Roasted Red Potatoes are one of the tastiest and easiest vegetarian side dish recipes you can make!
Baby red potatoes are halved and roasted in the oven with olive oil, red onion, fresh rosemary, garlic and salt. They are creamy on the inside and crispy on the outside. You won’t find a better recipe!
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ROASTED RED POTATOES
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Roasted Red Potatoes are one of my favorite go-to side dishes. What’s not to like? Crispy on the outside, creamy on the inside, and loaded with flavor, these bite sized treats always deliver.
Whether you want to serve them alongside a roasted chicken for dinner or eggs benedict for breakfast, you won’t find a single person who doesn’t want to devour these roasted red potatoes.
How do you make roasted potatoes crispy?
Admittedly, this is something I’ve struggled with in the past. After many many trials and errors roasting everything from broccoli to root vegetables, I’ve found that there are two tricks to getting perfectly cooked roasted vegetables.
- Temperature. The oven must be hot enough to properly brown the outside while cooking the inside. Side dishes like these potatoes are pretty forgiving and you can play around with the temperature, but I’ve found that a super hot oven is ideal when roasting potatoes.
- Olive oil coverage. That may sound funny but it’s true. In the past I used to just drizzle the olive oil over the potatoes when they were on the baking sheet. That method resulted in some potatoes having contact with too much oil and the rest not touching oil at all. Once I started tossing my veggies with the olive oil in a large bowl, I found that the oil was evenly distributed and everything was able to crisp up perfectly.
How long does it take to make roasted red potatoes?
One of the many reasons I love this recipe is because it only takes 20 minutes to roast these potatoes. They are the perfect side dish to pop into the oven while you’re prepping your salad and main dish.
Potatoes usually take a long time to cook in the oven, but when you cut the red potatoes into bite sized pieces and crank up that temperature, they’re done in no time.
Reasons why this is the best roasted red potato recipe:
I’ve learned my fair share of cooking lessons over the years. One of those lessons is that certain foods take longer to cook than others.
Let’s take the case of potatoes along with rosemary, red onion and garlic. Potatoes take much longer to cook than the rosemary, red onion and garlic. If you try to put everything in the oven all at the same time, you will either end up with perfectly cooked rosemary, red onion and garlic and crunchy potatoes. Or, equally worse, you’ll end up with crisp on the outside, soft on the inside perfectly cooked potatoes along with burnt rosemary, red onion and garlic.
This recipe will have everyone guessing how everything turned out so wonderful. The trick is to add that rosemary, red onion and garlic in once the potatoes are half way done cooking. Voila! Perfection! I will challenge any recipe that tells you to put everything in the oven all at once!
Roasted Red Potatoes
Ingredients
- 24 ounces baby red potatoes halved
- 1/4 cup olive oil extra virgin
- 1 tsp salt
- 1 medium red onion chopped
- 1 sprig rosemary minced
- 4 cloves garlic minced
Instructions
- Preheat oven to 450 degrees. Line a large baking sheet with parchment paper.
- In a large bowl, toss the potatoes in the olive oil and salt. Use a slotted spoon to scoop out the potatoes, reserving the remaining olive oil in the bowl, and arrange them in a single layer on the prepared baking sheet. Roast in preheated oven for 20 minutes.
- Remove potatoes from oven and return to bowl. Add red onion, rosemary, and garlic. Toss to combine and then transfer back to baking sheet. Continue roasted for another 20 minutes.
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