The Secret to Perfectly Crispy Roasted Red Potatoes
There’s something so comforting about the smell of potatoes roasting in the oven, isn’t there? It takes me back to Sunday dinners at my grandmother’s house, where the kitchen always smelled like garlic, rosemary, and golden potatoes crisping to perfection. After years of trial and error (and more than a few batches of soggy potatoes), I’ve finally perfected my roasted red potato recipe – crispy on the outside, fluffy on the inside, and packed with so much flavor they might just steal the show from your main dish!
Simple Ingredients, Big Flavor
What I love most about this recipe is how humble ingredients transform into something extraordinary:
- 2 lbs red potatoes – Their thin skins and waxy texture make them ideal for roasting
- 3 tbsp olive oil – The perfect amount to crisp without making them greasy
- 4 garlic cloves, minced – Because everything’s better with garlic
- 1 tsp smoked paprika – My secret weapon for depth of flavor
- 1 tbsp fresh rosemary – Or thyme if you prefer, but rosemary is my favorite
- 1 tsp sea salt – Plus more for finishing if you’re like me and love that salty crunch
- ½ tsp black pepper – Freshly ground makes all the difference
Let’s Get Roasting!
Preheat your oven to 425°F (220°C) – this high heat is crucial for that perfect crispiness. While it heats up, let’s prepare our potatoes:
- Wash and dry your potatoes thoroughly – any extra moisture will steam them instead of roast them. I like to leave the skins on for texture and nutrients.
- Cut into even 1-inch pieces – Uniform size means even cooking. Pro tip: If some pieces are larger, cut those in half again.
- Parboil for 5 minutes – This little trick creates a starchy surface that gets extra crispy. Just don’t skip the drying step afterward!
- Toss with oil and seasonings – In a large bowl, gently mix everything together until each potato piece is lovingly coated.
Now comes the most important part – the roasting technique that makes all the difference…
Pro Tips for Perfect Roasted Red Potatoes
Want to take your roasted red potatoes to the next level? Here are a few tricks I’ve learned over the years:
- Dry them well: After washing, pat the potatoes completely dry—this helps them crisp up beautifully.
- Don’t overcrowd the pan: Give them space! A crowded pan steams the potatoes instead of roasting them.
- Preheat your sheet pan: Tossing the potatoes onto a hot pan gives them an instant crispy start.
- Flip halfway: For even browning, give them a gentle stir or flip about 20 minutes in.
Delicious Variations & Substitutions
One of the best things about this recipe is how adaptable it is! Try these tasty twists:
- Herb lover’s version: Swap rosemary for thyme, oregano, or a sprinkle of herbes de Provence.
- Spicy kick: Add a pinch of smoked paprika or red pepper flakes before roasting.
- Cheesy finish: Toss with grated Parmesan in the last 5 minutes of roasting.
- No red potatoes? Yukon golds or even sweet potatoes work wonderfully too.
What to Serve with Roasted Red Potatoes
These crispy potatoes are the ultimate versatile side! They pair perfectly with:
- Juicy roasted chicken or turkey
- Grilled steak or pork chops
- Baked salmon or seared scallops
- A simple veggie frittata for brunch
They’re also fantastic tossed into breakfast hash or served alongside a big, leafy salad.
Storage & Reheating Tips
Leftovers? No problem! Here’s how to keep them tasting fresh:
- Storage: Let cool completely, then store in an airtight container in the fridge for up to 4 days.
- Reheating: For best results, reheat in a 375°F oven or air fryer for 5–10 minutes until crispy again. The microwave works in a pinch but won’t restore the crunch.
- Freezing: While possible, the texture won’t be quite the same. If freezing, reheat directly from frozen in the oven.
Frequently Asked Questions
Do I need to peel the potatoes?
Not at all! The skins on red potatoes are thin and tender, adding great texture and nutrients. Just give them a good scrub.
Why aren’t my potatoes crispy?
The most common culprits are overcrowding the pan or not using enough oil. Make sure the potatoes have space to breathe and are lightly coated in oil.
Can I make these ahead of time?
You can par-cook them (roast for 20 minutes), then finish roasting just before serving. Fully cooked potatoes are best served fresh but can be reheated.
What’s the best oil to use?
I love olive oil for flavor, but avocado oil or even melted butter work beautifully too.
Final Thoughts
There’s something so comforting about a tray of golden, crispy roasted red potatoes—simple enough for weeknights but special enough for Sunday supper. Whether you’re serving them alongside a holiday roast or just craving a hearty side, this recipe never fails to satisfy. I hope these little spuds find their way to your table often, bringing warmth and deliciousness to every bite. Happy roasting!
Roasted Red Potatoes
Description
Crispy and flavorful roasted red potatoes with garlic and herbs.
Ingredients
For the Crust:
- 2 pounds red potatoes, quartered
- 3 tablespoons olive oil
- 4 cloves garlic, minced
- 1 teaspoon dried rosemary
- 1 teaspoon dried thyme
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
Instructions
1. Prepare the Crust:
- Preheat oven to 400°F (200°C).
- In a large bowl, toss potatoes with olive oil, garlic, rosemary, thyme, salt, and pepper until evenly coated.
- Spread potatoes in a single layer on a baking sheet. Roast for 25-30 minutes, stirring halfway, until golden and crispy.
Notes
You can customize the seasonings to taste.
