These roasted red potatoes are one of those easy sides I make all the time.
They’re simple, go with pretty much anything, and you can change up the flavor however you want—garlic, herbs, a little spice, even toss in some onions or bacon if you have it. They always come out good.
Why You’ll Love Them: Crispy on the outside, soft on the inside, and full of flavor without a lot of effort. It’s one of those recipes that just works every time.
Top Tip: Don’t crowd the pan and make sure everything’s in a single layer—this is what helps them get that golden, crispy edge instead of steaming.
How to Make Recipe
Roasted Red Potatoes
Crispy on the outside and tender on the inside, oven roasted red potatoes are packed with flavor from garlic and herb seasonings. These easy, oven-baked potatoes come together with simple ingredients and roast to golden perfection every time. Perfect as a versatile side dish for weeknight dinners or picky eaters.
Ingredients
- 2 pounds baby red potatoes
- 3-4 cloves garlic (smashed and left whole)
- 3 & 1/2 tablespoons olive oil
- 1 tsp kosher salt
- 1/2 tsp seasoning salt
- 1/4 tsp thyme
- 1/8 tsp cayenne pepper
- 1/2 tsp garlic powder
- cracked black pepper (to taste)
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 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.
