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!
Love red potatoes? You will also enjoy Instant Pot Red Potatoes, Potato Corn Chowder, Parsley Potatoes, and Buffalo Smashed Potatoes.
Roasted Red Potatoes
We absolutely love potatoes at our house. They are one of our go to side dishes for Stuffed Meatloaf, BBQ Chicken Legs, and Homemade Chicken Tenders.
One of the easiest ways to enjoy potatoes, is simply to roast them.
There a million different theories on what the best way to make roasted potatoes. Some people say you must boil before roasting. Some people say you need to salt before roasting. Some say salting potatoes after roasting is key.
But I am going to show you the EASIEST way that is absolutely delicious and is perfect for a busy weeknight.
How to Roast Red Potatoes
Step One: Prepare Potatoes
The first step to roasting potatoes is to scrub your potatoes. That seems obvious, but what is critical, is that you 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.
The second thing to remember is to chop your potatoes into the same size. This will ensure your potatoes cook evenly.
For red potatoes there is no need to peel. Simply chop potatoes into 1 inch cubes.
Step Two: Season Potatoes
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 flavor.
A time saving tip, that also cuts back on the number of dishes you have to do, simply place your potatoes onto your sheet pan and toss with seasonings, instead of using a separate dish.
Step Three: Roast Potatoes
There are several things to keep in mind when roasting potatoes.
- Leave Space: The first and most important thing to remember when roasting potatoes is to leave enough space around each potato. You do not want the potatoes overlapping or overcrowding each other, because this will cause the potatoes to steam, not roast. It is better to use 2 pans than to try to fit all the potatoes on one pan.
- Roast at High Temperature: To achieve a crispy exterior and a creamy interior, roasting at 425 degrees is perfect. Any higher temperature the potatoes will brown too quickly, and 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 half-way through cooking, your potatoes will be evenly roasted.
FAQs about Roasted Red Potatoes
- Storing: Allow Potatoes to cool and then store leftovers in a sealed container in the refrigerator for up to 5 days. Alternatively, you can freeze roasted potatoes for up to 3 months. To reheat, it is best to reheat in 400 degree oven until potatoes are warmed through.
- Types of Potatoes: This method works with any type of potato. The cook time may vary slightly.
- Flavoring: Jazz up this simple recipe for roasted red potatoes by tossing the potatoes with Ranch Seasoning, Taco Seasoning, or Seasoned Salt. Use 2-3 teaspoons of the seasoning mix in place of the kosher salt.
- Type of Salt: Kosher salt is best in my opinion for the taste for this recipe, however, regular table salt or sea salt work as well.
- Using Leftovers: If you have leftover potatoes they make a great base for a breakfast hash, or even this Buffalo Chicken Casserole.
More Potato Side Dishes
Roasted Red Potatoes
Ingredients
- 3 pounds red potatoes scrubbed clean and cut into 1 inch cubes
- 3 tablespoons olive oil divided
- 1 teaspoon kosher salt
- pepper to taste
Instructions
- Preheat oven to 425 degrees.
- Toss potatoes with the olive oil and salt and pepper and spread out evenly onto a 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 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.
Elizabeth
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!
Kristen Chidsey
I am so glad you and your daughter enjoyed Elizabeth! Pepper is just to taste--I use about 1/2 teaspoon 🙂