Recipe

Crispy Roasted Red Potatoes

Golden, crispy-edged red potatoes roasted with garlic, rosemary, and smoky paprika for a fluffy-inside side dish that goes with basically everything.

By Matt Campbell

•

4.8

A sheet pan of roasted red potatoes with golden crispy edges, rosemary leaves, and browned garlic on a parchment-lined pan in a bright home kitchen

Jump to Recipe

Roasted red potatoes are my definition of low drama, high reward. You toss, you roast, you suddenly look like the person who has their life together. The goal here is crisp edges and fluffy centers, with a seasoning situation that makes you steal one straight off the pan and burn your mouth a little. Worth it.

This recipe keeps it simple: red potatoes (the waxy kind that hold their shape), a hot oven, enough oil to actually crisp, and a few bold flavors that taste like you tried harder than you did. If you can cut potatoes and remember to flip them once, you are in business.

Whole red potatoes, a small bowl of olive oil, minced garlic, rosemary sprigs, kosher salt, black pepper, and paprika arranged on a light kitchen counter

Why It Works

Crunchy, browned edges thanks to a preheated pan and enough space for the potatoes to roast instead of steam.
Fluffy insides by cutting into even pieces and roasting hot.
Big flavor with pantry spices like smoked paprika, garlic, and rosemary that perfume the whole tray.
Garlic that tastes good, not bitter by adding minced fresh garlic at the end so it turns fragrant instead of burning.
Flexible: breakfast potatoes, dinner side, meal prep base, or a snack with a quick dipping sauce.

Pairs Well With

Storage Tips

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

Reheat (best for crisp): Spread on a sheet pan and bake at 425°F for 8 to 12 minutes, or air fry at 380°F for 4 to 6 minutes, shaking once.

Microwave (fastest): It works, but the edges soften. If you microwave, finish in a hot skillet for 2 to 3 minutes to bring back some crunch.

Freeze: You can, but the texture gets a little softer. Freeze on a tray until solid, then bag for up to 2 months. Reheat from frozen on a sheet pan at 425°F until hot and crisped, about 15 to 20 minutes.

Common Questions

Do I need to boil the potatoes first?

No. Red potatoes roast beautifully without parboiling. If you want extra fluffy centers, you can parboil 5 minutes, drain well, then roast. For weeknights, I skip it and just roast hot on a preheated pan.

Why aren’t my potatoes crispy?

Usually one of these: the pan was not hot, the oven temp was too low, the potatoes were crowded, or they were wet. Dry them well after washing, use enough oil, and give them breathing room.

Should I soak red potatoes before roasting?

Not necessary. Soaking helps remove surface starch for some potato types, but for red potatoes the bigger wins are hot pan, space, and thorough drying.

What size should I cut them?

Aim for 1 inch chunks. If pieces are uneven, the tiny ones burn while the big ones stay pale. Consistency is your best friend here.

Can I use dried rosemary instead of fresh?

Yes. Use about 1 teaspoon dried in place of 1 tablespoon fresh. Crush it between your fingers before adding to wake up the flavor.

When do I add the fresh garlic so it does not burn?

For best flavor, add minced fresh garlic near the end. Roast the potatoes first with garlic powder, then toss with the minced garlic for the last 5 to 10 minutes so it turns fragrant and lightly golden, not bitter.

What can I add for extra flavor?

Try grated Parmesan in the last 5 minutes, a squeeze of lemon after roasting, or a drizzle of spicy mayo or chimichurri. Roasted potatoes love a bright finishing move.

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 rimmed sheet pan
Parchment paper (optional, for easier cleanup)
Large mixing bowl
Chef’s knife and cutting board
Spatula or tongs for flipping

I started making roasted red potatoes when I realized I needed a side dish that could show up for me on tired weeknights and still feel like real cooking. They are forgiving, they take seasoning like a champ, and they make the kitchen smell like you have a plan. My favorite part is the moment you flip them and see those browned edges. Instant confidence boost.