Oven Roasted Red Potatoes

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 hot out of the oven

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

Baked red potatoes or roasted red potatoes on baking pan

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!

How to bake red potatoes so they are crispy and 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).

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Oven Roasted Red Potatoes

Oven Roasted Red Potatoes are an easy side dish that takes just a few minutes of prep and makes the perfect side dish for your favorite meal.
Yield 6
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Course Side Dish
Cuisine American
Author Sabrina Snyder

Ingredients
 

  • 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

Instructions

  • 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.

Nutrition

Calories: 168kcal | Carbohydrates: 24g | Protein: 3g | Fat: 7g | Saturated Fat: 1g | Sodium: 318mg | Potassium: 688mg | Fiber: 3g | Sugar: 2g | Vitamin A: 10IU | Vitamin C: 13mg | Calcium: 15mg | Iron: 1.2mg
Keyword: Roasted Red Potatoes (Baked Red Potatoes)

Roasted Red Potatoes garnished with fresh parsley

Oven Roasted Red Potatoes are an easy side dish that takes just a few minutes of prep and makes the perfect side dish for your favorite meal.
Oven Roasted Red Potatoes are an easy side dish that takes just a few minutes of prep and makes the perfect side dish for your favorite meal.

About the Author: Sabrina Snyder

Sabrina is a professionally trained Private Chef of over 10 years with ServSafe Manager certification in food safety. She creates all the recipes here on Dinner, then Dessert, fueled in no small part by her love for bacon.

Sabrina Snyder is a professionally trained personal and private chef of over 10 years who is the creator and developer of all the recipes on Dinner, then Dessert.

She is also the author of the upcoming cookbook: Dinner, then Dessert – Satisfying Meals Using Only 3, 5 or 7 Ingredients which is being published by Harper Collins.

She started Dinner, then Dessert as a business in her office as a lunch service for her coworkers who admired her lunches before going to culinary school and becoming a full time personal chef and private chef.

As a personal chef Sabrina would cook for families one day a week and cook their entire week of dinners. All grocery shopping, cooking and cleaning was done along with instructions on reheating. As a private chef she cooked for private parties and cooked in family homes in the evenings for families on a nightly basis after working as a personal chef during the day.

Sabrina has been certified as a ServSafe Manager since 2007 and was a longstanding member of the USPCA Personal Chef Association including being on the board of the Washington DC Chapter of Chefs in the US Personal Chef Association when they won Chapter of the year.

As a member of the community of food website creators Sabrina Snyder has spoken at many conferences regarding her experiences as a food writer including the Indulge Food Conference, Everything Food Conference, Haven Food Conference and IACP Annual Food Professionals Conference.

Sabrina lives with her family in sunny California.

Dinner, then Dessert, Inc. owns the copyright on all images and text and does not allow for its original recipes and pictures to be reproduced anywhere other than at this site unless authorization is given. If you enjoyed the recipe and would like to publish it on your own site, please re-write it in your own words, and link back to my site and recipe page. Read my disclosure and copyright policy. This post may contain affiliate links.

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Comments

  1. When combining all the ingredients in the bowl for mixing, can you throw in some melted butter too to further help with the flavoring?

    If so, how much butter would do the trick?

    1. Certainly. I would do a tbsp of butter and reduce the amount of oil so they aren’t as greasy. Let me know how they turn out if you try it.

  2. These look so inviting. I wish I had this in front of me right now. I love potatoes and red are the perfect pick for this recipe.

  3. Love your tip to “flip them flat!” More golden crispiness all the way around 🙂 These look fab and are perfect as a side to so many things!

  4. Okay, I seriously want to dive into the pan of potatoes for lunch! I’m so all about those crispy edges…yum 😀