The easiest recipe ever for Oven 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!

roasted red skin potatoes on a fork sprinkled with herbs

Eric and I went couch shopping last week for the first time ever.

I plead with you, if you value your marriage, never, EVER go furniture shopping with your spouse. It will only end in horror. I’m about ready to sit on the floor for the rest of my life. At one point we had to abandon the project entirely and forage for food. We had made our dinner reservations for AFTER our allotted couch shopping time, and this was a big mistake. Couch hunting on an empty stomach should be illegal.

oven roasted red potatoes on a white plate placed on a wooden plate, with dill on the side

I made Eric take me to a Cost Plus that happened to be in the same strip mall, and I proceeded to buy at least $30 worth of carby snacks to fortify me through the next hour of furniture feelings. SO many feelings. (After we were done with this so-called couch-shopping “date” (it should be called torture), we went for Italian food and ate even more carbs. It helped a little.)

When we were married 13 years ago, Eric’s parents gave us a living room set. (They own a furniture store.) They brought us to the store and said you can have this one, this one, or this one. We picked the green one and that was that. No agonizing. No bargaining. One and done.

crispy roasted red potatoes on a sheet pan with herbs

We have been rocking this couch and chair in our living room since 2008. They look a little worse for the wear but you know, we can’t complain. We have subjected them to 4 children over the years, after all.

Eric has been saying for a long time that the couch is sinking in. Kind of like quicksand, you just disappear right into the center of it. My friend Kim sits on our couch on the regular and says that “it accepts you.”

roasted red potatoes with rosemary

But. We knew it had to go. Or at least Eric knew. So off we went to the gallery.

After all the carbs and pasta, we are alive to tell the tale. We might have to bring in reinforcements on our next trip. Because no, we did NOT find a couch we both liked.

The problem is that we actually already bought a new couch, that Eric loves. It was on sale and we bought it online without ever having sat on it. What a preposterous idea, you might be thinking. Well, you are right. It was a preposterous idea.

roasted red potatoes with dill on a white plate with a fork

One friend came over and sat on the new couch. “Um.. it makes a nice bench!” she said. This pretty much sums up the uncomfortableness level of this couch. It’s one of those cute, mid-century-ish looking ones, like the kind you see on Instagram. It looks amazing, with its long cushions and low back. Sleek, modern, so pretty! You feel like you don’t even HAVE kids when you see this couch, you are so cool. Suddenly all you have is a mocha held in BOTH of your hands in a gorgeous clay mug. And twinkle lights in the background.

But then you sit down. Let me just say, this couch does NOT accept you.

garlic roasted potatoes on a sheet pan with a fork and dill

We are totally sending it back. They have a 90 day return policy. Honestly, if I were this company, I would never open an in-person gallery. They are made for Instagram eyes, not people’s actual real live booties. Except Eric’s booty, apparently. I mean, I knew he had buns of steel, but this is a whole nother level.

Roasted Red Baby Potatoes

Well even if we can’t manage furniture shopping, at least we know how to handle our carbs.

Enter these roasted red potatoes!

roasted red potatoes recipe on a pan sprinkled with herbs

Who can say no to this classic side dish? They are so easy to put together and make a great side dish for almost any meal.

You can make these with any kind of red potato, or really any potato with a tender enough skin that it doesn’t need to be peeled. Yukon potatoes, white or yellow potatoes, finger potatoes, all of these would work for this recipe. Don’t use russet potatoes though, the skins are too tough.

How to roast red potatoes

Really all you need to roast red potatoes is oil, spices, and the potatoes themselves. (Check out these 3 Ingredient Roasted Potatoes that cheat by using an onion soup packet. They are sooo good.)

weighing 2 pounds of red potatoes, arranging the potatoes on a pan

If your potatoes are small enough, you can get away with just slicing them in half. But for any larger potatoes, you will want to quarter them. I suppose if they are small enough you could just leave them whole, but then you will miss out on the crispy cut-edge that is going to get gorgeously brown in the oven.

