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
Instructions
- Preheat oven to 425°F (220°C). Line a baking sheet with parchment paper or foil.
- In a large bowl, toss cut red potatoes with olive oil, garlic powder, onion powder, rosemary or thyme, salt, and pepper until evenly coated.
- Spread potatoes in a single layer on the prepared baking sheet without overcrowding.
- Roast for 30–35 minutes, flipping halfway through, until golden and crispy on the edges.
- Garnish with fresh parsley or Parmesan if desired, and serve warm.
Notes
- Do not peel red potatoes—skins add flavor and crisp texture.
- Preheat the baking sheet for an extra crispy bottom.
- Add whole garlic cloves or swap herbs for variety.
- Store leftovers in the fridge and reheat in a 400°F oven for best results.
- Prep Time: 10 minutes
- Cook Time: 35 minutes
- Category: Side Dish
- Method: Roasting
- Cuisine: American
- Diet: Vegan
Nutrition
- Serving Size: 1/4 of recipe
- Calories: 180
- Sugar: 2g
- Sodium: 300mg
- Fat: 7g
- Saturated Fat: 1g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 26g
- Fiber: 3g
- Protein: 3g
- Cholesterol: 0mg
