Oven Roasted Red Potatoes
Oven Roasted Red Potatoes are a classic side dish, made with red potatoes quartered and tossed with olive oil and seasoning, ready in under an hour!
Oven Roasted Red Potatoes is one of those side dish recipes that’s really easy to make, but also classifies as comfort food because of how satisfying it is. It’s perfect for holiday meals or Sunday dinner, and a great option for a weekly meal plan.
These potatoes have an amazing seasoning and herb flavor on the outside, while being light and fluffy on the inside. We’re using simple ingredients like olive oil and spices, with no crazy steps, and this recipe comes together in less than an hour!
If you loved this recipe, you’ll also love my Air Fryer Red Potatoes, Baked Potato Slices, and my Roasted Potatoes and Green Beans!
Table of contents
Why You’ll Love This Recipe
Budget-Friendly – This side dish is really budget-friendly, and you probably have most of the ingredients in your pantry already.
Naturally Gluten Free – This is a side that everyone is going to love – because who doesn’t love potatoes?! – that’s already gluten free without any changes!
Ingredients You’ll Need
Baby Red Potatoes. These potatoes have a good waxy texture that holds up in the oven and gives them a really nice flavor. You can also use bigger red potatoes or Yukon gold potatoes for this recipe, just cut them into quarters.
Extra Virgin Olive Oil. This helps caramelize the potatoes in the oven, and holds the seasoning onto the potatoes. You can also use vegetable oil, canola oil, or avocado oil. Or spray generously with cooking spray, then sprinkle the seasonings on top.
Seasoning. I like to use onion powder and garlic powder for flavor, and paprika for both flavor and color. Add kosher salt (or sea salt) and black pepper to-taste.
Fresh Herbs. This is optional, but topping the potatoes with fresh parsley after they’re done cooking adds a really nice flavor and presentation.
Kitchen Tools
For this recipe you’ll need a medium mixing bowl and a baking sheet lined with parchment paper.
How to Make Oven Roasted Red Potatoes
Preheat the oven to 400°F. Line a baking sheet with parchment paper and set aside.
In the mixing bowl, whisk together the olive oil and spices until combined. Add the potatoes to the bowl and toss until evenly coated in the spice mixture.
Transfer the potatoes to the sheet pan in an even layer.
Roast in the oven for 35-40 minutes, or until a fork can go through easily.
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Optionally, broil for 2-3 minutes after the potatoes are done to give the potatoes more of a caramelized golden brown color.
Recipe Variations
- Make these roasted red potatoes spicy with some red pepper flakes, chili powder, cayenne pepper, cajun seasoning, or hot sauce.
- Try using other herb blends like Ranch seasoning, Italian seasoning, Greek seasoning, or Taco seasoning!
- Add extra garlic powder and Italian seasoning, then top with parmesan cheese when the potatoes come out of the oven for a garlic parmesan version!
- Try coating these in Buffalo Sauce for a buffalo wing version!
- Try roasting the potatoes with fresh rosemary, garlic or garlic salt, parmesan cheese, and olive oil for roasted rosemary potatoes.
- Try adding some dried herbs like dried rosemary, dried oregano, or dried parsley for roasted herbed potatoes.
- Serve this with some dipping sauces like my Roasted Garlic Aioli!
- If you want crispy roasted red potatoes, either parboil them or soak the pieces in water first to remove some of the starch content, then increase the oven temperature to 425°F. Make sure your parchment paper can handle a higher oven temperature.
Recipe Tip! It is better to use two baking trays than to overcrowd the pan, which will cause the potatoes to steam instead of roast. This depends on what size the baking tray is.
Frequently Asked Questions
I don’t peel red potatoes when I roast them (or when I make mashed potatoes). Red potato skins are soft and thin, and don’t compromise the flavor or texture of the roasted potatoes. They can also add some extra nutrition to the finished dish.
Recipe Tip! After you wash the potatoes, make sure they’re dry before tossing them with the olive oil, or the seasoning won’t stick!
More Potato Recipes
- Loaded Potato Skins
- Baked Sweet Potato Slices
- Air Fryer French Fries
- Roasted Potatoes and Broccoli
- Slow Cooker Potatoes
Storage
Refrigerate leftover roasted red potatoes for 2-3 days in an airtight container.
Freeze for 2-3 months in a freezer-safe container.
Cooking Tips
- You can cut the potatoes in half or quarter them, depending on the size of the potatoes. If I use baby red potatoes, I’ll just halve them. For bigger potatoes, I’ll quarter them.
- The baking time may take more or less time depending on how big your potato pieces are.
- Cut the potatoes into evenly sized pieces, so they finish cooking at the same time.
Tried this recipe? ⭐ Leave a review and share what worked best for you—your tips help other home cooks get the same delicious results!
Oven Roasted Red Potatoes
Ingredients
- 3 pounds baby red potatoes, washed, cut in half
- 3 tablespoons extra virgin olive oil
- 1 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/2 teaspoon paprika
- 1/2 teaspoon kosher salt, or to taste
- 1/2 teaspoon black pepper, or to taste
- 1/4 cup fresh parsley, chopped
Equipment
- 1 baking sheet with parchment paper
- 1 medium mixing bowl
Instructions
- Preheat the oven to 400°F. Line a baking sheet with parchment paper and set aside.
- In the mixing bowl, whisk together the olive oil and spices until combined. Add the potatoes to the bowl and toss until evenly coated in the spice mixture.
- Transfer the potatoes to the sheet pan in an even layer. Roast in the oven for 35-40 minutes, or until a fork can go through easily.
- Optionally, broil for 2-3 minutes after the potatoes are done to give the potatoes more of a caramelized golden brown color.
Notes
- You can cut the potatoes in half or quarter them, depending on the size of the potatoes. If I use baby red potatoes, I’ll just halve them. For bigger potatoes, I’ll quarter them.
- The baking time may take more or less time depending on how big your potato pieces are.
- Cut the potatoes into evenly sized pieces, so they finish cooking at the same time.
Nutrition
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These potatoes sound fantastic! Love herbed potatoes, and the rosemary/thyme combo sounds great!
Great recipe! I think roasted potatoes are one of the best side dishes ever. Thanks for sharing this recipe!
These potatoes sound and look amazing! Love the flavors!
I love different varieties of roasted potatoes – love the flavor combo in this recipe!
“take pictures of other people’s foods”….hahahaha LOVE IT!!!! Thanks for the laugh!
Oh yea, and the potatoes look tasty, too. LOL
I am a bit of a herb fanatic and any recipe that has herbs in the title, catches my eye. Great recipe! Potatoes are a staple side in my house! Love the rosemary and thyme combo!
Wonderful simplicity and great flavours, I agree with Cassandra… Rosemary and Thyme are a great combination.
What a simple dish, but so delicious! Roasted potatoes really are the perfect side dish. Thanks for posting this!
Great flavor combination! Cannot wait to make these deliciously looking baked potatoes!
Yessssss, I love potatoes! Great recipe!
Roasted potatoes are my favorite, I can’t wait to try this herb combination!
Amazingly delicious! These are inspired, really! We’d never thought of this ourselves, and were delighted. They’re also beautiful to look at, a warm golden brown when done. Gone in a twinkling, and we’ll be making them again!