These simple roasted red potatoes combine oil, butter, minced garlic, salt, and pepper with baby red potatoes for an easy side dish that everyone loves. The potatoes roast up crisp on the outside and tender on the inside, with the best flavor. Done in under 30 minutes, this recipe pairs with so many dishes for a well-rounded dinner.
For years, one of my family’s favorite sides has been my roasted baby potatoes. And this version made with red potatoes is a new favorite. They are perfectly crisp and amazingly tender while bursting with a garlic butter flavor. And the fact that the potatoes only need to be cut in half makes this a recipe you will reach for again and again.
Why This Recipe Works
- Simple ingredients: You only need baby red potatoes, olive oil, butter, garlic, salt, and pepper.
- Minimal prep: Just slice the potatoes in half; there is no need to peel or boil them.
- Perfectly crispy: Roasting the potatoes cut-side down at a high temperature helps create beautifully golden bottoms and crispy edges while keeping the insides soft and tender.
- Buttery goodness: Tossing the potatoes with melted butter after roasting adds rich flavor without sacrificing those delicious golden edges.
Ingredients for Roasted Red Potatoes
- Baby red potatoes: Their thin skins crisp up nicely while the centers maintain their naturally creamy texture. Their small size also makes them easy to halve for even cooking.
- Olive oil: Helps the potatoes roast evenly and develop a golden exterior.
- Seasonings: You’ll need freshly minced garlic, salt, and pepper.
- Unsalted butter: Melted butter is added after roasting to give the potatoes an extra rich, buttery finish. We use unsalted butter so we can control the saltiness of the recipe.
How to Roast Red Potatoes
- Wash the baby red potatoes, cut them in half, and dry them thoroughly. In a large bowl, toss the potatoes with olive oil, minced garlic, salt, and pepper until evenly coated.
- Arrange them in a single layer on the prepared baking sheet, cut-side down. Bake in a preheated 425-degree Fahrenheit oven for 20 to 25 minutes, or until the potatoes are fork-tender.
- Drizzle the hot potatoes with melted butter and give them a good toss. Sprinkle with fresh parsley if desired, and serve warm.
Tips for Crispy Roasted Red Potatoes
- Dry the potatoes thoroughly. After washing and cutting the potatoes, pat them dry with a clean kitchen towel. Excess moisture can cause the potatoes to steam rather than roast, preventing them from developing that delicious golden exterior.
- Keep the pieces similar in size. Cutting the potatoes into evenly sized pieces helps them cook at the same rate. If using larger potatoes, cut them to the size of halved baby potatoes.
- Don’t overcrowd the pan. Arrange the potatoes in a single layer with a little space between each piece. Giving them room allows moisture to escape so they roast instead of steam.
- Roast cut-side down. Placing the cut sides against the baking sheet helps them develop golden, flavorful surfaces. No need to toss them during baking.
Storing and Reheating
Allow the potatoes to cool, then store any leftover roasted red potatoes in an airtight container in the refrigerator for up to four days.
For the best texture, reheat the potatoes in a 400-degree Fahrenheit oven for about 10 to 15 minutes, or until heated through. You can also reheat them in an air fryer at 375 degrees for a few minutes, checking frequently. Both methods will help restore some of their crispy exterior.
While you can reheat these potatoes in the microwave, they won’t be quite as crispy.
What to Serve with Roasted Red Potatoes
If you make these roasted red potatoes, or any of my other recipes, I’d love to hear what you think. Leave a comment and let me know how you and your family enjoyed them!
Roasted Red Potatoes
Ingredients
- 1 1/2 pounds baby red potatoes washed, cut in half and dried well, see note
- 2 tablespoons olive oil
- 2 cloves garlic minced
- 1 teaspoon kosher salt
- 1/4 teaspoon ground black pepper
- 1 tablespoon unsalted butter melted
- fresh parsley optional
Instructions
- Preheat your oven to 425 degrees Fahrenheit. Line a rimmed baking sheet with parchment paper and set aside.
- In a large bowl, toss the potatoes with the oil, garlic, salt, and pepper so they are well coated. Spread them on the prepared baking sheet, cut-side down.1 1/2 pounds baby red potatoes, 2 tablespoons olive oil, 2 cloves garlic, 1 teaspoon kosher salt, 1/4 teaspoon ground black pepper
- Bake for 20 to 25 minutes or until the potatoes are fork-tender. Toss with melted butter. Sprinkle with fresh parsley, serve warm, and enjoy.fresh parsley, 1 tablespoon unsalted butter
Notes
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