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Recipe

Spiced Red Potato Recipe

Crisp edges, creamy centers, and a smoky spiced butter that turns humble red potatoes into a luscious, rich side you will keep “accidentally” making every week.

Author By Matt Campbell
4.8
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If you have ever looked at a bag of red potatoes and thought, “I love you, but you are kind of bland,” this is your moment. These spiced red potatoes are the kind of side dish that makes the main course a little jealous. You get crisp, bronzed edges, fluffy centers, and a luscious, rich finish thanks to a quick spiced butter that clings to every nook.

This recipe is built for real life. The ingredients are pantry friendly, the method is low drama, and the payoff is big. The trick is simple: parboil for a head start, rough them up for maximum crispy surface area, then roast hot and finish with butter that tastes like it had a plan.

Why It Works

  • Crispy texture without deep frying: A quick parboil and a rough toss create starchy edges that roast up crunchy.
  • Rich flavor that does not feel heavy: Smoked paprika, garlic, and a touch of cumin bring warmth, while lemon brightens everything at the end.
  • Even seasoning: Blooming the spices in melted butter wakes them up and helps them coat every piece.
  • Flexible heat level: Keep it mild or add cayenne for a gentle burn that makes you reach for “just one more.”

Pairs Well With

Storage Tips

Keep them crispy later

  • Fridge: Cool completely, then store in an airtight container for up to 4 days.
  • Reheat for best texture: Spread on a sheet pan and bake at 425°F for 8 to 12 minutes, or air fry at 390°F for 5 to 7 minutes, shaking once.
  • Microwave option: Works in a pinch, but you will lose the crisp edges. If you microwave, finish in a hot skillet for 2 to 3 minutes to bring them back to life.
  • Freezing: You can freeze them, but the texture turns more soft than crisp. If you do, freeze on a tray first, then bag, and reheat from frozen in a hot oven.
  • Leftover glow-up: Chop and toss into breakfast hash, fold into an omelet, or crisp in a skillet and top with a fried egg and hot sauce.

Common Questions

Common questions

Do I have to parboil the potatoes?

You do not have to, but it is the easiest way to get that creamy inside and crunchy outside. If you skip it, roast longer and cut the potatoes smaller. You will still get good flavor, just slightly less contrast.

Why rough them up after draining?

That little shake in the colander creates tiny starchy bits on the surface. Those bits are basically crisp-edge insurance.

Can I make these dairy-free?

Yes. Swap the butter for olive oil, or use a plant-based butter. Keep the lemon at the end, it makes the spices pop.

What if my potatoes are browning too fast?

Your oven may run hot, or your pan is very dark. Lower to 425°F and add 5 to 10 minutes. Also make sure the potatoes are in a single layer with space between pieces.

Is this spicy?

As written, it is warm and smoky, not hot. Add cayenne or red pepper flakes if you want actual heat.

I started making versions of these when I was in my “I will not dirty more than one pan” era. Then I realized the potatoes were good, but not pause mid-bite good. The parboil and the rough toss fixed the texture. The spiced butter fixed the mood. Now this is the side I make when friends are hanging in the kitchen, picking at the tray, pretending they are just “taste testing.”