It’s hard to beat hot, crispy Fried red potatoes. Golden on the outside, creamy on the inside, and seasoned to your liking, pop this versatile side dish into your oven and enjoy the heat.
Budget-friendly and available year-round, potatoes are a hard-working root vegetable with a cooking method to suit your needs.
Whether you want to go for a steakhouse vibe with a baked potato, serve up roasted fingerling potatoes for a holiday, or keep it casual with a burger and homemade fries, there’s a potato recipe to suit.
Why You’ll Love Roasted Red Potatoes
Red potatoes are one of my favorites when frying because they are so easy to prepare.
- Their thin skin does not need to be peeled (time saving!).
- Since they are small, there is very little chopping.
- You can season them with almost anything.
- The baby size gives an ideal ratio of creamy inside to crispy outside.
- They hold their shape and have a sweet, creamy taste.
Fry other types of potatoes
If you’re roasting a larger potato like red potatoes or Yukon gold potatoes, check out this foolproof baked potato recipe that can be used for any size potato.
For the sweet potato version of this recipe, see Roasted Sweet Potatoes.
Tips for crispy fried red potatoes
- Dry the potatoes well after rinsing. Washed red potatoes are good for frying as long as You pat them very dry so they become crispy. You don’t need to peel red potatoes as the skins are thin and tender, but they should be rinsed to remove dirt.
- Don’t overfill the pan. This is the basic rule for oven vegetables. If you don’t leave enough space around the potatoes for air to circulate, they will steam instead of crisp.
- Use a high oven temperature. 400°F to 425°F is the best temperature for roasting red potatoes that are crispy on the outside and tender and fluffy on the inside. I don’t recommend a lower temperature (e.g. 350 degrees F) as the outsides won’t get as crispy.
- Cut the potatoes into equal pieces. This will ensure they cook at the same time. If your red potatoes are the size of a golf ball or smaller, cut them in half; If they are larger, cut them into quarters. Aim for pieces that are 1 to 2 inches in size.
How to Make Roasted Red Potatoes
Hot, crispy roasted red potatoes are a welcome addition to any meal.
Keep it simple with salt, pepper and a sprinkling of fresh parsley, or open your spice cabinet and have fun!
- Red Baby Potatoes. With thin skin (aka crispy skin) and deliciously fluffy but creamy inside, red baby potatoes are a roast rock star. Red potatoes are also rich in fiber, vitamins and iron.
- olive oil. Coating the potatoes in olive oil helps them get crispy and flavorful without burning.
- salt + pepper. This classic duo packs a flavor punch.
- Garlic. For a touch of garlic goodness.
- Italian spice. While the optional Italian seasoning adds a savory herbal flavor that I think is delicious with these potatoes. Or try one of the spice variations suggested below.
- Parmesan. Another optional addition that I highly recommend. The Parmesan goes wonderfully with the potatoes and other spices.
- Wash, dry and slice the potatoes.
- Mix the potatoes with the oil, salt, pepper, garlic and Italian seasoning.
- Transfer to a rimmed baking sheet, forming a single layer. Turn each cut side down.
- Roast red potatoes at 400 degrees F for 45 to 55 minutes, tossing them every 15 minutes. Add a pinch of Parmesan. DIG IN!
More spice suggestions
- Herbs. Toss the potatoes with a mixture of dried herbs like rosemary, thyme, oregano, basil, and/or Italian seasoning. Add salt and chopped garlic or garlic powder to taste.
- lemon garlic. Whisk together olive oil, 2 tablespoons lemon juice, 2 minced garlic cloves, and kosher salt. Toss the potatoes in the mixture, then roast until tender and crispy.
- Parmesan. Fry with garlic powder, salt and pepper. Immediately after the potatoes come out of the oven, toss them with parmesan cheese.
- Sharp. Mix together the chilli powder, cumin, smoked paprika powder, salt and a pinch of cayenne pepper. Toss the potatoes in the spice mixture and roast until crisp and fragrant.
- Super seasoned. Reconnect with your inner child and toss the potatoes with a seasoned salt like Lawry’s (this was my childhood favorite) before frying.
Is there another spice mix you like to use? Try these potatoes! Swapping out the spices is a great way to adapt this recipe to all types of meals.
- To store. Store potatoes in an airtight storage container in the refrigerator for up to 4 days.
- To warm up. Reheat the potatoes on a baking sheet in the oven at 350 degrees F or in the microwave.
I do not recommend freezing hash browns. Once thawed, the potatoes will lose their texture and become mealy.
remnants of ideas
Leftover potatoes would make an excellent addition to a breakfast hash (use my Sweet Potato Hash for inspiration). Dice the potatoes and add to a pan with the eggs, vegetables and sausage or air fryer bacon. Add them to a breakfast casserole.
What to serve with roasted red potatoes
Roasted red potatoes go well with almost any protein.
Recommended tools to make this recipe
The best baking sheets
From roasting vegetables to baking cookies, these baking sheets can do it all. These are made of pure aluminum and are therefore built to last.
One potato, two potatoes… give us all the roasted red potatoes!
frequently asked Questions
Red potatoes are often lumped together with new potatoes because they are smaller. However, unlike regular red potatoes, new potatoes are picked Before You reach maturity.
No, you don’t have to peel red potatoes. Their skin is thin, edible, and contains nutrients. The skin adds a touch of texture and a mild, earthy flavor.
No, you don’t need to soak red potatoes in water before cooking. While many recipes soak the potatoes first to remove excess starch, I found it wasn’t essential for crispy potatoes and made the recipe easier and quicker.
Potatoes do not need to be boiled before frying. These roast potatoes get perfectly crispy on the outside and creamy on the inside without the extra step.
If you want to roast other veggies with your red potatoes, I’d suggest something that takes about the same amount of time (you can also cut your potatoes a little smaller or your other veggies a little larger). Roasted beets, parsnips, and roasted carrots would work well. You could also make roasted Brussels sprouts or broccoli, but you’ll want to put them in the oven a few minutes after the potatoes, as they’ll cook faster.
For roasted red potatoes in the air fryer, wash and cut the potatoes as directed. Toss them with the oil and spices as this recipe suggests. Place the potatoes in the basket of an air fryer, making sure there are no more than two layers of potatoes at a time (you may need to do them in batches). Air fry at 400 degrees F for 10 to 12 minutes until crisp and tender. Repeat with all remaining potatoes.
(For more Air Fryer potato recipes, check out my Air Fryer Baked Potato and Air Fryer French Fries.)
- TO STORE: Store potatoes in an airtight storage container in the refrigerator for up to 4 days.
- TO WARM UP: Reheat potatoes on a baking sheet in the oven at 350 degrees F or in the microwave.
Portion: 1 (of 4)Calories: 226kcalCarbohydrates: 28GProtein: 4GFat: 11GSaturated Fatty Acids: 2GPolyunsaturated fat: 1GMonounsaturated fatty acids: 8thGCholesterol: 2mgPotassium: 792mgFiber: 3GSugar: 2GVitamin A: 41ieVitamin C: 15mgCalcium: 59mgIron: 2mg
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