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!
Servings: 6 servings
Calories: 225kcal
Equipment
- 1 baking sheet with parchment paper
- 1 medium mixing bowl
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
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
Click on the time in the instructions to start a timer!
Storage
Refrigerate for 2-3 days in an airtight container.
Freeze for 2-3 months in a freezer-safe container.
Cooking Time
- 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
Calories: 225kcal | Carbohydrates: 37g | Protein: 5g | Fat: 7g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Sodium: 237mg | Potassium: 1060mg | Fiber: 4g | Sugar: 3g | Vitamin A: 309IU | Vitamin C: 23mg | Calcium: 28mg | Iron: 2mg
