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With crisp, deeply browned edges and soft and fluffy insides, these Roasted Red Potatoes have been a regular feature on our meal plan for the past fifteen years. And, with good reason, too! They’re almost too easy for how good they are. No babysitting required.
Potatoes have been a constant in my kitchen, for as long as I can remember. My crew loves a good tater, and this recipe for roasted red potatoes sits right near the top of the list. But, we also love boiled red potatoes, mashed herb potatoes, and I’ve even been known to stick ’em in a stew! This vegetable is an absolute joy to work with.
Roasted Red Potatoes
I find that red potatoes are often overlooked in favor of mainstay potatoes like Russets and fancier spuds like Yukon Gold, but these spuds deserve space in your oven. Red potato recipes like one work because of their high moisture and lower starch content. This is what gives them that signature creamy texture, even as the skins crisp and blister in the heat.
If that’s more technical than you want to get when discussing potatoes, don’t worry. You don’t have to know why these make a great choice for roasting to get impressive results. With little more than a hot oven and a good toss, even brand new cooks can knock this one out of the ballpark!
Ingredients and Substitutions
Potatoes – I use red potatoes because their thin skins blister beautifully and the insides stay creamy instead of fluffy. But, yellow potatoes or Yukon Gold will work in a pinch.
Oil – Fat is required for the potatoes to roast instead of just drying out. I prefer olive oil, but you can use another neutral oil.
Seasoning – I use garlic and chili powder to add warmth and savory depth to this roasted red potatoes recipe. However, you can skip the chili powder if you’re worried about the heat.
Salt and Pepper – I always use kosher salt and freshly ground black pepper in my cooking.
Notes on Equipment
- Sharp knife
- Cutting board
- Measuring spoons
- Large baking sheet
- Thin spatula – technically this tool is also called a fish turner, and as far as I’m concerned, it is a must-have cooking tool in every kitchen.
How to Make Roasted Red Potatoes
Preheating the Oven: I preheat the oven to 400°F so that it’s ready when the potatoes are.
Prepping the Potatoes: While the oven heats up, clean the potatoes and slice them lengthwise into even wedges.
Seasoning: I spread out the potatoes on a large baking sheet, then drizzle them with oil and sprinkle with garlic powder, chili powder, salt, and pepper.
Tossing to Coat: I use my hands or a long spatula to toss the potatoes, so that the oil and seasonings are evenly distributed.
Roasting: When the oven reaches 400°F, pop the tray into the oven. Roast for about 40 minutes, until tender and lightly browned on the edges.
Flipping the Potatoes: I flip the potatoes with a long, thin spatula so that the other side can crisp on the hot pan.
Roasting Again: The pan goes back into the oven for another 10-20 minutes, until the potatoes are a deep golden brown.
Serving: The textures will soften up as they cool. So, you’re going to want to serve these potatoes hot from the oven, while they’re still crisp.
Expert Tip
The most important piece of advice when it comes to roasting vegetables is always going to be the same. Don’t overcrowd the pan! If they are too close together, the moisture they release will end up steaming them. And, that will prevent them from getting the kind of incredible textures that we want. Give the potato wedges plenty of space between them, so that air can flow easily between them.
Lightly Coat The Potatoes In Oil – The goal is only to evenly coat the potatoes, not to drench them in oil. You want the potatoes to roast, not fry them. Too much oil will make it so that the potatoes feel greasy after spending so much time in the oven.
Be Patient – It’s tempting to stir early, but that first stretch in the oven gives the potatoes those perfect crispy edges. They should release easily from the pan. If they’re sticking badly, they’re not ready yet.
Use a Thin Spatula – I use my favorite thin metal spatula to flip the potatoes. This helps release them without tearing, especially if a little stuck in places.
Serving Suggestions
This simple side dish can easily be coordinated to bake along with an entree like these baked chicken thighs or a balsamic glazed meatloaf. And, they’re out of this world with these filthy burgers.
And, you know I have to serve them up with some custom sauces! My personal favorite is homemade ranch dip. But, my boys like this homemade ketchup and my spicy cajun dipping sauce, too.
Make Ahead & Storage
Make Ahead: These potatoes are at their best, fresh from the oven. But, you can prep the potatoes a few hours early and keep them submerged in cold water. Just drain and dry them really well before roasting so they crisp properly.
How to Store: Leftovers keep well in an airtight container in the fridge for up to 3 days. The flavor holds up great, even if the texture softens a bit.
How to Reheat: For absolute best results, reheat these roasted red potatoes in an air fryer or in the oven to bring back some crispness. They also reheat nicely chopped up and crisped in a hot skillet.
More Red Potatoes Recipes
- Rosemary Roasted Potatoes
- Cajun Potatoes
- German Potato Salad
- Chicken Vegetable Soup with Red Potatoes
- Sheet Pan Chicken with Potatoes and Green Beans
Frequently Asked Questions
Yes, I do this occasionally. If you cut them early, just keep them submerged in cold water so they don’t brown. Then, drain and dry them really well.
This almost always comes down to crowding or moisture. Either of those issues will make the potatoes steam instead of roast.
I strongly recommend it. Giving both sides of the potato wedge time to crisp against the hot pan makes a big difference!
I look for deep, golden brown charring on the edges and test one with a fork or knife. The outside should be crisp, but the center should give no resistance. If they’re tender but still pale, let them roast a little longer.
Roasted Red Potatoes
Ingredients
- 6 medium-size red potatoes washed and cut into 8 slices lengthwise
- 2 tablespoons olive oil
- ½ teaspoon garlic
- ½ teaspoon freshly ground black pepper
- 1 teaspoon kosher salt
- ½ teaspoon chili powder optional
Instructions
- Preheat oven to 400°F. Place the sliced potatoes on a large rimmed baking sheet and drizzle with oil. Sprinkle with all of the spices. Toss with your hands to thoroughly coat.
- Roast for 40 minutes, until tender and lightly browned on the edges. Remove from the oven and stir or flip the potatoes over with a thin spatula.
- Roast an additional 10-20 minutes until deep golden brown. Serve alone or with the dipping sauces of your choice.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
{originally published 6/17/11 – recipe notes and photos updated 2/9/26}
We made these potatoes last night and there wasn’t a bite leftover. My kids all loved them!
I’m so happy that you enjoyed them, Lynzie! These potatoes are a staple with my family.
I’ve made roasted red potatoes over the years but haven’t in a while so I went to the internet to refresh my memory and chose your recipe.
Delicious, crispy and so flavorful. Thanks!
I’m happy to hear the potatoes are a hit, Jane!