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Roasted Red Potatoes

Roasted red potatoes with crispy golden edges and a fluffy, tender inside. Roasted cut-side down at 425°F on a preheated sheet pan for maximum browning and a reliable crunch.
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Prep Time 10 minutes
Cook Time 35 minutes
Total Time 45 minutes
Servings: 6 servings
Course: Side Dish
Cuisine: American
Calories: 310
Ingredients Equipment Method Notes

Ingredients
  

Roasted red potatoes
  • 3 lb small red potatoes
  • 0.25 cup olive oil
  • 4 clove garlic minced
  • 1 tbsp fresh rosemary chopped
  • 1 tsp fresh thyme leaves
  • 1.5 tsp salt
  • 0.5 tsp black pepper
  • 2 tbsp fresh parsley chopped

Equipment

  • 1 sheet pan

Method
 

Prep and roast
  1. Preheat oven to 425F and place a sheet pan in the oven to heat for better browning.
  2. Toss small red potatoes with olive oil, minced garlic, fresh rosemary, fresh thyme leaves, salt, and black pepper until evenly coated.
  3. Carefully spread the potatoes cut-side down on the hot sheet pan to maximize crisping.
  4. Roast 30-35 minutes, flipping once, until the outside is crispy and golden and the inside is tender.
  5. Sprinkle roasted red potatoes with fresh parsley, then serve hot while the edges stay crisp.

Notes

For the crispiest edges, don’t overcrowd the sheet pan—use a full, single layer so cut-side contact stays direct. Store leftovers in an airtight container in the fridge for up to 4 days; reheat on a hot sheet pan at 425°F until re-crisped. Freezing isn’t recommended because the texture can turn mealy. For a lower-fat version, use 2 tbsp olive oil and add a splash of water if the potatoes look dry before roasting.