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!

A bowl of roasted potatoes is garnished with parsley.

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.

Garlic cloves and seasoned olive oil is being drizzled ontop a bowl of chopped potatoes.

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!

  1. Prepare. Preheat your oven to 400°F and coat a baking sheet with spray.
  2. Make the olive oil mixture. Stir together the olive oil, garlic cloves, and seasonings in a bowl.
  3. Toss. Pour the olive oil mixture over the chopped potatoes in a separate bowl and toss to fully coat.
  4. 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.
  5. Flip. Flip the potatoes with a spatula and bake for another 5 minutes.
Potatoes have been roasted and garnished on a baking sheet.

What To Serve With Them

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:


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.

A white bowl is filled with roasted potatoes.

There’s really no bad way to enjoy some potatoes! Here are a few more recipes we love:

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A bowl of roasted potatoes is garnished with parsley.

Get the Recipe: Roasted Red Potatoes Recipe

Crispy, tender Roasted Red Potatoes are flavor packed with herbs and garlic. So simple to make and the perfect side dish for everything.
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  • 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.
Calories: 182kcal, Carbohydrates: 21g, Protein: 4g, Fat: 10g, Saturated Fat: 2g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 7g, Cholesterol: 3mg, Sodium: 514mg, Potassium: 561mg, Fiber: 2g, Sugar: 2g, Vitamin A: 198IU, Vitamin C: 13mg, Calcium: 53mg, Iron: 1mg