It’s hard to beat hot, crispy Roasted Red Potatoes. Golden brown outside, creamy inside, and seasoned up however you like, pop this versatile side dish into your oven, then let the heat work its magic.
Budget-friendly and available year-round, potatoes are a hard-working root vegetable with a preparation method to meet your needs.
Whether you’re going steakhouse fancy with a Baked Potato, serving up Roasted Fingerling Potatoes for a holiday, or keeping it casual with a burger and Homemade Fries, there’s a potato recipe to match.
Why You’ll Love Roasted Red Potatoes
Red potatoes are some of my favorites to roast, because the prep is so easy.
- Their thin skins don’t need to be peeled (time saver!).
- Since they’re small, there’s very little chopping involved.
- You can season them with just about anything.
- The baby size gives an ideal creamy inside to crispy outside ratio.
- They hold their shape and have a sweet, creamy flavor.
Roasting Other Kinds of Potatoes
If you are roasting a larger potato like russet potatoes or Yukon gold potatoes, check out this foolproof recipe for Oven Roasted Potatoes, which can be used for potatoes of any size.
For the sweet potato version of this recipe, check out Roasted Sweet Potatoes.
Tips for Crispy Roasted Red Potatoes
- Dry the Potatoes Well After Rinsing. Washed red potatoes are good for roasting as long as you pat them very dry so that they can crisp. You don’t need to peel red potatoes since the skins are thin and tender, but they should be rinsed to remove dirt.
- Don’t Crowd the Pan. This is the cardinal rule of Oven Roasted Vegetables. If you don’t leave enough space around the potatoes for the air to circulate, they will steam instead of crisp.
- Use a High Oven Temperature. 400 degrees F to 425 degrees F is the best temperature for roasting red potatoes that are crispy outside and tender and fluffy inside. I do not recommend a lower temperature (such as 350 degrees F) because the outsides won’t be as crisp.
- Cut the Potatoes Into Similarly-Sized Pieces. This will ensure they cook in the same amount of time. If your red potatoes are golf ball-sized or smaller, cut them in half; if larger, cut them into quarters. Aim for pieces that are 1 to 2 inches in size.
How to Make Roasted Red Potatoes
Piping hot, crispy roasted red potatoes are a welcome addition to any meal.
Keep it simple with salt, pepper, and a sprinkle of fresh parsley, or open up your spice cabinet and have some fun!
- Baby Red Potatoes. With thin skin (aka crispy skin) and delightfully fluffy yet creamy insides, baby red potatoes are a roasting rockstar. Red potatoes are rich in fiber, vitamins, and iron too.
- Olive Oil. Coating the potatoes in olive oil helps them become crispy and flavorful without burning.
- Salt + Pepper. This classic duo packs a flavor punch.
- Garlic. For a touch of garlicky goodness.
- Italian Seasoning. While optional, Italian seasoning adds a savory, herby flavor that I think is scrumptious with these potatoes. Or, try any of the seasoning variations suggested below.
- Parmesan. Another optional addition that I highly recommend. The Parmesan pairs wonderfully with the potatoes and other spices.
- Rinse, dry, and slice the potatoes.
- Toss the potatoes with the oil, salt, pepper, garlic, and Italian seasoning.
- Transfer them to a rimmed baking sheet, creating a single layer. Turn each one to be cut-side down.
- Roast red potatoes at 400 degrees F for 45 to 55 minutes, tossing every 15 minutes. Add a sprinkle of Parmesan. DIG IN!
More Seasoning Suggestions
- Herbs. Toss the potatoes with a mixture of dried herbs such as rosemary, thyme, oregano, basil, and/or Italian seasoning. Add salt, plus minced garlic or garlic powder to taste.
- Lemon Garlic. Whisk together olive oil, 2 tablespoons lemon juice, 2 cloves minced garlic, and kosher salt. Toss the potatoes in the mixture, then roast until tender and crispy.
- Parmesan. Roast with garlic powder, salt, and pepper. Immediately after the potatoes come out of the oven, toss them with Parmesan cheese.
- Spicy. Mix together chili powder, cumin, smoked paprika, salt, and a pinch of cayenne. Toss the potatoes in the spice mixture and roast until crispy and fragrant.
- Super Seasoned. Connect with your inner kid and toss the potatoes with a seasoned salt, such as Lawry’s prior to roasting (this was my childhood fave).
Is there another spice mixture you love to use? Try it on these potatoes! Swapping out the seasonings is a great way to adapt this recipe for all types of meals.
