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    Home » Real Food » Allergy Friendly Recipes » Roasted Red Potatoes

    Roasted Red Potatoes

    By Kristen Chidsey | 6 Comments | Published February 17, 2022 | Updated March 20, 2022 *This post may include amazon links. As an Amazon Associate, I earn from qualifying purchases.

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    Roasted Red Potatoes make an easy side dish that everyone loves! Follow these simple tips and you will have the BEST Roasted Red Potatoes on the table with minimal effort perfect for weeknight dinners!

    Oven Roasted Red Potatoes are one of the easiest side dishes to prepare. Seasoned to perfection and then baked until crispy on the outside and creamy on the inside, roasted red potatoes are perfection!

    Roasted red potatoes make a perfect side dish for endless meals. My family especially loves them paired with Stuffed Meatloaf, BBQ Chicken Legs, and Homemade Chicken Tenders.

    Bowl of Roasted Red Potatoes

    One of my go-to side dishes is roasted red potatoes.

    I seem to always have a bag of red potatoes in my pantry and when it comes to simple side dishes, roasted red potatoes reign supreme.

    They are a super easy side dish that can be customized and flavored in endless ways. But bottom line, my family LOVES them!

    And I bet once you see just how easy it is to roast potatoes perfectly in the oven, they will become one of your go-to side dishes as well

    The Easy Way to Roast Red Potatoes

    There are a million different theories on the best way to make roasted red potatoes. Some people say you must boil the potatoes before roasting. Some people say you need to salt the potatoes before roasting. Some say salting potatoes after roasting is key.

    I am going to show you the EASY way, that results in crispy red potatoes with creamy, tender insides that are absolutely delicious.

    My recipe for Oven Roasted Red Potatoes is as easy as chopping the potatoes, tossing them with olive oil and seasonings of your choice, and popping them in the oven.

    This makes these roasted red potatoes perfect for any night of the week!

    Notes on Ingredients

    Potatoes, oil and salt and pepper on counter labeled.
    • Red Potatoes: You can use small red potatoes, large red potatoes, or baby red potatoes. This recipe works for ANY variety of red potatoes you have on hand. Regardless of what type of red potato you roast, you want to be sure to cut the potatoes into similarly-sized pieces so that they roast evenly.
    • Oil: For the best flavor, I can not stress enough that olive oil is key! This is really not the time to use canola or vegetable oil. I use just enough oil to bring help the potatoes brown, but not so much oil that they are greasy or oily.
    • Seasonings: For the purpose of keeping it simple and pleasing the pickiest of eaters, this recipe only calls for seasoning the potatoes with salt and pepper. However, I have shared a variety of options for flavoring the potatoes if you so prefer.

    How to Make Roasted Red Potatoes

    • Scrub the potatoes well.
    • Dry the potatoes after washing. It may sound obvious that you need to scrub your potatoes well. But what people often forget, is that you need to DRY your potatoes after washing them. Two things happen if your potatoes are not fully dried. One, the seasonings will not be able to coat your potatoes evenly. And secondly, the potatoes will steam instead of roast in the oven. To dry the potatoes, I simply let air dry on a clean kitchen towel or use a clean towel to pat dry.
    • Cut the potatoes into 1 to 1 ½" cubes. Remember that you want the potatoes to be the same size to ensure they cook evenly.
    • You can season your potatoes in a bowl or right on a baking sheet, which will leave you with fewer dishes to clean. And I am all about less mess!
    • Place the cubed potatoes onto a large rimmed baking sheet.
    • Drizzle them with olive oil and season liberally with salt and pepper. Add any other additional seasoning you like to the potatoes at this time.
    Sheet pan with potatoes and seasonings in middle of pan.
    • Toss the potatoes with the oil and seasonings, using your hands or a spoon, until well coated.
    • Spread the potatoes out evenly over the sheet pan, being sure to leave space around each potato. You do not want the potatoes overlapping or overcrowding each other, as this will cause the potatoes to steam, not roast. It is better to use 2 pans than to try to overcrowd the potatoes on one pan.
    Sheet pan with potatoes spread out evenly.
    • Roast the potatoes in a 425 degree F oven for 15 minutes.
    • After 20 minutes, remove the pan(s) from the oven and flip the potatoes. It is essential to flip the potatoes to allow for even browning.
    Spatula flipping red potatoes on sheet pan.
    • Return the potatoes to the oven to finish roasting until fork-tender and golden brown.
    • Serve warm with ketchup, ranch dressing, sour cream or plain.
    Roasted Potatoes on sheet pan.

