Roasted red potatoes are a simple, crispy, and very popular side dish made by roasting small red potatoes until golden on the outside and soft inside.
Here’s a reliable, easy way to make them:
🥔 Ingredients
- 1 kg red potatoes (washed, skin on)
- 2–3 tbsp olive oil
- 1 tsp salt (adjust to taste)
- ½ tsp black pepper
- 1 tsp garlic powder (or fresh minced garlic)
- 1 tsp paprika or chili flakes (optional)
- Fresh herbs like rosemary or parsley (optional)
🔥 Instructions
- Preheat oven to 200–220°C (400–425°F).
- Cut potatoes into halves or quarters (keep them similar size for even cooking).
- Boil (optional but recommended) for 5–7 minutes to soften the inside slightly, then drain and dry.
- Toss potatoes in olive oil, salt, pepper, and seasonings.
- Spread them on a baking tray in a single layer (don’t overcrowd).
- Roast for 30–40 minutes, flipping halfway through.
- Cook until crispy outside, soft inside, golden brown edges.
🧠 Tips for best results
- Dry potatoes well before roasting = crispier texture
- Don’t overcrowd the tray (steaming kills crispiness)
- Add herbs at the end so they don’t burn
- A squeeze of lemon at the end makes them taste brighter
🍽️ How to serve
They go great with grilled chicken, steak, fish, or even as a snack with yogurt or garlic dip.
If you want, I can also show you a restaurant-style version with extra crispiness (like fast food roasted potatoes).
