Oven Roasted Red Potatoes

A close up picture of roasted red potatoes straight from the oven.

5 from 4 votes

This Oven Roasted Red Potatoes recipe is a fool-proof recipe that's simple and delicious. These are great for weeknight dinners and holidays like Christmas, Easter, and Thanksgiving!

Prep Time10

Cook Time40

Soaking Time30

Total Time1 20

Course: Side Dish

Cuisine: American

Keyword: potatoes

Servings: people

Calories: 150kcal

Cost: $2.53

Equipment

baking sheet
small bowl
Wooden mixing spoon
chef's knife
cutting board
Colander
Measuring spoons
large bowl

Ingredients

2 pounds small red potatoes
2 Tablespoons olive oil
1 Tablespoon fresh parsley chopped finely
2 teaspoons fresh thyme chopped finely
2 teaspoon fresh rosemary chopped finely
1 teaspoon garlic powder
½ teaspoon kosher salt
½ teaspoon ground black pepper

TOPPING (optional):

grated Parmesan cheese

US Customary - Metric

Instructions

PREP POTATOES:

Rinse the potatoes and cut them in half (quartered them if they’re on the large side).
Transfer potatoes to a large bowl and cover them with water. Let them sit in the water for 30-60 minutes.

PREP OVEN:

Move the oven rack to the middle position and preheat to 375 degrees F.

SEASON POTATOES:

Drain the potatoes and pat them dry with paper towels.
Spread the potatoes into an even layer.
Drizzle olive oil over the potatoes and use your hands to coat them in oil.
In a small bowl, stir together fresh herbs, garlic powder, salt, and pepper.
Sprinkle the herb mixture over the potatoes and use your hands to coat the potatoes.

BAKE:

Bake for 40-50 minutes or until the potatoes are fork-tender and the edges of the potatoes have the desired amount of browning/caramelization on them.

GARNISH AND SERVE:

Garnish with grated Parmesan cheese (if using) and serve.

Video

Notes

If you don't have the fresh herbs that you need for this recipe, then you can use dried herbs. Use 1 teaspoon dried parsley, 1/2 teaspoon dried thyme, and 1/2 teaspoon dried rosemary.

Nutrition