    Storing Leftover Roasted Potatoes

    If you happen to have any leftover roasted potatoes, allow them to cool slightly. Then transfer them to an airtight container and store them in the refrigerator for up to 5 days.

    To reheat the potatoes, place them on a baking sheet and bake at 400 degrees F for 10-15 minutes, or until warmed through.

    it is best to reheat in a 400-degree oven until potatoes are warmed through.

    Leftover roasted potatoes can be used to make recipes like Potato Frittata or Buffalo Chicken Casserole as the base. Instead of precooking the potatoes, use the cold roasted red potatoes and proceed with the recipe as directed.

    Flavoring Options

    This is a simple recipe for red potatoes, but the options for jazzing up the flavor are endless.

    • Replace the salt and pepper with 3 teaspoons of Ranch Seasoning and roast as directed. Serve with sour cream for a delicious twist.
    • Season the red potatoes with 2 teaspoons of Taco Seasoning and oil and roast per the recipe. Serve along with Tacos for an unexpected, yet delicious side dish.
    • If you love garlic, add up to 1 tablespoon of minced garlic to the potatoes along with the salt and pepper, for incredibly flavored roasted potatoes. Alternatively, you can sprinkle the potatoes with up to 2 teaspoons of garlic powder.
    • In addition to the salt and pepper, add up to 1 tablespoon of freshly minced rosemary or 1 teaspoon of dried rosemary.
    • Another simple option is to season the red potatoes with 1 ½ teaspoon of Seasoned Salt. This is a great option if serving as breakfast potatoes.
    • For onion flavored roasted potatoes, omit the salt and pepper and use 1 tablespoon of Dried Onion Soup Mix.
    • Feel free to toss the roasted potatoes with minced fresh parsley, dill, or chives for a burst of fresh flavor from herbs.

    Chef's Tips

    Now that I have given you all the details about roasted red potatoes, let us recap a few important tips!

    • Be sure your potatoes have been washed AND allowed to dry before chopping.
    • Cut the potatoes into EVEN pieces. Whether you half or quarter your potatoes, the most important thing to remember is to keep the potatoes uniform in size so that they need the same amount of time for roasting.
    • Leave Space. Do not overcrowd your potatoes onto one baking sheet. You want air to be able to circulate around the potatoes so that they evenly brown, not steam.
    • Roast at High Temperature. To achieve a crispy exterior and a creamy interior, roasting at 425 degrees is perfect. At a higher temperature, the potatoes will brown too quickly, and at lower, the potatoes will not get that crispy exterior we all love and crave. One tip to remember, and I have learned this from experience, do not place your potatoes in the oven BEFORE the oven reaches 425 degrees. Doing this will cause the exterior of your potatoes to brown too quickly before the interior cooks fully.
    • Flip Halfway. I know, this is a pain, but if you take the extra step to flip your potatoes halfway through cooking, your potatoes will be evenly roasted.
    • Season with salt. You can season your potatoes a million different ways, the key is to remember that potatoes need oil to help them crisp up and salt to bring out the flavor.

    More Potato Recipes

    • Parsley Potatoes
    • Slow Cooker Mashed Potatoes
    • Easy Baked Oven Fries
    • Instant Pot Mashed Potatoes
    • Buffalo Smashed Potatoes.

    If you tried these roasted red potatoes, I would love to hear from you below! Please leave a comment and a review. 

    Bowl of Roasted Red Potatoes

    Roasted Red Potatoes

    A simple recipe for crispy, tender Roasted Red Potatoes.
    5 from 7 votes
    Print Pin Rate
    Course: Side Dish
    Cuisine: American
    Prep Time: 10 minutes
    Cook Time: 50 minutes
    Total Time: 1 hour
    Servings: 6
    Calories: 221kcal
    Author: Kristen Chidsey

    Ingredients

    • 3 pounds red potatoes
    • 3 tablespoons olive oil
    • 1 teaspoon kosher salt
    • pepper to taste
    Prevents your screen from going dark while preparing the recipe.

