I’ve been making this oven roasted red potato recipe for years, and it’s still one of my family’s favorite dishes. The first time I tried it, I was hooked – the combination of the crispy outside and fluffy inside was absolute perfection.
My kids love helping me prepare the potatoes, and they always get excited when they see the finished product come out of the oven. It’s a perfect recipe for any occasion, whether it’s a weeknight dinner or a special holiday meal.
The best part is that it’s incredibly easy to make and requires minimal preparation time. Plus, it’s a great way to get some extra veggies into our diets – we load up on garlic and herbs to give it an extra boost of flavor.
Crispy Oven Roasted Red Potatoes
4.6 from 1634 votes
These oven roasted red potatoes are golden and crispy on the outside with a tender, fluffy interior. The simple seasoning of garlic, rosemary, and olive oil enhances the natural sweetness of the potatoes.
1Preheat your oven to 425°F (220°C) and line a baking sheet with parchment paper.
2This high heat ensures the potatoes become crispy on the outside while staying tender inside.
3In a large mixing bowl, combine the halved red potatoes, olive oil, minced garlic, dried rosemary, salt, and black pepper.
4Toss everything together until each potato piece is evenly coated with the oil and seasonings.
5Arrange the seasoned potatoes in a single layer on the prepared baking sheet, making sure they are not overcrowded.
6Roast in the preheated oven for 30 to 35 minutes, flipping halfway through, until the potatoes are golden brown and crispy on the edges and a fork easily pierces the center.
7Remove the baking sheet from the oven and let the potatoes cool for 2 minutes before serving.
8Garnish with fresh parsley if desired for a pop of color and freshness.
For extra crispiness, soak the cut potatoes in cold water for 30 minutes before drying and seasoning. You can substitute dried thyme or oregano for the rosemary.
Watch Video Of How Crispy Oven Roasted Red Potatoes Works
This oven roasted red potato recipe is a staple in our household – we love it so much that we often make double batches so we have leftovers for later.
One of my favorite things about this recipe is how versatile it is – we can serve it as a side dish on its own or add some protein like grilled chicken or salmon on top.
If you’re looking for ideas on how to store or reheat these delicious roasted potatoes, simply wrap them tightly in plastic wrap or aluminum foil and refrigerate for up to three days or freeze for up to two months.
❓ Frequently Asked Questions About Crispy Oven Roasted Red Potatoes
Q: What type of potatoes are best for this recipe?
A: You can use any variety of red potato you like, but I prefer to use small to medium-sized ones for even cooking. Make sure they’re not too large, as they may not cook evenly in the oven.
Q: Can I use other types of potatoes instead of red potatoes?
A: Yes, you can use other types of potatoes, but keep in mind that they may have a different flavor and texture. For example, Yukon golds will give you a slightly sweet and nutty taste, while Russet potatoes will be more starchy and dry.
Q: Do I need to peel the potatoes before roasting them?
A: No, you don’t need to peel the potatoes unless you prefer a smoother texture. Leaving the skin on will help retain more nutrients and add a bit of extra flavor.
Q: Can I roast the potatoes at a higher temperature?
A: While you can try roasting the potatoes at a higher temperature, I recommend sticking with 425°F (220°C) for even cooking and caramelization.
Q: How do I reheat leftover roasted potatoes?
A: Simply place them in the oven at 350°F (175°C) for about 10-15 minutes or until warmed through. You can also reheat them in the microwave on high for 30-60 seconds or until heated through.
Q: Can I make this recipe ahead of time and store it in the refrigerator?
A: Yes, you can prepare the potatoes up to 24 hours in advance and store them in an airtight container in the refrigerator until ready to roast.
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