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8 Weeks of Easy Family Dinners E-Cookbook!
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Roasted Red Potatoes are a simple side dish that’s packed with flavor. Lightly seasoned and roasted in the oven to get those amazingly crisp edges, these crispy roasted potatoes are your new go-to side!
Rinse potatoes and scrub clean. Don’t peel your potatoes – the peel is where all those good health benefits are.
Chop potatoes into evenly sized chunks. Get them as even as possible so they will all cook the same.
Toss potatoes in a large bowl with olive oil and seasonings. I use paprika, garlic powder, onion powder and salt and pepper as my go-to seasoning blend, and it’s fantastic on these roasted potatoes. I also added some dried parsley.
Line a large rimmed baking sheet with parchment paper or a silicone mat or just spray it with cooking spray. Spread the potatoes in a single layer and roast for 20-30 minutes. Stir and flip potatoes over and roast for another 10-20 minutes and slide the sheet pan back into the oven. They are done when the largest piece can easily be pierced with a fork.
Serve! Toss with some fresh parsley if you like and serve them hot.
There is no need to boil potatoes before roasting. They will cook through completely in the high heat oven, and become soft and fluffy on the inside and crispy on the outside.
This roasted red potato recipe are simple to make, require just a few pantry ingredients and minimal effort. They have a thin skin (no peeling required!) and are lower in starch so they hold their shape really well. They have a rich, earthy flavor that is great in soups, boiled for potato salad or diced and roasted.
The key to getting super crispy potatoes is making sure they are dry. Wet potatoes will steam and soften them instead of getting that crispy exterior you’re looking for. After washing, peeling and dicing them, lay them on out a flat surface for 10-20 minutes so they can dry. Then you can toss them in the olive oil and seasonings.
This generally happens when the cooking temperature isn’t high enough to soften the potatoes, or they aren’t cooked for long enough. This can happen if the boiling water isn’t actually boiling, or if your oven temperature is a little off. You may want to calibrate the temperature on your oven using a super inexpensive and handy tool.
Another possibility is that you waited too long after cooking to add a sauce (or butter, cream, etc) and the chunks of potato flesh developed a starchy coating. Rule of thumb is to not let cooked potatoes sit for too long without finishing them.
If you have a favorite flavor profile that you like to cook with often, potatoes are pretty much a blank slate to try different things. I like to just use my simple all-purpose seasoning blend but you can shake things up and try: