Ingredients
Equipment
Method
- Step 1: Prepare Potatoes: First things first, grab your red potatoes and give them a good scrub under cold running water. We're keeping the skins on for extra nutrition and that lovely rustic texture! Once they’re clean, quarter them. If you have some smaller potatoes, you might just halve them, but the goal is to get all your pieces roughly the same size. Pop all those prepped potatoes into a big mixing bowl.
- Step 2: Season: Now for the fun part – flavor! Drizzle your potatoes generously with the extra virgin olive oil. Make sure every single piece gets a good coat. Then, add in your chopped onion, minced garlic, dried rosemary, dried thyme, smoked paprika, and if you’re feeling it, that little bit of cayenne pepper. Don't forget to season generously with salt and freshly ground black pepper. Give everything a good toss. Use your hands if you want! It’s the best way to ensure all those amazing spices and herbs cling to every potato and onion bit.
- Step 3: Preheat Oven & Prepare Pan: Time to get the oven hot! Preheat it to a cozy 400°F (200°C). While it's warming up, grab a large baking sheet and line it with parchment paper. This is my little trick for easy cleanup, and it also helps prevent sticking!
- Step 4: Arrange & Roast: Spread your beautifully seasoned potatoes and onions in a single layer on your prepared baking sheet. This is crucial for crispiness, my friend! If your pan looks too crowded, use a second baking sheet. Overcrowding traps steam, and we want crispy, not soggy, potatoes!
- Step 5: Bake: Slide that baking sheet into your preheated oven and let the magic happen. Roast for about 45-60 minutes. Around halfway through the cooking time (about 20-30 minutes in), you’ll want to give the potatoes a good flip. This ensures every side gets that lovely golden-brown crispness.
- Step 6: Check Doneness: How do you know they're ready? Simply pierce one of the larger potato pieces with a fork. It should slide in easily and feel nice and tender on the inside.
- Step 7: Serve: Once they’re perfectly roasted, pull them from the oven. Let them cool just a tiny bit on the baking sheet – they’ll crisp up even more as they rest. Then, transfer those glorious roasted red potatoes to a serving bowl, sprinkle with fresh chopped parsley for a burst of color and freshness, and serve them up immediately!
Notes
Substitutions & Additions: While red potatoes are great, you can swap them for Yukon Gold or small fingerling potatoes; ensure even sizing for cooking. For herbs, try dried oregano, Italian seasoning, or fresh dill (add fresh herbs halfway through roasting). Add other hearty veggies like bell pepper chunks, carrot coins, or broccoli florets (add broccoli 20 minutes into roasting). Asparagus or green beans can be added for the last 15 minutes. For bolder flavor, consider chili powder, cumin, or onion powder. Sprinkle Parmesan cheese in the last 10 minutes of baking for cheesy goodness. A squeeze of fresh lemon juice or zest brightens flavors before serving. Crispy bacon bits can be tossed with roasted potatoes before serving.
Tips for Success: Do not overcrowd the pan; use two baking sheets if necessary to ensure crispiness rather than steaming. Cut potato pieces to roughly the same size for even cooking. For extra crispiness, pat potato pieces dry with a paper towel after washing and before adding oil. A hot 400°F (200°C) oven is key. Flip potatoes halfway through roasting. Use a good quality extra virgin olive oil. You can chop potatoes and onions a few hours in advance and keep them submerged in cold water in the fridge to prevent browning; drain and pat very dry before seasoning.
How to Store Roasted Red Potatoes: Let cooled roasted potatoes reach room temperature to prevent condensation. Transfer to an airtight container and refrigerate for up to 3-4 days. To reheat and bring back crispness, use the oven at 375°F (190°C) for 10-15 minutes, or use an air fryer.