Crispy Garlic & Herb Roasted Red Potatoes
A humble yet utterly irresistible side dish, these roasted red potatoes are perfectly crisp on the outside and wonderfully fluffy on the inside, bursting with savory garlic and herb flavors. Quick to prepare and mostly hands-off, they're a crowd-pleasing comfort food perfect for any meal.
Equipment
- Large baking sheet
- Large mixing bowl
- Parchment paper
- Fork
Ingredients
- 2 pounds red potatoes small to medium size, scrubbed clean and quartered
- 4 tablespoons extra virgin olive oil
- 1 large onion chopped
- 2 cloves garlic minced
- 1 teaspoon dried rosemary
- 1 teaspoon dried thyme
- 1/2 teaspoon smoked paprika
- 1/4 teaspoon cayenne pepper optional
- salt to taste
- freshly ground black pepper to taste
- 2 tablespoons fresh parsley chopped, for garnish
Instructions
- Step 1: Preheat oven to 400°F (200°C). Line a large baking sheet with parchment paper for easy cleanup.
- Step 2: Scrub red potatoes clean and quarter them. Place potatoes in a large mixing bowl. Drizzle with extra virgin olive oil, then add chopped onion and minced garlic.
- Step 3: Sprinkle in dried rosemary, dried thyme, smoked paprika, and cayenne pepper (if using). Season generously with salt and freshly ground black pepper.
- Step 4: Toss everything well, ensuring all potato pieces, onion, and garlic are beautifully coated in the oil and spice blend.
- Step 5: Spread the seasoned potatoes out on the prepared baking sheet in a single layer. If crowded, use a second baking sheet to prevent steaming.
- Step 6: Roast for 45-60 minutes, flipping halfway through (around the 25-30 minute mark), until golden brown, crispy, and tender when poked with a fork.
- Step 7: Once done, remove from oven and let cool on the baking sheet for 1-2 minutes. Transfer to a serving bowl, garnish with fresh chopped parsley, and serve hot.
Notes
Substitutions & Additions: Try dried oregano, Italian seasoning, or fresh chives/dill instead of rosemary/thyme. Add bell peppers, zucchini, or cherry tomatoes during the last 20 minutes of roasting for extra veggies. Increase cayenne pepper or add red pepper flakes for more heat, or a touch of brown sugar for smoky-sweetness. A squeeze of fresh lemon juice before serving adds brightness. For the last 10 minutes of roasting, sprinkle grated Parmesan cheese for a crispy, cheesy finish.
Tips for Success: Do not overcrowd the baking pan; use two if necessary to ensure crispiness. Cut potatoes into roughly the same size for even cooking. Parchment paper is essential for easy cleanup and preventing sticking. Flip potatoes halfway through for even browning. While red potatoes are ideal, Yukon Golds or small russets can also be used. For make-ahead prep, wash and quarter potatoes a day ahead and store in cold water in the fridge (drain and pat dry thoroughly before roasting).
Storage & Reheating: Cool roasted potatoes completely to room temperature before storing in an airtight container in the refrigerator for up to 3-4 days. To reheat, bake in a preheated oven at 375°F (190°C) for 10-15 minutes, or in an air fryer at 350°F (175°C) for 5-8 minutes, until heated through and re-crisped.