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! Originally published March 13, 2021.

roasted red potatoes on a fork sprinkled with herbs.
Table of Contents
  1. Easy Oven Roasted Red Potatoes Recipe
  2. Red Potato Recipe ingredients
  3. How to make Oven Roasted Red Potatoes
  4. How long to roast Red Potatoes in oven
  5. How do you serve oven roasted red potatoes?
  6. Roasted Red Potatoes Recipe FAQs
  7. More roasted vegetables that make an easy side dish
  8. Other potato recipes you are going to love!
  9. Oven Roasted Red Potato Recipe Recipe

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.

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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 fresh thyme.

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.”

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 fresh thyme 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 red roasted potatoes with fresh herbs on a sheet pan with a fork.

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.

Easy Oven Roasted Red Potatoes Recipe

Well even if we can’t manage furniture shopping, at least we know how to handle our carbs. Enter these roasted red potatoes!

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. This recipe is the best because the outsides get SUPER SUPER crispy, while the insides stay pillowy tender and soft. And they have just the right spices. I’m in love!

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.

oven roasted red potatoes on a pan sprinkled with herbs.

Red Potato Recipe ingredients

This is seriously all you need. Full recipe is at the bottom of the post!

  • Red potatoes
  • Garlic
  • Olive oil
  • Seasoning salt
  • Thyme
  • Cayenne pepper
  • Garlic powder
  • White wine vinegar (optional, it’s a garnish, but I love the kick it adds)

How to make Oven Roasted 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.)

  1. Slice the potatoes: 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.
weighing 2 pounds of red potatoes and arranging the potatoes on a pan.

2. Add the garlic and oil: 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.

How much oil do I need for roasted red potatoes in oven?

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.

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

red potatoes on a sheet pan with a bowl of spices and adding the spices to the potatoes for roasting.

4. Arrange and cook: Finally,  arrange them on the pan cut side down. You want lots of space for each potato! No crowding! Stick the pan in the oven and roast for 45-50 minutes or until they’re fork-tender and slightly crispy on the edges.

red potatoes tossed with oil and garlic and arranged cut side down on a sheet pan.

How long to roast Red Potatoes in oven

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.

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 without 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!

roasted red potatoes with fresh thyme on a sheet pan with a fork.

How do you serve oven roasted red potatoes?

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

dipping roasted red potatoes on a fork in a bowl of tzatziki, dipping roasted red potatoes in 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 roasted red potato in cheese sauce, roasted red potatoes on a plate drizzled with cheese sauce.
Roasted potatoes and cheese sauce: a match made in heaven.

Roasted Red Potatoes Recipe FAQs

Is it necessary to boil potatoes before roasting?

Nope! In theory, soaking the potatoes before roasting removes excess starch which allows them to crisp up better in the oven. This is important for french fries. But when it comes to these Roasted Red Potatoes, though, I don’t find it necessary. I just season and roast and they’re perfectly crisp every time. 

What is the difference between red potatoes and white potatoes?

Aside from the color, the difference between red and white potatoes is in the texture. Red potatoes are less starchy than white, so they’re perfect for roasting since they have an easier time crisping up. Since white (russet) potatoes have a higher starch content, they’re usually better for mashing or baking. 

How do you get crispy roasted potatoes?

Here are a few of my tips for perfectly crispy roasted potatoes:
Dry them first. After you scrub your potatoes clean, spread them out so they have a chance to dry. If they’re covered in moisture, they’ll steam rather than get crispy.
Give them room. When you arrange the potatoes on the baking sheet, make sure they have enough space. The air circulating around each one is what makes them crispy. A crowded potato will steam rather than roast. Say no to mushy potatoes!
Roast at high heat. High heat is the key to a crispy exterior! 400ºF is perfect.

What happens if you don’t soak potatoes before roasting?

Nothing. There’s a myth that you “need” to soak potatoes before roasting them, but the only potential purpose it serves is to keep white potatoes (like Russets or Yukon Golds) from turning gray if you’re cutting them long before roasting. I promise your red potatoes will look great and crisp up beautifully, no soaking step needed. 

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

More roasted vegetables that make an easy side dish

Other potato recipes you are going to love!

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Oven Roasted Red Potato Recipe

4.79 from 128 votes
Prep: 5 minutes
Cook: 45 minutes
Total: 50 minutes
Servings: 6
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.


  • 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


  • 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 11×17 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!



*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.)


Calories: 111kcal | Carbohydrates: 9g | Protein: 1g | Fat: 8g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Sodium: 591mg | Potassium: 239mg | Fiber: 1g | Sugar: 1g | Vitamin A: 25IU | Vitamin C: 5mg | Calcium: 9mg | Iron: 1mg
Course: Side Dish
Cuisine: American
Calories: 111
Keyword: red potatoes, roasted
Did you make this? I’d love to see it!Mention @thefoodcharlatan or tag #thefoodcharlatan!

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  1. My garlic burned-up. Did I crush it too much? Did it do its job before I burned? Should I leave whole? The potato’s were off the hook!

    1. Hi Treena! I’m so glad you liked the potatoes despite the burned garlic. When it says to smash the garlic, that simply means pressing down hard on the garlic clove with the side of a large chef’s knife. The garlic clove will then be somewhat flattened and cracked, but still whole. There are a couple pictures in which, if you look closely, you can see the whole cloves. Try this next time–the whole cloves can roast for a long time without burning! Enjoy :-)

  2. 5 stars
    The flavor from the spices on the potatoes is delicious. Definitely turn them at 30 minutes to get the other sides browned and crunchy. The suggested white wine vinegar splash after roasting gives them an even better taste. Excellent recipe; will make this again and again.

  3. 4 stars
    They tasted great and were perfectly tender. However, despite the olive oil, they stuck pretty badly to the the baking sheet. If I make them again, wondering if I could use parchment paper. 

    1. Hi Cynthia, this serves 6! But it really depends on how large your main dish is and how many other sides you have!

    1. Hi Meg! The vinegar is optional, they are still really great without it! Any vinegar you like the taste of would be a good sub, balsamic, red wine, etc. Regular white vinegar might be a bit bland. Enjoy the potatoes!

  4. There is a furniture chain out here in New England that has a “cafe” with candy and snacks. It’s so smart! LOL I’m glad you survived!

    These look delicious too. My potatoes never turn out well, but I’m going to try your method!

    1. WHAT. Okay I’m about ready to road trip to this place April!! So smart. Way to keep the customers happy!! FEED ME

  5. Furniture shopping is the worst! They should write it into the vows:  “I promise to love you even if we completely disagree on what constitutes a comfy couch and/or chair!!“
    Good thing we can comfort ourselves with these potatoes :)

    1. Okay they really should though. I feel like we could avoid a lot of failed marriages here. ;) ;) haha!

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