My love affair with roasted red potatoes began in my grandmother’s kitchen. The magic of transforming humble red potatoes into crispy, golden treasures was one of the first cooking lessons she taught me. These roasted red potatoes feature a perfect contrast: a satisfyingly crunchy exterior that gives way to a fluffy, tender center. The best part? This impressive side dish requires minimal effort but delivers maximum flavor, making it perfect for both weeknight dinners and special occasions.
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Table of Contents
What Makes Red Roasted Potatoes So Good?
Why You Should Try This Recipe
The secret to these perfect potatoes lies in the Maillard reaction. When you roast potatoes at high heat, the natural sugars and proteins on their surface create complex flavor compounds and that irresistible golden-brown color. Additionally, red potatoes have a naturally creamy texture and thin skin that crisps beautifully without peeling.
Ingredients You Will Need for Roasted Red Potatoes
Here’s what you’ll need:
- Red potatoes – Their waxy texture holds shape perfectly during roasting
- Vegetable oil – Creates the crispy exterior without overpowering the potato flavor
- Kosher salt – Enhances the natural potato flavor and helps draw out moisture
- Black pepper – Adds subtle spice that complements the earthy potato taste
- Fresh parsley – Provides bright color and fresh flavor contrast
How to Make Roasted Red Potatoes
Hands down this is one of the easiest side dishes you can make. This roasted red potatoes recipe is so easy it is soon to find its way into your recipe box!
- You will want to wash your potatoes and cut them into quarters or lengthwise in half, depending on their size. I often toss all of the cut potatoes in a bowl.
- Drizzle oil over the potatoes.
- Season them liberally with kosher salt, freshly ground black pepper, and other spices or seasonings like garlic powder, onion powder, Italian seasoning, paprika, or whatever sounds good.
- Put the potatoes on a baking sheet. If cut in half, place them cut-side down.
- Toss the potatoes into the oven and cook them until they are golden brown.
Perfectly Crispy Oven-Roasted Red Potatoes
Ingredients
- 2 pounds red potatoes washed and quartered
- 2 to 3 tablespoons vegetable oil
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 tablespoon chopped fresh parsley optional
Instructions
- Preheat the oven to 425°F.
- Place the potatoes and vegetable oil in a large bowl and toss until the potatoes are coated with oil.
- Transfer the potatoes to a sheet pan or shallow baking pan in a single layer. Sprinkle with salt and pepper.
- Bake for 30 to 40 minutes or until the potatoes are golden brown and crisp. You may want to flip the potatoes once during cooking so all sides brown evenly.
- Serve garnished with chopped parsley, if desired.
Video
Nutrition
Flavor Variations for Cooking New Potatoes
This is a great recipe to start with, but here are some ideas on how you can vary it slightly.
- Garlic Lovers: Add 1 tablespoon of roughly chopped garlic cloves before baking
- Smoky: Sprinkle with smoked paprika before roasting
- Herb Garden: Add fresh rosemary and thyme sprigs while baking
- Cheesy: Toss with 1/4 cup grated Parmesan cheese during the last 5 minutes of baking
Storage and Reheating
- Avoiding sogginess: Reheat uncovered for the last few minutes to re-crisp the exterior
- Refrigerator: Store in an airtight container for up to 4 days
- Reheating: Place on a baking sheet covered with foil in a 400°F oven for 10-15 minutes
More Potato Recipes
- Famous Garlic Mashed Potatoes
- Greek Style Potatoes
- Restaurant Baked Potato
- Red Potatoes with Parsley
- Easy Potato Pancakes from Mashed Potatoes
- TGI Friday’s Potato Skins
- Old Fashioned Potato Soup Recipe
- Homemade Tater Wedges
- Southern Dill Potato Salad
- Cheesy Potluck Potatoes
Delicious Vegetable Side Dishes
Get more recipes for sides at restaurants and family favorite recipes.
Hi Stephanie, I just want to say, with all the online recipes that I get, yours are the easiest to prepare, straight and to the point.
Thank You so much! Vicky
Thank you!
I have grown a deep affection for my Hot Air Fryer. Tried this recipe with the Fryer – fantastic and a much shorter time.
Air fryers are awesome!
I recently mad this recipe and it was delicious! Thank you!
That was delicious. My compliments to the chef!
This looks amazing! I will definately give it a try!
I hope I will manage as I am not a great cook!
Wow. the best thing its very easy and delicious. Thanks for the recipe.
I came across this recipe and think I will try these tonight. Mmm, thank you.
I like to put my cut up potatoes in a gallon size zip lock, add drizzle of olive oil, fajita seasoning (in lieu of salt, pepper & garlic) and chopped fresh rosemary. Seal and shake, then dump potatoes on cookie sheet, bake until tender – tossing 1/2 way thru. Yummy!!!
I do the same thing with halved brussel sprouts. Also with cut broccoli except instead of rosemary – italian seasoning.
Do these come out hard? I have made a similar recipe with regular white potatoes. But all I have on and right now is a bag of red potatoes. I want them to be cooked so they’re soft.
If you cook them long enough they will not come out hard.
I make something similar. Cut up red potatoes (cut in half then the half’s cut in 2 or 3 depending on size) (do enough to fill casserole dish) put potatoes in bowl then melt 1 stick butter. Pour butter over potatoes and sprinkle dried parsley over the top (1 T). Sprinkle with S&P, mix well and put in a glass dish 8×8. Cover with foil to seal and cook at 400 degrees for 1 hour. Very tender and tasty.
What is the topping you put on the potatoes in the picture? Nothing indicated in recipe! Hate that, when my makings don’t look ike the picture in the recipe. Would like a reply.
Thank you for pointing out I failed to put that I added parsley to the finished potatoes. I should have done that. Those are my potatoes that I made for the recipe.
Hi!
I was wondering how to cook them if I have the oven at 350F? I want to do it while making a roast beef.
Thanks!
Just a quick tip on cooking oils. While olive oil is great, I agree it’s not always the best oil to use. I suggest always using an oil with a smoke point higher than the temperature you’re cooking at. In this case, olive oil has a fairly low smoke point, and baking at 425 will break down the oil in ways you really don’t want, in fact producing carcinogens. And instead of using a highly processed oil such as, for example, Wesson vegetable oil, you can very easily make something like clarified butter or ghee right at home in a sauce pan, some cheese cloth, and a strainer, and use that as your base oil for higher temperature cooking and baking. I also like to use tallow for a higher cooking temperature, but for a recipe such as this, I’d go with the clarified butter for that subtle bit of rustic flavor it adds to the potatoes.
I appreciate the basics in an easy format I can build on…I liked your tip about cutting smaller pieces…I can’t tell I how many times the notators have been undercooked inside after an hour
microwave potatoes 2 mins flip and repeat. Then follow receipe except cook only 15 Min. This could be important if you only have one oven. You can entirely cook potatoes while meat is resting.
That’s a great idea!
I fix these all the time, except I use olive oil,garlic (minced), salt & pepper & rosemary. They are delish!!!
I love your addition of rosemary.
You really nailed it on this photo, gorgeous!
Thank you so much!