Roasted Red Potatoes are a lifesaver when you want something delicious but just don’t have the energy to fuss around in the kitchen. Ever stared at a bag of potatoes, thinking, “There’s gotta be something fancier than mashed again, right?” That was me last week, standing there, clutching my coffee, trying not to fall asleep. Next thing you know, I’m pulling these crispy beauties outta the oven, practically drooling. If you’ve enjoyed making other easy sides like garlic bread or even checked out my favorite simple veggie stir fry and weeknight chicken recipe, you’re going to love this spin. Seriously, this is about to be your new go-to side. 
Are red potatoes good for roasting?
Alright, hands up if you’ve ever wondered if you can roast red potatoes, or if they just belong in salads. Red potatoes have this waxy texture, so they hold their shape like champs. That means your roasted red potatoes don’t turn to mush in the oven. I think they get just crispy enough outside, and stay soft (almost creamy) inside. For me, that’s basically the five-star restaurant version of home cooking. Also, their thin skin gets this golden, slightly chewy thing going on when roasted — please, do not peel them! Honestly, I think they’re the best potato for roasting if you’re after big flavor with minimal effort.
Last time my neighbor Karen tried to use russets, she came over in a panic – all her potatoes fell apart! It was a whole scene. Red potatoes, though? Virtually fail-proof. There’s science to it (but let’s not get all chemistry class right now); it really just works. 
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How do you make roasted red potatoes?
Let’s cut to the chase: these are easier than you’d think. Grab some red potatoes, scrub them, and chop into bite-size chunks (think about the size of a big grape or so). Toss ‘em in a big bowl with extra virgin olive oil, a sprinkle of salt, cracked black pepper, maybe a pinch of garlic powder if you’re feeling wild.
Spread the potatoes out single layer on a baking sheet. Don’t stack them all up; they need space to get crispy and golden, trust me. Pop ‘em into a hot oven, round about 425°F (or 220°C for metric friends), and roast for 25 to 35 minutes. Give them a good shake or flip halfway through. Some folks add fresh herbs at the end. Me? I just eat them straight off the tray.
“I made these roasted red potatoes for dinner and my kids devoured them. I actually got a text asking for the recipe!” —Amy L.
Tips for the perfect side dish
When it comes to roasted red potatoes, a couple of simple tweaks can take ‘em from “pretty good” to “can I have thirds?” First off, don’t be shy with the oil. If they look dry, add another drizzle. The oil helps get that golden brown crunch.
Oh, and don’t crowd the pan. Overlapping potatoes steam, not roast – which is just sad for everyone’s taste buds. Also, try to cut your pieces roughly the same size. That way, they cook evenly and you’re not picking out burnt bites from underdone lumps. Preheating the pan can help, too; hot surface means instant sizzle.
Let them cool just a touch before you try to eat them. If you bite right in, you’ll burn your mouth – I speak from embarrassing experience. For extra zing, finish with a little lemon zest or chopped parsley. It wakes up the flavors in a way that’s oddly addicting. One more thing – leftovers? Toss them in the oven again for a quick reheat and they’re still fantastic.
Flavor Variations
I get bored of the same taste all the time (who doesn’t?). Want to shake up your roasted red potatoes? Here are three quirky tweaks I like:
- Throw some Italian seasoning or cracked rosemary on before roasting — changes up the whole vibe.
- Toss the hot potatoes with grated parmesan or cheddar right after you pull them out. Melty cheese is just perfect.
- Smoked paprika or chipotle powder gives them a little kick if you need some heat.
Honestly, sometimes I raid my spice cabinet and go wild. You can’t really mess these up unless you forget them in the oven, which, okay — might have done that once or twice.
What to serve with roasted potatoes
Let’s chat about pairings. These roasted red potatoes play nice with just about any main dish, from pan-seared steak to creamy baked fish. But here are my top favorites:
- Sunday roast chicken or turkey. They soak up all that lovely juice.
- A simple grilled cheese or any veggie burger for a hearty veg dinner.
- Tossed with sautéed bell peppers and onions as a breakfast hash side.
- Plopped under a fried egg, honestly, best lazy brunch ever.
So, whatever’s living in your fridge, roasted red potatoes probably work with it. For parties? They’re a hit on snack platters, too.
Common Questions
Do I have to peel red potatoes?
Nope, the thin skin gets delicious and you save heaps of time.
Can I prep these ahead?
Yes! Cut and toss them with oil and seasoning, store in the fridge for a few hours (just cover the bowl).
How do I keep them crispy?
Use a hot oven, don’t crowd the pan, and avoid using too much oil.
What’s the best oil for this?
Extra virgin olive oil is great, but avocado oil or another neutral oil works fine.
Can I freeze roasted red potatoes?
Honestly, they’re better fresh, but you can freeze them. Reheat in the oven to crisp ‘em up again.
You’re All Set for Potato Greatness
Alright, so now you’re ready to make roasted red potatoes like a pro (well, like someone who really loves to eat them, at least). Remember to use red potatoes for that perfect fluffy-inside, crispy-outside deal. Don’t be afraid to go nuts with your favorite seasonings. There’s a ton of extra ideas and steps in recipes like Roasted Red Potatoes – Dinner at the Zoo or Roasted New Red Potatoes Recipe too, just in case you want to spice it up even more. Rolling up your sleeves might get you a little messy, but it’ll be so worth it. Let me know how it goes – you might just start a new potato craze at your house!
Roasted Red Potatoes
Ingredients
Main Ingredients
- 2 pounds red potatoes Cut into bite-size chunks
- 2 tablespoons extra virgin olive oil Add more if needed for crispiness
- 1 teaspoon salt
- 1/2 teaspoon cracked black pepper
- 1/2 teaspoon garlic powder Optional for flavor
Instructions
Preparation
- Preheat your oven to 425°F (220°C).
- Scrub the red potatoes and chop them into bite-size chunks.
- In a large bowl, toss the potatoes with olive oil, salt, pepper, and garlic powder.
Cooking
- Spread the potatoes in a single layer on a baking sheet.
- Roast in the oven for 25 to 35 minutes, flipping halfway through, until crispy and golden.
Serving
- Let the potatoes cool slightly before serving, and enjoy them hot.
