Roasted red potatoes are a classic side dish that never fails to impress. Whether you're serving them alongside a juicy steak or as part of a hearty Sunday roast, these potatoes are sure to steal the show. The crispy exterior and tender interior make them irresistible, and the flavors are simply divine. I've made this recipe countless times, experimenting with different seasonings and techniques, and I can confidently say that this version is a winner.
When it comes to roasted red potatoes, the key is to achieve that perfect balance of crispy and creamy. It's all about the texture. The first time I attempted this dish, I underestimated the power of parboiling. But let me tell you, it's a game-changer. Parboiling the potatoes before roasting ensures that they cook evenly and become wonderfully fluffy on the inside. Trust me, it's worth the extra step.
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Ingredients
Basic Ingredients
- Red potatoes — 2 pounds, washed and quartered
- Olive oil — 3 tablespoons
- Garlic powder — 1 teaspoon
- Paprika — 1 teaspoon
- Dried thyme — 1 teaspoon
- Salt — 1 teaspoon
- Black pepper — ½ teaspoon
- Fresh parsley — Chopped, for garnish
Optional Additions
- Parmesan cheese — Grated, for sprinkling
- Chopped fresh rosemary — 1 tablespoon
- Minced fresh garlic — 2 cloves
- Crushed red pepper flakes — ½ teaspoon
Instructions
- Preheat your oven to 425°F (220°C).
- In a large pot, bring salted water to a boil. Add the quartered red potatoes and cook for about 8 minutes, or until they are just starting to become tender. You want them to be parboiled, not fully cooked.
- Drain the potatoes and transfer them to a large mixing bowl.
- Add the olive oil, garlic powder, paprika, dried thyme, salt, and black pepper to the bowl with the potatoes. Toss everything together until the potatoes are evenly coated with the seasonings.
- Spread the potatoes out in a single layer on a baking sheet. Make sure they have enough space to roast properly.
- Place the baking sheet in the preheated oven and roast the potatoes for 25-30 minutes, or until they are golden brown and crispy on the outside.
- Remove the roasted red potatoes from the oven and transfer them to a serving dish. Garnish with freshly chopped parsley.
- If desired, sprinkle grated Parmesan cheese, chopped fresh rosemary, minced garlic, or crushed red pepper flakes over the potatoes for added flavor.
- Serve the roasted red potatoes hot as a delicious side dish to complement your main course.
Substitutions
- Red potatoes — While red potatoes are the star of this dish, you can also use Yukon Gold or baby potatoes for a slightly different flavor and texture.
- Olive oil — If you prefer a different oil, such as vegetable or avocado oil, feel free to use it as a substitute.
- Garlic powder — Fresh minced garlic can be used instead of garlic powder for a stronger garlic flavor.
- Paprika — Smoked paprika adds a delightful smoky flavor, while sweet paprika offers a milder taste. Choose according to your preference.
- Dried thyme — If you don't have dried thyme on hand, you can use dried rosemary or dried oregano as a substitute.
- Salt — Adjust the amount of salt to your taste. You can also use sea salt or kosher salt instead of table salt.
Variations
- Herb-roasted red potatoes — For a more herbaceous flavor, add a tablespoon of chopped fresh rosemary, thyme, or a combination of your favorite herbs to the seasoning mixture.
- Spicy roasted red potatoes — If you enjoy a bit of heat, sprinkle crushed red pepper flakes over the potatoes before roasting. Adjust the amount according to your spice tolerance.
- Cheesy roasted red potatoes — During the last few minutes of roasting, sprinkle grated Parmesan or cheddar cheese over the potatoes and return them to the oven until the cheese is melted and bubbly.
- Lemon-garlic roasted red potatoes — Squeeze fresh lemon juice over the roasted potatoes and toss them with minced garlic and chopped fresh parsley for a bright and zesty twist.
Equipment
- Baking sheet
- Large pot
- Mixing bowl
- Spatula or tongs
Storage and Reheating
- Leftover roasted red potatoes can be stored in an airtight container in the refrigerator for up to 3 days.
