Crispy Roasted Red Potatoes are an essential side-dish recipe to have in your arsenal. Everyone loves them, you don’t have to babysit them while they cook, and they’re pretty much fool-proof.
Need something crispy and carb-y and beautiful to fill out your plate tonight? Let’s make some roasted red potatoes!
A really good roasted potato recipe is one of the essential side-dish recipes to have in your arsenal. Everyone loves them, you don’t have to worry about or babysit them while they cook, and they’re pretty much fool-proof.
Whether you’re making a special dinner for guests or just need an easy side for dinner, these potatoes never disappoint.
How to Make Roasted Red Potatoes
1. Start with cleaned and dry red potatoes. The great thing about red potatoes is you don’t need to peel them, BUT sometimes these potatoes get rough handling and have nicks or bad spots that you’ll want to remove before cooking.
A quick way to do this is to examine each potato as you wash it and use a potato peeler to dig out or slice away any imperfections.
Crispy Tip: For the crispiest potatoes, be sure to dry each one well before cutting so excess water does not cause the potatoes to steam while baking.
2. Chop your potatoes into two-bite pieces (pieces that would take two bites to eat). Depending on the size of your potatoes, this might mean halving, quartering or splitting into eighths.
3. Toss cut potatoes with 1 tablespoon of olive oil per pound of potatoes. I like to use a bowl for this because all of the potatoes get well-coated, but if you don’t want an extra dish to wash, you can mix them up on the baking sheet.
4. Spread potatoes out in a single layer on a large baking sheet and sprinkle with salt and pepper and any seasonings that sound good to you. I love a little garlic powder. Crushed rosemary, oregano, or an Italian blend also go well with roasted red potatoes.
Crispy Red Potatoes Tip: Don’t crowd the potatoes on the tray so that steam has room to escape, and arrange potatoes so that the largest cut side is facing down as this is the side that will get nice and crispy from the oil and the heat of the tray.
5. And then bake for 25-35 minutes, until fork-tender. Serve and enjoy!
What to Do With Leftover Roasted Potatoes
If you have some leftover roasted potatoes, they make a great base for nachos or a scramble. The potatoes won’t be truly crispy again after reheating, but they have a ton of excellent flavor, and are SO good when you add some toppings.
Potato Nachos: Reheat potatoes in the microwave and top with your favorite nacho toppings, like black beans, Carnitas, Chopped Carne Asada, Shredded Chicken and Nacho Cheese or Cheese Sauce, and sour cream.
Potato Scramble: Cook bacon or sausage on the stove, transfer meat to a plate and dice or chop. Toss warmed potatoes in the drippings in the pan and then pull potatoes to the side and scramble a couple of eggs. Add meat back to the pan, stir everything together, and top with cheese and sliced green onions. This is also a great way to use up any other cooked veggies you have, just toss them in there with the potatoes before scrambling the eggs!
- This roasting method will work with most potato varieties, but the texture will vary slightly.
- For more roasted side dishes, try Crispy Roasted Broccoli, Roasted Green Beans, Roasted Zucchini, and Roasted Asparagus.
Crispy Roasted Red Potatoes (Easy!)
Crispy Roasted Red Potatoes are an essential side-dish recipe to have in your arsenal. Everyone loves them, you don't have to babysit them while they cook, and they're pretty much fool-proof.
- 2 pounds red potatoes washed, dried, and chopped into 2-inch pieces
- 2 tablespoons olive oil
- Salt and pepper
- Preheat oven to 450°F.
- In a bowl or on a large baking sheet, toss potatoes with olive oil. Spread potatoes in a single layer on baking sheet, with cut sides down. Sprinkle generously with salt and pepper and any additional seasonings.
Bake for 25 to 35 minutes, until fork-tender.
- Serve and enjoy!
For alternative seasonings, you can use seasoning salt in place of the salt or add 1/4 to 1/2 teaspoon of dried rosemary, Italian seasoning, oregano, or garlic powder.
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