Make roasted baby red potatoes with just a few simple ingredients. These red potatoes make an easy dinner side dish that goes with everything! Easy, delicious, and anyone can make them!
Roasted red potatoes are a classic favorite side dish recipe.
Today I’m sharing my best tips and tricks for making delicious roasted potatoes!
Everybody loves baby red potatoes, and this recipe is super simple and delicious.
How to make red potatoes
The only ingredients you will need are baby red potatoes cut into quarters, garlic powder, basil, salt, pepper, and olive oil.
Just toss the potatoes with the oil and spices and transfer to a glass casserole dish to bake.
Roast your potatoes at 425 degrees for around 40-50 minutes, until they are crispy on the outside and soft on the inside.
I usually check on my potatoes about every 15 minutes, and stir them so that all sides cook evenly.
I prefer mine with super crispy edges!
Just watch them closely towards the end of cook time to avoid burning.
These roasted red potatoes are the perfect way to enjoy your favorite potatoes without all the extra bad for you stuff.
These are incredibly simple, but full of so much flavor.
You don’t need fancy ingredients to make a delicious side dish recipe.
I love roasting potatoes to get them as crispy as I can.
Crispy on the outside and soft on the inside is so delicious!
I love to dip mine in ketchup, or just eat them plain.
For optimal crispiness, I recommend using a glass casserole dish when roasting red potatoes as it really helps get those to die for crispy edges.
I use this same technique in these three recipes, and they are all so good!
I love how simple and easy the process is.
I love the crispiness that these get!
If you do not have a glass casserole dish, you can use whatever baking sheet or other baking dish you have, just watch the cook time as it will vary for different pans.
I only have made the recipe using a glass dish, so I cannot speak on how long it would bake on other dishes like a baking sheet.
If you have made it another way, please comment and let me know how long it took!
I used the leftovers to make a breakfast hash the next morning with vegetarian sausage, garlic, and onions and it was so good!
These baby potatoes are versatile enough to serve for breakfast, lunch, or dinner!
Side Dish Recipes
Looking for more delicious side dish recipes? Here are a few reader favorite recipes!
- Best Skillet Corn Recipe
- Stuffed Portobello Mushrooms
- Famous Crispy Potato Casserole
- Brussel Sprout Chips
- Baked Garlic Parmesan Potato Wedges
- Oven Roasted Frozen Broccoli
- Rosemary Roasted Potatoes
- Roasted Garlic Butter Mushrooms
- Garlic Parmesan Roasted Potatoes
- Garlic Butter Roasted Carrots
Are you making this recipe? I want to see!
Be sure to tag me on instagram @buildyourbite and hashtag #buildyourbite with your recipe creations!
If you love this potato recipes, be sure to check out some of my other favorite potato sides below!
Potato Recipes
- Rosemary Roasted Potatoes
- Garlic Parmesan Roasted Potatoes
- Crispy Potato Rounds
- Garlic Parmesan Potato Wedges
- Broccoli Cheddar Stuffed Potatoes
- Parmesan and White Cheddar Scalloped Potatoes
- Famous Crispy Potato Casserole
Did you make this recipe? Be sure to leave a star rating below!
Roasted baby red potatoes recipe:
Roasted Garlic Baby Red Potatoes
Simple and delicious baby red potatoes made with olive oil and a few spices
Ingredients
- 3 pounds baby red potatoes, quartered
- 2 tablespoons garlic powder
- 1 tablespoon basil
- 2 teaspoons sea salt
- 1/2 teaspoon pepper
- 1/3 cup olive oil
Instructions
- Combine all ingredients in a glass casserole dish
- Roast at 425 degrees for 40-50 minutes, stirring at least twice, until potatoes are crispy.
- Enjoy!
Nutrition Information:
Yield:
6Serving Size:
1Amount Per Serving:Calories: 318 Total Fat: 12g Saturated Fat: 2g Trans Fat: 0g Unsaturated Fat: 10g Cholesterol: 0mg Sodium: 734mg Carbohydrates: 47g Fiber: 4g Sugar: 3g Protein: 6g
Keith Holland says
Very good