Oven Roasted Red Potatoes

Oven Roasted Red Potatoes –  these roasted red potatoes are an easy side dish that takes just a few minutes of prep and goes with nearly any meal. Add baked red potatoes to your repertoire!

Roasted Red Potatoes – Why the red potato?

Roasted Red Potatoes have been a favorite of ours for many years because cooking with red potatoes is such a breeze! Most people use russet potatoes when making roasted potatoes but mixing it up and using red potatoes can cut down on prep time significantly:

• Red potatoes slice easier than russet potatoes which is a huge help
• Red potatoes don’t need to be peeled, I rub the peels with my hands while washing them and I’m done.
• Baked red potatoes crisp up wonderfully

Using russet potatoes means you either have to scrub the potatoes really well if you’re keeping the peels on or you have to peel the potatoes. We personally love keeping the peel on, so I’m usually the one standing over the sink scrubbing them to within an inch of their lives.

Seasoning Roasted Red Potatoes

Just like yesterday’s Shoestring French Fries, you can add a bunch of awesome flavors to baked red potatoes as well. A few other flavoring/topping ideas:

• Cover your baked red potatoes with caramelized onions, secret sauce and cheese like with my In-N-Out Animal Style Fries.
• Cheddar powder and powdered milk with a bit of salt for Cheddar and Sour Cream Fries!
• Use my Loaded Garlic French Fries recipe for the baked red potatoes (SO good you’ll be totally addicted.)
• Blue Cheese Powder (this is my new addiction since I discovered it at the Fancy Food Show in January) and chopped bacon.
• Taco Seasoning packet with a dipping sauce of sour cream and a bit of hot sauce mixed in.
• Creole Fries: the Bold Creole seasoning from Tony Chachere’s (another Fancy Food Show find I’ve loved!)
• Add ground or fresh (super finely minced) ginger, a touch of sesame oil mixed with canola oil, minced garlic and salt to your roasted red potatoes and dip in teriyaki sauce

Tip: How to Bake Red Potatoes Crispy

When you put the potatoes on the tray before they go into the oven, I highly recommend flipping them until a straight edge is on the pan. Look at the photo below, see the browned edges? Don’t waste it on a rounded edge where you’ll get only the tiniest bit of browning where the rounded edge is touching the pan. This will make your roasted red potatoes truly roasted crispy brown!

I love how fast and easy these Oven Roasted Red Potatoes are, especially if your attention is divided by kids (behind the scenes note: I am typing this up three hours later than I normally do because…well…kids).

5 from 1 vote

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Oven Roasted Red Potatoes

Oven Roasted Red Potatoes are an easy side dish that takes just a few minutes of prep and makes the perfect side dish for your favorite meal.

Course Side Dish

Cuisine American

Keyword Roasted Red Potatoes (Baked Red Potatoes)

Prep Time 10 minutes

Cook Time 30 minutes

Total Time 40 minutes

Servings 6

Calories 168 kcal

Author Sabrina Snyder

Ingredients

• 2 pounds Red potatoes , scrubbed clean and cut into 2" chunks
• 3 tablespoons olive oil
• 3/4 teaspoon kosher salt
• 1/2 teaspoon freshly ground black pepper
• chopped parsley for garnish , optional

Instructions

1. Preheat the oven to 400 degrees.
2. Combine potatoes, oil, salt and black pepper in a large bowl and stir to coat.
3. Pour out onto a large baking sheet.

4. Bake 20 minutes or until browned on the bottoms, then with a spatula, flip them to get a second side browned.

5. Bake for an additional 10 minutes.

6. Add chopped parsley if you would like.

Nutrition Facts

Oven Roasted Red Potatoes

Amount Per Serving

Calories 168 Calories from Fat 63

% Daily Value*

Fat 7g11%

Saturated Fat 1g6%

Sodium 318mg14%

Potassium 688mg20%

Carbohydrates 24g8%

Fiber 3g13%

Sugar 2g2%

Protein 3g6%

Vitamin A 10IU0%

Vitamin C 13mg16%

Calcium 15mg2%

Iron 1.2mg7%

* Percent Daily Values are based on a 2000 calorie diet.