Perfect Roasted Red Potatoes: Easy, Delicious Recipe

Get ready to meet your new obsession: Roasted Red Potatoes. I’m talking about the kind that are so ridiculously good, they practically disappear the second you put them on the table. These aren’t your grandma’s bland potatoes; these are Cuba Queen-approved flavor bombs!

I remember the first time I tasted potatoes roasted like this. I was at a tiny restaurant in Little Havana, and the cook slipped me a plate of these golden brown wonders. The crispy skin, the fluffy inside, the explosion of garlic and herbs—it was a revelation! This recipe is my ode to that moment.

After countless batches, tweaking every variable from oil type to oven temperature, I finally nailed it. This version of Roasted Red Potatoes delivers maximum crispiness with minimal effort. Get ready to turn your kitchen into a culinary playground! For more inspiration, check out my Garlic Steak Bites and Potatoes recipe, a great companion to these potatoes.

INGREDIENTS You Need for This

This Roasted Red Potatoes ingredient list is SHORT but mighty! We’re not messing around with complicated stuff here, just pure flavor.

• 2 pounds baby red potatoes, washed and halved or quartered if large.
• 1/4 cup olive oil – This is key for ultimate crispiness. Don’t skimp!
• 4 cloves garlic, minced. Fresh garlic is a non-negotiable for this recipe.
• 2 tablespoons fresh rosemary, chopped. Adds an amazing aroma and flavor.
• 1 tablespoon fresh thyme, chopped. Complements the rosemary perfectly.
• 1 teaspoon sea salt. Balances all the other flavors.
• 1/2 teaspoon black pepper. Freshly ground is always best!
• Optional: Red pepper flakes for a touch of heat.

The secret to epic Roasted Red Potatoes is using high-quality olive oil and fresh herbs. Trust me, you’ll taste the difference! Splurge on the fresh herbs – trust me on this. You’ll find the best rosemary and thyme at your local farmer’s market or even your own backyard if you’re lucky.

STEP-BY-STEP INSTRUCTIONS

Alright, flavor adventurers, time to transform those humble potatoes into something spectacular! Don’t stress – your Roasted Red Potatoes are going to be incredible.

1. Preheat your oven to 400°F (200°C). While it’s heating up, get your potatoes ready.
2. Wash and chop your baby red potatoes. Halve them if they’re small or quarter them if they’re larger.
3. In a large bowl, toss the potatoes with olive oil, minced garlic, rosemary, thyme, salt, and pepper. Make sure every potato is coated in that glorious mixture!
4. Spread the potatoes in a single layer on a baking sheet lined with parchment paper. This is key for even roasting and crispy edges.
5. Roast for 30-40 minutes, flipping halfway through, or until the potatoes are golden brown and fork-tender. In my kitchen, these Roasted Red Potatoes take exactly 35 minutes to reach peak perfection.
6. Once they’re done, remove them from the oven and let them cool slightly before serving.

Pro tip for Roasted Red Potatoes perfection: don’t overcrowd the baking sheet. Give those potatoes some breathing room so they can crisp up properly. If you crowd them, they’ll steam instead of roast. This is where most people mess up their perfect Roasted Red Potatoes.

PRESENTATION

Presentation is everything, my friends! Let’s make these Roasted Red Potatoes look as good as they taste. People absolutely lose their minds when I serve this at dinner parties!

Serve these Roasted Red Potatoes immediately for maximum impact. A sprinkle of fresh parsley or a drizzle of extra virgin olive oil never hurts. They absolutely slay at dinner parties! The key to amazing garlic herb roasted red potatoes lies in fresh ingredients and a hot oven.

These pair perfectly with grilled steak, roasted chicken, or even a simple salad. I love serving them alongside my Garlic Steak Bites and Potatoes for a complete flavor explosion.

For an Instagram-worthy plating, arrange the potatoes artfully on a platter and garnish with extra herbs. Leftovers? Turn them into a killer potato salad or add them to a frittata. This Roasted Red Potatoes recipe is incredibly versatile.

For a seasonal variation, try adding a sprinkle of cinnamon and nutmeg during the fall months. If your kids love this, they’ll go crazy for my Brown Sugar Roasted Butternut Squash!