- To reheat, place the potatoes on a baking sheet and warm them in a preheated oven at 350°F (175°C) for about 10 minutes, or until heated through.
Pro Tips
- Parboiling — Parboiling the potatoes before roasting ensures that they cook evenly and become fluffy on the inside while still achieving a crispy exterior. Don't skip this step!
- Seasoning — Feel free to adjust the seasonings to your taste. Add more garlic powder, paprika, or herbs if desired. Don't be afraid to get creative!
- Single layer — Make sure to spread the potatoes out in a single layer on the baking sheet. Crowding them will prevent them from getting crispy.
- Flipping — For even browning, flip the potatoes halfway through the roasting time. This will ensure that all sides get crispy and golden.
- Garnish — Freshly chopped parsley adds a pop of color and freshness to the dish. Don't skip this final touch!
Savory Roasted Red Potatoes Recipe for Thanksgiving
Discover this mouthwatering roasted red potatoes recipe, perfect for Thanksgiving. It's crispy on the outside, tender on the inside. Check it out!
Equipment
- Baking sheet
- Large pot
- Mixing bowl
- Spatula or tongs
Ingredients
- 2 pounds Red potatoes washed and quartered
- 3 tablespoons Olive oil
- 1 teaspoon Garlic powder
- 1 teaspoon Paprika
- 1 teaspoon Dried thyme
- 1 teaspoon Salt
- ½ teaspoon Black pepper
- Fresh parsley Chopped, for garnish
- Parmesan cheese Grated, for sprinkling
- 1 tablespoon Chopped fresh rosemary
- 2 cloves Minced fresh garlic
- ½ teaspoon Crushed red pepper flakes
Instructions
- Preheat your oven to 425°F (220°C).
- In a large pot, bring salted water to a boil. Add the quartered red potatoes and cook for about 8 minutes, or until they are just starting to become tender. You want them to be parboiled, not fully cooked.
- Drain the potatoes and transfer them to a large mixing bowl.
- Add the olive oil, garlic powder, paprika, dried thyme, salt, and black pepper to the bowl with the potatoes. Toss everything together until the potatoes are evenly coated with the seasonings.
- Spread the potatoes out in a single layer on a baking sheet. Make sure they have enough space to roast properly.
- Place the baking sheet in the preheated oven and roast the potatoes for 25-30 minutes, or until they are golden brown and crispy on the outside.
- Remove the roasted red potatoes from the oven and transfer them to a serving dish. Garnish with freshly chopped parsley.
- If desired, sprinkle grated Parmesan cheese, chopped fresh rosemary, minced garlic, or crushed red pepper flakes over the potatoes for added flavor.
- Serve the roasted red potatoes hot as a delicious side dish to complement your main course.
Notes
- Parboiling — Parboiling the potatoes before roasting ensures that they cook evenly and become fluffy on the inside while still achieving a crispy exterior. Don't skip this step!
- Seasoning — Feel free to adjust the seasonings to your taste. Add more garlic powder, paprika, or herbs if desired. Don't be afraid to get creative!
- Single layer — Make sure to spread the potatoes out in a single layer on the baking sheet. Crowding them will prevent them from getting crispy.
- Flipping — For even browning, flip the potatoes halfway through the roasting time. This will ensure that all sides get crispy and golden.
- Garnish — Freshly chopped parsley adds a pop of color and freshness to the dish. Don't skip this final touch!
Nutrition
Nutrition Facts
Savory Roasted Red Potatoes Recipe for Thanksgiving
Amount per Serving
Calories
173
% Daily Value*
Fat
1
g
2
%
Saturated Fat
0.2
g
1
%
Polyunsaturated Fat
0.3
g
Monounsaturated Fat
1
g
Sodium
717
mg
31
%
Potassium
1060
mg
30
%
Carbohydrates
37
g
12
%
Fiber
4
g
17
%
Sugar
3
g
3
%
Protein
5
g
10
%
Vitamin A
297
IU
6
%
Vitamin C
20
mg
24
%
Calcium
34
mg
3
%
Iron
2
mg
11
%
* Percent Daily Values are based on a 2000 calorie diet.
Tried this recipe?Let us know how it was!
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