Name: Roasted Red Potatoes in Oven
Prep time: 10 min
Cook time: 35 min
Total time: 45 min
Cuisine: American
Ingredients: 2 lbs red potatoes, washed and cut into halves or quarters; 2 tbsp olive oil; 1 tsp garlic powder; 1 tsp onion powder; 1 tsp dried rosemary or thyme; 1/2 tsp salt; 1/2 tsp black pepper; Optional: fresh parsley or grated Parmesan for garnish

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Roasted red potatoes are one of my favorite go-to sides—crispy on the outside, fluffy on the inside, and bursting with flavor from just a handful of simple ingredients. Whether I’m serving them alongside roast chicken, steak, or a veggie main, these oven-roasted potatoes always bring something comforting and satisfying to the table.

Why You’ll Love This Recipe

I love how quick and foolproof this recipe is. With minimal prep and a hot oven, I can turn plain red potatoes into golden, crispy bites that are incredibly versatile. I can season them however I like, and they always roast up beautifully. The skins get perfectly crisp, while the inside stays soft and tender. Plus, they’re just as good reheated the next day.

ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

Red potatoes (small to medium size)
Olive oil
Garlic powder
Onion powder
Dried rosemary or thyme
Salt
Black pepper
Optional: fresh parsley or grated Parmesan for topping

directions

I preheat the oven to 425°F (220°C) and line a baking sheet with parchment paper or foil for easy cleanup.
I wash and dry the red potatoes, then cut them into evenly sized chunks—usually halves or quarters depending on their size.
In a large bowl, I toss the potatoes with olive oil, garlic powder, onion powder, dried herbs, salt, and pepper until well coated.
I spread the potatoes in a single layer on the baking sheet, making sure they’re not crowded.
I roast them for 30–35 minutes, flipping once halfway through, until they’re golden brown and crispy on the edges.
I sprinkle with fresh parsley or a little grated Parmesan just before serving, if I want an extra touch.

Servings and timing

This recipe serves about 4 people. It takes me around 10 minutes to prep and 30–35 minutes to roast. From start to finish, I can have this side dish ready in under 45 minutes.

Variations

I switch things up with different seasonings depending on the meal. Sometimes I use smoked paprika and chili flakes for a smoky-spicy version, or I toss them with lemon zest and fresh dill after roasting for a brighter flavor. I’ve also added whole garlic cloves to the pan for a roasted garlic boost.

storage/reheating

I store leftovers in an airtight container in the fridge for up to 4 days. To reheat, I spread them on a baking sheet and warm them in a 400°F oven for 10–15 minutes to bring back the crispiness. A quick toss in a skillet with a little oil also works great.

FAQs

Do I need to peel the red potatoes?

No, I leave the skins on. They add texture and flavor, and they crisp up nicely in the oven.

Can I make them ahead of time?

Yes, I sometimes cut and season the potatoes ahead and store them in the fridge. I roast them just before serving for the best texture.

Why aren’t my potatoes getting crispy?

Crowding the pan can cause steaming instead of roasting. I always make sure the potatoes are in a single layer with space between them.

Can I use other potatoes?

Yes, Yukon Gold or baby potatoes work well too, though red potatoes hold their shape nicely and have great texture when roasted.

How do I make them extra crispy?

I use a hot oven, cut the potatoes evenly, and avoid overcrowding. Sometimes I even preheat the baking sheet for a quicker crisp on the bottom.

Conclusion

Roasted red potatoes in the oven are a simple and delicious side dish that never goes out of style. They’re crisp, flavorful, and easy to make with pantry ingredients. Whether I’m cooking for a weeknight dinner or a weekend gathering, these potatoes always find their place on my table.