FAQs

Got questions? I’ve got answers! I’ve been perfecting this Roasted Red Potatoes recipe for years, so I’ve heard it all.

• Can I make this spicier? Absolutely! Add a pinch of red pepper flakes to the potato mixture before roasting.
• What if I don’t have fresh herbs? Dried herbs will work in a pinch, but use half the amount since they are more concentrated. I always recommend fresh though.
• How do I know when my Roasted Red Potatoes are perfectly done? They should be golden brown and easily pierced with a fork.
• Can I use other types of potatoes? Yes, but red potatoes work best because they hold their shape and crisp up nicely.
• What if I don’t have parchment paper? You can use foil, but the potatoes might stick a bit. Make sure to grease the foil well.
• How do I store leftovers? Store in an airtight container in the refrigerator for up to 3 days. Reheat in the oven or air fryer for maximum crispiness.
• Can I prepare these ahead of time? You can chop the potatoes and mix them with the herbs and oil, then store them in the fridge for up to 24 hours before roasting.

I tested so many different methods and ingredients, and I’m so happy with the end result. I’m so confident that these simple answers can help you achieve similar perfection. For even more tips, check out [https://www.dinneratthezoo.com/roasted-red-potatoes/, Roasted Red Potatoes – Dinner at the Zoo].

CONCLUSION

These Roasted Red Potatoes represent everything Cuba Queen stands for: bold flavor, simple ingredients, and a celebration of food! This reminds me of another flavor explosion…

My Roasted Red Potatoes Power Tips:

• Don’t overcrowd the pan! Give those potatoes room to breathe and crisp up.
• Use high-quality olive oil! It makes a HUGE difference in flavor and texture.
• Don’t be afraid to experiment with herbs! Try adding smoked paprika, garlic powder, or even a squeeze of lemon juice after roasting.

I’ve created several variations of this Roasted Red Potatoes recipe, and they’ve all been a big hit. Garlic Roasted Red Potatoes and oven roasted red potatoes are just a few of my favorites. The garlic version always gets the biggest reactions.

I encourage you to make these Roasted Red Potatoes your signature dish. They’re so easy to make and so incredibly delicious, you’ll be making them again and again. And again.

I know you can nail this recipe! Get in that kitchen and create some Roasted Red Potatoes memories. And don’t forget to share your results with me! If you’re looking to elevate your **crispy roasted red potatoes**, check out [https://pitchforkfoodie.com/crispy-roasted-red-potatoes-in-oven/, Crispy Roasted Red Potatoes in the Oven – Pitchfork Foodie Farms] for more inspiration.

If this recipe rocks your world, you NEED to try my Brown Sugar Roasted Butternut Squash! For more sanity-saving dinner ideas, check out my Spiced Shrimp with Roasted Honeynut Squash!

And if you are in the mood for **oven roasted red potatoes** don’t skip this great recipe from The Food Charlatan. Time to make some magic with Roasted Red Potatoes!

Roasted Red Potatoes

Print Recipe

Pin Recipe

These Roasted Red Potatoes are crispy on the outside and fluffy on the inside. A simple side dish that’s ready in under an hour and pairs perfectly with any main course.

• Author: Quinn
• Prep Time: 10 minutes
• Cook Time: 35 minutes
• Total Time: 45 minutes
• Yield: 6 servings
• Category: Side Dish
• Method: Baked
• Cuisine: American

Ingredients

Scale 1x2x3x

• 2 pounds red potatoes, quartered
• 3 tablespoons olive oil
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1/2 teaspoon garlic powder
• 1/4 teaspoon paprika
• Optional: Fresh parsley, chopped, for garnish

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Instructions

1. Preheat oven to 400°F (200°C).
2. In a large bowl, toss the quartered red potatoes with olive oil, salt, pepper, garlic powder, and paprika until evenly coated.
3. Spread the potatoes in a single layer on a baking sheet.
4. Roast for 30-40 minutes, or until the potatoes are tender and golden brown, flipping halfway through.
5. Garnish with fresh parsley, if desired, and serve immediately.

Notes

For extra crispy potatoes, soak them in cold water for 30 minutes before roasting, then pat them completely dry before tossing with oil and spices.