Recipe

Crispy Roasted Scarlet Potatoes

Hot-sheet-pan scarlet potatoes with crisp edges, fluffy centers, and a bright lemon garlic herb finish.

By Matt Campbell

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4.8

A baking sheet pan of roasted scarlet potatoes with deeply golden, crisp edges and scattered chopped parsley, photographed on a warm kitchen counter

Scarlet potatoes are my favorite kind of low-drama ingredient. They look like you tried harder than you did, they cook up creamy inside, and they get those crackly browned edges that make you steal one straight off the pan and burn your tongue because you have no patience. Same.

This recipe is the version I make when I want something cozy but not heavy: high-heat roasting for crunch, then a quick lemony garlic herb finish that wakes the whole thing up. You can serve these with basically anything, or do what I do and call it dinner with a fried egg and a hot sauce situation.

Quick note: If your store does not label anything “scarlet,” just grab small red potatoes. Same vibe, same results.

A bowl of whole scarlet potatoes beside olive oil, garlic cloves, lemon, kosher salt, black pepper, and fresh parsley on a kitchen counter

Why It Works

Crisp edges, creamy centers: Scarlet potatoes (aka small red potatoes in many stores) hold their shape, and the cut sides brown like champions on a hot pan.
Bright finishing sauce: Lemon juice and zest plus garlic turn roasted potatoes from good to why is this so good.
Accessible ingredients: Nothing fancy, just smart seasoning and the right heat.
Flexible: Works as a side, a breakfast hash base, or meal prep for bowls and salads.

Pairs Well With

Storage Tips

Refrigerate: Let potatoes cool for just a bit, then refrigerate in an airtight container within 2 hours. They keep well for up to 4 days.

Reheat for crispness: Best is a 425°F oven or toaster oven for 8 to 12 minutes. Spread in a single layer so they re-crisp instead of steaming.

Air fryer option: 375°F for 4 to 7 minutes, shaking once.

Microwave: Totally fine for speed, but you will lose the crunch. If you microwave, do a quick pan crisp in a skillet after.

Freezing: I do not love freezing roasted potatoes because the texture turns a little mealy, but you can freeze them in a single layer then bag for best quality within 1 to 2 months. Reheat from frozen at 425°F until hot and browned.

Common Questions

What are scarlet potatoes?

“Scarlet potatoes” usually means small red potatoes with a vibrant red skin and a creamy, waxy interior. In a lot of stores they are labeled simply as red potatoes or baby red potatoes, so grab those if you do not see “scarlet” on the bin.

Do I need to peel them?

Nope. The skin adds color, texture, and a little extra bite. Just scrub them well and you are good.

Why are my roasted potatoes not getting crispy?

The usual culprits are overcrowding the pan, not enough oil, pieces that are too big, or an oven that is not fully preheated. Spread them out cut-side down, use a hot heavy sheet pan, and aim for 1 to 1 1/2 inch pieces so they brown on schedule.

Can I use other potatoes?

Yes. Red potatoes, Yukon Gold, or baby potatoes all work. If you use a starchier potato like russet, you will get extra crisp but a more fragile texture.

Can I make these ahead for a party?

Yes. Roast them most of the way, cool briefly, then refrigerate. Reheat on a sheet pan at 450°F until sizzling and browned, then add the lemon garlic herb finish right before serving.

Do I need to change anything for convection?

If you use convection (or an air-fry setting), start checking a few minutes early. You will often get the same browning 3 to 5 minutes faster.

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
Mixing bowl
Chef’s knife and cutting board
Microplane or fine grater (for lemon zest)
Small bowl or jar for the finishing drizzle
Metal spatula (helpful for flipping and scraping up crisp bits)

I started making these when I was in my practical-skills era, the one where you learn that a hot oven and good salt can carry you through a lot of weeknights. Scarlet potatoes were always the ones left in the bin at the store, which meant they were basically begging to be turned into something loud and crunchy. The lemony finish happened by accident the first time because I had half a lemon rolling around in the fridge. It stuck. Now I miss it when it is not there.