Roasted Red Potatoes
Easy Roasted Red Potatoes are a kitchen staple and a go-to side dish. In this recipe, baby potatoes are seasoned with dill and oven roasted until golden brown and super delicious! These crisp potatoes make the perfect, easy, flavorful side dish. They pair fabulously with a variety of meals and work well as a breakfast, lunch or dinner food. I will warn you, though, these taters are super addicting!
I’ve never met a potato I didn’t like. I’m obsessed with all different kinds and these roasted red potatoes are no exception. They are the perfect side dish and so yummy when roasted to perfection. Brad and I both love dill seasoning and it pairs so perfectly with new potatoes. These creamy, tender potatoes are a quick and easy side dish that your whole family will LOVE! As an added plus, they work well for breakfast, lunch and dinner!
Why you will love this recipe
- Effortless. You will love how quick & easy these potatoes come together! This recipe is perfect for whenever you don’t have a lot of time to prepare dinner, but still want a healthy side!
- Healthy. They’ve got a nice crispy outside and soft, pillowy inside — basically, everything we love about French fries but without all the oil and deep-frying. Additionally, roasted potatoes are inexpensive to make and super satisfying.
- Delicious. The perfect flavorings for well seasoned potatoes consists of garlic salt, onion powder, and dill to make sure these babies are tasty and well-flavored. We cook them just long enough until they are soft and easily pierced with a fork.
- Easy. Simply clean, cut, and season them! Then, add them to a baking sheet pan to roast until tender and crisp.
- Versatile. Roasted red potatoes go with a variety of different foods such as fish, beef, chicken, vegetables, eggs, etc. You can pair these potatoes with almost anything or simply snack on them by themselves!
Aside from being super tasty and a guaranteed crowd-pleaser, you’ll love that this recipe requires very minimal ingredients. Here’s what you’ll need:
- Baby potatoes. Red potatoes are easy to use and are ready in minutes, but feel free to use any kind of new potato such as Yukon Gold potatoes or something similar.
- Oil. We’re using 1/4 cup oil to roast the potatoes to crispy perfection. Avocado oil has a high smoke point and is great for high heat cooking. However, any kind of neutral oil will work such as avocado, olive oil, grapeseed oil, etc.
- Seasonings. These are simply seasoned with garlic salt, onion powder and dried dill weed. Once they’ve cooked and you’ve given them a taste, add salt & black pepper to your preference.
- Fresh herbs. Optional for garnish, to add color and freshness. Dill, rosemary, thyme, and/or fresh parsley are great options.
How to make this recipe
Even though these taters are absolutely irresistible and a major crowdpleaser, they’re really quite easy to make. Once you’ve prepped the potatoes, the recipe is pretty much hands off. Here’s the simple method:
Full, printable recipe at the bottom of the page.
- Prep. First, clean and scrub the potatoes. Next, cut them into 1-inch cubes and preheat the oven to 400 degrees F.
- Season. Place the potatoes in a large bowl with the oil, garlic salt, onion powder and dried dill; toss to coat.
- Roast. Spread the potatoes out in a single layer on a large rimmed baking sheet. Place in the oven and roast for about 45 minutes to 1 hour, or until browned and crisp. Flip halfway through with a spatula to ensure even browning.
- Enjoy. Remove from the oven and sprinkle with fresh herbs (if you’d like), season to taste with kosher salt and pepper and serve hot.
Tips for recipe success
Here are some tips to make sure you serve up perfectly crispy potatoes every time!
- Size of potatoes. For this recipe, you can use baby red potatoes or the regular ones, you just want the potatoes to be as even in size as possible. I typically use the miniature potatoes, but sometimes I can’t find them at the store. If you use regular red potatoes, you’ll need to quarter them. For the miniature ones, just cutting them in half will work perfectly.
- Give your potatoes space. Make sure that your potatoes are in one layer; if they’re overlapping on the pan, they will steam rather than roast and not become crispy.
- Bake in a hot oven. We’re baking these delicious gems at 400 degrees Fahrenheit, so that they can really crisp up!
- Serve immediately. Oven roasted potatoes are best served hot out of the oven. As they cool, they will begin to soften. Any leftovers will stay fresh in the refrigerator for up to 3 to 5 days. See below for the best way to reheat your potatoes.
Frequently asked questions
Red potatoes are great when oven roasted! This type of potato holds it shape well and has a neutral flavor, which pairs well with the seasonings in this dish. They are also less starchy and have a higher sugar content than russet potatoes. That means they are a little stickier, so they are perfect for roasting. They have a thin skin that softens and crisps up perfectly when they are baked. There are different sizes and shapes of this type of potato. I prefer to use the small baby potatoes, but you can use full-sized potatoes, cut into 1-inch pieces, if you like. Yukon gold, fingerling potatoes and even sweet potatoes work great too!
While you can peel potatoes before roasting, you definitely do not need to peel them! I personally love the flavor the skin from Russet or Idaho potatoes add and I love the look and color of red skin potatoes too! The skin adds lots of nutrients too!
