Roasted Red Potatoes Recipe

These roasted red potatoes are coated in garlic, herbs and parmesan cheese, then oven baked to golden brown perfection. An easy and elegant side dish that takes just minutes to put together!

I’m always looking for easy side dishes to accompany our meals. Some of my favorites include baked french fries, roasted green beans and these crispy and flavorful potatoes.

I always have a bag of potatoes in the house – they’re nutritious, inexpensive and last a long time. These roasted red potatoes are packed with tons of flavor and always get rave reviews from family and friends.

Red potatoes are great when roasted in the oven. This type of potato holds it shape well and has a neutral flavor which pairs well with the seasonings in this dish. There are different sizes and shapes of this type of potato. I prefer to use the small baby potatoes, but you can use full sized potatoes cut into 1 inch pieces if you like.

Cut your potatoes in half, then toss them in a mixture of olive oil, dried herbs, garlic, parmesan cheese and seasonings. Place the potatoes in a single layer on a sheet pan. Roast the potatoes until they’re golden brown and tender, which takes about 35-40 minutes. Sprinkle the cooked potatoes with fresh parsley, then serve and enjoy.

This dish is fabulous as-is, but you can add other flavorings to customize it to your tastes.

Roasted red potatoes pair perfectly with a variety of main course options including chicken, beef and seafood. You’ll find yourself making these potatoes on a regular basis, they’re just that good!

Roasted Red Potatoes

These roasted red potatoes are coated in garlic, herbs and parmesan cheese, then oven baked to golden brown perfection. An easy and elegant side dish that takes just minutes to put together!

Prep: 10min

Total: 45min

Serving Size: 1 serving

Nutrition Facts: calories 261 kcal, Carbohydrate 31 g, Protein 6 g, Fat 12 g, Saturated Fat 2 g, Cholesterol 5 mg, Sodium 741 mg, Fiber 2 g, Sugar 1 g, servingSize 1 serving

Ingredients:

• 1 1/2 pounds baby red potatoes (halved)
• 1/4 cup olive oil
• 2 teaspoons garlic (minced)
• 1 1/2 teaspoons salt
• 1/2 teaspoon pepper
• 1 teaspoon Italian seasoning
• 1/4 cup finely grated parmesan cheese
• 2 tablespoons chopped fresh parsley
• cooking spray

Instruction:

1. Preheat the oven to 400 degrees. Line a sheet pan with foil and coat the foil with cooking spray.
2. Place the potatoes in a large bowl. Add the olive oil, garlic, salt, pepper, Italian seasoning and parmesan cheese. Toss to coat.
3. Spread the potatoes in a single layer on the prepared baking sheet. Bake for 35-40 minutes or until golden brown and fork tender. Sprinkle with parsley and serve.

Roasted Red Potatoes

Roasted red potatoes are a delicious side dish that pairs perfectly with just about everything. This recipe for crispy roasted potatoes is incredibly easy to make.

Prep: 12min

Serving Size: 1 serving

Nutrition Facts: calories 29 kcal, Carbohydrate 7 g, Protein 1 g, Fat 0.1 g, Saturated Fat 0.02 g, Sodium 298 mg, Fiber 1 g, Sugar 1 g, unSaturated Fat 0.033 g, servingSize 1 serving

Ingredients:

• 2 cups diced red potatoes
• 1 teaspoon Italian seasoning
• ½ teaspoon parsley flakes
• ½ teaspoon salt
• ½ teaspoon garlic powder
• ¼ teaspoon black pepper
• Olive oil cooking spray

Instruction:

1. Preheat oven to 450ºF.
2. Place diced potatoes in a large bowl and spray with olive oil cooking spray.
3. Season with Italian seasoning, parsley flakes, salt, garlic powder, and black pepper. Stir to combine.
4. Place potatoes in a single layer on a greased rimmed baking sheet.
5. Bake for 25-35 minutes, stirring halfway through. Potatoes are done when they are golden brown and crispy on the outside and fork-tender.
6. If you’d like the potatoes a little more golden brown, place them under the broiler for just a minute or two. Watch them closely!
7. Store any leftovers in an airtight container in the fridge. Rewarm in the microwave or in the air fryer.

Garlic Roasted Potatoes

Ina Garten’s Garlic-Roasted Potatoes from Food Network’s Barefoot Contessa make the perfect classic side dish for any meal.

