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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!

You might also enjoy these Easy Roasted Potatoes and Carrots.

close-up of crispy roasted red potatoes

Why you’ll love it

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. This method has that crisped up exterior 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 are going to adore them too!

Pro Tip

Red potatoes are great for roasting. Since they’re a waxy variety as opposed to a starchy, crumbly one like Russets, red potatoes are perfect 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

  • 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.
red potatoes in a glass prep bowl

How to make roasted red potatoes

This is an overview, and full ingredients & instructions are in the recipe card below.

  • Preheat your oven, and line a baking sheet with foil or parchment paper. Scrub and dry your potatoes and cut into evenly sized 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 until they’re as crispy and browned as you like.
  • 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!
a sheet pan with red potatoes before and after roasting

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 roasted potatoes

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.
roasted red potatoes in a serving bowl

If you made these seasoned roasted potatoes, please leave a star rating and review below! As always, you can also find me on Instagram.

close-up of crispy roasted red potatoes
5 from 2 votes

Roasted Red Potatoes

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!
Prep: 10 minutes
Cook: 45 minutes
Total: 55 minutes
Servings: 4


  • 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.


Calories: 222kcal, Carbohydrates: 36g, Protein: 4g, Fat: 7g, Saturated Fat: 1g, Sodium: 41mg, Potassium: 1038mg, Fiber: 4g, Sugar: 3g, Vitamin A: 24IU, Vitamin C: 20mg, Calcium: 31mg, Iron: 2mg

Nutrition information is automatically calculated, so should only be used as an approximation.

© Salt & Lavender Inc. Content and photographs are copyrighted. Sharing this blog post is much appreciated, but copying and pasting full recipes without authorization to social media is strictly prohibited.

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Hi! Iā€™m Natasha.

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  1. Terri Mackey says:

    5 stars
    OMG does not begin to cover how yummy all of your recipes look. I can not wait to make so many of them! The wonderful pictures make them even more appetizing!

    Thank you for sharing all of these!

    Bon Appetit!

    1. Natasha says:

      Aww thank you so much, Terri!! Let me know what you make. šŸ™‚

  2. Kathy D says:

    5 stars
    Easy and tasty roasted potatoes. I liked the Italian seasoning addition. Thanks!

    1. Natasha says:

      You’re welcome! I appreciate you taking the time to write me a review, Kathy!

  3. Ramya says:

    Will be making this soon perfect for my office snacks will dm you if i make this and let you know how it goes Thanks Ramya

    1. Natasha says: