Make this roasted red potatoes recipe for a simple, satisfying side dish that delivers crispy golden edges, fluffy centers, and bold flavor all in just 45 minutes.
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Why You'll Love These Roasted Red Skin Potatoes
Being married to a Mr. Meat-and-Potatoes means we eat potatoes in just about every form imaginable. I love roasting them until they're nice and crispy, but that can sometimes take forever, so I started cutting them into wedges, which helps them cook so much more quickly.
A simple seasoning blend of garlic, onion, Italian seasoning, and a little paprika takes them completely over the top. The result is golden, crispy-edged potatoes that make the whole house smell incredible and disappear off the plate fast. Here's why these roasted little red potatoes are a total winner:
- Pairs with everything
- Crispy edges, fluffy centers
- Ready in under 45 minutes
- Simple pantry seasonings
Ingredient Information And Substitutions
- Red potatoes- These are ideal for roasting because their thin skin crisps up perfectly and they hold their shape well. Baby or mini red potatoes work just as well.
- Avocado oil- A high-heat oil that helps the potatoes crisp up without burning. Vegetable oil also works.
- Garlic powder- Adds savory depth.
- Onion powder- Rounds out the seasoning blend.
- Italian seasoning- Gives a herby, savory note. Swap in dried rosemary, thyme, or oregano if you prefer.
- Paprika- Adds a subtle warmth and beautiful color. Smoked paprika adds a little more heat.
- Black pepper- Just enough to finish everything off.
- Salt- Brings all the flavors together. Kosher salt works great here.
How to Make Roasted Red Potatoes in Oven
Step 1- Mix the seasoning.
Combine the salt, garlic powder, onion powder, Italian seasoning, paprika, black pepper, and avocado oil in a large bowl and stir everything together.
Step 2- Coat the potatoes.
Add your potato wedges to the bowl and toss until they're evenly coated in the seasoning mixture.
Step 3- Roast.
Spread the potatoes in a single layer on a sheet pan and roast at 450 degrees F for 20 minutes. Flip and roast for another 20 minutes, until golden brown and crispy.
Frequently Asked Questions
These go with just about everything… chicken, steak, pork, seafood, or eggs. They're one of those sides that fit into any meal!
You can. Par-roast them for about 20 minutes, let them cool, and refrigerate. It works great for regular wedges or roasted baby red potatoes. Pop them back into a 450 degrees F oven for 15-20 minutes to crisp back up.
Tips For Making These Oven Roasted Red Potatoes
- Single layer is non-negotiable. Crowding the pan causes the potatoes to steam rather than roast. Give them space- I'll often split between 2 pans.
- High heat = crispy potatoes. Don't be tempted to lower the temperature. Roasting at 450 degrees F is what gets you that golden crust.
- Dry your potatoes well. Any moisture on the surface will work against crispiness. Pat them dry before tossing with oil.
- Cut evenly. Uniformly sized wedges mean everything finishes cooking at the same time. If you're using roasted mini red potatoes, halve them instead of cutting into wedges.
- Ingredients to prep ahead- You can toss the potatoes with the seasoning and oil a few hours in advance, then keep them covered in the fridge until ready to roast.
- Leftovers and storage- Store leftovers in an airtight container in the fridge for up to 3 days. Reheat in the oven to bring the crispiness back.
What To Serve With Red Roasted Potatoes
These make such a great side for so many meals. Pair them with a protein, add a veggie, and something sweet to finish, and you've got a full dinner spread the whole family will love. Here are a few of my favorite ways to round out these roasted red potatoes:
Other Potato Recipes To Try
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Roasted Red Potatoes Recipe
Equipment
- 1 Spatula
Ingredients
- 8 cups red potatoes cleaned and cut into uniform wedges
- 1 teaspoon Kosher salt
- 1 teaspoon Garlic powder
- 1 teaspoon Onion powder
- 1 teaspoon Italian seasoning
- ½ teaspoon sweet paprika
- ¼ teaspoon ground black pepper
- 3 Tablespoons avocado oil
Instructions
- Preheat the oven to 450 degrees F and line sheet pans with parchment paper.
- In a large bowl combine potatoes, salt, garlic powder, onion powder, Italian seasoning, paprika, black pepper and avocado oil. Toss until all the potatoes are evenly coated.
- Pour the potatoes onto the sheet pans in a single layer.
- Roast for 20 minutes uncovered and flip the potatoes.
- Roast for another 20 minutes and serve immediately.
Video
Notes
- Single layer is non-negotiable. Crowding the pan causes the potatoes to steam rather than roast. Give them space- I'll often split between 2 pans.
- High heat = crispy potatoes. Don't be tempted to lower the temperature. Roasting at 450 degrees F is what gets you that golden crust.
- Dry your potatoes well. Any moisture on the surface will work against crispiness. Pat them dry before tossing with oil.
- Cut evenly. Uniformly sized wedges mean everything finishes cooking at the same time. If you're using roasted mini red potatoes, halve them instead of cutting into wedges.
- Ingredients to prep ahead- You can toss the potatoes with the seasoning and oil a few hours in advance, then keep them covered in the fridge until ready to roast.
- Leftovers and storage- Store leftovers in an airtight container in the fridge for up to 3 days. Reheat in the oven to bring the crispiness back.
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