Introduction

Best Roasted Red Potatoes are crispy on the outside, fluffy on the inside, and packed with savory flavor—simple potatoes transformed into an irresistible side dish. Roasting at high heat brings out their natural sweetness while olive oil and herbs create golden, crunchy edges. Perfect alongside chicken, beef, or fish, these potatoes are easy, reliable, and always a hit.

Why you’ll love this recipe

Crispy edges with tender centers
Simple pantry ingredients
Ready in under 40 minutes
Naturally gluten-free and vegan
Perfect side for almost any meal

Ingredients (serves 4)

2 lb red potatoes, scrubbed and cut into 1-inch pieces
3 tbsp olive oil
1 tsp salt
½ tsp black pepper
1 tsp garlic powder
1 tsp dried rosemary or thyme
Optional garnish: fresh parsley or grated Parmesan

Essential Tools and Equipment

Large mixing bowl
Rimmed baking sheet
Parchment paper (optional)
Spatula

Step-by-step process (detailed)

1. Preheat the oven

Preheat oven to 425°F (220°C). High heat is essential for crisp, golden potatoes.

2. Prepare the potatoes

Wash and scrub the red potatoes well. Cut into evenly sized 1-inch pieces so they roast evenly.

3. Season thoroughly

Place potatoes in a large bowl. Drizzle with olive oil and sprinkle with salt, pepper, garlic powder, and dried herbs. Toss until every piece is evenly coated.

4. Arrange on a baking sheet

Spread potatoes in a single layer on the baking sheet, cut sides down when possible. Leave space between pieces to allow for roasting rather than steaming.

5. Roast

Roast for 20 minutes, then remove the pan from the oven and flip the potatoes with a spatula.

6. Finish roasting

Return to the oven and roast 15–20 minutes more, until potatoes are deeply golden, crisp on the edges, and fork-tender inside.

7. Optional finishing touches

If using Parmesan, sprinkle it over the potatoes during the last 3–5 minutes of roasting. Add fresh parsley after removing from the oven.

8. Serve

Serve hot and crispy straight from the oven.

Mistakes to avoid

Overcrowding the pan — soft, steamed potatoes
Uneven cuts — inconsistent doneness
Too little oil — dry texture
Low oven temperature — pale potatoes
Skipping the flip — uneven browning

Variations of Best Roasted Red Potatoes

Garlic Parmesan — add Parmesan and minced garlic
Lemon Herb — finish with lemon zest
Spicy — add paprika or chili flakes
Italian Style — add oregano and basil
Ranch — toss with ranch seasoning

Tips for storage & make-ahead

Best enjoyed fresh for crispness
Refrigerate leftovers up to 4 days
Reheat in oven or air fryer to re-crisp
Avoid microwaving

Frequently Asked Questions

Do I need to peel red potatoes?
No, the skins add flavor and texture.

Can I use baby red potatoes?
Yes—halve or quarter them depending on size.

Why aren’t my potatoes crispy?
They’re likely overcrowded, or the oven wasn’t hot enough.

Can I add onions?
Yes—add during the last 15 minutes to prevent burning.

Conclusion

Best Roasted Red Potatoes are a dependable, crowd-pleasing side—crispy, flavorful, and incredibly versatile. With high heat and proper spacing, you’ll get perfectly roasted potatoes every time, making this recipe a staple for weeknight dinners and special meals alike.