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.
2poundsred potatoes(about 5-6 medium) washed and dried
3tablespoonscanola oil(or another oil with high smoke point)
2tablespoonsshredded Parmesan cheese
1teaspoonsalt
1teaspoonfreshly minced garlic
½teaspoonblack pepper
⅛teaspoonpaprika
Instructions
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.
Video
Notes
Tips:
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.
Storage: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.