Julie Clark
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Roasted Red Potatoes
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Roasted red potatoes are a delicious side dish that pairs perfectly with just about everything. This crispy red potatoes recipe is incredibly easy to make, and the flavor is unbeatable!
Two of our most popular recipes are potatoes….baked potatoes and roasted potatoes. Because we love potatoes so much, we wanted to focus on roasted red potatoes…our favorite potato to use in many of our recipes!
In this post we’ll teach you how to get crispy skin, soft inside and amazing flavor on roasted potatoes.
Are red potatoes good for roasting?
Yes! Red potatoes are in the “waxy” potato family, meaning they have a thin skin and are lower in starch than their cousin, the russet potato. As a result, they hold their shape well when they are cooked, making them the perfect choice for roasting in the oven, potato salad and potato soup.
Ingredients Needed
- Red potatoes. This can be larger red potatoes or baby red potatoes. Either works. I used larger potatoes in this recipe, but use baby size in our rosemary roasted potatoes.
- Olive oil spray or olive oil. If you are wanting less calories, use olive oil spray to coat the potatoes in this recipe. Or toss with a touch of olive oil.
- Italian seasoning. If you don’t have any on hand, make our Italian seasoning replacement.
- Parsley and garlic powder. Two pantry staples that give down home comforting flavor!
- Salt & pepper. Add these to taste.
Want a different flavor profile? Try other herbs such as additional oregano, basil, thyme or smoked paprika. After baking, top with fresh herbs such as fresh parsley or rosemary.
How to Make Oven Roasted Red Potatoes
Follow these tips to roast red skin potatoes that everyone will love:
- Preheat oven to 450ºF. These work best if you bake them on a dark baking sheet. They get nice and crispy that way!
- Place diced potatoes in a large bowl and spray with olive oil cooking spray or toss with a tablespoon of olive oil.
- Season with Italian seasoning, parsley flakes, salt, garlic powder, and black pepper. Stir to combine.
- Place potatoes in a single layer on a greased rimmed dark baking pan.
- Bake for 25-35 minutes, stirring halfway through. Potatoes are done when they are golden brown and crispy on the outside and fork-tender.
Pro tip for extra crispy potatoes
If the roasted red potatoes aren’t crispy enough for your liking, you can place them under a broiler for a few minutes. To prevent them from burning, be sure to watch them closely. You can even top them with cheese at this point for oven baked cheesy potatoes.
What to Serve with Roasted Red Potatoes
- Oven Baked Pork Chops. Deliciously golden brown oven baked pork chops in less than 30 minutes.
- Chicken with Parmesan Cheese. A simple butter mixture bakes into the garlic parmesan chicken to keep it tender.
- Roasted Red Pepper Pasta. This sauce is easy, would be great with these Italian potatoes served on the side.
- BBQ Bacon Hamburgers. We make these potatoes on vacation when we grill hamburgers. Easy and delicious.
- Buffalo Chicken Casserole. For a spicy kick!
You may also love our cinnamon sugar roasted pecans!
Roasted Red Potatoes
Roasted red potatoes are a delicious side dish that pairs perfectly with just about everything. This recipe for crispy roasted potatoes is incredibly easy to make.
Servings 4
Prep Time 12 minutes
Cook Time 35 minutes
Total Time 47 minutes
Ingredients
- 2 cups diced red potatoes
- 1 teaspoon Italian seasoning
- ½ teaspoon parsley flakes
- ½ teaspoon salt
- ½ teaspoon garlic powder
- ¼ teaspoon black pepper
- Olive oil cooking spray or 1 tablespoon olive oil
Instructions
- Preheat oven to 450ºF. These work best if you bake them on a dark baking sheet. They get nice and crispy that way!
- Place diced potatoes in a large bowl and spray with olive oil cooking spray (or toss with 1 tablespoon olive oil). Season with Italian seasoning, parsley flakes, salt, garlic powder, and black pepper. Stir to combine. 2 cups diced red potatoes, 1 teaspoon Italian seasoning, ½ teaspoon parsley flakes, ½ teaspoon salt, ½ teaspoon garlic powder, ¼ teaspoon black pepper
- Place potatoes in a single layer on a greased rimmed dark baking sheet.
- Bake for 25-35 minutes, stirring halfway through. Potatoes are done when they are golden brown and crispy on the outside and fork-tender.
- If you’d like the potatoes a little more golden brown, place them under the broiler for just a minute or two. Watch them closely!
Video
Notes
This recipe works with Russet potatoes as well, but the red potatoes have a waxy texture and hold together well through baking. The Russets may fall apart slightly during cooking.
Store any leftovers in an airtight container in the fridge. Rewarm in the microwave or in the air fryer.
Refer to the article above for more tips and tricks.
The calories shown are based on the recipe serving 4, with 1 serving being ¼ of the potatoes. Since different brands of ingredients have different nutritional information, the calories shown are just an estimate. **We are not dietitians and recommend you seek a nutritionist for exact nutritional information. The information in the nutrition box are calculated through a program and there is room for error. If you need an accurate count, I recommend running the ingredients through your favorite nutrition calculator.**
Nutrition
Calories: 29kcal | Carbohydrates: 7g | Protein: 1g | Fat: 0.1g | Saturated Fat: 0.02g | Polyunsaturated Fat: 0.03g | Monounsaturated Fat: 0.003g | Sodium: 298mg | Potassium: 183mg | Fiber: 1g | Sugar: 1g | Vitamin A: 12IU | Vitamin C: 3mg | Calcium: 13mg | Iron: 0.5mg
Can I do these in a Pyrex baking dish instead of a pan
This looks like a great recipe! I do have a question though. If you are using the little red potatoes, does it make a difference to the cook time or temperature of the oven? I don’t want to burn my little potatoes at 450 degrees F!
Also, do you boil your potatoes before putting them on the tray? If so, how long do you boil them for, and does boiling affect the amount of time that they should stay in the oven?
Thanks!
I love this recipe! I’ve made these potatoes 3 times but I still can’t prevent them from sticking to the pan. I generously oil the pan with olive oil and drizzle the potatoes with olive oil and the seasonings. Any suggestions?
Are they supposed to be soft? I am doing mine currently at 400. So far a total of 35 minutes.