Oven Roasted Red Potatoes are one of the easiest recipes for red potatoes. Seasoned to perfection and then baked until crispy on the outside and creamy on the inside, these roasted red potatoes are perfection!

From mashed potatoes to baked potatoes to oven fries to these roasted red potatoes, potatoes are a classic side dish that my family can not get enough of!

And when it comes to red potatoes, it doesn't get much easier (or delicious) than this simple recipe for roasted red potatoes.

Just like mashed red potatoes and roasted potatoes and carrots, this recipe takes humble ingredients and creates a family-favorite side dish that comes together with very little effort. It is the perfect side dish for any night of the week!

Notes on Ingredients

Potatoes, oil and salt and pepper on counter labeled.

Red Potatoes: You can use small red potatoes, large red potatoes, or baby red potatoes. This recipe works for ANY variety of red potatoes you have on hand.
Oil: For the best flavor, I can not stress enough that olive oil is key! This is really not the time to use canola or vegetable oil. I use just enough oil to help the potatoes brown, but not so much oil that they are greasy or oily.
Seasonings: For the purpose of keeping it simple and pleasing the pickiest of eaters, this recipe only calls for seasoning the potatoes with salt and pepper. However, I have shared a variety of options for flavoring the potatoes if you so prefer.

Flavoring Options

This is a simple recipe for red potatoes, but the options for jazzing up the flavor are endless.

Ranch Seasoned Potatoes: Replace the salt and pepper with 3 teaspoons of Ranch Seasoning and roast as directed. Serve with sour cream for a delicious twist.
Taco Seasoned Potatoes: Season the red potatoes with 2 teaspoons of Taco Seasoning and oil and roast per the recipe. Serve along with Tacos for an unexpected, yet delicious side dish.
Italian Seasoned Potatoes: In addition to the salt and pepper, add 1-2 teaspoons of Italian seasoning to the potatoes.
Garlic Roasted Red Potatoes: If you love garlic, add up to 1 tablespoon of minced garlic to the potatoes along with the salt and pepper, for incredibly flavored roasted potatoes. Alternatively, you can sprinkle the potatoes with up to 2 teaspoons of garlic powder.
Rosemary Roasted Red Potatoes: In addition to the salt and pepper, add up to 1 tablespoon of freshly minced rosemary or 1 teaspoon of dried rosemary.
Swap out the Salt: Omit the salt and pepper and instead season the red potatoes with 1 ½ teaspoons of Seasoned Salt or Adobo Seasoning.
Onion Seasoned Potatoes: For onion-flavored roasted potatoes, omit the salt and pepper and use 1 tablespoon of Dried Onion Soup Mix.
Greek Roasted Potatoes: Omit the salt and pepper and use 2 teaspoons of Homemade Greek Seasoning to flavor the potatoes before roasting. After roasting, toss the potatoes with lemon zest and fresh minced parsley.
Add Fresh Herbs: Feel free to toss the roasted potatoes, after they have been roasted, with minced fresh parsley, dill, or chives for a burst of fresh flavor from herbs.

Tips for Roasting Red Potatoes

The following tips are provided to help you achieve perfect results. You will find the detailed instructions in the recipe card at the bottom of this post.

Be sure your potatoes have been washed AND allowed to dry before chopping. This will allow your seasonings to adhere to the potatoes.
Cut the potatoes into EVEN pieces. Whether you half or quarter your potatoes, the most important thing to remember is to keep the potatoes uniform in size so that they need the same amount of time for roasting.
Leave Space. Do not overcrowd your potatoes onto one baking sheet. You want air to be able to circulate around the potatoes so that they evenly brown, not steam.
Roast at High Temperature. To achieve a crispy exterior and a creamy interior, roasting at 425 degrees F is perfect. At a higher temperature, the potatoes will brown too quickly, and at a lower, the potatoes will not get that crispy exterior we all love and crave. One tip to remember, and I have learned from experience, is do not place your potatoes in the oven BEFORE the oven reaches temperature. Doing this will cause the exterior of your potatoes to brown too quickly before the interior cooks fully.
Flip Halfway. I know, this is a pain, but if you take the extra step to flip your potatoes halfway through cooking, your potatoes will be evenly roasted.
Season with salt. You can season your potatoes a million different ways, the key is to remember that potatoes need oil to help them crisp up and salt to bring out the flavor.

Storage & Reheating Instructions

Store: If you happen to have any leftover roasted potatoes, allow them to cool slightly. Then transfer them to an airtight container and store them in the refrigerator for up to 5 days.
Reheat: To reheat the potatoes, place them on a baking sheet and bake at 400 degrees F for 10-15 minutes, or until warmed through, which will help to retain their texture and not become soggy after being heated.

Serving Suggestions

When it comes to how you serve roasted red potatoes, the options are endless. From using them to make a Potato Frittata or Buffalo Chicken Casserole, to using them to add bulk to a salad, or serving them with your favorite entree, Roasted Red Potatoes are always a good idea!

Below are a few of my favorite entrees that pair well with this recipe for roasted potatoes.

If you tried these roasted red potatoes, I would love to hear from you below! Please leave a comment and a review.

The Best Oven Roasted Red Potatoes - Easy & Delicious

Seasoned to perfection and then baked until crispy on the outside and creamy on the inside, roasted red potatoes are perfection.

5 from 7 votes

Print Pin Rate

Course: Side Dish

Cuisine: American

Prep Time: 10

Cook Time: 30

Total Time: 40

Servings:

Calories: 221kcal

Author: Kristen Chidsey

Ingredients

▢ 3 pounds red potatoes
▢ 3 tablespoons olive oil
▢ 1 teaspoon kosher salt
▢ pepper to taste

Instructions

Preheat the oven to 425℉.
Wash and dry the potatoes. Cut into halves or quarters, so that each potato chunk is about 1 to 1½-inches. In a large mixing bowl, or right on a sheet pan, toss the potatoes with olive oil and salt and pepper.
Spread the potatoes out evenly onto a rimmed sheet pan, being sure to leave space in between the potatoes, so that the potatoes can evenly roast.
Place potatoes in the oven and roast for 15 minutes. Remove potatoes from the oven and flip. Return potatoes to oven and roast for another 15-20 minutes, or until potatoes are browned and tender.
Serve.

Notes

Storage: Allow Potatoes to cool and then store leftovers in a sealed container in the refrigerator for up to 5 days. To reheat, it is best to reheat in a 400-degree oven for 10-15 minutes, or until potatoes are warmed through.

Potatoes: While this recipe is intended for red potatoes, the method works well with any type of potato. The cooking time may vary slightly, so keep an eye on the potatoes to watch for when they become fork-tender.

Salt: I do find that kosher salt is best for this recipe. If using iodized salt, or table salt, you may need to use less than 1 teaspoon, about ¾ teaspoon.

Seasoning Options:

Ranch Potatoes: Replace the salt and pepper with 3 teaspoons of Ranch Seasoning and roast as directed.
Tex Mex Potatoes: Season the red potatoes with 2 teaspoons of Taco Seasoning and oil and roast per the recipe.
Garlic Potatoes: Add up to 1 tablespoon of minced garlic or 2 teaspoons of garlic powder to the potatoes along with the salt and pepper.
Rosemary Potatoes: In addition to the salt and pepper, add up to 1 tablespoon of freshly minced rosemary or 1 teaspoon of dried rosemary.
Another simple option is to season the red potatoes with 1 ½ teaspoon of Seasoned Salt.
Onion Potatoes: omit the salt and pepper and use 1 tablespoon of Dried Onion Soup Mix.

Nutrition

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