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.
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.
How to Make Roasted Red Potatoes
Hands down this is one of the easiest side dishes you can make. This potato 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 lengthwise. 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 seasonings like garlic powder, onion powder, Italian seasoning, paprika, or whatever sounds good.
- Put the potatoes cut side down on the pan.
- Toss the potatoes into the oven and cook them until they are golden brown.
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.
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 and below 475 degrees is a good temperature.
Anything above 475 degrees you may risk burning the outside of the potato.
Any temperature below 325 degrees and your potatoes will dry out and may become hollow on the inside before they finish browning on the outside.
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. You can also try these other roasted potato recipes.
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 to the potatoes when you bake them
- Add a 1/4 to 1/2 cup of Parmesan cheese to the recipe listed below for some Parmesan cheese potatoes
More Potato Recipes
- Famous Garlic Mashed Potatoes
- Pan-fried 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.
Easy Oven Roasted Red Potatoes
- 2 pounds red potatoes
- 2 to 3 tablespoons vegetable oil
- 1 teaspoon salt
- 1/2 teaspoon black pepper (optional)
- 1 tablespoon chopped fresh parsley (optional)
- Preheat oven to 425 degrees. Wash, and cut potatoes into quarters. Place potatoes in a large bowl and coat with vegetable oil. Stir potatoes to coat them with oil.
- When transferring the potatoes to a sheet pan or a shallow baking pan place potatoes in a single layer. Sprinkle salt and pepper. if desired.
- Bake for 30 to 40 minutes or until the potatoes are browned and crisp, they should be a nice golden brown color. You may want to flip the potatoes once during cooking so all sides brown evenly. If desired just before serving you can add fresh parsley.
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.
I was wondering how to cook them if I have the oven at 350F? I want to do it while making a roast beef.
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!