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With a handful of ingredients, and 30 minutes bake time – crispy, seasoned Oven Roasted Red Potatoes will add flavor to any meal!
Oven Roasted Red Potatoes are a classic side dish that are beyond simple to make – perfect for holiday meals, Sunday dinner, or any night of the week! If you love red potatoes, you’ll also love our Glazed Red Potatoes and Mashed Red Potatoes.
A favorite side dish!
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.! It’s a perfect side dish for holidays too!
Oven Roasted Red Potatoes bring a healthy side of crispy goodness, and because they are so simple, we love them even more.
I’m also a sucker for potatoes (Funeral Potatoes and Mashed Potatoes are my absolute weakness!). 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
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
PREP. Preheat oven to 425°F. Line a rimmed baking pan with parchment paper.
SEASON. Toss potatoes, oil, and parsley on a rimmed baking sheet. Spread out potatoes in a single layer; season with salt and black 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.
BAKE. Roast potatoes in the oven, stirring once halfway through cooking Cook until they are golden brown and crisp on the outside, and tender inside – about 30 minutes.
ENJOY! Take out, serve on the side of your favorite meal. You can serve them by themselves, or with sheet pan Roasted Vegetables.
Recipe Tips
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. I would suggest roasting these potatoes at 425° for about 30 minutes. You can adjust the temperature to something else, just make sure to adjust the time too.
- If roasting at 400° or less, you’ll need to keep them in the oven longer than 30 minutes.
- If your oven is set at 450°, 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.
Par Boil Potatoes. You don’t need to pre boil the potatoes in this recipe, but if you wish to, you certainly can. Partially cooking the potatoes before placing them in the oven to roast can help ensure the centers are cooked well, and give a nice crisp coating. Boiling also removes some of the starch, resulting in a fluffier center.
- To par boil, place the potato cubes in a cooking pot and cover with water.
- Bring the water to a boil, reduce the heat slightly, and boil for 6-8 minutes.
- Poke a cube with a fork. It should go through, but with some resistance.
- Drain and pat dry before coating and roasting them in the oven. Since these are partially cooked, reduce the roasting time.
Flavor Variations + Storing Info
- Use fresh parsley – increase the amount to 1 tablespoon.
- Other herbs to include: oregano, basil, rosemary or Italian seasoning.
- Spices to add a little heat: chili powder or paprika.
- Sprinkle on parmesan cheese.
- Mix in cooked bacon crumbles.
Make ahead of time. Dice the potatoes up to 24 hours in advance. Keep them submerged in cold water in the fridge, so they don’t discolor. When you’re ready – drain, dry, coat and roast.
STORE. Roasted red potatoes are super easy to reheat the next day if you have any leftovers. Keep them in an airtight container in the fridge for up to 2-3 days.
Reheat. When you’re ready to eat them, pop them in 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.
- Crock Pot Ranch Chicken
- Baked Chicken Fingers
- Pot Roast
- Slow Cooker Pork Chops
- Fried Pork Chops in Lemon Butter Sauce
For more recipes with red potatoes, check out:
- Best Eggs and Potatoes
- Brown Sugar Glazed Red Potatoes
- Garlic Mashed Red Potatoes
- Loaded Baked Potato Rounds
- Twice Baked Potato Casserole
Roasted Red Potatoes Recipe
Ingredients
- 1½ pounds baby red potatoes quartered
- 2 tablespoons olive oil
- 1 teaspoon dried parsley
- garlic salt and pepper to taste
Instructions
- Preheat oven to 425°F.
- Put all the ingredients in a gallon-sized Ziploc 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.
Video
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
I use this similar recipe however using 1 Tbsp oil, 1 Tbsp melted butter and 1-2 Tbsp Greek seasoning or to taste. I put them in a zip lock bag and squish them around to cover everything. I also put the cut side down on parchment paper and don’t turn them, so they will be crisp.
This is easily turned into an entire meal by adding sliced sausage, onions, bell peppers and brussel sprouts. My grandkids love it!
Sounds tasty! Thanks for sharing what you did!
Love this easy recipe for busy weeknights. Potatoes go with just about everything!
Yes!! They do. So glad you love the recipe!
These were so easy and turned out delicious! Thank you!
These are such a go to for those busy nights or busy hosting days! I do like to add a little ranch powder to mine. So yummy!
Can these be prepared ahead of time and then reheated for dinner?
You bet!!
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 !!
Thanks for sharing what you did. So glad to hear you enjoyed the potatoes!
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.
That sounds delicious!! Hope you enjoyed the recipe!
How much garlic salt/pepper?
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.
Thank you! Everybody loved them!
Yay!! So glad to hear that!
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
Thank you so much!! That means a lot to get your kind words and review. So glad you enjoyed the potatoes!
It says dried parsley in the ingredients. In the PRE-INSTRUCTIONs it say Rosemary. Which one do I use, or do I use both?
Sorry, I fixed that..it is parsley 🙂