Roasted Red Potatoes in Oven

Here’s My No-Fuss Roasted Red Potatoes Story

Alright, let’s get cozy. So I first made these roasted red potatoes in the oven on a random weeknight when I’d totally forgotten about dinner (again), and my kiddo started rooting through the snack drawer like a tiny truffle pig. And by some miracle, I actually had a bag of red potatoes hanging out in the pantry—slightly sprouting, but let’s be real, who notices once they’re roasted? Anyway, I chucked them onto a tray, tossed in whatever herbs were alive in my fridge, and boom. We all ended up fighting over the last crispy bits (I won, perks of being the cook). There’s something about how the skin gets all golden and crackly… It honestly takes me back to my first apartment, making late-night snacks and ignoring all responsibility.

Why You’ll Love This (or At Least, Why I Do)

I make this when I need something almost embarrassingly easy; my family goes nuts for these especially if there’s extra garlic. Occasionally I get lazy and skip the herbs, and guess what, everyone still scarfs them down. Maybe it’s because oven-roasted red potatoes basically go with anything (I’ve served them with chicken, pizza, steak—heck, even scrambled eggs). Also, they’re dirt cheap. The only hard part is cleaning the baking sheet, which I try to pawn off on whoever grabs the last potato.

Gather Up These Ingredients

• 2 pounds red potatoes (sometimes I use Yukon Golds if that’s what’s in the bag—nobody revolts)
• 3 tablespoons olive oil (sometimes a glug more; my aunt swears by canola but I just use what’s on hand)
• 1 1/2 teaspoons kosher salt (sea salt is fine, too—I’ve legitimately tossed in table salt when desperate)
• 1 teaspoon black pepper (freshly ground is chef-y, but pre-ground hides in my spice drawer and works fine)
• 2 teaspoons garlic powder (if you want to use fresh, toss in 3 minced cloves—though it sometimes burns, so be careful)
• 2 teaspoons dried rosemary (honestly, Italian seasoning is a solid backup or even a little thyme when I’m feeling fancy)
• 1/2 teaspoon smoked paprika (this is optional—sometimes I forget it, sometimes I double it, depends on my mood)

How I Prep Roasted Red Potatoes in the Oven

1. Preheat your oven to 425°F (220°C). Yes, it really needs to get hot—don’t rush this, I tried once, they turned out sad.
2. Scrub the potatoes well but don’t bother peeling. Chop into roughly 1-inch chunks (or whatever size looks snackable to you honestly).
3. Toss the potatoes in a big bowl with olive oil, salt, pepper, garlic powder, rosemary, and that paprika if you remember. This is where I usually sneak a taste of the raw potato slice—no, I don’t know why.
4. Spread them out on a baking sheet lined with parchment (or foil if that’s what you have; no liner = extra scrubbing chore).
5. Roast for about 25 minutes, then use a spatula to flip ’em sort of gently. If some stick, don’t panic—it’ll still taste great.
6. Roast another 15–20 minutes, or until deeply golden and crispy around the edges. Sometimes I forget about them for a few extra minutes and nobody complains.
7. Serve hot and, if you can wait, let them cool down just enough not to scorch your mouth (I rarely do, though).

Notes from My Messy Kitchen

• If your potatoes seem a little old or wrinkly, they still crisp up; just trim off any super questionable spots!
• Don’t crowd the pan too much—otherwise, you get steamed potatoes. Which isn’t exactly the goal here.
• I think they taste better with the skins on, but if you’re really anti-skin, go ahead and peel—though you’ll miss some crunch.

Potato Experiments (aka Variations)

• I’ve swapped in sweet potatoes, but they’re much softer and honestly I didn’t love the result. Maybe you will?
• Parmesan sprinkled on halfway through roasting is amazing, though it does make my baking tray harder to clean.
• Lemon zest added after roasting makes it taste like spring—if I can remember to do it, which is rare.

Equipment—But You Can Improvise

• Baking sheet (if you’re sheet-less, a big ovenproof skillet actually works in a pinch—just don’t overload it)
• Mixing bowl (or a really large Ziploc bag and a sense of adventure)
• Sturdy spatula for flipping—I’ve used a pancake flipper in a bind

Storing Leftovers (If There *Are* Any)

Cool completely, then toss leftovers in a lidded container in the fridge. Good for 3 days, maybe 4; truthfully, in my house, they’re lucky if they survive to lunchtime the next day. Extra crispy when reheated in a hot oven or (my secret move) tossed into a skillet with a splash of oil.

