Oven Roasted Red Potatoes
This post may contain affiliate links. Please read the Privacy Policy & Cookie Policy.
Oven Roasted Red Potatoes with garlic and chili powder is an easy home-cooked country potatoes recipe.
Crispy skin-on red potatoes remind me of mostly breakfast but also go great with many dinners like chicken breast recipes and steak. There is nothing better than a garlic-soaked potato bite and it just takes super simple ingredients to indulge in a crispy but tender potato.
Potatoes are a super versatile side and these roasted red potatoes, a substitute for skillet-fried, are certainly an easy side dish. No matter what you serve red potatoes with, there is no doubt they will be gone before you know it!
Roasted Red Potato Ingredients
Done in the oven in under 30 minutes, these mini red potatoes are quick to prepare but pack a lot of delicious punch that adds a savory side to other breakfast recipes like biscuits and gravy casserole and family-friendly and easy to make sheet pan eggs.
What I love about red skin potatoes, is that they are the perfect ingredient to serve big crowds. Savory and filling, potatoes are everyone’s very favorite side dish for a reason.
Much like large melting potatoes in texture, these potatoes take way less time and do not require any pre-boiling or additional ingredient prep.
- SMALL RED POTATOES– Any type of potato works for this dish, but red potatoes are best. They are easy to dice down and keep a nice crispy skin. Plus they are quick to cook.
- CLASSIC SPICES AND FLAVORS – Simple seasonings like Garlic Powder, Onion Powder, Minced Garlic Salt and Pepper, Cayenne Pepper
- EVOO – Olive Oil is used to roast the potatoes in the oven (no skillet needed)
- GET INDULGENT WITH DELICIOUS TOPPINGS: Cheese, Sour Cream, Salsa, Onions
Spicing up Roasted Potatoes
My kids really hate spices. I can get them to eat garlic, onion, and cumin.
Typically when I add chili powder, cayenne, or anything in the red seasoning family, they give me the side eye. So while these red potatoes have some spice in the recipe listed, they have just the right amount of heat and are great for breakfast while still fully being kid approved too.
Of course there are plenty of substitutions when it comes to a homemade blend of herbs and spices and baby red potatoes go well with rosemary, dill, thyme, or all seasoning batches like Italian seasoning or Mrs. Dash also work quite well.
How To Oven Roast Red Potatoes
- Preheat oven on high heat to 450.
- Cut potatoes down to bite sized chunks.
- Do not dice them like you would in a skillet but rather a size that would fit a fork, about an inch.
- Leave the skin on – that’s the best part and it gets nice and crispy.
- Put prepared chunked potatoes in bowl, cover with olive oil and chosen spices, and mix until all potatoes are smothered on all sides with spices and oil. I like to just use my hands for this process.
- Then dump the red potatoes on a prepared baking sheet and oven roast.
Don’t Burn the Potatoes!
NOTE ABOUT OVEN HEAT: These potatoes are roasting up on high heat, so if you cut them too small it speeds up the cooking time and you will need to check and possibly remove them sooner.
Take care as the roasting gets near the end, that you check on the red potatoes and pull when done. Gas ovens tend to work a lot quicker and get hotter quicker.
What do you serve Roasted Potatoes with?
- Red roasted potatoes in the morning are quite filling, so they go great with fluffy scrambled eggs or omelets, sirloin breakfast steak, or a sausage bowl. If you feel really brave, try them along side pancakes, eggless pancakes, or waffles as the sweetness of those both compliment the spicy of the potato.
- I like to include a bit of sour cream, shredded cheese, salsa or hot sauce with mine. Potatoes, in particular red potatoes, are a super forgiving recipe that just provide the best base to so many flavors.
- Roasted red potatoes are also a great side dish for chicken breast recipes like this Ritz Cracker Chicken Recipe.
More Delicious Potato Recipes
Need more simple and classic potato recipes for all your meals? If sticking with red potatoes, pressure cooked, smashed, and boiled are all amazing ways to cook.
Oven Roasted Red Potatoes {Crispy Skins}
Ingredients
- 5 Medium Sized Red Potatoes – cut in chunks, leave skin on
- 1 tablespoon garlic powder OR minced garlic
- salt to taste
- 2 tsp chili powder
- 1/4 th cup Extra Virgin Olive Oil
Instructions
- Pre-heat oven to 450
- Wash red potatoes, then cut into fork sized chunks. Be careful not to dice to small or they will burn and cutting too large will take longer to cook. Please see article for example.
- Add cut red potatoes in a large bowl and drizzle olive oil over potatoes.
- Add garlic, chili powder and salt (to taste) and mix up red potatoes. Garlic and chili powder should cover and be present on all potato sides. PRO TIP: This is easiest to do with clean hands.
- Spray large baking sheet with nonstick spray.
- Dump seasoned red potatoes out in one layer on baking sheet, careful not to overlap potatoes.
- Roast red potatoes for approximately 20 minutes, turning half way to ensure even cooking and crispiness on all sides.
- Potatoes are done when they are fork tender but have golden color on the outside.
Video
Nutrition
Nutritional Disclaimer: The nutritional data provided here is auto-calculated and intended for your convenience only. As it’s generated via automation, its accuracy may be compromised. For precise nutritional insight, please compute the values utilizing the actual ingredients in your recipe through your chosen nutrition calculator or application.
Did You Make This Recipe?
Make sure to follow Salty Side Dish on Pinterest and rate the recipe here and make sure to leave a comment below!
My go to roasted potato recipe for breakfast and dinner! I switch up seasonings every now and then, but the time and temp is perfect for crispy potatoes with that melty fluffy center.
Can you make these potatoes and freeze them!
Hi Judy, I havent frozen this recipe before but in general, since there are many potatoes that are frozen from hashbrowns to french fries, I dont really foresee an issue with freezing.