These oven-fried red potatoes are crunchy and have a bold flavor to make the perfect side dish any time of the year. This recipe is a great way to use up your garden fresh or store-bought red potatoes.
For some reason, I got the idea that red potatoes should only be used for soups and potato salad. So when our Red Pontiac potatoes from our garden had a better harvest than our Yukon Gold this year, I saw a lot of potato soup in our future. That’s great and I love potato soup, but my husband isn’t always the biggest soup fan.
We had our fill of soup when I finally realized (or remembered) that red potatoes are perfect for roasting in the oven! I had eaten these before and don’t know how I could’ve forgotten about that.
These oven roasted red potatoes have quickly become one of my husband’s favorite recipes. He says the only thing he wishes about this recipe is that it made more. (Of course, I could double it and easily do that)! He kept telling me how good they were and my toddler gobbled them up too.
I’m so glad I discovered another delicious way to use up the bounty of red potatoes from the garden. I only have a few left in storage this year and they will probably all get used up in this recipe. And I’m sure my husband appreciates that he doesn’t have to eat so much soup anymore.
Why You’ll Love This Recipe
Flavorful: The herbs and seasonings used in this recipe are basic pantry staples, yet add so much good flavor. Feel free to mix it up with whatever spices sound good to you! (See FAQs below for more seasoning options).
Simple: This recipe is so easy to put together you really don’t even need to follow a recipe. All you have to do is chop and mix everything together.
Great side dish: These potatoes pair well with many dishes. They can be served as a side to your favorite meat like slow cooker whole chicken or they make a healthier alternative to chips when served alongside sandwiches such as crack chicken sliders.
Ingredients
Red Potatoes-I use regular red potatoes, but baby red potatoes also work great. Just use more baby potatoes to make up for their smaller size.
Avocado oil– You can also use olive oil, but I find I get a crispier potato when using avocado oil.
Parsley-Parsley is used for the finishing touch. I use dried parsley but chopped fresh parsley would also work well if you have it.
See recipe card below for a full ingredient list with exact amounts.
How to Make
Step 1: Preheat oven to 400 degrees and grease a baking sheet or stone. Dice potatoes into ~1 inch pieces.
Step 2: Place diced potatoes in a large bowl and toss to coat with the avocado oil, garlic, salt, pepper, and Italian seasoning.
Step 3: Spread the coated potatoes in a single layer on the baking stone. Bake for 35-45 minutes or until golden brown and fork tender.
Step 4: Sprinkle with parsley and serve!
Tips:
- To prep potatoes ahead of time, place diced potatoes in a bowl and cover them with cool water. Store in the fridge for up to 24 hours. When ready to cook, drain out water and dry the potatoes. Then continue with adding oil and seasonings.
- It’s important that potatoes are in a single layer and not overcrowded on the pan so that they get crispy.
- Store leftovers in an air-tight container in the fridge for up to 3-4 days.
Recipe FAQs
To ensure crispy oven-fried red potatoes, be sure potatoes are dry, in a single layer, and are coated with enough oil prior to roasting. Additionally, you can boil cut potatoes in salt water until just tender prior to roasting. Just remember that they need to be thoroughly dried after boiling.
Yes! Red potatoes have a more waxy texture and lower starch content, making their flesh stay firm when cooked and allowing them to hold their shape better. This makes them ideal for leaving the skin on and achieving a creamy interior and crispy exterior.
Beyond your basic salt and pepper, red potatoes pair well with garlic, rosemary, thyme, oregano, parsley, Italian seasoning, grated parmesan cheese, and lemon juice or zest. For a warmer flavor, try a combination of paprika, onion powder, chili powder, and cayenne.
Oven-Fried Red Potatoes
Ingredients
- 4 medium red potatoes
- 1/4 cup avocado oil
- 2 cloves garlic, minced
- 1 1/2 teaspoons salt
- 1/2 teaspoon pepper
- 1 teaspoon Italian seasoning
- 1 teaspoon dried parsley
Instructions
- Preheat oven to 400 degrees and grease a baking sheet or stone.
- Dice potatoes into 1 inch pieces.
- Place diced potatoes in a large bowl and toss to coat with the avocado oil, garlic, salt, pepper, and Italian seasoning.
- Spread the potatoes in a single layer on the baking stone. Bake for 35-45 minutes or until golden brown and fork tender.
- Sprinkle with parsley and serve.
Notes
- To prep potatoes ahead of time, place diced potatoes in a bowl and cover them with cool water. Store in the fridge for up to 24 hours. When ready to cook, drain out water and dry the potatoes. Then continue with adding oil and seasonings.
- It’s important that potatoes are in a single layer and not overcrowded on the pan so that they get crispy.
- Store leftovers in an air-tight container in the fridge for up to 3-4 days.
Did you enjoy this recipe? Let me know in the comments below!
Yummmmmm!!! Such an underrated staple. Great recipe!
I love how simple this recipe is – yet it’s packed with flavor. It was delish!
So glad you enjoyed it!
This is great for those nights when I need to get dinner on the table but still want lots of flavor. Love it!
Yes! They’re so easy to throw together.
I usually do something very similar in the air fryer. I’ll have to give this a try
So yuumy! I also totally foget about roasted potatoes but oh my they so tasty!!
Perfect side dish! Simple, yet delicious and so so flavorful! Thanks for sharing! ♥️
Best way to make potatoes, besides mashed of course!
Sheet pan sides and dinners are the best! These seasonings sound so delicious together!
It makes it so easy!