Roasted Red Potatoes Clara quick dinners

Roasted Red Potatoes are a simple, classic side dish that delivers crispy, golden exteriors and fluffy, tender insides. Seasoned with herbs, garlic, and olive oil, they make the perfect addition to any meal — from casual weeknight dinners to elegant holiday spreads.

Why You’ll Love This Recipe

• Crispy outside, tender inside
• Easy to prepare with minimal ingredients
• Perfect for any occasion — everyday meals or special events
• Pairs well with a wide range of main dishes
• Naturally gluten-free and vegetarian
• Customizable seasonings
• Budget-friendly
• Great for meal prep
• Family-approved
• Delicious hot or at room temperature

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

• Red potatoes, halved or quartered
• Olive oil
• Garlic (minced or powder)
• Salt
• Black pepper
• Dried herbs (such as rosemary, thyme, oregano, or Italian seasoning)
• Optional: grated Parmesan cheese or smoked paprika
• Optional garnish: fresh parsley or chives

Directions

1. Preheat the oven to 400°F (200°C). Line a baking sheet with parchment paper or lightly grease it.
2. Prepare the potatoes: Wash and cut red potatoes into halves or quarters, depending on size.
3. Season: In a large bowl, toss potatoes with olive oil, garlic, salt, pepper, and your choice of dried herbs. Add Parmesan or paprika if using.
4. Arrange on baking sheet: Spread potatoes out in a single layer, cut side down for maximum crispiness.
5. Roast: Bake for 3540 minutes, flipping once halfway through, until golden brown and fork-tender.
6. Garnish and serve: Sprinkle with fresh herbs if desired and serve warm.

Servings and Timing

• Servings: 6
• Prep Time: 10 minutes
• Cook Time: 3540 minutes
• Total Time: 4550 minutes

Variations

• Add heat: Sprinkle with crushed red pepper flakes or cayenne.
• Cheesy finish: Toss with grated cheese in the last 5 minutes of baking.
• Lemon twist: Squeeze fresh lemon juice over just before serving.
• Herb-forward: Use fresh rosemary or thyme for more aroma.
• Vegan version: Keep it simple with olive oil and herbs, skipping the cheese.

Storage/Reheating

• Refrigeration: Store leftovers in an airtight container in the fridge for up to 3 days.
• Reheating: Reheat in a 350°F oven for 1015 minutes or in an air fryer for extra crispness.
• Freezing: Not ideal — the texture changes significantly.

FAQs

Do I need to peel red potatoes?

No, the skins are thin and add both texture and nutrients.

Can I use other types of potatoes?

Yes, Yukon Gold or baby potatoes work well, but red potatoes hold their shape best when roasted.

How do I get them crispy?

Make sure they’re spaced out on the baking sheet and placed cut side down. Don’t overcrowd the pan.

Can I make these ahead of time?

You can cut and season the potatoes ahead, but roast them just before serving for the best texture.

Can I roast them on foil?

Yes, but for maximum crispiness, use parchment or roast directly on a greased pan.

What’s the best oil to use?

Olive oil is best for flavor, but any high-heat oil like avocado or canola works.

Are roasted red potatoes healthy?

Yes, they’re a wholesome, minimally processed side dish with good fiber and vitamins.

What’s a good dipping sauce?

Garlic aioli, ranch, sour cream, or even ketchup pair well.

Can I use fresh herbs?

Absolutely. Toss them in at the end to avoid burning.

Do I need to parboil the potatoes?

Not for red potatoes. They roast well without parboiling.

Conclusion

Roasted Red Potatoes are a timeless side dish that pairs beautifully with nearly any entrée. With their irresistible texture, customizable flavors, and ease of preparation, they’re sure to become a staple at your table. Whether you’re feeding a crowd or making a quick dinner, this recipe always delivers.

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