These crispy roasted red potatoes are tossed in olive oil and seasoned with garlic salt, pepper, minced garlic, and fresh thyme for a versatile side dish that pairs well with just about any main course!
Why this recipe works
Roasted red potatoes are our go-to when it comes to side dishes to pair with poultry, lean meats, and even seafood. They have thin skin that’s packed with nutrients and are waxy, which means they hold their shape well after roasting.
Savory roasted potatoes don’t really need a whole lot of ingredients to make them shine. A shake or two of simple seasonings like salt and pepper with fresh thyme and minced garlic does the trick, while also keeping it neutrally flavored to go along with a plethora of dishes like teriyaki salmon, cilantro lime grilled chicken, or beef tenderloin.
Ingredients you will need
Get all measurements, ingredients, and instructions in the printable version at the end of this post.
Ingredient Info and Substitution Suggestions
POTATO – While we are using baby red potatoes, you can certainly use regular-sized red potatoes as well. Simply cut them into bite-sized chunks.
SEASONINGS – Garlic salt, pepper, and fresh thyme add plenty of flavor but you can play around with your favorite seasonings. Paprika, cayenne pepper, Italian seasoning, or chili powder are other good options to experiment with. Substituting the thyme with dill or parsley also makes for delicious potatoes!
How to Make Roasted Red Potatoes
These step by step photos and instructions are here to help you visualize how to make this recipe. You can Jump to Recipe to get the printable version of this recipe, complete with measurements and instructions at the bottom.
- Preheat oven to 400 F.
- Cut small potatoes in half, and larger potatoes in quarters, or whatever makes them evenly sized.
- Whisk together all ingredients except the potatoes.
- In a large bowl using gloved hands, toss potatoes with seasoning mix until completely covered.
- Place potatoes on a baking sheet.
- Bake in preheated oven for 25-30 minutes, or until browned and tender.
Frequently Asked Questions & Expert Tips
I would highly recommend leaving the skin on red potatoes when roasting. Not only does it add nutritional benefits, but it will also yield crispy results. You can scrub the potatoes well if desired (on top of washing them as normal) to remove some of the skin if you prefer, but they truly are best if you roast them with the skin on. Â
No, it’s not necessary to boil red potatoes before roasting. You can if that’s something you normally do, but it’s an added step that we don’t find to be necessary. Some like to boil potatoes before roasting to crisp them up even more, but they do just fine without the extra work!
Red potatoes are among some of the best for roasting thanks to their waxy nature, which means they hold their shape well in the oven and don’t become overly mushy or fall apart. Instead, they are fork-tender and lightly crisp on the outside from the skin.Â
Store leftover roasted red potatoes in an air-tight container kept in the refrigerator for 3-4 days. Reheat in a 400F oven for 10 minutes or until warmed through. You can also reheat them in the air fryer to keep them nice and crispy.
Serving Suggestions
Serve roasted red potatoes with anything from seafood, chicken, pork, beef, and so much more. They’re a versatile side dish that pairs well with a plethora of main courses.
More Roasted Vegetable Recipes
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Roasted Red Potatoes
IMPORTANT – There are often Frequently Asked Questions within the blog post that you may find helpful. Simply scroll back up to read them!
Print It Rate ItIngredients
- 1 ½ pounds baby red potatoes halved. Large potatoes should be quartered
- 2 teaspoons garlic salt
- 1 ½ teaspoons black pepper
- 2 teaspoons minced garlic
- 1 ½ Tablespoons fresh thyme leaves
- 2 Tablespoons olive oil
Things You’ll Need
Before You Begin
- You can use regular sized red potatoes, simply cut them into bite sized chunks.
- Store leftover roasted red potatoes in an air-tight container kept in the refrigerator for 3-4 days. Reheat in a 400F oven for 10 minutes or until warmed through. You can also reheat them in the air fryer to keep them nice and crispy.
Instructions
- Preheat oven to 400 F.
- Cut small potatoes in half, and larger potatoes in quarters, or whatever makes them evenly sized.
- Whisk together all ingredients except the potatoes.
- In a large bowl using gloved hands, toss potatoes with seasoning mix until completely covered.
- Place potatoes on a baking sheet.
- Bake in preheated oven for 25-30 minutes, or until browned and tender.
Nutrition
Chef Antoine Davis
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Cat says
Can I substitute Yukon Gold potatoes for red ones? I’ve never been overly fond of red potatoes.
Kristen Formaro says
Hi Cat, yes, you can substitute with Yukon Gold. Depending on the size you cut them into, you may need to bake them a little longer. You can also check out our recipe for Garlic Roasted Potatoes which use Yukon Gold.