This oven roasted red potatoes recipe makes irresistible crispy and fluffy potatoes. It's fast to prep and has only a couple of pantry ingredients for the ultimate comforting side dish that goes with everything!
You might also enjoy these Easy Roasted Potatoes and Carrots.
Why you'll love them
Oven roasted potatoes really do hold the key to my heart. They're inexpensive, low effort, and somehow every single time they turn out even tastier than you remembered. With my method they always have that crisped up exterior you crave and are tender and soft inside. They're perfectly simple with no unnecessary ingredients.
You don't even need to peel the potatoes for this recipe, so they can be thrown right in the oven quickly while you're prepping the rest of the meal. It makes busy weeknight dinners that much easier. And all your picky eaters won't have a thing to complain about here since they taste so dang good!
Are red potatoes good for roasting?
- Yes! Since they're a waxy variety as opposed to a starchy, crumbly one like Russets, red potatoes are wonderful when roasted. They keep their shape and don't fall apart. The skin also crisps up beautifully and packs in nutrients. They also don't need much seasoning to make them shine.
What you'll need and why
- Red potatoes - we cut up full-sized ones, but you can certainly use baby red potatoes and halve them
- Olive oil - use a good-quality one to get that great crispy outside
- Italian seasoning - it's a fantastic blend of dried Italian herbs like rosemary, thyme, and oregano that comes in one convenient jar, and it's really the only seasoning you need to take these over the top. I use McCormick brand Italian seasoning.
- Salt & pepper - be generous with both, especially the salt! Like French fries, these potatoes taste best with plenty of salt. I have a sea salt grinder that I use for like 99% of my cooking.
How to make roasted red potatoes
This is an overview, and full ingredients & instructions are in the recipe card below.
- Preheat your oven to 400F, and line a baking sheet with foil or parchment paper. Scrub and dry your potatoes and cut into evenly sized 1" pieces and add to a bowl with the olive oil, salt & pepper, and Italian seasoning.
- Spread onto the baking sheet in an even layer without overlapping, and roast for 40 to 45 minutes or until they're as crispy and browned as you like and soft inside.
- How long to roast red potatoes will vary depending on how large or 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. Simple!
Substitutions and variations
- 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.
- We love the herb-forward simplicity of these, but you totally can add some parmesan to them if you're craving cheese.
- For extra browning or 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!
What to serve with them
- There are endless ways to serve roasted red potatoes, but a couple of our main course favorites are my Easy Roast Chicken (Lemon & Herb) and these Ranch Pork Chops.
- While I usually think of them as dinner fare, they'd be awesome as part of a breakfast or brunch spread with this Simple Breakfast Casserole. There's no wrong time of the day for potatoes.
- They're wonderful as an easy holiday side dish. Pair them with any of my Christmas and Thanksgiving recipes to round out a special feast!
Leftovers and storage
- These potatoes will keep in the fridge for 3-4 days in a covered container.
- Try covering them with foil and reheating in the oven at 400F for about 10 to 15 minutes or until warmed through to restore them to their former crispy glory. You could also try reheating in the air fryer if you're familiar with that method.
Have questions about these roasted 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.