Roasted Red Potatoes
Roasted Red Potatoes are the perfect side dish for so many different entrees! Steak, chicken, pork, seafood and so much more accompany these garlicky roasted potatoes in the best way. They’re tender and fluffy on the inside while being flavorful and crisp on the outside. While they are simple, they usually end up being more popular than the entree!
Roasted Red Potatoes
Looking for the perfect side dish? You’ve found it! Roasted Red Potatoes are SO easy to make, hearty enough to make your plate even more filling, and always hit the spot. They’re a picky-eater-approved side dish that checks all of the right boxes. You can even make them vegan by omitting the parmesan cheese if you need to go that route.
What makes Roasted Red Potatoes so delicious is the consistency. Sure, the seasonings also help make them irresistible, but it’s the crisp exterior and fluffy interior that keeps you coming back for more and more. Have I mentioned that this side dish is addictive? Because you can NOT just enjoy one bite… But I dare you to try! I usually have no leftovers of this potato side dish left to save.
There’s also some fresh garlic cloves in the mix to really send this recipe over the top. After all, garlic really does make everything better! They’re smashed, coated in olive oil with the potatoes, and baked to tender perfection. Getting some garlic and potato on your fork at the same time is really the best way to enjoy this unforgettably good side dish.
How to Make Roasted Red Potatoes
These simple potatoes are SO easy to roast in the oven! Just toss them with a little seasoned olive oil and garlic, bake, and enjoy. It’s really that simple!
- Prepare. Preheat your oven to 400°F and coat a baking sheet with spray.
- Make the olive oil mixture. Stir together the olive oil, garlic cloves, and seasonings in a bowl.
- Toss. Pour the olive oil mixture over the chopped potatoes in a separate bowl and toss to fully coat.
- Bake. Place the potatoes on the baking sheet in a single layer. The cut side should be in contact with the pan. Bake for 35-40 minutes.
- Flip. Flip the potatoes with a spatula and bake for another 5 minutes.
What should I serve with Roasted Red Potatoes?
There are so many incredible entree options out there! Here are just a few of my favorite entrees to serve with these roasted potatoes, but the list is truly never-ending:
- Cast Iron Skillet Steak
- The Best Oven Baked Chicken Breast
- Hot Honey Glazed Salmon
- Pan Fried Pork Chops
- Grilled Lobster Tail
How long will Roasted Red Potatoes stay fresh?
In an airtight container in the fridge, any leftover potatoes you have will stay fresh for up to 4 days.
While they reheat just fine in the microwave, they’re even better when they’re warmed up in the oven or air fryer.
I LOVE enjoying my leftover Roasted Red Potatoes with eggs in the morning! They’re great either right next to the eggs or served up in a scramble.
Do I cut the red potatoes into halves or quarters?
In order for you to achieve the quick cooking time and perfectly portioned potato for your fork, I recommend cutting them into fourths/quarters, not halves. Halved red potatoes will take longer to cook and they won’t be easy to eat with your fork unless you slice them as you go.
There’s really no bad way to enjoy some potatoes! Here are a few more recipes we love:
- Southwest Grilled Potatoes in Foil
- French Lyonnaise Potatoes
- Duchess Potatoes
- Crispy Oven Baked Potato
- Everything Seasoned Red Skin Mashed Potatoes
Get the Recipe: Roasted Red Potatoes Recipe
- 2 pounds small red potatoes, cut into quarters
- 1/3 cup olive oil
- 8 garlic cloves, smashed with the side of a knife
- 1 tablespoon garlic powder
- 1 1/2 teaspoons kosher salt
- 1 teaspoon Italian Seasoning
- 1/2 teaspoon ground pepper
- 1/4 cup grated Parmesan cheese
- 1/4 cup chopped parsley, optional
- 1 baking sheet
- Preheat oven to 400˚F and coat a baking sheet with cooking spray.
- Place the potatoes in a large bowl and set aside.
- In a small bowl, stir together the olive oil, garlic cloves, garlic powder, salt, Italian seasoning and pepper.
- Pour the olive oil mixture over the potatoes and toss to coat.
- Arrange the potatoes in a single layer on the baking sheet being sure a cut side is in contact with the pan.
- Bake the potatoes for 35-40 minutes or until fork tender and golden brown.
- Flip the potatoes with a spatula and bake for 5 minutes longer.
- Sprinkle with parsley and serve.