Oven Roasted Red Potatoes Recipe

These crispy roasted red potatoes are coated in buttery Parmesan and baked to golden perfection. With a short ingredient list and simple prep, this side dish is perfect for busy weeknights or holiday dinners.

Easy Roasted Red Potatoes Recipe

• So easy to make! Just toss the potatoes in seasonings, press them into the cheesy butter mixture, and bake! The oven does all the work and cooks them perfectly crisp on the outside and soft on the inside.
• Incredibly delicious! The crispy Parmesan crust and tender potatoes are irresistible. And when you serve them with a simple combination of sour cream and fresh sliced chives, it takes the dish to the next level!

Ingredients for Roasted Red Potatoes

• Baby Red Potatoes: Their thin skin crisps up beautifully in the oven, and they have a creamy interior. Yukon gold or fingerling potatoes also work well.
• Olive Oil: Helps the seasoning stick to the potatoes and promotes crispiness. Avocado oil is a good substitute.
• Herbs & Spices: Garlic powder, smoked paprika, onion powder, and Italian seasoning are the perfect combination to add tons of bold, smoky, herbaceous flavor to the potatoes. Use your family’s favorite dried herbs and spices if you like.
• Butter: Creates the base for the Parmesan crust and helps get the potatoes super crispy.
• Parmesan Cheese: Forms a crispy, cheesy layer on the bottom of the potatoes. Freshly grated is best for melting.
• Chives + Sour Cream: Perfect for serving, adding freshness and creaminess. Green onions can be substituted for chives.

How to Make Roasted Red Potatoes

Season the potatoes. In a large bowl, combine olive oil, garlic powder, smoked paprika, Italian seasoning, salt, onion powder, and pepper. Add the halved potatoes and toss until they’re evenly coated.

Melt the butter. Place the butter in a 9×13 white baking dish or baking sheet. Put it in the oven for a couple of minutes until melted.

Add the Parmesan. Sprinkle the Parmesan cheese into the melted butter and stir until evenly combined. Spread it into a smooth, even layer.

Arrange the potatoes. Place the potatoes cut-side down on top of the Parmesan mixture. Press them down lightly so they make good contact with the butter and cheese.

Bake. Bake for 30–35 minutes, or until the potatoes are fork-tender and the bottoms are golden and crispy.

Rest and serve. Let the potatoes rest for 10 minutes to allow the Parmesan crust to set. Use a spatula to carefully lift them from the pan. Serve hot with sour cream and fresh chives.

Tips for Making Roasted Red Potatoes

• Make sure the Parmesan is finely grated so it forms a smooth, even layer of crust.
• Don’t skip letting the potatoes rest! It helps the cheesy layer stick and makes them perfectly crisp.
• For extra flavor, sprinkle with fresh herbs like parsley, cilantro, dill, or basil before serving.

Make-Ahead Instructions

• You can cut the potatoes up to a day ahead.
• Store them in a bowl of cold water, covered, in the fridge until you’re ready to use them.
• Then pat them dry and follow the recipe as directed.

Storing Leftovers

Store cooled potatoes in an airtight container in the refrigerator for up to 4 days.

Freezing Roasted Red Potatoes

• Freeze leftovers in a freezer-safe bag or container for up to 2 months.
• For best results, freeze in a single layer on a baking sheet before transferring to a container.

Reheating Roasted Red Potatoes

• Reheat in a 400 degree oven for 10–15 minutes until warmed through and crispy again.
• You can also reheat in an air fryer at 375 degrees for 5–7 minutes or until warm.

Serving Suggestions

• glazed crock pot ham
• country style ribs
• easy beer brats
• cracker barrel meatloaf
• easy mini meatloaf
• slow cooker pork roast

Try these easy holiday side dishes next!