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!

Course Side Dish

Cuisine American

Diet Gluten Free, Vegan

Prep Time 10

Cook Time 45

Total Time 55

Servings servings

Calories 180

Author Kim

Ingredients

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

Instructions

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.

Notes

If you have leftovers, let them cool to room temperature and then store them in an airtight container in the fridge for 3 to 5 days. For best results, reheat in the oven, air fryer or in a skillet on the stovetop. See post for more reheating details and also freezing recommendations.

This recipe was originally published in 2015. It was republished August 2023 with updated photos and helpful tips. It was republished again October 2025.

Nutrition