Crispy Roasted Red Potatoes in Oven

Golden brown roasted red potatoes with fresh parsley in a white serving bowl.

Crispy Roasted Red Potatoes in the oven are extra crispy on the edges and fluffy on the inside! These baby red potatoes are tossed in butter, garlic, and parmesan cheese to give them the BEST flavor! This side dish recipe is fancy enough for holidays and other special dinners and easy enough for busy weeknights.

Course Side Dish

Cuisine American

Diet Vegetarian

Prep Time 10

Cook Time 40

Total Time 50

Servings Servings

Calories 273kcal

Author Amy

Equipment

Ingredients

2 Pounds red potatoes
3 Tablespoons olive oil
1 teaspoon garlic paste or 1 teaspoon garlic powder
1 cup grated parmesan cheese divided
2 Tablespoons butter
1/4 teaspoon coarse salt
to taste black pepper

Instructions

Prep. Preheat the oven to 425 degrees. Lightly spray a heavy-duty baking sheet pan with baking spray. You can line the sheet with parchment paper although I feel like the potatoes get a little more golden brown if they’re roasted right on the sheet. You want high heat so the potatoes will caramelize without burning the oil.
Cut the potatoes. Scrub the potatoes. No need to peel them. The red skins add texture, color, and flavor. Cut potatoes in half or quarters. The potatoes will cook more evenly if they are close to the same size. Potato chunks should be about an inch.
Coat the potatoes. Add olive oil, salt, pepper, and garlic, to a large bowl. Whisk. Add the potatoes and 3/4 a cup of parmesan cheese and toss so all the potatoes are coated with oil.
Roast the potatoes. Spread the potatoes in a single layer on the prepared baking sheet. You can put the potatoes cut side down if you’d like. I don’t usually bother with this. Roast the potatoes for 20 minutes. Flip. Roast for another 20 minutes. The potatoes should be crispy and golden brown on the outside. You don’t have to flip the potatoes but it makes them crispy on all the sides.
Toss with butter, parmesan cheese, and herbs. Put the potatoes back in the mixing bowl. Drizzle melted butter over the potatoes and toss. Add the remaining parmesan cheese. Taste test and adjust seasonings if needed. Sprinkle with fresh herbs. Toss. Serve.

Notes

Drying the potatoes with a paper towel before cooking helps them get extra crispy.

Yukon gold or russet potatoes may also be used.

Line the baking sheet with parchment paper for easier cleanup and to ensure the potatoes don't stick to the pan.

Nutrition