We’ve experimented with different cooking times and find that we have the best results when the potatoes are cooked at 400 degrees for 45 minutes to 1 hour. However, feel free to increase the heat to 425 degrees and cook them for about 40 minutes.
The key to crispy roasted potatoes (or any vegetable for that matter) is a baking sheet and patience. I’m one of those cooks who loves baking on a sheet lined with aluminum foil or parchment paper because it quickens the clean up. But, if you want a super crispy bite, skip the liner. As long as you coat the potatoes generously in oil, they won’t stick to the pan. These are crisped when the potatoes are baked in direct contact with the baking sheet. This is the reason you shouldn’t use a non-stick sheet in this situation, your potatoes won’t get as crispy. The other trick is to allow them to roast in the oven undisturbed, so they form a crust where they come into contact with the baking sheet. Flip half-way through the cooking time to the other cut-side to crisp.
Garlic and dill are my two favorite spices to season red potatoes with, however there are lots of other tasty options. All of the seasonings below would be delicious. You could even use a fun seasoning blend. Trader Joe’s has some great choices like chili lime seasoning, onion salt and everyday seasoning.
- Spicy. Add a kick of heat and season your potatoes with spices such as Cajun spice, a little cayenne pepper, smoked paprika, red pepper flakes or even chili powder.
- Taco seasoning. Make my homemade taco seasoning or use store-bought to give these potatoes bold, zesty flavor.
- Cheese. Sprinkle these potatoes with about 1/4 cup finely fresh grated parmesan cheese before roasting.
- Fresh herbs. Season your potatoes with about 2 tablespoons chopped fresh herbs such as parsley, dill, basil or a few sprigs of thyme or rosemary.
- Dried herbs. Italian seasoning is a blend of dried herbs that includes basil, oregano, rosemary and parsley. Use about 1/2 to 1 teaspoon in addition to the garlic salt or omit the garlic salt and onion powder and just use the Italian seasoning. Feel free to use 1 1/2 teaspoons of any favorite dried herbs.
Of course, the red potatoes are wonderful as breakfast potatoes and served with eggs and bacon. They are also great paired with roasted pork tenderloin, grilled chicken or a perfectly grilled steak or even burgers!
We love to top these easy potatoes with ketchup or use my chipotle ranch dip as a dipping sauce! The options are endless when it comes to what you can serve with these red potatoes!
- Add them to a buddha bowl
- Mix them into a salad
- Serve them with your favorite sandwich
- Add them to a breakfast bake
Storing, reheating and freezing
- Storing leftovers. Oven-roasted potatoes are best enjoyed immediately. Over time, they start to lose texture and flavor. If you do have leftovers, let them cool to room temperature and then store them in an airtight container in the fridge for 3 to 5 days.
- Reheating tips. To reheat leftover potatoes, re-bake the potatoes until they’re firm and crisp. Spread the potatoes on a baking sheet, drizzle them with a touch more oil, and bake them at 450 degrees for 5-6 minutes or until crispy. I wouldn’t recommend the microwave as it tends to make the potatoes even softer. Alternatively, you can also reheat them on the stove top. Simply add them to a cast-iron skillet (or your favorite non-stick pan) with a touch of olive oil, and cook until crispy and warmed through.
- Freezing. You actually can freeze roasted potatoes and they do freeze quite well! I place them in a freezer bag and reheat either in the oven (or toaster oven) or in a frying pan on the stove. Simply, throw them in the oven while you’re cooking up salmon on the grill. This makes for such an easy weeknight meal! They also make for a great shortcut for Mexican breakfast tacos!
This roasted red potatoes recipe is a classic that will become a new favorite in your monthly rotation. They are so easy to bake and require hardly any clean up. Plus they roast up so nicely and are perfectly golden brown and delicious.
If you try this recipe, let me know! Leave a comment and if your family loves it as much as mine does, be sure to give it a five star ⭐️ rating! Also, tag @kimscravings on Instagram with a picture of your creation. It’s so fun to see what you’re cooking! Be sure to subscribe to our mailing list to receive more healthy delicious recipes straight to your inbox.
Easy Roasted Red Potatoes with Dill
- 3 pounds small red potatoes or Yukon Gold potatoes, scrubbed clean and cut into 1" cubes
- 1/4 cup avocado or olive oil
- 1 teaspoon garlic salt
- 1/2 teaspoon onion powder
- 1 1/2 teaspoon dried dill weed, or another favorite dried herb
- fresh herbs to garnish (dill, rosemary, thyme, or parsley are great options)
- salt & pepper , to taste
- Preheat oven to 400ºF. Place the potatoes, olive oil, garlic salt, onion powder and dried dill in a large bowl and toss until well coated.
- Spread out evenly onto a large baking sheet. Roast in the oven for 45 minutes to 1 hour or until browned and crisp. Flip halfway through with a spatula during cooking in order to ensure even browning.
- Remove the potatoes from the oven, toss with fresh herbs, season to taste, and serve hot.