Roasted Red Potatoes

Classic roasted red potatoes with garlic, thyme, rosemary, and parsley. These potatoes are loaded with flavor from fresh herbs, kosher salt, and fresh ground black pepper. They are the perfect side dish for roasted chicken, braised beef, grilled pork, or baked fish.

How to make Roasted Red Potatoes

First, scrub the red potatoes and dry them really well. Cut the potatoes in half. If they are large potatoes, cut them in quarters. Add the potatoes to a large bowl. Then add the olive oil, minced garlic, kosher salt, fresh ground black pepper, and onion powder. Stir or toss to coat. Don’t wash the bowl that you tossed the potatoes in, as you are going to use it again.

Spread the potatoes cut side down in a single layer on a baking sheet covered with parchment paper. Leave some room between them for the heat to flow. Roast potatoes for 25-30 minutes. Then using a large spatula, remove the potatoes from the baking sheet and place them in the bowl with any residual oil. Sprinkle with 1 1/2 tablespoons of fresh herbs.

Gently pour them back onto the baking sheet. Turn them cut side up and place them back in the oven for about 10 minutes or until fork tender and golden brown. Remove from the oven and sprinkle with the remaining fresh herbs. For best results, serve promptly.

Helpful recipe tips

• This recipe works well with small red potatoes or small Yukon Gold Potatoes.
• Fresh herbs are the stars here. You can use dried herbs, but fresh herbs really take this recipe over the top. I like a mixture of fresh parsley, thyme, and rosemary.
• Line your baking sheet with parchment paper so your potatoes do not stick and they brown perfectly.
• For the first phase of cooking, arrange them on the baking sheet cut side down for the best golden potatoes. For the second phase of cooking, arrange them cut side up.
• Spread your potatoes with enough room for the heat of the oven to get between the potatoes and brown them nicely.
• Store leftovers in an airtight container in the fridge for up to 3 days. Reheat in the microwave or in the oven.

More flavor choices for Roasted Red Potatoes

• Infuse the oil with garlic by placing 3 whole garlic cloves and the olive oil in a pan on the stovetop on extra low (as low as it will go) for about 15 minutes.
• Skip the fresh herbs and use 1 teaspoon of dried Italian Seasoning.
• Sprinkle the cooked potatoes with a couple of tablespoons of grated Parmesan Cheese or grated Asiago Cheese.
• Dip the potatoes in comeback sauce or boom boom sauce.
• For a burst of flavor, try ranch seasoning, Cajun seasoning, or taco seasoning.

More potato recipes to try

Roasted Red Potatoes Recipe

Tasty Roasted Red Potatoes are made simply with minced garlic, kosher salt, fresh ground black pepper, and fresh herbs like thyme, rosemary, and Italian Parsley.   Enjoy these delicious spuds with grilled steak, roasted chicken, smoked pork, or baked fish.

5 from 15 votes

Print Pin Rate

Course: Side Dish

Cuisine: American

Prep Time: 10 minutes minutes

Cook Time: 35 minutes minutes

Servings: 6 servings

Calories: 216kcal

Author: Beth Pierce

Ingredients

• 2 lbs small red potatoes sliced in half
• ⅓ cup olive oil
• 3 cloves garlic minced
• 1 teaspoon kosher salt
• 1 teaspoon fresh ground black pepper
• ½ teaspoon onion powder
• 2 tablespoons chopped fresh herbs thyme, rosemary, and Italian parsley

Instructions

• Preheat the oven to 400 degrees. 
• Add the potatoes to a large bowl. Add the olive oil, minced garlic, kosher salt, fresh ground black pepper, and onion powder. Stir or toss to coat. Don't wash the bowl that you tossed the potatoes in, as you are going to use it again. 
• Spread the potatoes cut side down on a baking sheet covered with parchment paper. Leave some room between them for the heat to flow. Roast for 25-30 minutes. Using a large spatula remove the potatoes from the baking sheet and place them in the bowl with any residual oil. Sprinkle with 1 1/2 tablespoons of the fresh herb mixture. 
• Gently pour them back onto the baking sheet. Turn them cut side up and place them back in the oven for about 10 minutes or until fork tender and golden brown. Remove from the oven and sprinkle with the remaining fresh herbs. For best results, serve promptly. 

Notes

• This recipe works well with small red potatoes or small Yukon Gold Potatoes.
• Fresh herbs are the stars here. You can use dried herbs, but fresh herbs really take this recipe over the top. I like a mixture of fresh parsley, thyme, and rosemary.
• Line your baking sheet with parchment paper so your potatoes do not stick and they brown perfectly.
• For the first phase of cooking, arrange them on the baking sheet cut side down for the best golden potatoes. For the second phase of cooking, arrange them cut side up.
• Spread your potatoes with enough room for the heat of the oven to get between the potatoes and brown them nicely.
• Store leftovers in an airtight container in the fridge for up to 3 days. Reheat in the microwave or in the oven.

Nutrition

Calories: 216kcal | Carbohydrates: 25g | Protein: 3g | Fat: 12g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 9g | Sodium: 416mg | Potassium: 702mg | Fiber: 3g | Sugar: 2g | Vitamin A: 48IU | Vitamin C: 14mg | Calcium: 21mg | Iron: 1mg

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