There’s something absolutely magical about oven roasted red potatoes—they’re crispy on the outside, tender and fluffy on the inside, and they pair beautifully with almost any main course. This recipe is a total game-changer for weeknight dinners and holiday spreads alike.
I absolutely love how simple this recipe is, yet how impressive the results look and taste. Red potatoes are the perfect choice for roasting because their thin skin crisps up wonderfully while the inside stays creamy. The key to achieving that perfect golden exterior is using the right temperature, tossing them at just the right moment, and not overcrowding your pan.
What makes this oven roasted red potatoes recipe so special is the combination of quality olive oil, fresh herbs, and a generous amount of seasoning. I like to use fresh rosemary and thyme when I can get them, but dried herbs work beautifully too. The garlic gets sweet and mellow as it roasts, almost like a spread by the time everything is done.
This recipe serves as a perfect side dish for so many occasions. Pair it with Best Smoked Ham Recipe for a showstopping dinner, or serve alongside Best Air Fryer Ribs for a casual weeknight meal. You can also incorporate them into composed plates with Best Creamy Pasta Sauce for a vegetable-forward dinner.
I’ve been making roasted potatoes for years, and I’ve learned quite a few tricks along the way. One thing I’ve discovered is that the size of your potato pieces really matters. You want them roughly the same size so they cook evenly—aim for about 1 to 1.5-inch pieces. If some are significantly larger than others, they won’t finish cooking at the same time as the smaller pieces, leaving you with some undercooked and some overcooked potatoes.
The temperature is absolutely crucial for achieving that crispy exterior. I roast these at 400 degrees Fahrenheit, which is hot enough to get a beautiful golden crust but not so hot that the outside burns before the inside is tender. About halfway through cooking, I give the potatoes a good toss and add more seasoning if needed.
One of my favorite variations is to add some Fried Cabbage and Sausage elements to these potatoes for a heartier side dish. You can also make them Mediterranean-style with olives and sun-dried tomatoes, or go in a completely different direction with Parmesan cheese and fresh parsley. The possibilities are truly endless with this basic recipe.
For more elaborate meal planning, consider pairing these with Perfect Stuffing Balls and a selection of roasted vegetables for a complete dinner spread. The red potatoes add beautiful color and texture to any plate.
I also want to mention that these potatoes are excellent for meal prep. You can roast a large batch at the beginning of the week and reheat them throughout the week. They’re delicious served hot right out of the oven, but they’re also wonderful at room temperature for lunch bowls or picnic sides.
For additional inspiration and techniques, check out Serious Eats for potato roasting science, or Bon Appétit for trendy variations. New York Times Cooking also has some fantastic takes on classic roasted potato recipes that might inspire your next dinner party.
Ingredients
- 2 pounds red potatoes, cut into 1 to 1.5-inch pieces
- 3 tablespoons extra virgin olive oil
- 1 teaspoon kosher salt
- ½ teaspoon black pepper
- 4 cloves garlic, minced
- 1 tablespoon fresh rosemary, chopped (or 1 teaspoon dried)
- 1 tablespoon fresh thyme, chopped (or 1 teaspoon dried)
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- ¼ teaspoon paprika
- Fresh parsley for garnish (optional)
- Additional salt and pepper to taste
Instructions
- Preheat your oven to 400 degrees Fahrenheit. This temperature is essential for achieving crispy, golden potatoes with a tender interior.
- Wash and cut your red potatoes into 1 to 1.5-inch pieces, keeping the skin on for texture and nutrients. Try to keep the pieces relatively uniform in size so they cook evenly.
- Place the cut potatoes in a large mixing bowl. Drizzle with 3 tablespoons of extra virgin olive oil and toss to coat evenly.
- Add 1 teaspoon kosher salt, ½ teaspoon black pepper, ½ teaspoon garlic powder, ½ teaspoon onion powder, and ¼ teaspoon paprika to the bowl.
- Stir in the minced garlic, fresh rosemary, and fresh thyme (or their dried equivalents). Make sure all the potatoes are well coated with the oil and seasonings.
- Spread the seasoned potatoes in a single layer on a large baking sheet. Don’t overcrowd the pan—use two baking sheets if necessary. Overcrowding causes potatoes to steam rather than roast.
- Roast for 20 minutes, then carefully remove the baking sheet from the oven using an oven mitt.
- Give the potatoes a good toss with a spatula or wooden spoon, making sure to turn them so the other side can crisp up. Return to the oven.
- Roast for another 12 to 15 minutes, until the potatoes are golden brown and crispy on the edges and tender when pierced with a fork.
- Remove from the oven and taste for seasoning. Add additional salt, pepper, or fresh herbs as desired.
- Transfer to a serving dish and garnish with fresh parsley if desired. Serve hot or at room temperature.
Pro Tips
o If you don’t have fresh red potatoes, you can substitute with baby potatoes, fingerling potatoes, or even cut-up russet potatoes, though red potatoes truly are ideal for roasting
o Don’t skip the tossing halfway through cooking—this ensures even browning on all sides and prevents sticking
o For extra crispy potatoes, use a larger baking sheet so the potatoes have more space and aren’t too crowded
o Leftover roasted potatoes can be stored in an airtight container in the refrigerator for up to five days
o Reheat leftovers in a 350-degree oven for about 10 minutes to restore crispiness, or enjoy them cold in salads
o For a loaded version, top with sour cream, chives, bacon bits, and cheddar cheese for a baked potato-inspired side
o Add Parmesan cheese and fresh lemon zest in the last few minutes of cooking for a Mediterranean twist
o These potatoes pair beautifully with roasted chicken, grilled steak, baked salmon, or vegetarian mains
o The key to success is not stirring too frequently—let the potatoes sit long enough to develop that beautiful golden crust
o Make sure your oven is fully preheated before adding the potatoes so the cooking time is accurate
o If your potatoes aren’t as crispy as you’d like, increase the oven temperature to 425 degrees for the last 5-10 minutes of cooking