Roasted Red Potatoes Recipe

A close up of roasted red potatoes on a pan.

Roasted Red Potatoes Recipe

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.

Course Side Dish

Cuisine American

Diet Low Lactose

Prep Time 5

Cook Time 40

Total Time 45

Servings servings

Calories 136kcal

Author Jessy Freimann

Equipment

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.

Nutrition