Roasted Red Potatoes

Tasty roasted red potatoes are made simply with garlic and onion powder, salt, freshly ground black pepper, and fresh herbs like thyme, rosemary, and Italian parsley. These potatoes are a quick and easy side dish that is perfect with so many entrees that you will want to make them over and over again.

You can never have too many delicious potato dishes, and this recipe fits that bill. They are quick and easy to make, and my family never tires of these delicious potatoes. I love to serve these with New York strip steak, oven-baked beef brisket, and steak Diane.

Ingredient Notes and Substitutions

See the complete list of ingredients below on the recipe card.

• Potatoes: This recipe works well with small red potatoes or small Yukon Gold Potatoes.
• Garlic: both garlic powder and fresh garlic.
• Fresh herbs: Fresh herbs are the stars here. You can use dried herbs, but fresh herbs really take this recipe over the top. I like a mixture of fresh parsley, thyme, and rosemary.

How to Make Roasted Red Potatoes

This is a summary version; for the complete list of ingredients and instructions, please refer to the recipe card below.

First, scrub the red potatoes and dry them well. Cut the potatoes in half. If they are large potatoes, cut them into quarters. Add the potatoes to a large bowl. Then add the olive oil, garlic, onion powder, salt, and freshly ground black pepper. Stir or toss to coat. Don’t wash the bowl yet.

Spread the potatoes, cut side down in a single layer on a baking sheet covered with parchment paper. Leave some room between them for the heat to flow. Roast potatoes for 20-30 minutes, depending on their size. Stir 1 1/2 tablespoons of fresh herbs with the residual oil left in the bowl. Then, using a large spatula, remove the potatoes from the baking sheet and place them in the bowl, and toss gently.

Gently pour them back onto the baking sheet. Turn them cut side up and place them back in the oven for about 5-10 minutes or until fork tender and golden brown. Remove from the oven and sprinkle with the remaining fresh herbs. For best results, serve promptly.

Preparation Tips and Storage

• Line your baking sheet with parchment paper so your potatoes do not stick and they brown perfectly.
• Spread your potatoes with enough room for the heat of the oven to get between the potatoes and brown them nicely.
• Store leftovers in an airtight container in the fridge for up to 3 days. Reheat in the microwave at reduced power or the oven at 300 degrees for 12-15 minutes or until warm.

Flavor Variations for Roasted Red Potatoes

• Infuse the oil with garlic by placing 3 whole garlic cloves and the olive oil in a pan on the stovetop on extra low (as low as it will go) for about 15 minutes.
• Skip the fresh herbs and use 1 teaspoon of dried Italian Seasoning.
• Sprinkle the cooked potatoes with a couple of tablespoons of grated Parmesan Cheese or grated Asiago Cheese.
• Dip the potatoes in comeback sauce or boom boom sauce.
• For a burst of flavor, try ranch seasoning, Cajun seasoning, or taco seasoning.

More Potato Recipes

On the hunt for more delicious recipes?  Follow Small Town Woman on Facebook, Pinterest, and Instagram.

https://www.smalltownwoman.com/wp-content/uploads/2019/05/Beth-1.pdf