Prep: 0 10min0

Total: 0 1h10min0

Yield: : 8 servings

Serving Size: 1 of 8 servings

Nutrition Facts: servingSize 1 of 8 servings, calories 181, Fat 7g, Saturated Fat 1g, Carbohydrate 28g, Fiber 4g, Sugar 2g, Protein 3g, Cholesterol 0mg, Sodium 381mg

Ingredients:

• 3 pounds small red or white potatoes
• 1/4 cup good olive oil
• 1 1/2 teaspoons kosher salt
• 1 teaspoon freshly ground black pepper
• 2 tablespoons minced garlic (6 cloves)
• 2 tablespoons minced fresh parsley

Instruction:

1. Preheat the oven to 400 degrees F.
2. Cut the potatoes in half or quarters and place in a bowl with the olive oil, salt, pepper, and garlic; toss until the potatoes are well coated. Transfer the potatoes to a sheet pan and spread out into 1 layer. Roast in the oven for 45 minutes to 1 hour or until browned and crisp. Flip twice with a spatula during cooking in order to ensure even browning.
3. Remove the potatoes from the oven, toss with parsley, season to taste, and serve hot.

Roasted Red Potatoes

The easiest recipe ever for roasted red potatoes! These baby reds come out tender in the middle and oh-so-crispy on the outside, every time. Seasoned with garlic and tossed at the end with a bit of white wine vinegar, the flavor is irresistible. The perfect side dish for so many dinners, but I also love to serve these as an appetizer with a variety of dips! Everybody loves them! Make them tonight or on Thanksgiving, Christmas, or New Year’s.

Prep: 5min

Total: 50min

Serving Size: 1 serving

Nutrition Facts: calories 111 kcal, Fat 8 g, Saturated Fat 1 g, Sodium 591 mg, Carbohydrate 9 g, Fiber 1 g, Sugar 1 g, Protein 1 g, unSaturated Fat 7 g, servingSize 1 serving

Ingredients:

• 2 pounds baby red potatoes
• 3-4 cloves garlic (smashed and left whole)
• 3 & 1/2 tablespoons olive oil
• 1 teaspoon kosher salt
• 1/2 teaspoon seasoning salt
• cracked black pepper ( to taste)
• 1/4 teaspoon thyme
• 1/8 teaspoon cayenne pepper
• 1/2 teaspoon garlic powder
• fresh dill (rosemary, thyme, or parsley, to garnish)
• 1 tablespoon white wine vinegar (to garnish)

Instruction:

1. Preheat your oven to 400 degrees F.
2. Wash and scrub your potatoes to make sure they are nice and clean, then spread them out to let dry. It doesn’t take too long.
3. Slice each potato in half or in quarters, for large potatoes. All the potatoes should be roughly similar in size, for even roasting.
4. Place all the potatoes on a rimmed 11×17 inch baking sheet.
5. Add 3-4 cloves smashed garlic. You can mince the garlic and mix it into the potatoes if you like, but I just leave them smashed and whole.
6. Drizzle the potatoes and garlic with 3 and 1/2 tablespoons olive oil.
7. In a small bowl, combine all the spices: 1 teaspoon kosher salt, 1/2 teaspoon seasoning salt, a bit of cracked black pepper, 1/4 teaspoon thyme, 1/8 teaspoon cayenne pepper (this adds flavor not heat), and 1/2 teaspoon garlic powder.
8. Sprinkle the spices over the tops of the potatoes. Use your hands to massage the oil and spices into the potatoes. Make sure each potato gets coated.
9. Arrange the potatoes on the pan so that they are cut-side down.* The potatoes should not be touching each other (or they will steam in the oven instead of roasting. We want them nice and crispy!) See photos.
10. Roast the potatoes at 400 degrees for about 30 minutes.
11. Take the pan out of the oven and use a spatula or tongs to carefully flip the potatoes over (so that the other cut-side that is still white is now touching the pan.) If there is any oil pooling in the center of your pan and it’s causing the potatoes to not brown, soak up some of the oil with a paper towel and discard.
12. Place the pan back in the oven and continue roasting for another 15-20 minutes (the total roasting time is 45-50 minutes).
13. Take the potatoes out of the oven and serve immediately. Garnish with chopped herbs (such as dill or parsley), and just before serving, toss with 1 tablespoons white wine vinegar. This step is optional, but oh so tasty! It gives these potatoes the perfect zing! Shredded parmesan on top is also a great option.
14. Store leftovers covered in the fridge. Reheat leftovers on a pan in the oven at 350 for about 10 minutes. Microwaving them will make them hot but not crispy. Another option is to give them a quick saute in a pan on the stove to reheat.
15. I love serving these potatoes as a side dish with basically any meal, but they are also a great appetizer to serve at parties with a dip. They are as addictive as French fries, but still delicious room temperature. Try it with this Chipotle Mayo, or Garlic Aioli, or Tzatziki Sauce Recipe, or Creamy Buttermilk Ranch Dressing, or Cheese Sauce!

Roasted Red Potatoes/Red Potatoes Recipes