Make these crispy roasted red potatoes for a dependable, flavorful side dish. They roast up golden and crunchy on the outside while staying tender and fluffy inside — a simple recipe that works for weeknight dinners, meal prep, or weekend gatherings.
We love potatoes in all forms: baked, mashed, grilled, and roasted. Red potatoes are especially well suited for roasting because their lower starch content and thin skins help them hold shape while developing a satisfying crust. This recipe focuses on straightforward seasoning and high-heat roasting to deliver reliable, delicious results.
Potatoes are versatile and crowd-pleasing—red, russet, fingerling, or Yukon Gold can all work with small adjustments. Below you’ll find the basics you need plus variations, tips to keep potatoes crisp, storage advice, and quick reheating ideas.
Seriously the Best Roasted Red Potatoes
Red potatoes are an excellent choice for roasting. Their thin skins crisp well and their flesh is moist without being overly starchy, which helps them caramelize and form a light crust when roasted at a high temperature. The approach here keeps the seasoning simple so the natural potato flavor shines through.
These potatoes pair well with eggs for breakfast, work as a hearty addition to salads and bowls, and serve as a classic side for grilled or roasted proteins.
How to serve these roasted potatoes
- Add them to a grain or vegetable bowl for extra texture.
- Mix into a warm or cold salad for heartiness and flavor.
- Serve alongside sandwiches or burgers as a flavorful side.
- Use them in a breakfast casserole or serve with scrambled eggs and bacon.
- Plate them next to roasted or grilled proteins — chicken, fish, beef, or plant-based options.
What You Need — The Basics
Red potatoes: Aim for uniform pieces so they cook evenly. Quarter or halve medium potatoes into similar-sized bites.
Onion: Optional, but adds sweetness and depth. Yellow, white, or red onion all work.
Olive oil: A light coating of olive oil helps the potatoes crisp and encourages browning.
Spices: A simple dry rub brings out savory flavor without overwhelming the potatoes. Use:
- Salt
- Pepper
- Garlic powder
- Dried oregano
- Chili powder (optional)
Can I use a different kind of potato?
Yes. Fingerling, Yukon Gold, russet, or Idaho potatoes will work, though exact roasting times may vary. Higher-starch potatoes (russet) may crisp differently and can benefit from slightly higher oil or a brief parboil before roasting for the best interior texture.
Quick Instructions
- Prep potatoes: Wash and dry potatoes thoroughly. Cut into bite-sized pieces, keeping shapes consistent.
- Mix seasoning: Combine garlic powder, dried oregano, chili powder, salt, and pepper in a small bowl.
- Oil and season: Place potatoes and diced onion on a baking sheet. Drizzle with olive oil and toss to coat. Sprinkle the seasoning mix and toss again until evenly coated.
- Roast: Roast at 425°F (220°C) for 30–40 minutes, until fork-tender and golden. Toss after about 15 minutes to promote even browning and again near the end as needed.
Flavor Variations
Add heat: A pinch of smoked paprika, cayenne, or red pepper flakes adds a pleasant kick.
Finish with cheese: Toss with grated Parmesan immediately after roasting for a salty, savory finish.
Use a prepared seasoning: Swap the dry rub for taco seasoning, ranch seasoning, everything bagel seasoning, or Cajun spice for a different flavor profile.
Fresh herbs: Sprinkle chopped parsley, chives, or rosemary on warm potatoes just before serving to brighten the dish.
Q & A — Roasted Red Potatoes
Why high heat?
Roasting at 425°F gives the exterior a chance to brown and crisp quickly while the interior becomes soft and fluffy. Lower temperatures tend to yield a drier or less-crispy exterior.
How do you prevent roasted potatoes from getting soggy?
- Remove surface moisture: Pat potatoes dry after washing so excess water doesn’t steam them in the oven.
- Use enough oil: A light, even coating of oil promotes browning and crisping.
- Apply a dry rub: Seasoning the oiled potatoes helps create a crust as they roast.
- Space on the pan: Avoid overcrowding. Give pieces room so hot air circulates and surfaces can brown.
How long do roasted potatoes keep?
Store cooled roasted potatoes in an airtight container in the refrigerator for 3–5 days. For best texture, reheat in an oven or skillet rather than the microwave.
Storage & Reheating
Let potatoes cool completely before transferring to an airtight container. Store in the refrigerator for up to 3–5 days. To reheat and restore crispness, warm them in a preheated oven at 375–400°F for 8–12 minutes or sauté briefly in a hot skillet with a splash of oil.
Quick tip
For meal prep, cool potatoes fully before sealing in containers. Placing half of a paper towel inside the container can help absorb excess moisture and keep them crisper.
Other Red Potato Ideas
- Smashed red potatoes — boil until tender, smash slightly, then roast for crisp edges.
- Grilled red potatoes — parboil, then finish on the grill for smoky flavor.
- Ranch roasted potatoes — use ranch seasoning for a tangy, herby profile.
- Red potato salad — roast or boil potatoes, then dress while warm for extra flavor absorption.
Recipe: Easy Roasted Red Potatoes
Servings: 6 | Prep: 15 mins | Cook: 30 mins | Total: 45 mins
Ingredients
- 3 lbs red potatoes, washed and cut into similar-sized pieces
- 1/2 medium yellow onion, finely diced (optional)
- 2–3 tablespoons olive oil
- 1 tablespoon garlic powder
- 1 tablespoon dried oregano
- 1/2 teaspoon coarse sea salt (adjust to taste)
- 1/2 teaspoon ground pepper
- 1/2 teaspoon chili powder (optional)
Instructions
- Preheat the oven to 425°F (220°C).
- Wash and pat dry the potatoes, then quarter them into bite-sized pieces and place on a baking sheet.
- Add the finely diced onion to the baking sheet with the potatoes and toss briefly.
- Mix garlic powder, dried oregano, chili powder, salt, and pepper in a small bowl.
- Drizzle 2–3 tablespoons olive oil over the potatoes and onions and toss to coat thoroughly.
- Sprinkle the seasoning mixture over the oiled potatoes and toss again so all pieces are evenly coated.
- Roast for 30–40 minutes, tossing after about 15 minutes and again near 30 minutes. Depending on potato size, an extra 5–10 minutes may be needed. Potatoes are ready when golden and crispy outside and tender inside.
Notes
- For extra crispiness, use 3 tablespoons of olive oil and avoid overcrowding the pan.
- If pieces brown too quickly, reduce oven temperature slightly or turn the pan position.
Nutrition (approx. per serving)
Calories: 237 kcal · Carbohydrates: 43 g · Protein: 5 g · Fat: 5 g · Fiber: 4 g · Sugar: 0 g
Nutrition values are estimates and should be used as a guide.