Oven Roasted Red Potatoes

Just a small handful of ingredients to make these delicious oven roasted red potatoes. These crispy, seasoned potatoes will add flavor to any meal.

They’re a classic side dish and beyond simple to make. If you love red potatoes, you’ll also love our glazed red potatoes and mashed red potatoes too. They’re great for holiday meals, Sunday dinner or any night of the week.

Roasted Red Potatoes on plate

Oven Roasted Red Potatoes

Roasted red potatoes might be my favorite side dish of all time. We have them at least once a week, if not more. They go with just about any meal – Chicken, steak, pork, etc.!

They bring a healthy side of crispy goodness and because they are so simple we love them even more. Plus, I’m also a sucker for potatoes  (Eggs and Potatoes and Mashed Potatoes are my absolute weakness!), but these bad boys are so easy anyone can make them!

These red potatoes are only seasoned with olive oil, dried parsley, garlic salt, and pepper. Those four ingredients make something incredibly tasty. I love the crunch and crispness of red potatoes roasted in the oven, which is my favorite way to cook red potatoes.

How to cook red potatoes

How to roast Red Potatoes

The ingredients are simple and to the point. They all combine to make the most flavorful side dish!

  • 1 ½ pounds baby red potatoes, quartered
  • 2 tablespoons olive oil
  • 1 tsp. Dried parsley
  • Garlic salt and pepper

Preheat oven to 425 degrees. Toss potatoes, oil, and parsley on a rimmed baking sheet. Spread out potatoes in a single layer; season with salt and pepper. Sometimes I like to throw all the ingredients in a bowl or plastic bag and mix them around to make sure each potato chunk is covered with the seasonings.

Roast the potatoes in the oven, stirring once halfway through cooking, until they are golden brown and crisp outside and tender inside, about 30 minutes. 

Take out and serve on the side of your favorite meal. You can serve them by themselves or with other roasted veggies.

Oven roasted Red Potatoes

Oven Baked Red Potatoes FAQ

Roasting red potatoes is not complex at all, but there are a few tips and tricks that help, especially when it comes to baking times and temps.

Roasting Temps and Times for Red Potatoes:  I would suggest roasting these potatoes at 425 degrees for about 30 minutes. You can adjust the temperature to something else, just make sure to adjust the time too. If roasting at 400 degrees or less, you’ll need to keep them in the oven longer than 30 minutes.

If your oven is set at 450 degrees, then roast for about 20-25 minutes. Keep an eye on the potatoes and take them out when they are golden brown and crisp on the outside.

How to reheat/store roasted red potatoes? Roasted red potatoes are super easy to reheat the next day if you have any leftovers. Just keep them in an airtight container in the fridge for up to 2-3 days. When you’re ready to eat them, just pop them into the microwave for 30-60 seconds until heated through. These are great for meal prepping along with some chicken and broccoli for a healthy lunch idea!

What to serve with roasted red potatoes? One of my favorite things about roasted red potatoes is how versatile they are. They go with just about any meal! Here are some of our favorite dishes to make with these red potatoes.

Roasted Red Potatoes Recipe on dish

For more recipes with red potatoes, check out:

Roasted Red Potatoes Recipe

5 from 13 votes
Oven roasted red potatoes are the perfect addition to any dinner! This crispy, seasoned side dish will add flavor and color to your meal.
Course Side Dish
Cuisine American
Prep Time 5 minutes
Cook Time 30 minutes
Total Time 35 minutes
Servings 6
Calories 120 kcal
Author Lil' Luna


  • 1 1/2 lbs baby red potatoes quartered
  • 2 TB olive oil
  • 1 tsp dried parsley
  • garlic salt and pepper to taste


  • Preheat oven to 425 degrees.
  • Put all the ingredients in a gallon sized ziplock bag and shake until all the potatoes are covered with the seasonings. (Alternatively, you can toss all the ingredients on the baking sheet you're using.)
  • Spread out in a single layer on a rimmed baking sheet and roast for about 30 minutes, stirring once halfway through cooking. Potatoes are done when they are a crisp golden brown on the outside and tender on the inside.


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About Kristyn

My name is Kristyn and I’m the mom of SIX stinkin’ cute kids and the wife to my smokin’ hot hubby, Lo. My mom’s maiden name is Luna, and I’m one of the many crafty “Lil’ Lunas” in the fam. On this site I like to share all things creative - from recipes to home decor to gifts and home decor ideas. Welcome!

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Recipe Rating


    1. 5 stars
      Hi, so I am planning on making this side dish tonight with my baked CHICken thighs and sauteed zucchini recipe_ and I would love to tell you how it turned out but I havent made it quite yet. The reason I’m currently prepping this recipe and kinda got a little Stumped on the ingredients and instructions because you stated; “fresh parsley” in the ingrients ,BUT. You instruct to add rosemary d÷


  1. 5 stars
    These are the easiest & tastiest side dish ever! We love potatoes with most recipes & these are a great change from mashed potatoes!

  2. 5 stars
    i love the way these look and taste. So simple to make although they look like they took all day! My family always requests these! Family favorite

  3. 5 stars
    These are my go to side dish for just aBout every meal. I like that the flavor can easily Be adjusted too- sometimes i dress them up with rosemary and minced garlic. Either way theyre a hit with my kids.

  4. 5 stars
    Adding this to our Easter Dinner! These will not last long at my house! Everyone LOVES them!

  5. 5 stars
    My family loves these potatoes! We have them quite often, because they are easy to make, taste great, & my kids will eat them!

  6. It says dried parsley in the ingredients. In the PRE-INSTRUCTIONs it say Rosemary. Which one do I use, or do I use both?

  7. 5 stars
    I just wanted easy potatoes to use some of the potatoes I got and I was all ready baking chicken at 425 am I wanted a 1 pan kinda meal and when I tell you these are some of the best roasted potatoes I hav every had I mean it these came out perfect I technically realized my oven was at 430 but oh well. They where perfect at about 40 minutes and I just eye balled all the spices (I’m in a college dorm so I don’t have measuring spoons/cups) but I could definitely tell this recipe is forgiving. 10/10 recommend and I am someone who never writes reviews

    1. Thank you so much!! That means a lot to get your kind words and review. So glad you enjoyed the potatoes!

    1. I just do it to taste. So I typically go up and down the pan real quick with the garlic salt and then same with the pepper. But if you like it heaver with one or the other, you can season it to your liking.

  8. I use thyme (instead of parsley) and real butter (instead of oil)… plus the other thing I do different with the potatoes (after peeling & quartering them), is marinate them in very lemony water for 12 to 24 hours. That’s how they were done at the Greek restaurant that’s been in our city for 40 years.

  9. 5 stars
    I like to use as little oil as possible. I used a sprayer with only little olive oil and 2 Tbs vegetable broth to coat the red potatoes, and then seasoned them as you noted. Amazing !!