- To Store. Refrigerate potatoes in an airtight storage container for up to 4 days.
- To Reheat. Rewarm potatoes on a baking sheet in the oven at 350 degrees F or in the microwave.
I do not recommend freezing roasted potatoes. Once they’re thawed, the potatoes will lose their texture and become mealy.
Leftover potatoes would make an excellent addition to a breakfast hash (use my Sweet Potato Hash for inspiration). Dice the potatoes and add them to a skillet with eggs, veggies, and sausage or Air Fryer Bacon. Add them to a Breakfast Casserole.
What to Serve with Roasted Red Potatoes
Roasted red potatoes pair well with just about any protein.
- Chicken. Try these potatoes with Chicken Francaise or Air Fryer Chicken Legs.
- Pork. Enjoy your roasted potatoes with Crock Pot Pork Chops or Instant Pot Ribs.
- Beef. Air Fryer Steak and Italian Beef would be tasty with potatoes as a side.
- Seafood. Pair this roasted red potatoes recipe with Grilled Swordfish or Broiled Salmon.
Sides that Pair Well with Roasted Red Potatoes
Roasted Green Beans
Recommended Tools to Make this Recipe
- Non-Slip Cutting Board. The potatoes may be slippery, but your cutting board shouldn’t be.
- Baking Sheet. The roasted veggie MVP.
- Mixing Bowls. I love how easily these stack for storage.
One potato, two potato…give us all the roasted red potatoes!
Frequently Asked Questions
Red potatoes are often lumped in with new potatoes because they are smaller in size. However, unlike regular red potatoes, new potatoes are picked before they reach maturity.
No, you don’t need to peel red potatoes. Their skins are thin, edible, and contain nutrients. The skin adds a touch of texture and mild, earthy flavor.
No, you do not need to soak red potatoes in water before cooking. While many recipes may soak the potatoes first to remove excess starch, I found that it wasn’t totally necessary for crispy potatoes and made the recipe easier and faster.
It is not necessary to boil potatoes before roasting them. These roasted potatoes will turn out perfectly crispy on the outside and creamy on the inside without the extra step.
If you’d like to roast other vegetables with your red potatoes, I’d suggest something that takes about the same amount of time (you may also want to cut your potatoes slightly smaller or cut your other vegetables slightly larger). Roasted Beets, parsnips, and Roasted Carrots would work well. You could also do Roasted Brussels Sprouts or broccoli, but you’ll want to pop them in the oven a few minutes after the potatoes, since they cook more quickly.
For roasted red potatoes in the air fryer, wash and cut the potatoes as directed. Toss them with the oil and spices as this recipe suggests. Transfer the potatoes to the basket of an air fryer, ensuring there aren’t more than two layers of potatoes at a time (you may need to do them in batches). Air fry at 400 degrees F for 10 to 12 minutes, until crispy and tender. Repeat with any remaining potatoes.
(For more air fryer potato recipes, see my Air Fryer Baked Potato and Air Fryer French Fries.)
Roasted Red Potatoes
- 1 1/2 pounds baby red potatoes
- 3 tablespoons extra-virgin olive oil
- 3/4 teaspoon kosher salt
- 1/4 teaspoon ground black pepper
- 1 tablespoon minced garlic about 3 cloves; optional
- 1 teaspoon Italian seasoning or 1/2 teaspoon dried rosemary, or 1 to 2 tablespoons chopped fresh herbs of choice (optional)
- 2 tablespoons finely grated Parmesan optional
- Place a rack in the center of the oven and preheat the oven to 400 degrees F. Rinse the potatoes and dry them very, very well. Slice in half (if golf ball-sized or smaller) or quarters (if larger than a golf ball) and place in a large bowl.
- Top the potatoes with the oil, 3/4 teaspoon salt, pepper, and the garlic and Italian seasoning (if using). Toss to coat.
- Pour the potatoes into the center of the baking sheet. Scape any oil and spices that collected in the bottom of the bowl over the top. Spread the potatoes into an even layer and turn them so that a cut side of each piece is touching the pan.
- Roast the red potatoes for 45 to 55 minutes, tossing them every 15 minutes, until they are brown and crispy outside and tender when pierced with a fork. Sprinkle with Parmesan. Enjoy hot, with additional salt and/or pepper to taste.
- TO STORE: Refrigerate potatoes in an airtight storage container for up to 4 days.
- TO REHEAT: Rewarm potatoes on a baking sheet in the oven at 350 degrees F or in the microwave.
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