Name: Roasted Red Potatoes
Prep time: 5 min
Total time: 35 min
Ingredients: 1.5 pounds baby red potatoes, quartered; 2 tablespoons olive oil; 2 tablespoons coarsely chopped fresh rosemary; Coarse salt and freshly ground pepper

Prep Time:

5 mins

Total Time:

35 mins

Servings:

4

A simple but satisfying side dish you’ll make again and again, this roasted red potato recipe takes five minutes to prep and about 30 minutes of hands-off time to roast. There’s no need to peel or boil the potatoes before roasting which saves you time. Simply wash them, cut them in half, and toss with olive oil, fresh-ground black pepper, and salt right on the baking sheet (no bowl required).

Then, add your favorite fresh herb, such as rosemary, thyme, or oregano. Martha recommends chopping the herbs, rather than carefully removing the leaves from the stems—another time-saving strategy. Spread the potatoes on the baking sheet, cut side down, and roast to golden perfection.

roasted red potatoes - in bowl — Emily Laurae

Martha's secret for deliciously crispy roasted potatoes? Preheat the baking sheet while you prep the potatoes.

About the Ingredients

This easy recipe couldn’t be more straightforward. It has just four ingredients:

Baby red potatoes: Using baby potatoes makes this dish quicker because the smaller potatoes roast faster than larger ones. Also, there is no boiling needed prior to roasting as is done for larger potatoes. We don’t peel the potatoes for roasting because we love how their red skins look, and keeping the skins on potatoes makes them more nutritious.

Olive oil: Some roast potato recipes use duck fat or beef fat, which does add great flavor, but olive oil is healthy and easy. It’s an ingredient we always have on hand and produces consistent, crispy potatoes.

Salt and pepper: There’s hardly a savory recipe on our site that doesn’t call for seasoning with kosher salt and freshly ground black pepper. And when a recipe is as simple as this one, the seasoning is extra important.

Equipment

This simple recipe doesn’t require any special equipment. You may want a colander for draining the potatoes after rinsing, and you'll need a cutting board and paring knife to halve any larger potatoes.

Rimmed Baking Sheet

The most important item for this recipe is the rimmed baking sheet. We always use a rimmed baking sheet for roasting vegetables. The baking sheet makes for better air circulation. Using a casserole or other baking dish with high sides will prevent the potatoes from crisping and browning.

Ingredients

1 ½ pounds baby red potatoes, quartered
2 tablespoons olive oil
2 tablespoons coarsely chopped fresh thyme or rosemary
Coarse salt and freshly ground pepper

Directions

roasted red potatoes - ingredients — Emily Laurae

Preheat oven and toss potatoes with oil:

Preheat oven to 425 degrees. Toss potatoes, oil, and rosemary on a rimmed baking sheet.

Emily Laurae

Lining the baking sheet with parchment paper or foil prevents the potatoes from sticking to the sheet and makes cleanup easier.
Spread potatoes on baking sheet:

Spread out potatoes in a single layer; season with salt and pepper.

Emily Laurae
Roast potatoes:

Roast, stirring once halfway through cooking, until potatoes are golden brown and crisp outside and tender inside, about 30 minutes.

Emily Laurae

How to Store Leftover Roast Potatoes

Leftover roasted potatoes should be cooled completely before being stored in an airtight container in the refrigerator for up to three days.

We do not recommend freezing leftover roast potatoes.

Using Leftovers

Any leftover potatoes can be enjoyed as is or mashed (the crisp pieces add unexpected crunch), or tossed with mayonnaise or dressing to make potato salad.

Frequently Asked Questions

Do red potatoes taste the same as regular potatoes?

Yes, while they look decidedly different, red potatoes taste much like other potatoes. Generally, they have dense, moist, white or creamy flesh.

Are red-skinned potatoes good for roasting?

As they are a waxy type of potato, red-skinned potatoes are not the best type for roasting. They have moist, dense flesh that is better suited to boiling. Our roasted red potatoes recipe works because we use baby potatoes. These smaller red potatoes do work well for roasting, as our recipe proves.

Can you overcook red potatoes?

Yes, you can boil them until they fall apart, or roast them until they are totally shriveled and dehydrated.