Easy Oven Roasted Red Potatoes

Who doesn’t love roasted red potatoes? This is the perfect side dish it is so easy to make, in fact, you will be calling them easy roasted red potatoes in no time.

Roasted Red Potatoes on a seving plate.

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.

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

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 in 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. I drizzle oil over the potatoes and then season them liberally with kosher salt, freshly ground black pepper, and other seasonings like garlic powder, paprika, or whatever sounds good.

I put the potatoes cut side down on the pan, and toss the potatoes into the oven and cook them until they are golden brown.

A serving dish of roasted red potatoes.

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. 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.

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.

Roasted red potatoes made in the oven.

More Potato Recipes

Delicious Vegetable Side Dishes

Get more recipes for sides at restaurants and family favorite recipes.

Easy Roasted Red Potatoes from CopyKat.com

Easy Oven Roasted Red Potatoes

Roasted red potatoes are easy to make in your oven, and they taste so good.
5 from 5 votes
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Course: Side Dish
Cuisine: American
Keyword: how to roast red potatoes in the oven, oven roasted red potatoes, Red potatoes
Servings: 8
Calories: 81kcal

Ingredients

  • 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)

Instructions

  • 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 baking sheet, 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. 

Nutrition

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
Tried this recipe?Mention @CopyKatRecipes or tag #CopyKatRecipes!

About Stephanie

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

Comments

  1. 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.

  2. 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!

  3. 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.

  4. 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.

  5. 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.

  6. 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.

  7. 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

  8. 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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