Go Back
Roasted Red Potatoes | Side Dish Recipes | Roasted Vegetables | Red Potato Recipe | Roasted Red Potatoes are roasted to crispy perfection in the oven with olive oil, parmesan cheese, and seasonings. Roasted potatoes are an easy side dish.

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.
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


  • 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


  • 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.


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. 


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