Food & Cooking Recipes Lunch Recipes Roasted Red Potatoes 4.0 (404) All you need is potatoes, olive oil, salt, and pepper to make this simple, 35-minute side dish. Prep Time: 5 mins Cook Time: 30 mins Total Time: 35 mins Servings: 4 Jump to recipe A simple but satisfying side dish you’ll make again and again, our roasted red potatoes take five minutes to prep and about 30 minutes of hands-off time to roast. There’s no need to peel or boil the potatoes before roasting, which saves you time. Simply wash them, cut into halves or quarters, and toss with olive oil, fresh-ground black pepper, and salt right on the baking sheet (no bowl required). Spread them cut side down and roast to golden perfection. You can add your favorite fresh herb, such as rosemary, thyme, or oregano, before roasting if you like. Martha recommends chopping the herbs, rather than carefully removing the leaves from the stems—another time-saving strategy. (And don't use the same herb for every dish on your menu—like spices, it's best to vary them between dishes to keep things interesting.) Credit: Emily Laurae 12 Potato Main Dish Recipes for a Hearty, Delicious Dinner The Ingredients This easy recipe couldn’t be more straightforward. It has just four ingredients: Baby red potatoes: Using baby potatoes makes this dish quicker because the smaller potatoes roast faster than larger ones. Also, there is no boiling needed prior to roasting as is done for larger potatoes. We don’t peel the potatoes for roasting because we love how their red skins look, and keeping the skins on potatoes makes them more nutritious. Cut them in half if they're on the small side or quarter if larger. Olive oil: Some roast potato recipes use duck fat or beef fat, which does add great flavor, but olive oil is healthy and easy. It’s an ingredient we always have on hand and produces consistent, crispy potatoes. Salt and pepper: There’s hardly a savory recipe on our site that doesn’t call for seasoning with coarse salt and freshly ground black pepper. And when a recipe is as simple as this one, the seasoning is extra important. Equipment This simple recipe doesn’t require any special equipment. You may want a colander for draining the potatoes after rinsing, and you'll need a cutting board and paring knife to halve or quarter them before seasoning. Rimmed Baking Sheet The most important item for this recipe is the rimmed baking sheet. We always use a rimmed baking sheet for roasting vegetables. The baking sheet makes for better air circulation. Using a casserole or other baking dish with high sides will prevent the potatoes from crisping and browning. Martha's secret for deliciously crispy roasted potatoes? Preheat the baking sheet while you prep the potatoes. Directions Credit: Emily Laurae Preheat oven and toss potatoes with oil: Preheat oven to 425°F. Toss potatoes, oil, and rosemary on a rimmed baking sheet. Credit: Emily Laurae Lining the baking sheet with parchment paper or foil prevents the potatoes from sticking to the sheet and makes cleanup easier. Spread potatoes on baking sheet: Spread out potatoes in a single layer; season with salt and pepper. Credit: Emily Laurae Roast potatoes: Roast, stirring once halfway through cooking, until potatoes are golden brown and crisp outside and tender inside, about 30 minutes. Credit: Emily Laurae How to Store and Use Leftover Roasted Potatoes Leftover roasted potatoes should be cooled completely before being stored in an airtight container in the refrigerator for up to three days. We do not recommend freezing leftover roasted potatoes. Any leftover potatoes can be enjoyed as is or mashed (the crisp pieces add unexpected crunch), or tossed with mayonnaise or dressing to make potato salad. What to Serve With Roasted Red Potatoes This simple side complements so many different entrées. Chicken: Is there a more classic pairing than roast chicken and potatoes? Try our roasted potatoes side with this perfect roast chicken recipe or this lemony spatchcocked bird. Cutlets would also work beautifully, such as Martha's chicken paillards or our tangy chicken piccata. Pork: The crispy potatoes would be delicious alongside our boneless pork chops with apple chutney or sage-and-garlic crusted pork tenderloin. Fish and eggs: Roasted potatoes are an excellent way to bulk up lighter proteins from fish to eggs. Our lemon-parsley fish cakes or this buttery roast salmon would make for a quick and delicious dinner when accompanied by this simple side. And whether you're serving them for breakfast or dinner, it's hard to beat the ease and affordability of eggs—try these Parmesan-fried eggs with bitter greens or our charred tomatoes and fried eggs on garlic toast. Frequently Asked Questions Can you overcook red potatoes? Yes, you can overcook red potatoes. You can boil them until they fall apart, or roast them until they are completely shriveled and dehydrated. It is important to follow the timing given in the recipe. Can I roast potatoes in advance? Yes, you can roast potatoes in advance. When you are ready to eat them, reheat them in a hot oven at 400 degrees Fahrenheit for 10 minutes to crisp them back up. Making potatoes in advance is great for meal preparation for lunches or dinners for the week. Can I add fresh rosemary after roasting the potatoes? Yes, you can add fresh rosemary after roasting the potatoes. If you like the flavor of rosemary, sprinkle the roasted potatoes with fresh rosemary leaves as a nice garnish and to add another layer of flavor. However, fresh rosemary is not required for this recipe. 5 More Potato Side Dish Recipes to Try Potato Pavé Crispy Oven-Baked Potato Wedges Dauphinoise Potatoes Baked Potato Slices Creamy Garlic Mashed Potatoes Updated by Victoria Spencer Victoria Spencer Victoria Spencer is an experienced food editor, writer, and recipe developer. She manages the decorvow recipe archive and is always curious about new ingredients and the best techniques. She has been working in food media for over 20 years.