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
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
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Fransic verso
I was just literally having a conversation with my mom about new potato recipes. This is right on time and it I easy to make. We have all the ingredients already. Thank you for sharing this amazing recipe!
Beth Pierce
Thanks! Enjoy!
Maureen
Yum! These potatoes are so delicious. They are perfect as a side dish or even on their own! I am salivating just remembering how yummy they are!
Cinny
This sounds like a fabulous side dish! I always love a good potato side.
Stephanie
I love roasted red potatoes! I make them all the time and just change the seasonings to match the main food for the meal. I haven’t tried it with Yukon golds, though, so I’ll do that next time.
Sara Welch
Always a great side dish with just about any dinner! Turns out perfectly cooked and flavored, each and every time! Delicious!
Beth Pierce
Thanks, Sara!
Claudia Lamascolo
These potatoes went over great for my dinner party everyone complimented me and thankfully it was quick and easy to make! thanks
Beth Pierce
My pleasure Claudia! I am so glad that your guests liked them!
Jamie
This turned out perfectly cooked and flavored! It was delicious as a side to our chicken dinner tonight. Thank you!
Beth Pierce
You are most welcome, Jamie!
Tayler
I made these potatoes with dinner last night and they were amazing! So full of flavor and easy to make!
Beth Pierce
Thanks, Tayler! So glad that you liked the roasted potatoes!
kushigalu
These roasted potatoes look so perfect and delicious. Thanks for sharing.
Beti
These were delicious! We absolutely loved all the flavor with the fresh herbs!
Beth Pierce
Thanks, Beti! So glad that you liked the potatoes!
katerina
These were so yummy and easy! My family really enjoyed them! Thanks
Catalina
I can’t resist roasted potatoes. These were the perfect balance of seasonings and fresh herbs!
Erin
Thanks for the great recipe. You can never have too many good potato recipes!
Sandra
These are amazing! The potatoes turned out really flavorful and tender!
Beth Pierce
Thanks, Sandra! So glad that you liked the potatoes.
Erik
These are my favorite potatoes. Always so cozy and satisfying!
Amanda
Looks like an amazing side to have with countless meals, thank you for sharing!