    Instructions

    • Preheat the oven to 425 degrees F.
    • Wash and dry the potatoes. Cut into halves or quarters, so that each potato chunk is about 1 to 1-½-inches.
    • In a large mixing bowl, or right on a sheet pan, toss the potatoes with olive oil and salt and pepper. Spread the potatoes out evenly onto a rimmed sheet pan, being sure to leave space in between the potatoes, so that the potatoes can evenly roast.
    • Place potatoes in the oven and roast for 15 minutes. Remove potatoes from the oven and flip. Return potatoes to oven and roast for another 15-20 minutes, or until potatoes are browned and tender.
    • Serve roasted potatoes warm.

    Notes

    Storage: Allow Potatoes to cool and then store leftovers in a sealed container in the refrigerator for up to 5 days.  To reheat, it is best to reheat in a 400-degree oven for 10-15 minutes, or until potatoes are warmed through.
    Potatoes: While this recipe is intended for red potatoes, the method works well with any type of potato.  The cook time may vary slightly, so keep an eye on the potatoes to watch for when they become fork-tender.
    Salt: I do find that kosher salt is best for this recipe. If using iodized salt, or table salt, you may need to use less than 1 teaspoon. 
    Seasoning Options: 
    • Ranch Potatoes: Replace the salt and pepper with 3 teaspoons of Ranch Seasoning and roast as directed.
    • Tex Mex Potatoes: Season the red potatoes with 2 teaspoons of Taco Seasoning and oil and roast per the recipe. 
    • Garlic Potatoes: Add up to 1 tablespoon of minced garlic or 2 teaspoons of garlic powder to the potatoes along with the salt and pepper.
    • Rosemary Potatoes: In addition to the salt and pepper, add up to 1 tablespoon of freshly minced rosemary or 1 teaspoon of dried rosemary.
    • Another simple option is to season the red potatoes with 1 ½ teaspoon of Seasoned Salt. 
    • Onion Potatoes: omit the salt and pepper and use 1 tablespoon of Dried Onion Soup Mix.

    Nutrition

    Calories: 221kcal | Carbohydrates: 36g | Protein: 4g | Fat: 7g | Saturated Fat: 1g | Sodium: 429mg | Potassium: 1032mg | Fiber: 4g | Sugar: 3g | Vitamin A: 16IU | Vitamin C: 20mg | Calcium: 23mg | Iron: 2mg
    Liked this Recipe? Tag me Today!Snap a picture and tag #amindfullmom on Instagram - I would love to see!
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    About Kristen Chidsey

    Hi, I am Kristen, creator of A Mind "Full" Mom. I believe that making a wholesome family meal does not need to be hard or expensive! I love nothing more than to share with you delicious solutions for your hungry family.

    Reader Interactions

    Comments

    1. Natalie

      February 24, 2022 at 7:29 am

      5 stars
      Roasted potatoes are always a win with my family. Thanks!

      Reply
    2. Taylor

      February 23, 2022 at 5:08 pm

      5 stars
      This is our favorite go-to side dish for basically ANY dinner! So easy, quick and delicious. They get perfectly crispy on the outside but stay tender on the inside. My whole family always devours them, sometimes we have to make 2 pans!

      Reply
    3. Diana

      May 10, 2021 at 2:59 pm

      5 stars
      I love serving these roasted potatoes with most of my weeknight dinners!

      Reply
    4. Nellie Tracy

      May 10, 2021 at 2:50 pm

      5 stars
      I LOVE red potatoes and am always looking for new ways to makes them. Delicious!

      Reply
    5. Elizabeth

      October 04, 2019 at 12:32 pm

      5 stars
      Came out great! Used just the salt and pepper (though the recipe doesn't say how much pepper) but will try the special seasonings another time. Daughter loved them! Thanks!

      Reply
      • Kristen Chidsey

        October 04, 2019 at 12:58 pm

        I am so glad you and your daughter enjoyed Elizabeth! Pepper is just to taste--I use about 1/2 teaspoon 🙂

        Reply

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