Roasted Red Potatoes

ROASTED RED POTATOES

Roasted red potatoes are a classic side dish that are so simple to make! The outside gets so crispy and charred while the inside stays soft. 

Red potatoes are the perfect potato to use when roasting potatoes in the oven. Combine them with parmesan cheese, olive oil, and seasonings and that's it. 

Roasting vegetables is one of my favorite ways to get my kids to eat veggies. We make these roasted brussels sprouts and these parmesan roasted sweet potatoes all the time at my house. 

HOW TO MAKE ROASTED RED POTATOES

Red Potatoes - I prefer to use the petite baby red potatoes (they usually come in a small netted bag and are about 1.5 lbs per bag). They are small enough that you only to halve them, and each potato has skin on it! Which is important because the potato skin gets nice and toasty which results in the fabulous crunch. You can use regular red potatoes and leave them unpeeled, but only some of the pieces will have the skin on them. Which is fine but if you can use those petite red potatoes. Costco also sells a large bag of small baby potatoes in different colors, which I have used before, and they're delicious. 

Olive Oil

Parmesan Cheese - The preferred parmesan cheese for this recipe (and what the recipe is tested with) is the cheap, grated parmesan cheese that comes in the can. You will find it in the pasta/spaghetti aisle at the grocery store. You can use fresh parmesan cheese but it does burn easily in the oven, which may affect the flavor and look of the potatoes. 

Garlic Salt 

Dried Basil

Dried Parsley

Salt & Pepper - If you are more sensitive to salt or want to cut down then reduce the salt to 1/4 teaspoon. I prefer using kosher salt but if you are using table salt then maybe try 1/4 teaspoon as it is a stronger taste in recipes. 

TRY THESE OTHER ROASTED VEGETABLE SIDE DISH RECIPES

• roasted garlic parmesan summer vegetables
• cinnamon maple roasted sweet potatoes
• oven roasted vegetables
• ranch roasted brussels sprouts
• garlic butter roasted potatoes and carrots
• honey butter creamy skillet corn

Roasted Red Potatoes

Roasted Red Potatoes bake in the oven with olive oil, parmesan cheese, and seasonings. Red potatoes roast to crispy perfection for a delicious side dish recipe.

3.81 from 26 votes

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Course: Side Dish

Keyword: how to cook red potatoes in the oven, how to roast red potatoes, red potatoes, roasted red potatoes, side dish recipe

Prep Time: 10 minutes

Cook Time: 35 minutes

Servings: 8 people (1/2 cup each)

Calories: 94kcal

Author: Jessica

Ingredients

• 4 cups chopped/halved red potatoes 1 1/2 pounds
• 1/4 cup olive oil
• 3 tablespoons parmesan cheese
• 1 teaspoon garlic salt
• 1 teaspoon dried basil
• 1 teaspoon dried parsley
• 1/4 teaspoon salt
• 1/4 teaspoon black pepper

Instructions

• Heat oven to 400°. Spray a cooking sheet with cooking spray. Set aside.
• Add the chopped/halved red potatoes, olive oil, parmesan cheese, garlic salt, dried basil, dried parsley, salt, and pepper into a mixing bowl. Stir together until all the potatoes are coated.
• Spread the potatoes evenly onto the cookie sheet making sure that there are no potatoes that are overlapping. For the best roasted potatoes you want them spread out so all sides can crisp up.
• Cook for 30-35 minutes, stirring halfway through the cook time.
• ** The cook time may vary depending on the size of your potato chunks. Mine cook for 30 minutes and they are roughly 1-inch sized pieces. If you like the potatoes really crispy then cook for even longer depending on preference.

  ** When you stir the potatoes halfway through the cook time, use a spatula, and know that some potatoes may be stuck (slightly) to the cookie sheet, this is totally fine and they will come off with a spatula. It's just the parmesan cheese sticking. This is also why you need to stir them halfway through, so that all sides can crisp up, and so none are sticking to the pan for the whole cook time.

Notes

I like to use the small petite baby red potatoes. They are small in size so you really only have to cut each one in half. For larger ones maybe cut into fourths. You can use regular red potatoes but just know that not all the pieces will have skin (which the skin gets roasted and crispy so it's really the best part. 

I prefer to leave the potatoes with the skin on when roasting them in the oven. Measure the 4 cups of potatoes after they are chopped or halved. 

The preferred parmesan cheese is the grated parmesan cheese that comes in the can. It's the cheaper stuff that you can find in the spaghetti/pasta aisle. You can use fresh parmesan cheese but it burns much easier in the oven which can affect the taste of the potatoes. 

Cut all the potatoes roughly the same size so they will all cook in the same amount of time. 

Nutrition

Calories: 94kcal | Carbohydrates: 6g | Protein: 1g | Fat: 7g | Saturated Fat: 1g | Cholesterol: 1mg | Sodium: 473mg | Potassium: 171mg | Fiber: 1g | Sugar: 1g | Vitamin A: 15IU | Vitamin C: 3mg | Calcium: 29mg | Iron: 1mg