Perfect Roasted Red Potatoes
These roasted red potatoes might be the perfect side dish. This recipe yields wonderfully golden and tender, perfectly seasoned red potatoes.
Posted by Kathryne Taylor on October 29, 2026
I honestly crave these roasted red potatoes. They’re golden on the outside and fluffy on the inside, with the characteristically earthy flavor you’d expect from red potatoes. My mom often served red potatoes as a side dish when I was growing up, and this roasted version tastes extra special.
After some trial and error in the kitchen, I’m sharing all the tricks for roasting perfect red potatoes! Here’s a rundown:
- Use parchment paper to prevent the potatoes from sticking to the pan.
- Cut the potatoes into rather large two-inch chunks so you can enjoy the contrast between the creamy interiors and crisp exteriors.
- Toss the potatoes with olive oil and garlic powder for irresistible seasoning. Fresh garlic burns, so powder is a better choice.
- For proper browning, use relatively high heat and roast starting with the flat sides down.
Red Potato Notes
Red potatoes retain their shape well when cooked, so they’re great for roasting, but not so great for mashed potatoes. Compared to other potato varieties, red potatoes are waxy, lower in starch, and higher in moisture. Unlike my Perfect Roasted Potatoes with Yukon Golds, the red potatoes needed more oil for a nicely tender exterior; with less, they turned leathery.
Any variety of red potato will do for this recipe, including popular options like Red Bliss, Red Norland, Chieftain and Pontiac.
Garnish Tip
While the sprinkle of fresh dill or parsley is optional, I highly recommend using one or the other for a burst of freshness and vibrant green color. Dill is my favorite!
Serving Suggestions
These roasted red potatoes are a great default side dish. They’re perfect for holidays like Easter, Thanksgiving and Christmas, and complement traditional meals and big Sunday suppers. Consider them for brunch with scrambled eggs or frittatas.
Here are a few more side dishes that go well with red potatoes:
- Best Ever Green Beans
- Deb’s Kale Salad with Apple, Cranberries and Pecans
- Fresh Creamed Spinach
- Honey Mustard Brussels Sprout Slaw
- Roasted Butternut Squash Soup
Please let me know how your red potatoes turn out in the comments. I love hearing from you. You can find more of my perfected roasted vegetable recipes here.
Perfect Roasted Red Potatoes
These roasted red potatoes might be the perfect side dish. They’re wonderfully golden and tender, and perfectly seasoned. Recipe yields 4 generous side servings.
Ingredients
- 2 pounds red potatoes, scrubbed clean
- 2 tablespoons extra virgin olive oil
- 1 teaspoon garlic powder
- ½ teaspoon fine salt
- Recommended garnish: 1 tablespoon finely chopped fresh dill or parsley
- Freshly ground black pepper, to taste
Instructions
- Preheat the oven to 425 degrees Fahrenheit with a rack in the middle of the oven. Line a large, rimmed baking sheet with parchment paper to prevent the potatoes from sticking.
- Slice the potatoes into 2-inch chunks (slice small potatoes in half, larger potatoes into quarters, and so on). Place them on the prepared baking sheet.
- Drizzle the olive oil over the potatoes, then sprinkle on the garlic powder and salt. Toss with your hands until the potatoes are evenly coated. Arrange the potatoes in an even layer across the pan with their flat edges against the pan.
- Roast the potatoes for 40 to 45 minutes, stirring halfway, until the potatoes are deeply golden (check the undersides) and easily pierced through by a fork. Stir in the dill or parsley, if using, and season to taste with additional salt and black pepper (careful, the potatoes are hot). Serve promptly.
Notes
Recipe adapted from my Perfect Roasted Potatoes recipe, which is designed for Yukon Golds or a mix of Yukon Golds and red potatoes.
Storage suggestions: Potatoes are best when freshly roasted, but will keep in the fridge for up to 4 days. Gently reheat in the oven or microwave.
How to scale: You can bake up to three pounds of potatoes on a half-sheet pan if you increase the other quantities by 50 percent (the potatoes might not get quite as crisp and will likely need a few extra minutes in the oven). Do not use over three pounds of potatoes per baking sheet, or the potatoes will steam rather than roast. You can, however, roast two pans at once by placing the racks in the upper and lower thirds of the oven. When you toss the potatoes halfway, swap the pans (the pan on the upper rack goes to the lower rack and vice versa). Keep an eye on them as one pan, typically on the upper rack, may finish baking a bit sooner than the other.
Nutrition
The information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist’s advice. See our full nutrition disclosure here.
