Recipe

Crispy Baked Red Potatoes

Golden edges, fluffy centers, and a garlicky herb finish you will want to steal straight off the pan.

By Matt Campbell

•

4.8

A sheet pan of crispy baked red potato wedges with browned edges, garlic and herbs, on parchment paper in a warm home kitchen

Baked red potatoes are one of those side dishes that quietly saves dinner. They are inexpensive, hard to mess up, and they go with basically everything from chicken to salmon to the "we are calling this a meal" bowl of scrambled eggs.

But I am not here for pale, kind of soft potatoes that taste like disappointment. We are going for crisp edges, fluffy middles, and a bright hit of garlic and herbs. The secret is simple: a hot oven, enough oil to actually coat the potatoes, and one little step that makes the outsides rough and ready for crunch.

Cut red potatoes in a mixing bowl with olive oil and seasonings ready to be tossed before roasting

Why It Works

Crispy outside, creamy inside: a quick soak can help, but thorough drying and a hot pan do the heavy lifting.
Big flavor with pantry staples: garlic powder, paprika, and herbs build that cozy roasted taste fast.
No fussy timing: a simple flip halfway through gives you even browning without babysitting.
Works for wedges or chunks: use what you like, just keep the size consistent so everything finishes together.

Pairs Well With

Storage Tips

Refrigerate: Cool completely, then store in an airtight container for up to 4 days.

Reheat for crispness (best): Spread on a sheet pan and bake at 425°F (220°C) for 8 to 12 minutes, flipping once, or until hot and crisp. If pieces are large or you packed the pan, it may take a few extra minutes.

Air fryer option: Reheat at 375°F (190°C) for 4 to 7 minutes, shaking halfway, or until hot and crisp.

Microwave (when you just need food): It will soften the edges, but it is still tasty. Hit them with a quick broil after if you want some crunch back.

Freezing: You can freeze them, but the texture gets a little mealy. If you do, freeze on a tray first, then bag. Reheat from frozen at 425°F (220°C) until hot and crisp, about 15 to 20 minutes.

Common Questions

Do I need to boil red potatoes before baking?

Not for this recipe. A quick cold water soak can help pull off some surface starch and encourage crisping, but the biggest crisp-maker is drying them really well and giving them enough space on the pan. If you love ultra-craggy edges, you can parboil for 6 to 8 minutes, drain, and rough them up, but it is optional.

Why are my baked potatoes not crispy?

The usual culprits are: the pan is crowded, the potatoes went into the oven wet, the oven was not hot enough, or there was not enough oil. Give them space, dry them well, use a hot oven, and coat them thoroughly. Also, glass or ceramic baking dishes do not crisp as well as a metal sheet pan.

Do I have to use parchment paper?

No, but it helps with sticking and cleanup. Just know that parchment can slightly reduce browning, so you may need a few extra minutes in the oven. If you skip it, oil the pan well and be ready to loosen any sticky spots with a thin spatula.

Do you peel red potatoes for baking?

Nope, I keep them skin-on. Red potato skins are thin, they crisp up nicely, and you get a little extra texture. Just scrub them well.

What seasoning is best on baked red potatoes?

Garlic powder, paprika, salt, pepper, and herbs are my everyday lineup. If you want a brighter finish, add lemon zest or a splash of vinegar right at the end. If you want a little heat, add cayenne or red pepper flakes.

Can I make these ahead for a party?

Yes. Roast them until just barely tender, cool, then re-crisp on a sheet pan at 450°F right before serving. Finish with fresh herbs after reheating.

Matt Campbell

I have always had a huge passion for the culinary arts, people, working as a team, and so on. I wanted to pursue my love for cooking initially at Virginia Commonwealth University with a culinary arts degree; however, I instead decided to apply myself and acquire more practical skills. My end goal is to eventually open my own restaurant or similar establishment.

Kitchen Essentials

Large sheet pan (half sheet), preferably dark metal for better browning
Parchment paper (optional but helpful)
Large mixing bowl
Chef’s knife and cutting board
Clean kitchen towel or paper towels (for drying)
Thin spatula (for flipping)

Red potatoes are my go-to when I want something that feels like real cooking without turning my kitchen into a full-blown situation. I started making these when I was chasing practical skills over perfect ones, and honestly, this is the kind of side dish that teaches you a lot fast. Heat matters. Space matters. Seasoning is not a suggestion. And if you taste one right off the pan and it is too hot, that is just part of the contract.