Crispy Oven Roasted Red Potatoes Recipe

This crispy, tender Roasted Red Potatoes is made with fresh rosemary, garlic, and olive oil and ready in 40 minutes. Pulling the hot pan from the oven to reveal golden, blistered skins is deeply satisfying. I bake these simple spuds whenever I need a reliable, comforting side dish.

Why This Classic Works

I used to struggle with getting roasted potatoes completely crispy without burning the garlic. The trick is cutting them evenly and giving them enough space on the baking tray.

When I stopped crowding the pan, the steam could escape properly instead of making the potatoes soggy. Now I get a perfect crust and a fluffy interior every single time.

Roasted Red Potatoes Ingredients

• 2 lbs red potatoes, halved or quartered
• 3 tbsp olive oil
• 3 cloves garlic, minced
• 1 tsp dried rosemary
• 1 tsp salt
• 1/2 tsp black pepper
• 1 tbsp fresh parsley, chopped

How To Make Roasted Red Potatoes

1. Prep the oven: Preheat your oven to 400F (200C) and line a large baking tray with parchment paper.
2. Season the potatoes: In a large bowl, toss the cut red potatoes with olive oil, minced garlic, rosemary, salt, and pepper until well coated.
3. Arrange the tray: Spread the potatoes in a single layer on the prepared tray, making sure they do not overlap.
4. Roast to perfection: Bake for 30 to 35 minutes, flipping halfway through, until fork-tender and golden brown.
5. Garnish and serve: Remove from the oven, sprinkle with fresh parsley, and serve immediately.

Recipe Tips

• Dry your potatoes: Moisture prevents browning, so pat the cut potatoes dry with a kitchen towel before seasoning.
• Use a hot oven: Roasting at 400F ensures a crispy skin while keeping the inside soft and fluffy.
• Do not crowd the pan: Leaving space around each piece stops them from steaming instead of roasting.

What To Serve With Roasted Red Potatoes

These crispy potatoes pair perfectly with a juicy roast chicken or a thick seared steak. They also work wonderfully alongside a crisp green salad and grilled fish for a lighter meal.

How To Store

Keep leftover potatoes in an airtight container in the fridge for up to four days. Reheat them in the oven or an air fryer at 350F for 5-10 minutes to restore their crispiness. Avoid freezing, as the texture becomes mealy when thawed.

FAQs

Do I need to peel red potatoes before roasting?

No, red potato skins are thin and roast beautifully. Leaving the skins on adds texture and keeps the pieces intact.

Should I boil red potatoes before roasting?

Boiling is not required for red potatoes. They are low in starch and cook through quickly right in the oven.

Why are my roasted potatoes soggy?

Soggy potatoes usually result from crowding the baking pan or using too much oil. Ensure they are spread out in a single layer so the steam can escape.

Nutrition

• Calories: 150 kcal
• Total Fat: 7g
• Saturated Fat: 1g
• Cholesterol: 0mg
• Sodium: 390mg
• Total Carbohydrate: 22g
• Protein: 3g

Roasted Red Potatoes

Recipe by Paula

Servings

6

servings

Prep time

10

minutes

Cooking time

30

minutes

Total time

40

minutes

Crispy, tender Roasted Red Potatoes made with fresh rosemary, olive oil, and garlic, ready in 40 minutes. This simple side dish brings golden perfection to your weeknight dinners.

Ingredients

• 2 lbs red potatoes, halved or quartered

• 3 tbsp olive oil

• 3 cloves garlic, minced

• 1 tsp dried rosemary

• 1 tsp salt

• 1/2 tsp black pepper

• 1 tbsp fresh parsley, chopped

Directions

• 1. Prep the oven: Preheat your oven to 400F (200C) and line a large baking tray with parchment paper.
• 2. Season the potatoes: In a large bowl, toss the cut red potatoes with olive oil, minced garlic, rosemary, salt, and pepper until well coated.
• 3. Arrange the tray: Spread the potatoes in a single layer on the prepared tray, making sure they do not overlap.
• 4. Roast to perfection: Bake for 30 to 35 minutes, flipping halfway through, until fork-tender and golden brown.
• 5. Garnish and serve: Remove from the oven, sprinkle with fresh parsley, and serve immediately.