Serving: How We Like It

These go with pretty much anything, but around here, they’re usually alongside roast chicken or burgers. I love dunking them in sour cream with chives—sometimes with ketchup, and I’m not ashamed of it. For a crowd, I just put ’em all in a big bowl on the table and let everyone fight over the crispy ones (sorry, no fair play in this house).

Pro Tips—The Hard Way

• I once tried cramming two trays into the oven at once. Bad idea—nothing got crispy. One tray at a time is worth it.
• Don’t skip flipping halfway; it really does help the browning. I used to ignore it out of laziness, but nope—it matters.
• On second thought, don’t oversalt at the start. Potatoes shrink as they roast, so I salt a bit at the end if needed.

Real Questions I’ve Actually Gotten

• Do I really need red potatoes? Nah, Yukon Golds or even russets work in a pinch—it’s more about what’s loitering in your pantry.
• Why did my potatoes stick? Probably too little oil—or the pan wasn’t lined. But if they stick, just pry them up (the crispy bits are a bonus!).
• Can you freeze them? You can, but honestly they’re way better fresh. I tried freezing some; they were kinda meh when reheated—they lose the crunch.
• Can I prep these ahead? Sure! Cut and oil-toss them, then keep in the fridge up to 8 hours before roasting. I actually prefer this for dinnertime chaos control.
• Why do you like skins? I just do! It’s extra fiber, more crunch, plus I am way too lazy to peel potatoes for a weekday side.

Some days, if I’m feeling wild, I’ll throw in extra herbs or forget the paprika and not sweat it. The best part? No recipe police lurking in my kitchen (that I know of). Just you, your potatoes, and maybe half a dozen scruffy hands hoping for seconds. Enjoy!

★★★★★ 4.20 from 42 ratings

Roasted Red Potatoes in Oven

yield: 4 servings

prep: 15 mins

cook: 45 mins

total: 50 mins

Crispy, golden roasted red potatoes tossed with olive oil, garlic powder, rosemary, and a hint of smoked paprika. This easy, crowd-pleasing side is perfect for dinner and pairs well with any cuisine.

🖨️ Print Pin Recipe

Ingredients

• 2 pounds red potatoes (sometimes I use Yukon Golds if that’s what’s in the bag—nobody revolts)
• 3 tablespoons olive oil (sometimes a glug more; my aunt swears by canola but I just use what’s on hand)
• 1 1/2 teaspoons kosher salt (sea salt is fine, too—I’ve legitimately tossed in table salt when desperate)
• 1 teaspoon black pepper (freshly ground is chef-y, but pre-ground hides in my spice drawer and works fine)
• 2 teaspoons garlic powder (if you want to use fresh, toss in 3 minced cloves—though it sometimes burns, so be careful)
• 2 teaspoons dried rosemary (honestly, Italian seasoning is a solid backup or even a little thyme when I’m feeling fancy)
• 1/2 teaspoon smoked paprika (this is optional—sometimes I forget it, sometimes I double it, depends on my mood)

Instructions

1. 1
   Preheat your oven to 425°F (220°C). Yes, it really needs to get hot—don’t rush this, I tried once, they turned out sad.
2. 2
   Scrub the potatoes well but don’t bother peeling. Chop into roughly 1-inch chunks (or whatever size looks snackable to you honestly).
3. 3
   Toss the potatoes in a big bowl with olive oil, salt, pepper, garlic powder, rosemary, and that paprika if you remember. This is where I usually sneak a taste of the raw potato slice—no, I don’t know why.
4. 4
   Spread them out on a baking sheet lined with parchment (or foil if that’s what you have; no liner = extra scrubbing chore).
5. 5
   Roast for about 25 minutes, then use a spatula to flip ’em sort of gently. If some stick, don’t panic—it’ll still taste great.
6. 6
   Roast another 15–20 minutes, or until deeply golden and crispy around the edges. Sometimes I forget about them for a few extra minutes and nobody complains.
7. 7
   Serve hot and, if you can wait, let them cool down just enough not to scorch your mouth (I rarely do, though).

CLICK FOR NUTRITION INFO ↑

Approximate Information for One Serving

Serving Size: 1 serving

Calories: 220 caloriescal

Protein: 4gg

Fat: 7gg

Saturated Fat: 0g

Trans Fat: 0g

Cholesterol: 0mg

Sodium: 0mg

Potassium: 0mg

Total Carbs: 36gg

Fiber: 0g

Sugar: 0g

Net Carbs: 0g

Vitamin A: 0

Vitamin C: 0mg

Calcium: 0mg

Iron: 0mg

Nutrition Disclaimers

Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.

Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.

To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.

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