Roasted Red Potatoes: A Cozy Kitchen Classic
Alright, so let me set the scene. It’s Sunday afternoon, I’m staring down a bag of red potatoes that’s been lurking at the bottom of the pantry, and I need something comforting but not a full-on production. Enter: roasted red potatoes. I’ve been making these since college, when my whole ‘cooking’ repertoire was basically just boiling pasta and hoping for the best. Honestly, the first time I tried roasting potatoes, I forgot to dry them off after rinsing—let’s just say soggy spuds aren’t a vibe. But, live and learn, right? Now, these are my secret weapon for potlucks, lazy weeknights, or, let’s be real, just when I want to stand at the stove and eat straight from the pan. Don’t judge.
Why You’ll Love This (And Why I Keep Making It)
I whip these up whenever I need something that feels like a hug on a plate. My family goes absolutely bananas (not literally, that’d be weird) for roasted red potatoes—there’s just something about the crispy edges with the fluffy middles. Sometimes I make them just because I can’t face peeling things. Seriously, that’s half the charm. And I’ve tried a bunch of fancy add-ons, but I keep coming back to this basic version. I used to always burn them before I figured out my oven runs a bit hot—maybe yours does too? (Or maybe it’s just out to get me.)
What You’ll Need: Ingredients & Easy Swaps
- 2 pounds red potatoes (sometimes I sneak in Yukon Golds if that’s all I have—works fine, just a little different texture)
- 3 tablespoons olive oil (I’ve used melted butter in a pinch, but olive oil’s just, I dunno, easier?)
- 1 teaspoon kosher salt (table salt is okay, but go easy or it gets salty fast)
- 1/2 teaspoon black pepper (I’ve skipped this when I ran out, nobody complained)
- 2 cloves garlic, minced (or, real talk, a big spoonful of jarred garlic if I’m feeling lazy)
- 1 teaspoon dried rosemary (or thyme, or whatever dried herb is shouting at you from the spice rack)
- Optional: a sprinkle of paprika or parmesan (my neighbor swears by the cheese, but I forget half the time)
Here’s How You Do It (Loosey-Goosey Version)
- First, preheat the oven to 425°F (220°C). Don’t skip this; cold ovens make sad potatoes.
- Scrub the potatoes. No need to peel them—who has time? Chop them into bite-sized chunks. Smaller chunks = crispier bits. I go for about the size of a walnut (in its shell, if that helps).
- Throw your potatoes into a big bowl. Add olive oil, salt, pepper, garlic, and rosemary. Toss them around. This is where I usually sneak a bite of raw potato (don’t be me, it’s not great).
- Spread them on a baking sheet in a single layer. Don’t crowd the pan, or you’ll end up with steamed potatoes. Nobody wants that.
- Roast for 25–30 minutes. Halfway through, give them a stir or a shake. If some halves are stubborn and stick, let them be; they’ll come loose when they’re ready. Don’t worry if they look a bit pale at 20 minutes—it all comes good at the end.
- Check for doneness by piercing with a fork—should be crispy outside, soft inside. Sometimes I let them go another five minutes for extra crunch (especially if I forgot to preheat the oven properly—oops).
- Take ‘em out, let cool for a minute (if you can wait), and sprinkle with parmesan or fresh herbs if you remember.
Some Scrappy Notes I Picked Up (the Hard Way)
- Dry potatoes roast better. I used to skip this, but a quick towel-off makes a big difference.
- Chunks on the smaller side get crispier, but too tiny and they shrivel up like, well, overcooked potatoes.
- Don’t be afraid to use more oil than you think; if they look dry on the pan, drizzle a touch more.
- If you add cheese, do it at the end or it burns. Ask me how I know.
Variations I’ve Tried (And One That Didn’t Work!)
- Lemon zest and parsley at the end for a summery kick—surprisingly good.
- Add smoked paprika and a pinch of chili flakes if you want a bit of heat.
- Once I tried tossing them in balsamic before roasting. The flavor was great but, wow, what a sticky mess. Maybe don’t do that unless you like scrubbing pans.
Don’t Have the “Right” Equipment?
All you need is a baking sheet. If you don’t have one, a casserole dish works, but you might need to roast a bit longer for the crispy bits. I’ve even used a cast-iron skillet (careful, it gets hot fast). Oh, and don’t bother with parchment unless you hate doing dishes—it’s really not essential.
Storing the Leftovers (If There Are Any…)
Pop leftovers in an airtight container in the fridge. They’ll keep for about 3 days, but honestly, in my house they don’t last more than a day! They reheat okay in the oven, or I just toss them in a hot pan with a splash of oil. Actually, I think they taste better the next day, especially in a breakfast scramble.
How I Serve These (and a Weird Family Thing)
These potatoes go with pretty much everything. I love them with roast chicken, or just on their own with a pile of sour cream. Sometimes I’ll make a dipping sauce out of mayo and hot sauce (don’t knock it till you try it). My uncle dunks them in ketchup but, well, he’s his own man. Oh, and I heard Serious Eats does a whole science-y thing with potatoes—worth a look if you’re curious.
Things I Learned the Hard Way (Pro Tips, Kinda)
- Pat the potatoes dry after washing. I once skipped this and ended up with sad, floppy spuds.
- Don’t rush the roasting. Tried cranking the heat to finish faster—nope, just burnt outsides and raw middles.
- If you forget to toss halfway through, it’s not the end of the world. They’ll still taste good, just not quite as even.
- Biggest lesson: don’t stress. Even my ‘failures’ get eaten.
Questions I’ve Actually Gotten (Or Asked Myself)
- Can I use other types of potatoes?
- Totally! Yukon Golds or even russets work, though texture will change a bit (russets can get kinda mealy). Sometimes I mix what I’ve got left—nobody’s complained yet.
- Do I have to use fresh garlic?
- Nope. Jarred works, garlic powder in a pinch. I won’t tell anyone. Actually, I kind of like the mild flavor of garlic powder sometimes.
- Help! My potatoes stuck to the pan.
- Been there. Make sure there’s enough oil and don’t try to flip too early. If they’re still sticking, just wait another minute—they usually loosen up on their own. Or use a nonstick sheet like this one.
- Can I make them ahead?
- Sure. Roast, cool, and reheat in a hot oven for a few minutes. Or just eat ‘em cold (they’re weirdly good for midnight snacks… just saying).
Anyway, if you give this a go, let me know how it turns out—or if you find a new twist that works better than mine! And, er, if you end up with extra crispy bits, save them for me?
Ingredients
- 2 pounds red potatoes, washed and cut into 1-inch pieces
- 3 tablespoons olive oil
- 1 1/2 teaspoons kosher salt
- 1/2 teaspoon black pepper
- 1 teaspoon garlic powder
- 1 teaspoon dried rosemary
- 1 teaspoon dried thyme
- 2 tablespoons fresh parsley, chopped (optional, for garnish)
Instructions
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1Preheat the oven to 425°F (220°C). Line a large baking sheet with parchment paper or lightly grease it.
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2In a large bowl, toss the red potatoes with olive oil, salt, black pepper, garlic powder, rosemary, and thyme until evenly coated.
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3Spread the potatoes in a single layer on the prepared baking sheet.
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4Roast in the preheated oven for 30-35 minutes, stirring once halfway through, until the potatoes are golden brown and crispy on the edges.
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5Remove from the oven and sprinkle with fresh parsley before serving, if desired.
Approximate Information for One Serving
Nutrition Disclaimers
Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.
Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.
To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.
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