 400.
- Prepare potatoes – wash your potatoes and cut them in half. Pat them dry with a paper towel, but also allow them to air dry.
- Oil potatoes – place potatoes in a bowl and drizzle with olive oil. Toss to coat.
- Combine seasonings – combine salt, pepper, garlic powder, and paprika in a small bowl and mix. Sprinkle over the oiled potatoes.
- Arrange potatoes – place potatoes cut side down on a pan in a single layer.
- Bake – allow to roast for 20-25 minutes before flipping, and then roast an additional 20-25 minutes until perfectly crispy.
- Serve – remove from oven and serve immediately.
Variations and Additions
Herb lovers: Add thyme, oregano, dill, or rosemary.
Spicy kick: Sprinkle with chili flakes or Cajun seasoning.
Cheese lovers: Toss with shredded Parmesan before serving.
Ranch Powder: Sprinkle with Hidden Valley Ranch powder.
Tips for Getting Perfect Roasted Red Potatoes
- Achieve maximum crispiness: Give the potatoes some space. Avoiding overcrowding.
- Preheat the baking sheet: This is a fun trick. It doesn’t take any extra time but preheating the baking sheet will get the potatoes roasting faster, ultimately giving it a more crispy coating.
- Flip halfway through: Roast both sides for even browning.
Questions
The most similar potato to red potatoes are Yukon Golds. They are creamy and buttery and hold their shape well when roasted. As far as shape, Fingerling potatoes would be a good choice, they are small and roast nicely, and purple potatoes work as well. Stay away from russet potatoes because they don’t get crispy when roasting due to their high starch content.
Be sure to cool completely before storing your leftover roasted red potatoes in the fridge in a container. Heat up leftovers in the oven on a pan at 400 just until heated through. Avoid the microwave.
Although roasted potatoes can be made ahead of time for meal prep (they actually taste pretty good on a salad) they taste most delicious fresh from the oven. It’s hard when heating them up to get the exact same result as when you first cooked them.
More Easy Potato Recipes
Roasted Red Potatoes
Equipment
- 1 Baking Sheet
Ingredients
- 2 pounds baby red potatoes
- 3 tablespoons olive oil
- 1 teaspoon sea salt (or to taste)
- 1/2 teaspoon garlic powder
- 1/2 teaspoon paprika
- 1/4 teaspoon black pepper (or to taste)
Instructions
- Preheat oven to 400℉. Scrub and rinse potatoes and cut in half. Pat potatoes dry with paper towels then allow potatoes to air dry completely.
- Place potatoes in a bowl and drizzle with olive oil. Toss with a spatula until completely coated.
- Combine salt, garlic powder, paprika, and black pepper in a small bowl. Sprinkle dry mixture over potatoes and gently toss until coated in mixture.
- Place potatoes cut-side down on a lined baking sheet. Do not crowd the potatoes, there should be about 1/2" between each half. This will help the potatoes be become crispy.
- Place potatoes in the oven and roast for 20-25 minutes. Remove from oven and flip the potatoes so they are cut-side up (still not touching). Place back in the oven and roast for another 20-25 minutes or until golden brown and the outer edges are crispy.
- Remove from oven and serve immediately.
