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!
From mashed potatoes to baked potatoes to oven fries to these roasted red potatoes, potatoes are a classic side dish that my family can not get enough of!
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, which 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
- 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 them 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.
- 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 in one pan.
- 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.
- 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.
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, which will help to retain their texture and not become soggy after being heated.
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 teaspoons of Seasoned Salt or Adobo Seasoning.
- 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 a lower, the potatoes will not get that crispy exterior we all love and crave. One tip to remember, and I have learned from experience, is do not place your potatoes in the oven BEFORE the oven reaches temperature. 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.
When it comes to how you serve roasted red potatoes, the options are endless. From using them to make a Potato Frittata or Buffalo Chicken Casserole, to using them to add bulk to a salad, or serving them with your favorite entree, Roasted Red Potatoes are always a good idea!
Below are a few of my favorite entrees that pair well with this recipe for roasted potatoes.
- Pizza Meatloaf
- Honey Garlic Pork Chops
- Air Fryer Chicken Breast
- Crockpot BBQ Chicken Legs
- Instant Pot Ribs
- Homemade Chicken Tenders
If you tried these roasted red potatoes, I would love to hear from you below! Please leave a comment and a review.
Roasted Red Potatoes
- 3 pounds red potatoes
- 3 tablespoons olive oil
- 1 teaspoon kosher salt
- pepper to taste
- 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.
- 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.
Roasted potatoes are always a win with my family. Thanks!
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!
I love serving these roasted potatoes with most of my weeknight dinners!
I LOVE red potatoes and am always looking for new ways to makes them. Delicious!
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!
I am so glad you and your daughter enjoyed Elizabeth! Pepper is just to taste--I use about 1/2 teaspoon 🙂