Oven Roasted Red Potatoes – these roasted red potatoes are an easy side dish that takes just a few minutes of prep and goes with nearly any meal. Add baked red potatoes to your repertoire!
Roasted Red Potatoes – Why the red potato?
Roasted Red Potatoes have been a favorite of ours for many years because cooking with red potatoes is such a breeze! Most people use russet potatoes when making roasted potatoes but mixing it up and using red potatoes can cut down on prep time significantly:
- Red potatoes slice easier than russet potatoes which is a huge help
- Red potatoes don’t need to be peeled, I rub the peels with my hands while washing them and I’m done.
- Baked red potatoes crisp up wonderfully
Using russet potatoes means you either have to scrub the potatoes really well if you’re keeping the peels on or you have to peel the potatoes. We personally love keeping the peel on, so I’m usually the one standing over the sink scrubbing them to within an inch of their lives.
Seasoning Roasted Red Potatoes
Just like yesterday’s Shoestring French Fries, you can add a bunch of awesome flavors to baked red potatoes as well. A few other flavoring/topping ideas:
- Cover your baked red potatoes with caramelized onions, secret sauce and cheese like with my In-N-Out Animal Style Fries.
- Cheddar powder and powdered milk with a bit of salt for Cheddar and Sour Cream Fries!
- Use my Loaded Garlic French Fries recipe for the baked red potatoes (SO good you’ll be totally addicted.)
- Blue Cheese Powder (this is my new addiction since I discovered it at the Fancy Food Show in January) and chopped bacon.
- Taco Seasoning packet with a dipping sauce of sour cream and a bit of hot sauce mixed in.
- Creole Fries: the Bold Creole seasoning from Tony Chachere’s (another Fancy Food Show find I’ve loved!)
- Add ground or fresh (super finely minced) ginger, a touch of sesame oil mixed with canola oil, minced garlic and salt to your roasted red potatoes and dip in teriyaki sauce
Tip: How to Bake Red Potatoes Crispy
When you put the potatoes on the tray before they go into the oven, I highly recommend flipping them until a straight edge is on the pan. Look at the photo below, see the browned edges? Don’t waste it on a rounded edge where you’ll get only the tiniest bit of browning where the rounded edge is touching the pan. This will make your roasted red potatoes truly roasted crispy brown!
I love how fast and easy these Oven Roasted Red Potatoes are, especially if your attention is divided by kids (behind the scenes note: I am typing this up three hours later than I normally do because…well…kids).
Oven Roasted Red Potatoes
- Yield: 6
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Total Time: 40 minutes
- Course: Side Dish
- Cuisine: American
- Author: Dinner, then Dessert
- 2 pounds Red potatoes , scrubbed clean and cut into 2" chunks
- 3 tablespoons olive oil
- 3/4 teaspoon kosher salt
- 1/2 teaspoon freshly ground black pepper
- chopped parsley for garnish , optional
Note: click on times in the instructions to start a kitchen timer while cooking.
- Preheat the oven to 400 degrees.
- Combine potatoes, oil, salt and black pepper in a large bowl and stir to coat.
- Pour out onto a large baking sheet.
Bake 20 minutes or until browned on the bottoms, then with a spatula, flip them to get a second side browned.
Bake for an additional 10 minutes.
- Add chopped parsley if you would like.
Yield: 6 , Amount per serving: 168 calories, Calories: 168g, Carbohydrates: 24g, Protein: 3g, Fat: 7g, Saturated Fat: 1g, Sodium: 318mg, Potassium: 688mg, Fiber: 3g, Sugar: 2g, Vitamin A: 0.2g, Vitamin C: 15.8g, Calcium: 1.5g, Iron: 6.4g
All images and text © for Dinner, then Dessert.