These oven roasted red potatoes are fast to prep, use only a handful of everyday ingredients, and make one comforting and tasty side dish!
Ah roasted potatoes... what's not to love? Crispy on the outside and tender and fluffy on the inside. And you don't even need to peel the potatoes for this recipe, so you can throw them in the oven quickly while you're prepping the rest of the meal.
I always think of roasted potatoes as a dish you'd serve alongside a roast or something like my Creamy Chicken Florentine, but they'd even be good for breakfast/brunch! Basically, there's no wrong time of day for potatoes is what I am saying. 😉
How to roast red potatoes:
Preheat oven to 400F and line a baking sheet with foil or parchment paper. Cut potatoes into 1" pieces and add to a bowl with olive oil, salt & pepper, and Italian seasoning. Spread onto the baking sheet in an even layer and roast for 40-45 minutes or until they're as crispy/browned as you like and soft inside. How long to roast red potatoes will vary depending on how large/small they're cut, so keep an eye on them and check them early since you can always pop them right back in the oven if needed. (Full ingredients & instructions are in the recipe card below)
Recipe notes & tips:
- I used full size red potatoes and cut them up, but you can certainly use baby ones (or little potatoes like The Little Potato Company sells) and cut them into halves.
- I used this baking sheet.
- Pro tip: for extra browning if you're in a hurry, broil the potatoes for a few minutes once they're cooked through (watch carefully so they don't burn. If you've lined the baking sheet with parchment paper, broiling isn't a good idea, though!).
- If you want to add garlic to these herb roasted potatoes, I suggest adding it about halfway through roasting so that it doesn't scorch.
- You can definitely change up the herbs (dried or even fresh rosemary would work great by itself, for example) or use a different kind of seasoning. I use McCormick brand Italian seasoning.
- Be generous with the salt! Like fries, these potatoes taste best with plenty of salt. I have a sea salt grinder that I use for like 99% of my cooking.
More delicious potato side dishes:
- Roasted Potatoes and Carrots
- Rosemary & Sage Mashed Sweet Potatoes
- Easy Garlic Mashed Potatoes
- Garlic and Lemon Smashed Potatoes
- Potato Salad with Egg
Have questions about these roasted red potatoes? Did you make this recipe? Write me a comment/review below. 🙂
Roasted Red Potatoes
- 2 pounds red potatoes cut into 1" pieces
- 2-3 tablespoons olive oil
- 1 teaspoon Italian seasoning
- Salt & pepper to taste
- Preheat the oven to 400F and move the rack to the middle position. Line a baking sheet with foil or parchment paper for easy clean-up.
- Cut the potatoes into roughly the same size pieces that are about 1" (doesn't have to be exact, but similar size is good so they cook at the same rate). I don't peel the potatoes, but you can if you prefer.
- Add the potatoes to a prep bowl and toss with the oil, Italian seasoning, and salt & pepper (I'm generous with both). Transfer the veggies to a baking sheet and spread them out in an even layer (the less they touch the more crispy they will get).
- Bake for 40-45 minutes or until they're soft and browned to your liking. You can toss them halfway thru for more even color, but that's not necessary. Cooking time will depend on the size they're cut as well and your particular oven and baking sheet, so check after 35-40 minutes, especially if you've got some smaller pieces or don't want them too dark.
- Serves 4-6 depending on how much people eat/what else you serve them with.
- You can use a different variety of potatoes. If using Russets, you may want to peel them. Cooking time may slightly vary.
- Nutritional information is provided as a courtesy only and should be construed as an estimate rather than a guarantee. Ingredients can vary and Salt & Lavender makes no guarantees to the accuracy of this information.