Roasted Red Potatoes

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Crispy on the outside, soft and fluffy on the inside, these Roasted Red Potatoes are sure to become a regular feature on your 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

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.

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 they are 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 Po’dunk Sauce, Ranch Dip, or 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 your preferred spice blend. I tend to reach for kosher salt, freshly ground black pepper, garlic powder, and chili powder. (I use New Mexico style chili powder but feel free to use whatever brand or style you prefer!)

What I really love about this recipe is that it’s completely adaptable. Don’t love chili powder? Feel free to omit it! You can experiment with other spices and dried herbs you enjoy.

Fluffy on the inside, crisp on the outside, you're going to love these potatoes!

Red Potatoes

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 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 delightfully 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.

How To Roast Perfect Red Potatoes

I’ve had my eye on this Twice Baked Potato Casserole for some time. 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 are a great side dish for any meal!

Roasted Red Potatoes Recipe

  1. 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.
  2. 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.
  3. Roast an additional 10-20 minutes until deep golden brown. Serve alone or with the dipping sauces of your choice.

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Roasted Red Potatoes are a great side dish for any meal!

Roasted Red Potatoes

5 from 1 vote
Crispy on the outside, soft and fluffy on the inside, these potatoes are sure to become a regular feature on our menu. 
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Prep Time: 10 mins
Cook Time: 50 mins
Total Time: 1 hr
Course: Side Dish
Cuisine: American
Servings: 6 servings

Ingredients 

  • 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

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

Calories: 191kcal · Carbohydrates: 34g · Protein: 4g · Fat: 5g · Saturated Fat: 1g · Sodium: 426mg · Potassium: 969mg · Fiber: 4g · Sugar: 3g · Vitamin A: 15IU · Vitamin C: 18mg · Calcium: 21mg · Iron: 2mg
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{originally published June 17, 2011 – recipe notes and photos updated 1/3/20}

Roasted Red Potatoes are a side dish that's perfect with every meal.

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Mary Younkin

Mary Younkin

Hi, I’m Mary. I’m the author, cook, photographer, and travel lover behind the scenes here at Barefeet In The Kitchen. I'm also the author of three cookbooks dedicated to making cooking from scratch as simple as possible.

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