Roasted Red Potatoes {Oven Baked & Crispy!} With Garlic & Rosemary

Name: Roasted Red Potatoes
Prep time: 5 min
Cook time: 25 min
Total time: 30 min
Ingredients: 1 ½ pounds baby red potatoes; 3 tablespoons olive oil; 1 ½ teaspoons salt; 1 teaspoon garlic powder; 1 teaspoon dried rosemary; ½ teaspoon black pepper

Jump to Recipe

These roasted red potatoes are oven baked until crispy with dried rosemary and garlic. They're a delicious and impressive side dish that's very easy to make and always a hit.

About This Recipe

This recipe is a simple side dish that never disappoints. The combination of the red potatoes, rosemary and garlic is classic and flavorful, always tasty.

You'll also bake the potatoes with their cut side down (flat on the baking sheet) so that it gets extra crispy! That's the best part of these potatoes: they are soft on the inside and crispy on the outside.

This recipe is ideal as a side dish for dinner, whether it's a busy weeknight meal or a special occasion. They're a popular traditional side dish along with our Garlic Roasted Brussels Sprouts and Crispy Potato Wedges.

Roasted Red Potatoes Ingredients

The full recipe is at the bottom of this page, but here's a quick overview of what you'll need & how to make it:

1 ½ pounds baby red potatoes
3 tablespoons olive oil
1 ½ teaspoons salt
1 teaspoon garlic powder
1 teaspoon dried rosemary
½ teaspoon black pepper

Popular Substitutions & Additions

Potatoes: if you can't find baby red potatoes you can use any size of red potatoes; just be sure to chop them into quarters (or more) if they are very large.
Rosemary: you can substitute 2 tablespoons chopped fresh parsley instead of dried parsley
Garlic: instead of garlic powder, you can also use 3 - 4 cloves of minced fresh garlic

How to Make These Roasted Red Potatoes

STEP 1: Preheat the oven to 425° Fahrenheit. Line a medium baking sheet with aluminum foil for easy clean up.

STEP 2: Cut your baby potatoes in half; if there are very large potatoes cut them into quarters to ensure even cooking.

STEP 3: Toss the potatoes with the olive oil, salt, garlic, rosemary and pepper on the baking sheet.

STEP 4: Place all of the potatoes cut side down. Bake the potatoes in the preheated oven for 25 - 30 minutes, until the potatoes are cooked through and the underside is browned. Don’t flip or stir the potatoes to allow the side on the baking sheet to get crispy.

STEP 5: Serve & Enjoy! Serve immediately, optionally topped with chopped fresh parsley.

How to Serve This Recipe

This recipe is best served as a side dish and is a tasty pairing for most main dishes. The potatoes should be served as soon as they are done cooking so that they don't become mushy. Also, avoid covering the potatoes before serving (the trapped heat can make them lose their crispiness).

How to Store This Recipe

In the fridge: once cooled, store your potatoes in an airtight container in the fridge for up to 3 - 4 days. The potatoes will keep their flavor but won't be crispy as leftovers.
In the freezer: it's not recommended to freeze this recipe as the texture of the potatoes will change.

Frequently Asked Questions

How Do You Make Your Potatoes Crispy?

In this recipe, the potatoes will get crispy on the side that touches the baking sheet. Don't flip or stir your potatoes while they bake to ensure they get extra crispy. Check them around 25 minutes to make sure they aren't overcooking.

Should You Peel The Potatoes for This Recipe?

No need to peel potatoes for this recipe! The baby red potatoes used in this recipe are meant to be cooked with their skin on.

Will The Potatoes Stay Crispy?

The potatoes will stay crispy unless you serve them as leftovers. They are crispiest right out of the oven, but once you store them they will lose their crispiness (they're still tasty though)! Avoid covering or storing your potatoes before serving for maximum crispiness.