Recipe

Crispy Roasted Scarlet Potatoes

Crispy roasted scarlet potatoes (small red potatoes) with garlic, rosemary, and a bright lemon butter finish.

By Matt Campbell

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4.8

A baking sheet of roasted scarlet potatoes with crisp browned edges, scattered rosemary, and a glossy lemon butter sheen on a warm kitchen counter

Scarlet potatoes are the kind of ingredient that makes you feel like you have your life together, even if you are cooking in sweatpants at 6:12 p.m. They roast up with crisp, golden edges and a tender middle, and their red skins look instantly fancy with basically zero extra effort.

This is my go-to method: a hot oven, a quick toss with oil, garlic, and rosemary, then a bright lemon butter finish that makes you pause mid-bite like, okay wow. It is a weeknight side that also shows up confidently next to roast chicken on Sunday.

Whole raw scarlet potatoes in a ceramic bowl with garlic cloves, a lemon, rosemary sprigs, olive oil, salt, and pepper on a tidy kitchen counter

Why It Works

Crisp edges, tender centers: High heat and enough space on the pan means roasting, not steaming.
Big flavor from simple stuff: Garlic and rosemary get toasty in the oven, then lemon butter wakes everything up at the end.
Flexible and forgiving: Works with any small red potatoes, and the seasoning can swing from cozy to spicy in a heartbeat.

Pairs Well With

Storage Tips

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

Reheat (best for crisp): Spread on a sheet pan and warm at 425°F for 8 to 12 minutes, flipping once. You can also use an air fryer at 400°F for 4 to 6 minutes.

Microwave: Totally fine for speed, but you will lose the crisp. Add a tiny pinch of salt and a squeeze of lemon after reheating to freshen the flavor.

Freezing: Not my favorite since the texture can turn a little mealy, but it works in a pinch. Freeze in a single layer, then bag for up to 2 months. Reheat from frozen in a hot oven until crisped.

Common Questions

What are scarlet potatoes?

In a lot of stores, “scarlet potatoes” is simply another label for small red potatoes. You might also see them sold as red potatoes or red bliss. They are usually small to medium with smooth red skin and a lightly waxy interior, which helps them hold their shape while roasting.

Do I need to peel scarlet potatoes?

Nope. The skins are thin and tender, and they get pleasantly crisp in the oven. Just scrub them well and you are good.

Why are my roasted potatoes not crispy?

The usual culprits are crowding the pan, not enough heat, or too much moisture. Use a large sheet pan, keep the potatoes in a single layer with space, and roast at 450°F. Also, dry the potatoes well after washing.

Can I make these ahead?

Yes. Roast them fully, then re-crisp on a sheet pan at 425°F right before serving. Hold the lemon butter finish for the last minute so the flavor stays bright.

What should I serve with scarlet potatoes?

They play well with almost anything: roasted chicken, pork chops, salmon, eggs, or a big salad. If you want a simple dip, sour cream or Greek yogurt mixed with lemon zest and a pinch of salt is perfect.

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 baking sheet
Mixing bowl
Chef’s knife and cutting board
Measuring spoons
Microplane or fine grater (optional for lemon zest)
Small saucepan or microwave-safe bowl (for melting butter)
Oven mitts (for the hot pan)

I have a soft spot for potato recipes that feel a little dramatic without actually being dramatic. Scarlet potatoes do that for me. They look like you planned something, but really you just chopped, tossed, and let the oven do the heavy lifting. The first time I finished them with lemon butter, I realized it tasted like the potato version of turning on good lighting. Same room, totally different vibe.