Put the cut potatoes on a rimmed baking sheet and toss on a few cloves of garlic to get that beautiful aroma and flavor in your potatoes.

adding oil to red potatoes on a sheet pan

You want to have enough oil to coat the potatoes, but not so much that the oil pools on the pan when it’s cooking, otherwise you won’t get those beautiful crispy edges on your potatoes. If you don’t add enough oil, they will stick to the pan. You need just the right amount. For 2 pounds of potatoes, I like to use about 3 and 1/2 tablespoons oil.

If you plan to double the recipe, make sure to use two pans. The potatoes need plenty of space to actually roast! Otherwise they will just steam each other and won’t get crispy edges.

red potatoes on a sheet pan with a bowl of spices

Next add all the spices. I like to use salt, seasoned salt, pepper, thyme, cayenne, and garlic powder. The sky is the limit here when it comes to spices! Use whatever combo you like. Even just salt and pepper would be delicious.

Then arrange them on the pan cut side down. You want lots of space for each potato! No crowding!

red skin potatoes arranged cut side down on a sheet pan

How long to roast red potatoes

You will need about 45 minutes to roast these potatoes thoroughly. Nobody likes an undercooked potato, so be sure to plan ahead.

I like to flip the potatoes about 2/3 of the way through the cook time. This isn’t absolutely necessary; the potatoes will get tender even if you don’t do it, but if you want 2 sides of your potatoes brown and crispy (you do), then a flip is necessary.

roasted red baby potatoes on a pan, one pierced with a fork

Once the potatoes are fork tender, take them out and toss them in a little bit of white wine vinegar. Or red wine vinegar. Or balsamic. Or a drizzle of lemon. Any little pop of acid right before serving is going to taste amazing. Of course it’s optional, they are great with out it too. Don’t add so much that they get soggy, just about a tablespoon is fine.

And voila! It’s really so easy to make this side dish. It pairs with so many meals!

What to dip roasted potatoes in

Do you need a dip for these potatoes? No. But is it delicious? YES.

dipping potatoes on a fork in a bowl of tzatziki, aioli

Tzatziki on the left. Aioli on the right.

I love to serve roasted potatoes at parties as an appetizer. It’s homey, it’s delicious, and everyone loves it. It’s just as addictive as French fries, but the difference is that roasted red potatoes taste good even at room temperature (whereas fries are terrible if they are not piping hot.) So it’s perfect for parties where you need to have food sitting out.

dipping a potato in cheese sauce, potatoes on a plate covered in cheese sauce

Roasted potatoes and cheese sauce: a match made in heaven.

More roasted vegetables that make an easy side dish

Other potato recipes you are going to love!

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roasted red skin potatoes on a fork sprinkled with herbs
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Easy Roasted Red Potatoes

The easiest recipe ever for Oven 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!

Ingredients

  • 2 pounds baby red potatoes
  • 3-4 cloves garlic, smashed and left whole
  • 3 & 1/2 teaspoons 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

Instructions

  • Preheat your oven to 400 degrees F.
  • 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.
  • Slice each potato in half or in quarters, for large potatoes. All the potatoes should be roughly similar in size, for even roasting.
  • Place all the potatoes on a rimmed 11x17 inch baking sheet.
  • 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.
  • Drizzle the potatoes and garlic with 3 and 1/2 tablespoons olive oil.
  • 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.
  • 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.
  • 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.
  • Roast the potatoes at 400 degrees for about 30 minutes.
  • 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.
  • Place the pan back in the oven and continue roasting for another 15-20 minutes (the total roasting time is 45-50 minutes).
  • 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.
  • 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.
  • 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!

Notes

*If you want to double the recipe, use two pans. The potatoes need space to roast (otherwise they will just steam. They will be tender but not crispy on the edges.)

Nutrition

Serving: 1 g, Calories: 59 kcal, Carbohydrates: 9 g, Protein: 1 g, Fat: 2 g, Saturated Fat: 1 g, Polyunsaturated Fat: 1 g, Monounsaturated Fat: 2 g, Sodium: 591 mg, Potassium: 239 mg, Fiber: 1 g, Sugar: 1 g, Vitamin A: 26 IU, Vitamin C: 5 mg, Calcium: 9 mg, Iron: 1 mg