These Roasted Red Potatoes are the best easy and versatile side dish! Chunks of red potato are tossed in parmesan, garlic, and a couple simple seasonings. They’re tender and creamy in the middle with a perfectly crispy exterior.
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Let’s be honest. Potatoes may be the most versatile food item of all time. They can take on any flavors and go well with any meal!
These Roasted Red Potatoes are just another great way to enjoy potatoes as a side dish.
This recipe requires just 10 minutes of prep and 7 ingredients and the result is tender chunks of potato that are perfectly seasoned, deliciously cheesy, and just the right amount of crispy.
This quick and easy side dish is made with just a few super simple ingredients. Here’s what you’ll need:
- Red Potatoes: you’ll need 5-6 medium-sized red potatoes. Be sure to thoroughly wash and dry them before cutting them up!
- Oil: I use canola oil but you can use any oil with a high smoke point.
- Shredded Parmesan: pre-shredded cheese will work, but I prefer to shred my own parmesan. It has better flavor and texture!
- Garlic: use freshly minced garlic for better flavor.
- Seasonings: we’re using a simple trio made up of salt, black pepper, and paprika to season the potatoes.
How to Make Roasted Red Potatoes
These roasted potatoes take a quick 10 minutes to prep before roasting!
- Prep the potatoes: Cut the potatoes into 1″ cubes and place into a bowl. Add in oil, parmesan, garlic, and seasonings, then toss to coat.
- Roast: Transfer the potatoes onto a lined baking sheet with the cut side down and roast for 20 minutes. Flip to put another cut side down, then roast until the potatoes are browned and crispy.
Oven-Roasted Potatoes FAQs
Red potatoes are perfect for roasting! They’re high in moisture and low in starch so they take on a smooth, almost creamy texture when roasted. They also have thin skin which gets deliciously crispy in the oven.
Nope, there’s no need! Since we’re cutting the potatoes into 1″ cubes, they cook all the way through before the outsides are even close to burning. No parboiling necessary!
There are a couple of things you can do to make sure you get the crispiest oven-roasted potatoes.
First, leave the skins on! The skin of red potato is nice and thin so it crisps up super nicely in the oven.
Second, leave space between the potato chunks. We want the heat to reach all sides of the potato chunks. If they’re on top of one another, they’ll steam rather than roast.
And third, if you’re able to use convection bake, do that. The dryer atmosphere creates a crispier texture.
Leftover roasted potatoes will last in an airtight container in the fridge for 3-5 days. I recommend reheating in the oven or in the air fryer for a crispy exterior.
Tips and Notes for Oven-Roasted Potatoes
- Wash and dry. Since we’re leaving the skin on, make sure you thoroughly wash and dry the potatoes before you cut them up.
- Cut evenly. Be sure to cut the potatoes in evenly sized cubes so they cook at the same rate.
- Line the baking sheet. Lining the baking sheet with parchment paper is optional but can help prevent the potatoes from burning.
- Don’t forget to flip. You’ll roast first with one of the cut sides down, then flip the potatoes so another cut side is down. This ensures that the potato chunks are cooking evenly and getting crispy all the way around.
These oven-roasted potatoes are the perfect simple and versatile side dish, so you can serve them with pretty much any dinner recipe your heart desires!
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Roasted Red Potatoes
- 2 pounds red potatoes (about 5-6 medium) washed and dried
- 3 tablespoons canola oil (or another oil with high smoke point)
- 2 tablespoons shredded Parmesan cheese
- 1 teaspoon salt
- 1 teaspoon freshly minced garlic
- ½ teaspoon black pepper
- ⅛ teaspoon paprika
- Preheat oven on convection mode to 400 degrees F or regular baking mode to 425 degrees F (convection recommended if available).
- Line a baking sheet with parchment paper (optional).
- Cut potatoes into 1" cubes and place in a large bowl.
- Add oil, Parmesan, salt, garlic, pepper and paprika to potatoes and use your hands to toss well and coat. Make sure there are no globs of seasoning and everything is evenly distributed.
- Spread potatoes on baking sheet, cut side down, leaving room around each one.
- Roast for 20 minutes, then flip and place another cut side down.
- Roast for 10-15 more minutes, until completely browned and crispy (keep an eye on the garlic to ensure it is not burning), turning as necessary.
- Taste and adjust seasonings. Serve.
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