Crispy on the outside, soft and fluffy on the inside, these Roasted Red Potatoes are sure to become a regular feature on our menu. The kids absolutely loved them.
Everyone ate every bite of these potatoes on their plates and some even asked for more.
Roasted Red Potatoes
This is such a simple side dish recipe that can easily be coordinated to bake along with your entree. For dinner tonight, I adjusted the cooking times for these potatoes so that I could bake them at the same time as the Baked Chicken I was planning to serve.
I broiled them for just a little while at the end of the cooking time to give them an even crispier taste. If you don’t like them quite so brown or crispy, just adjust the cooking time to your liking.
These Roasted Red Potatoes are a fantastic side dish for just about any occasion. We’ve enjoyed them served alongside Balsamic Glazed Meatloaf and a mixed greens salad, with out-of-this-world tasty Filthy Burgers and Buttered Steak Bites with Mushrooms.
One of the beauties of Roasted Red Potatoes is that it’s simple enough to go with so many different kinds of main dishes yet still completely delicious in its own right. And you must try them dipped in Homemade Ketchup, too!
Making impressive roasted potatoes that are crispy on the outside yet fluffy and tender on the inside takes no special skills or talent in the kitchen. Even brand new home cooks can knock this recipe out of the ballpark.
Perfect red potatoes start by coating slices of red potatoes in olive oil and seasoning them with my preferred spice blend of course kosher salt, freshly ground black pepper and Chili powder. (I use New Mexico style chili powder but feel free to use whatever brand or style you prefer!)
The potatoes are then baked in a single layer on a well oiled cookie sheet for about 30 minutes before finishing under the broiler. Mine were my preferred level of ultra-crispy after 8 minutes or so. I’ve found the broiling step is really key for getting the outsides of the potatoes nicely brown and crispy!
Another thing I love about this recipe is that it’s completely adaptable. Don’t love chili powder? Feel free to omit it! You could also experiment with other spices and dried herbs you enjoy.
Do you cook with red potatoes often? I find they’re often overlooked in favor of mainstay potatoes like Russets and fancier spuds like sweet potatoes but these spuds deserve some love.
With a high moisture and lower starch content than its Russets and Yukon gold cousins, red potatoes crisp nicely when baked and broiled. They also hold together quite well when cooked and have a delightful creamy texture. This makes them an excellent choice for all kinds of recipes including roasted potatoes, mashed potatoes, soups and potato salads.
Once you try these Roasted Red Potatoes be sure to give some of my other favorite baked red potatoes recipes a try.
BBQ Turkey Stuffed Red Potatoes are crispy and buttery baked potatoes stuffed with juicy turkey and flavorful sauce.
For a meal that’s beyond easy, you’ll definitely want to try this Roasted Potatoes, Brussels Sprouts, Red Pepper and Bacon one-pan sheet meal. I’ve used other types of potatoes in the recipe as well but I really love it with crispy creamy red potatoes! Everything comes together in one pan and we love the leftovers for breakfast topped with a fried egg.
I’ve had my eye on this Twice Baked Potato Casserole for sometime. It’s layers of baked red potatoes loaded with all of my favorite fillings including sour cream, cheese and bacon. How could it NOT be delicious?
We also cook red potatoes in plenty of ways beyond baking, too. This Chicken Vegetable Soup with Red Potatoes is just perfect for enjoying with a slice of crusty bread on a cold night. And for a super simple way to enjoy red potatoes check out these Boiled Baby Red Potatoes.
Easy Roast Potatoes
Of all the ways as I enjoy making and eating red potatoes, a simple roasting method is one of the easiest for the amount of flavor and taste you get. It takes very little effort to create a side dish your family and dinner guests will love. Once you make them once, don’t be surprised if this is a recipe you keep coming back to!
Update: Just as I suspected, these red potatoes have become a mainstay of my dinner menu over the years. I wrote a follow-up post with a great new tip I discovered for soaking potatoes before roasting!
Roasted Red Potatoes Recipe
- Preheat oven to 350. Combine olive oil and all the spices in the bottom of a large bowl.
- Add the potatoes and toss gently with your hands to coat all of the potato slices.
- Coat a large baking sheet with olive oil and then spread the potatoes out across it.
- Bake at 350 for about 30 minutes, turning the potatoes with a spatula once while cooking.
- Turn the oven to broil and let the potatoes get crispy. This was about 8 additional minutes for my oven.
Crispy on the outside, soft and fluffy on the inside, these potatoes are sure to become a regular feature on our menu.
- 6 medium size red potatoes washed and cut into 8 slices lengthwise
- 2 tablespoons olive oil
- 1/2 teaspoon garlic
- 1/2 teaspoon freshly cracked black pepper
- 1 teaspoon kosher salt
- Optional: 1/2 teaspoon chili powder I used NM hot red chili powder
- *adjust all the seasonings to taste this is approximately what I used.
- Preheat oven to 350. Combine olive oil and all the spices in the bottom of a large bowl. Add the potatoes and toss gently with your hands to coat all of the potato slices. Coat a large baking sheet with olive oil and then spread the potatoes out across it. Bake at 350 for about 30 minutes, turning the potatoes with a spatula once while cooking. Then turn the oven to broil and let the potatoes get crispy. This was about 8 additional minutes for my oven. Enjoy!