Make these crispy roasted red potatoes for the most delicious side dish you’ve ever had. They are perfectly crispy on the outside and fluffy on the inside.
Have you ever met someone who didn’t like potatoes? I didn’t think so! Potatoes are versatile, delicious, and easy to prepare.
Red potatoes, Idaho potatoes, russet potatoes, oh MY! There are so many different types of potatoes and so many ways to prepare them. Here on Fit Foodie Finds, we have potatoes prepared almost every single way because they truly of one of the best vegetables.
Today we’re sharing one of our all-time favorite side dishes – roasted potatoes.
Seriously the Best Roasted Red Potatoes
These roasted red potatoes are a staple in the Fit Foodie kitchen. We love roasting red potatoes because they are less starchy and have a higher sugar content. That means they are a little stickier so they are perfect for roasting!
Red potatoes also have a delicious thin skin that softens and crisps up perfectly when they are roasted. You just can’t beat it!
Of course, the red potatoes would be delicious as breakfast potatoes and served with scrambled eggs and oven-baked bacon, but the options are endless when it comes to what you can serve with these red potatoes!
What You Need – The Basics
Red potatoes: red potatoes truly are the perfect potato for roasting. Our #1 tip is to make sure to cut them into similar-sized pieces.
Onion: while onion isn’t necessary, it does add amazing flavor to these potatoes. We used yellow, but white and red work, too.
Olive oil: olive oil is what helps these roasted potatoes get nice and crispy. It’s mild in flavor and so yummy.
Spices: the flavor in this recipe is all about the seasoning. Although the spices are basic, it really does add the perfect amount of salt and savoriness. Here’s what you need:
- Garlic powder
- Dried oregano
- Chili powder
Can I use a different kind of potato?
This recipe works with most potatoes. You’re more than welcome to swap for a different potato. Here are some options:
- Prep potatoes: first, wash and pat dry potatoes. Then, quarter them into bite-sized pieces. Make sure they are all roughly the same size.
- Mix seasoning: combine the potato seasoning in a small bowl and mix.
- Oil and season: transfer potatoes to a baking sheet and drizzle with olive oil. Then, toss to coat. Sprinkle on the seasoning and toss again.
- Roast: roast red potatoes at 425ºF 30-40 minutes or until fork-tender. We recommend tossing after around 15 minutes to prevent them from burning or sticking to the pan.
Add spice: add a little heat to your seasoning mix. A pinch of paprika or 1/2 teaspoon of red pepper flakes would give this recipe a nice kick.
Toss in cheese: if you’re a cheese lover like us, then you’ll love tossing these in grated parmesan cheese after they come out of the oven.
Use a different spice mix: instead of mixing together your own unique spice mix, use something you already have on hand such as:
Serve with fresh herbs: this recipe is made with dried herbs, but for serving you can freshen things up with fresh herbs. Try sprinkling on fresh rosemary or fresh parsley after roasting.
Q & A Roasted Red Potatoes
Why the high heat?
You’ll notice in the recipe card that we’re roasting these potatoes at 425ºF. Truth is, we’ve tried pretty much every temperature and high heat always results in a fluffy inside and crispy outside. They really come out like perfection.
How do you keeping roasted potatoes from getting soggy?
There are a couple of different ways to keep roasted potatoes from getting soggy.
Remove the water. Before placing potatoes into the oven, be sure there is no access water on the potatoes.
Add Oil. Make sure the potatoes are evenly coated in olive oil, this will ensure that they crisp up in the oven.
Dry Rub is the key. Coating the potatoes in a dry rub is very helpful in reducing the moisture in roasted potatoes. Once you have tossed the potatoes in olive oil, coat them the dry rub. After the potatoes have baked, the dry rub will act as a kind of crispy delicious crust!
What makes roasted potatoes so crispy?
Baking potatoes in enough oil, dry rubs, and at a high heat helps to crisp up red potatoes.
How long do roasted potatoes last in the refrigerator?
Roasted potatoes last up to 3-5 days in the refrigerator if they are stored correctly in an airtight glass container.
Let potatoes cool completely before transferring them into an airtight container. Store In the fridge for up to 3-5 days.
If you are meal prepping these roasted red potatoes for meal prep, make sure they are completely cooled before placing them in a glass meal prep container.
Sometimes it can be helpful to place half of a paper towel in with the potatoes to absorb the moisture.
- 3 lbs. red potatoes
- 1/2 medium yellow onion, finely diced
- 2 tablespoons olive oil
- 1 tablespoon garlic powder
- 1 tablespoon dried oregano
- 1/2 teaspoon coarse sea salt
- 1/2 teaspoon ground pepper
- 1/2 teaspoon chili powder
- First, preheat the oven to 425ºF.
- Then, prepare red potatoes by washing and patting them dry. Then quarter them and place them on a baking sheet.
- Finely dice the onion and add to the baking sheet and toss with potatoes.
- Next, prepare spice rub by combining garlic powder, oregano, chili powder, salt, and pepper in a small bowl and mix.
- Drizzle a generous amount of olive oil (2-3 tablespoons) over potatoes and onions and toss until fully coated.
- Sprinkle seasoning mixture over potatoes and onions and toss together making sure all potatoes are covered.
- Roast at 425ºF for 30-40 minutes. Toss after 15 minutes, and again at 30 minutes. Depending on the size of the potatoes, an additional 10 minutes may be necessary. You know your potatoes are done cooking when they are crispy and golden brown on the outside and soft on the inside.
Tips & Notes
- Use 3 tablespoons of olive oil instead of 2 tablespoons to achieve crispier potatoes.
Serving Size: 1/6 Calories: 237 Sugar: 0 Sodium: 0 Fat: 5 Carbohydrates: 43 Fiber: 4 Protein: 5
Author: Lee FunkeCategory: SideMethod: OvenCuisine: American
Keywords: Roasted Red Potatoes, oven roasted red potatoes