Roasted Red Potatoes in Oven

These roasted red potatoes are one of my favorite go-to side dishes—crispy on the outside, fluffy on the inside, and packed with simple, savory flavor. They roast beautifully in the oven, turning golden and slightly caramelized while staying tender and creamy in the center. Whether I’m cooking for a weeknight dinner or a holiday spread, these always make it to the table.

Why You’ll Love This Recipe

I love how easy and reliable this recipe is. It only takes a few pantry staples and a hot oven to turn humble red potatoes into a crispy, irresistible side. They pair well with just about anything—chicken, steak, fish, or even breakfast eggs. I can season them in countless ways, and they always come out golden and delicious.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

• Red potatoes

• Olive oil

• Garlic powder

• Onion powder

• Dried rosemary or thyme

• Salt

• Black pepper

• Optional: fresh parsley or grated Parmesan for garnish

Directions

1. I preheat the oven to 425°F (220°C) and line a baking sheet with parchment paper or foil for easy cleanup.

2. I wash and dry the red potatoes, then cut them into quarters or bite-sized pieces for even roasting.

3. In a large bowl, I toss the potatoes with olive oil, garlic powder, onion powder, rosemary, salt, and pepper until well coated.

4. I spread the potatoes on the baking sheet in a single layer, cut side down for extra crispness.

5. I roast them for 30–35 minutes, flipping once halfway through, until they’re golden brown and fork-tender.

6. I finish with chopped parsley or Parmesan before serving, if I want a little extra flavor.

Servings and timing

This recipe serves 4–6 people. It takes about 10 minutes to prep and 30–35 minutes to roast, so I can have it ready in 45 minutes or less.

Variations

Sometimes I add smoked paprika or chili flakes for a spicier kick. I also like to use a mix of red and Yukon gold potatoes for color and variety. If I want them extra crispy, I preheat the baking sheet in the oven before adding the potatoes. I’ve even tossed them with lemon zest and fresh herbs after roasting for a bright finish.

Storage/Reheating

I store leftovers in an airtight container in the fridge for up to 3 days. To reheat, I spread them out on a baking sheet and warm them in a 375°F (190°C) oven for 10–15 minutes to bring back the crisp edges. Microwaving works too, but the texture won’t be quite as crispy.

FAQs

Do I need to peel red potatoes?

No, I don’t peel them. The skins add texture and flavor, and they roast up nice and crisp. I just make sure to scrub them well.

Why aren’t my potatoes crispy?

If they’re overcrowded on the pan, they’ll steam instead of roast. I always spread them out in a single layer with space between each piece.

Can I make these ahead of time?

Yes, I often par-cook them and finish roasting right before serving. Or I reheat them in the oven to bring back that crispiness.

Can I use other types of potatoes?

Definitely. Yukon golds and baby potatoes work great. Just keep the pieces uniform in size so they roast evenly.

Should I boil the potatoes first?

I don’t usually boil them, but parboiling can help if I want them ultra crispy. I just make sure to dry them thoroughly before roasting.

Conclusion

These oven-roasted red potatoes are a simple, dependable side that never fails to impress. They’re crispy, golden, and endlessly customizable to suit whatever I’m cooking. With just a few basic ingredients and a hot oven, I can turn everyday potatoes into something truly delicious.

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