These oven roasted red potatoes are the perfect side dish—flavorful, golden, and irresistibly crispy. If you love easy comfort food, this simple recipe will be your new favorite way to enjoy potatoes. It’s a weeknight staple that also shines at Sunday dinner!
Why You’ll Love These Roasted Red Potatoes
I used to reach for russets, but switching to mini red potatoes completely changed my mind. Their creamy texture inside and crisp, golden exterior makes these roasties a winner every time. Minimal clean-up, maximum flavor, ready in under an hour—and they pair perfectly with classics like Chicken Marsala or a juicy oven-baked steak.
Looking for more crowd-pleasing sides? Try my garlic mashed red potatoes, loaded potato salad, or German potato salad.
Ingredient Notes
- Mini red potatoes (quartered): For even roasting and maximum crispiness.
- Olive oil: Adds flavor and helps potatoes crisp.
- Kosher salt & black pepper: Essential for seasoning.
- Garlic powder (or minced garlic): For bites of savory goodness.
- Fresh parsley (or dried): Adds a fresh finish.
- Parmesan cheese (optional): For a nutty, salty layer in the last 5 minutes.
Customizations: Add rosemary, onion powder, or Italian seasoning for extra flavor.
Step-By-Step Instructions Roasted Red Potatoes
1. Preheat & Prep:
Preheat oven to 415°F (213°C). Spray a large baking sheet with non-stick oil to prevent sticking.
2. Toss & Season:
In a large bowl, combine potatoes, olive oil, garlic, salt, and pepper. Toss until each piece is coated.
3. Spread & Roast:
Spread the potatoes evenly on your prepared baking sheet. Roast for 30–40 minutes, flipping after 20 minutes for even crisping. Look for golden edges and fork-tender bites.
4. Finish & Garnish:
If desired, sprinkle grated parmesan and chopped parsley during the last 5 minutes. Broil for 1 minute to maximize crispiness (watch closely!).
Best Seasoning Blends
- Classic: Garlic powder, fresh parsley, and parmesan.
- Herb: Fresh rosemary, onion powder, Italian seasoning.
- Spicy: Crushed red pepper flakes, smoked paprika.
Switch up your blend to suit your meal or preference—these potatoes are a blank canvas for creativity!
Expert Tips for Roasted Red Potatoes
- Dice potatoes into even, bite-sized pieces for consistent roasting.
- Dry potatoes thoroughly after washing to prevent sogginess.
- Don’t overcrowd the baking sheet—space ensures crispy edges.
- Flip halfway through baking so both sides turn golden and crisp.
- Finish under the broiler for maximum crunch, but don’t let them burn!
FAQs
Can I use regular potatoes?
Yes! Yukon Gold or russets work well, but mini reds are best for crispiness.
Can I use pre-steamed potatoes?
You can, but reduce roasting time. They’ll crisp up faster—watch closely!
Do I need to peel the potatoes?
Nope! The skin adds texture and flavor.
How do I store leftovers?
Store cooled potatoes in an airtight container for up to 3 days. Reheat uncovered in the oven or air fryer.
Can I make these in advance?
You can prep ahead and roast when ready, but best texture comes fresh from the oven.
Make these roasted red potatoes tonight! They’re sure to be a hit—easy, crispy, and crowd-pleasing every time. Don’t forget to leave your feedback so others know how much you enjoyed them!