Easy Oven Roasted Red Potatoes

Who doesn’t love roasted red potatoes? This is a delicious side dish recipe you are going to love. Small red potatoes cook in no time at all. Oven-roasted red potatoes are a great side dish for dinner tonight.

Are you looking for the perfect potato side dish? You don’t need to wait until those Sunday dinners to enjoy roasted potatoes; new red potatoes cook quickly, with almost no clean-up.

Roasted red potatoes in a bowl.

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What Makes Red Roasted Potatoes So Good? 

When you roast the potatoes in the oven, a chemical reaction called the Maillard reaction occurs. This reaction causes the potatoes to brown, which makes them have a deeper, savory flavor that wouldn’t be there if you simply boiled them.

Also, the potatoes form a crunchy outer layer that tastes heavenly against the fluffy, tender insides. The combination of flavors and textures is irresistible and will impress anyone who tries these tasty potatoes.

Why You Should Try This Recipe 

These crispy potatoes are versatile enough that you can serve them with all sorts of entrees! They are easy enough to make for weeknight dinners but classy enough to have a spot on your menu during parties or gatherings.

The best part is that this recipe is not complicated in the slightest. You don’t need any fancy equipment or appliances to make them! Just some simple kitchen tools like a knife, bowl, and a sheet pan. Your oven will work the magic for you.

Ingredients You Will Need for Roasted Red Potatoes

Here’s what you’ll need:

  • Red potatoes
  • Salt
  • Pepper
  • Oil
  • Chopped fresh flat-leaf parsley
Roasted red potatoes ingredients in bowls.

What type of oil should you use?

People always ask me what type of oil to use. For this recipe, I think vegetable oil works well. You could use olive oil, avocado oil, or if you are more adventurous coconut oil will also work.

Honestly, if I’m baking something, or I’m using something with a lot of aromatic ingredients, I’m simply going to use the least expensive neutral-tasting oil I have on hand.

I don’t think you get great value out of using more costly extra virgin olive oil when you cook a dish. Heating extra virgin olive oil tends to cook out the wonderful flavors of the oil.

So I will use vegetable oil – canola, soybean, sunflower, or whatever I have on hand.

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!

  1. 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.
  2. Drizzle oil over the potatoes.
  3. 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.
  4. Put the potatoes on a baking sheet. If cut in half, place them cut-side down.
  5. Toss the potatoes into the oven and cook them until they are golden brown.
Collage of making roasted red potatoes.

One Useful Tip for Baking Red Potatoes in the Oven

Do you need the potatoes cooked more quickly? Cut them into smaller pieces. The smaller the size of the pieces, the less time it will take to cook the potatoes. So if I’m in a hurry and need to prepare them quickly, I will cut them up smaller.

So, get cooking with this easy-to-make recipe, and soon you’ll be enjoying these potatoes with your next dinner.

Flavor Variations for Cooking New Potatoes

This is a great recipe to start with, but here are some ideas on how you can vary this recipe just a bit.

  • Add a sprinkle of smoked paprika for a light smokey flavor before you toss these in the oven.
  • Change these into garlic roasted red potatoes by adding a tablespoon of roughly chopped garlic cloves to the potatoes when you bake them.
  • Sprinkle fresh or dried herbs on top. Rosemary and thyme are great choices.
  • Add ¼ to ½ cup of Parmesan cheese to the recipe listed below for some Parmesan potatoes.
Roasted red potatoes and ketchup on plates.

How to Store and Reheat Leftovers

Keep the leftover potatoes in an airtight container in the fridge. They will last up to 4 days.

Reheat them in the oven at 400°F on a baking sheet or dish covered in foil for about 10 to 15 minutes.

Roasted Red Potatoes – Frequently Asked Questions

About Red Potatoes

If you are only familiar with large white potatoes, check out the potato section in your local grocery store and look for the distinctive red skin of red potatoes.

Red potatoes are typically small to medium-sized and round or a little oblong in shape. When cooked, their texture is moist, smooth, and creamy.

They are best used for roasting or mashing, or in soups and stews. Some people even boil these potatoes, let them cool and then add them to salads.

Red potatoes are sometimes sold as “new potatoes,” because they’re often harvested before they have grown to full size.

Are Red-skinned Potatoes Better for You?

Most of the nutrition of a potato is in the skin, and not in the flesh of the potato. The skin of the potato contains most of the nutrients and half of the fiber.

Red skinned potatoes contain fewer calories, fewer carbs, and less fiber than russet potatoes.

If you want to ensure your baby red potatoes are packed full of vitamin C, vitamin B6, niacin, and potassium, be sure to leave the skins on the potatoes.

What are red potatoes good for?

Since red potatoes are waxy potatoes they are great for soups or salads. Waxy potatoes hold their shape during cooking. You can use them for mashed potatoes and roasted potatoes as well.

Can you roast potatoes at a lower temperature?

You can roast potatoes at any temperature, but if you choose to lower the oven temperature you will need to lengthen the cooking time.

Any temperature above 325°F and below 475°F is a good temperature.

Anything above 475°F you may risk burning the outside of the potato.

Any temperature below 325°F and your potatoes will dry out and may become hollow on the inside before they finish browning on the outside.

Oven roasted red potatoes and ketchup on a plate.

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Roasted red potatoes in a bowl.

Easy Oven Roasted Red Potatoes

Roasted red potatoes are easy to make in your oven, and they taste so good.
5 from 10 votes
Print Pin Rate Add to Collection
Course: Side Dish
Cuisine: American
Keyword: how to roast red potatoes in the oven, oven roasted red potatoes, Red potatoes
Prep Time: 10 minutes
Cook Time: 30 minutes
Total Time: 40 minutes
Servings: 8
Calories: 81kcal


  • 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


  • 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.



Calories: 81kcal | Carbohydrates: 18g | Protein: 2g | Fat: 0g | Saturated Fat: 0g | Cholesterol: 0mg | Sodium: 311mg | Potassium: 515mg | Fiber: 1g | Sugar: 1g | Vitamin A: 10IU | Vitamin C: 9.7mg | Calcium: 11mg | Iron: 0.8mg

About Stephanie Manley

I recreate your favorite restaurant recipes, so you can prepare these dishes at home. I help you cook dinner, and serve up dishes you know your family will love. You can find most of the ingredients for all of the recipes in your local grocery store.

Stephanie is the author of CopyKat.com's Dining Out in the Home, and CopyKat.com's Dining Out in the Home 2.

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Reader Interactions


  1. Vicky

    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

  2. Clinton Story

    5 stars
    I have grown a deep affection for my Hot Air Fryer. Tried this recipe with the Fryer – fantastic and a much shorter time.

  3. stuntcardriverwant2be

    5 stars
    This looks amazing! I will definately give it a try!
    I hope I will manage as I am not a great cook!

  4. Tonya

    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!!!

    • Tonya

      I do the same thing with halved brussel sprouts. Also with cut broccoli except instead of rosemary – italian seasoning.

  5. Linda

    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.

      • Jackie

        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.

  6. Edward

    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.

    • Stephanie

      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.

  7. Malcom

    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.

  8. Liz

    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

  9. Peter Wall

    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.

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