Best Roasted Red Potatoes – Crispy and Flavorful

There’s something so comforting about the aroma of roasted potatoes filling the kitchen—crispy on the outside, tender on the inside, and just begging to be devoured. I remember the first time I made roasted red potatoes for a cozy Sunday dinner. My husband took one bite, paused, and declared, “These might be the best potatoes I’ve ever had.” High praise from a man who usually reserves such enthusiasm for grilled steak! Since then, this recipe has become a staple in our home, whether we’re hosting friends or just craving a simple, satisfying side.

The Secret to Perfect Roasted Red Potatoes

What makes these potatoes so irresistible? It’s all about the balance of texture and flavor. Red potatoes hold their shape beautifully when roasted, developing a golden, crispy exterior while staying creamy inside. Tossed with just the right blend of herbs and a kiss of garlic, they’re simple yet deeply satisfying. Plus, they pair with just about anything—from roasted chicken to a hearty vegetarian feast.

Ingredients You’ll Need

• 2 lbs red potatoes – Look for firm, smooth-skinned potatoes with no soft spots. Their natural sweetness shines when roasted.
• 3 tbsp olive oil – Extra virgin olive oil adds richness and helps crisp the edges.
• 1 tsp garlic powder – For that warm, savory depth. Fresh garlic can burn, so powder works best here.
• 1 tsp dried rosemary – Crushed between your fingers before adding to release its fragrant oils.
• 1 tsp dried thyme – Earthy and slightly floral, it’s a perfect match for potatoes.
• 1 tsp smoked paprika – Just a hint for a smoky, slightly sweet undertone.
• 1 tsp salt – Kosher salt is ideal for even seasoning.
• ½ tsp black pepper – Freshly cracked for the best flavor.

How to Make Crispy Roasted Red Potatoes

1. Preheat & Prep: Start by preheating your oven to 425°F (220°C). This high heat is key for achieving that perfect crispiness. While the oven heats, scrub the potatoes clean—no need to peel them! The skins add texture and nutrients.
2. Cut Evenly: Slice the potatoes into 1-inch chunks. Keeping them uniform ensures they cook at the same rate. Too small, and they’ll dry out; too big, and they won’t crisp properly.
3. Toss with Love: In a large bowl, drizzle the potatoes with olive oil. Sprinkle all the seasonings—garlic powder, rosemary, thyme, smoked paprika, salt, and pepper—then toss until every piece is evenly coated. I like to use my hands for this step, massaging the oil and spices into every nook and cranny.
4. Spread & Roast: Arrange the potatoes in a single layer on a baking sheet. Crowding will steam them instead of roasting, so use two sheets if needed. Slide them into the oven and roast for 25 minutes.
5. Flip for Even Crispness: After 25 minutes, pull them out and give them a good flip with a spatula. This ensures all sides get golden and crispy. Return to the oven for another 15–20 minutes, or until fork-tender with deep golden edges.
6. Serve Warm: Transfer to a serving dish and, if you’re feeling fancy, sprinkle with a little fresh parsley or grated Parmesan. But honestly? They’re glorious just as they are.

Pro Tips, Variations, and Substitutions

Want to make these roasted red potatoes even more irresistible? Here are some pro tips and fun variations to try:

• For extra crispiness: Soak the cut potatoes in cold water for 30 minutes before roasting to remove excess starch. Pat them completely dry before tossing with oil.
• Herb lovers: Add fresh rosemary, thyme, or chopped parsley in the last 5 minutes of roasting for a burst of freshness.
• Cheesy twist: Sprinkle grated Parmesan or pecorino cheese over the potatoes during the last 10 minutes of roasting.
• Spice it up: Add a pinch of smoked paprika, cayenne, or garlic powder to the seasoning mix for extra depth.
• Oil substitutions: If you don’t have olive oil, avocado oil or melted butter work just as well.

What to Serve With Roasted Red Potatoes

These crispy potatoes are the perfect side dish for just about any meal! Here are a few of our favorite pairings:

• Juicy roasted chicken or crispy-skinned salmon
• Grilled steak or herb-marinated pork chops
• A simple green salad with a tangy vinaigrette
• Classic meatloaf or a hearty vegetable stew
• Breakfast favorites like scrambled eggs and bacon

Storage and Reheating Tips

While these potatoes are best fresh out of the oven, here’s how to keep and revive leftovers:

• Storage: Let the potatoes cool completely, then transfer them to an airtight container. They’ll stay fresh in the fridge for up to 3–4 days.
• Reheating: For the crispiest results, reheat them in a single layer on a baking sheet at 375°F (190°C) for about 10 minutes. You can also use an air fryer for 3–4 minutes at 350°F (175°C). Avoid microwaving, as they’ll turn soft.
• Freezing: While possible, freezing may affect texture. If you do freeze them, spread them on a tray first, then transfer to a freezer-safe bag once solid.

Frequently Asked Questions

Can I use other types of potatoes?
Yes! Yukon Gold or fingerling potatoes work well, though cooking times may vary slightly.

Why aren’t my potatoes crispy?
This usually happens if the potatoes are overcrowded on the pan or not dried well before roasting. Make sure they’re in a single layer with space between them.

Do I need to peel the potatoes?
Not at all! The skin helps them crisp up beautifully and adds extra nutrients.

Can I make these ahead of time?
You can par-cook them (roast for 20 minutes), then finish roasting just before serving for the best texture.

Final Thoughts

There’s something so comforting about a tray of golden, crispy roasted red potatoes—simple yet packed with flavor. Whether you’re serving them for a weeknight dinner or a special occasion, they’re always a crowd-pleaser. I hope this recipe becomes a staple in your kitchen, just like it is in mine. Happy roasting, and may your potatoes always be perfectly crisp!