Roasted Red Potatoes Recipe

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. Enjoy these delicious spuds with grilled steak, roasted chicken, smoked pork, or baked fish.

Course Side Dish

Cuisine American

Keyword how long to roast red potatoes, how to make roasted red potatoes, how to roast red potatoes, oven roasted red potatoes

Prep Time 10

Cook Time 35

Servings servings

Calories 216kcal

Author Beth Pierce

Ingredients

2 lbs small red potatoes sliced in half
3 tablespoons olive oil
1 teaspoon garlic powder
1 teaspoon onion powder
1 teaspoon kosher salt
1 teaspoon fresh ground black pepper
2 tablespoons chopped fresh herbs thyme, rosemary, and Italian parsley

Instructions

Preheat the oven to 400 degrees.
Add the potatoes to a large bowl. 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. 20 minutes for small potato halves and 30 minutes for large potato halves.
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 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.

Notes

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.

Nutrition