Oven Roasted Red Potatoes
These Oven Roasted Red Potatoes have a crispy exterior and a creamy interior, and they pair well with whatever main you're already cooking.
Servings: 6
Ingredients
- cooking spray
- 3 pounds red potatoes
- 3 tablespoons extra virgin olive oil
- 1½ teaspoons kosher salt see note if using table salt*
- 1 teaspoon garlic powder
- ½ teaspoon black pepper
- 1 tablespoon chopped fresh rosemary optional
Instructions
- Preheat the oven to 425℉ (215℃). Spray a large rimmed sheet pan with cooking spray and set it aside.
- Scrub the potatoes well and let them air-dry completely. Once dried, cut the potatoes into 1½-inch chunks. For baby red potatoes, I recommend cutting them in half; for small red potatoes, cut them into quarters; and for larger red potatoes, cut them into 1½-inch pieces.
- Place the prepared potatoes onto the prepared baking sheet. Drizzle with 3 tablespoons extra virgin olive oil, 1½ teaspoons kosher salt, 1 teaspoon garlic powder, ½ teaspoon black pepper, and 1 tablespoon chopped fresh rosemary (if using). Toss the potatoes with the seasonings, ensuring they are well coated.
- Arrange the potatoes on the pan so they are not touching. If using baby potatoes, I recommend roasting cut-side down to start. Roast for 25 minutes.
- Take the pan out of the oven and use a spatula or tongs to carefully flip the potatoes over. Put the pan back in the oven and continue roasting for another 15-20 minutes, until the potatoes are golden, crispy, and fork-tender.
- Take the potatoes out of the oven and serve immediately.
Video
Notes
Potatoes: While this recipe is intended for red potatoes, the method works well with Yukon Gold potatoes as well.
*Kosher Salt: If using iodized salt (table salt), reduce to just 1 teaspoon as the crystals are smaller.
Storage: Let roasted potatoes cool, then store leftovers in a sealed container in the refrigerator for up to 5 days. To reheat, reheat in a 400-degree oven for 10-15 minutes, or until the potatoes are warmed through.
Seasoning Options:
- Swap Out Salt: Season potatoes with 2 teaspoons of seasoned salt, taco seasoning, or adobo seasoning.
- Ranch Potatoes: Add 3 teaspoons ranch seasoning to potatoes before roasting and serve with sour cream.
- Italian Potatoes: Add 1-2 teaspoons of Italian seasoning along with salt, garlic powder, and pepper. Finish with freshly minced parsley.
- Onion Potatoes: Toss potatoes with 1 tablespoon of Dried Onion Soup Mix. Greek Potatoes: Season potatoes with 2 teaspoons of Greek seasoning and roast as directed. After roasted, toss with lemon zest and freshly minced parsley.
- Fresh Herb Boost: Garnish with fresh parsley, dill, or chives after roasting.
- Add Parmesan: Sprinkle roasted potatoes with up to ½ cup of freshly grated Parmesan cheese right before serving.
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
