Roasted Red Potatoes

Potatoes just may be the ultimate comfort food. Roasted, they are warm and wonderful and the ideal host for just about any seasonings you may want to try. Our roasted red potatoes recipe, drizzled with olive oil and dotted with rosemary and garlic, proves this. This recipe is also incredibly easy to make, taking just 30 minutes from prep time to meal time. Enjoy!

Ingredients for Roasted Red Potatoes

• Red potatoes: Choose small red potatoes for this dish and cut them into wedges. You won’t need to peel them.
• Garlic: The minced garlic roasts with the seasonings and olive oil on the potatoes to create an immensely flavorful dish.
• Rosemary: Both fresh and dried rosemary work for this dish, but if you’re using fresh it will take more to get the same flavor. If using fresh rosemary, mince it first. For dried rosemary, crush it a bit to make it a finer texture. Discard any twiggy bits, as these tend to stay hard even after cooking.
• Salt and pepper: Not the duo that performs on stage, but the seasoning duo that performs together in so many recipes. Salt and pepper make just about every savory dish taste even better.  

Directions

Step 1: Season the potatoes

Christine Ma for Taste Recipes

Place potatoes in a 13×9-inch baking dish, then drizzle them with olive oil. Sprinkle the garlic, rosemary, salt and pepper on them, then toss them gently to coat them.

Step 2: Bake the potatoes

Christine Ma for Taste Recipes

Bake the potatoes at 450°F until they are golden brown and tender, or about 20 to 30 minutes.

Christine Ma for Taste Recipes

Recipe Variations

• Swap potatoes: Try Yukon gold potatoes instead of the red for a soft, buttery consistency. For a colorful dish that tastes great too, use a combination of red,  yellow and purple potatoes. Look for bags at the market that sell all three together for convenience.
• Add garlic powder: Use both garlic powder and minced garlic for enhanced garlicky flavor. The powder coats the potatoes more evenly, while the minced bits are like pops of umami in each bite. Feel free to add more minced garlic, too!
• Add onions: Cut an onion or two into wedges and place them in the baking dish along with the potatoes. Roasted with all the seasonings, they’re a lovely treat for those who enjoy onions.
• Add peppers: Slice red or green bell peppers and roast them along with the potatoes. They’ll also taste delicious, especially if using both peppers and onions.

How to Store Roasted Red Potatoes

Store the potatoes in a covered container or pan in the refrigerator, where they’ll keep for about four days.

Can you make roasted red potatoes ahead of time? 

Absolutely! Make them up to a day or two ahead of time and keep them in the refrigerator, covered.

Roasted Red Potatoes Tips

Christine Ma for Taste Recipes

How can I make them taste lemony?

For lemon roasted red potatoes, follow the recipe as directed, but without the rosemary. While the potatoes are baking, mix 6 tablespoons of olive oil with 3 tablespoons of lemon juice and 1 tablespoon of Dijon mustard, plus salt and pepper to taste. Coat the potatoes with the lemony mixture. Try this recipe for lemon basil potatoes for a similar dish.

Could I make this with sweet potatoes too?

Absolutely! For a delicious flavor combination, use both red potatoes and sweet potatoes. Cut the sweet potatoes to a similar size as the reds, or even a little smaller, so they’ll finish cooking at the same time. Here’s a rosemary roasted potatoes recipe featuring both types of potatoes.

What should I serve with roasted red potatoes?

This potato dish is a wonderful side for just about any main course; try it with steak, roasted chicken or even a savory pork loin.