Roasted Red Potatoes Recipe: Crispy, Flavorful Perfection!

Looking for the perfect side dish to elevate any meal? Look no further than these incredibly delicious roasted red potatoes! Forget bland, boring potatoes – this recipe delivers crispy edges, a fluffy interior, and a burst of savory flavor that will have everyone reaching for seconds (and thirds!). This is more than just throwing potatoes in the oven; it’s a technique for achieving potato perfection every single time. Whether you’re serving them alongside a juicy steak, a roasted chicken, or even a vegetarian main course, these roasted red potatoes are guaranteed to be a crowd-pleaser. Get ready to experience the ultimate roasted potato transformation!

Why This Recipe Works

This recipe isn’t just a list of ingredients; it’s a carefully crafted method designed to maximize flavor and texture. Here’s why it works:

• The Right Potato: Red potatoes are naturally waxy and hold their shape well during roasting. They have a slightly sweet flavor that complements savory seasonings beautifully.
• Proper Sizing: Uniformly sized potato pieces ensure even cooking. We aim for bite-sized chunks that brown nicely on all sides.
• Parboiling: This crucial step jumpstarts the cooking process, softening the interior and creating a creamy texture that contrasts perfectly with the crispy exterior.
• Drying Thoroughly: After parboiling, thoroughly drying the potatoes is essential. Moisture is the enemy of crispiness! A dry potato will brown and crisp up much more effectively.
• High Heat: Roasting at a high temperature (400°F or 200°C) promotes rapid browning and creates that desirable crispy crust.
• Generous Seasoning: We use a blend of herbs, spices, and garlic powder to create a flavorful coating that infuses the potatoes with deliciousness.
• Even Distribution: Spreading the potatoes in a single layer on the baking sheet prevents steaming and encourages even browning. Overcrowding the pan will result in soggy potatoes.

Ingredients

• 2 pounds red potatoes, washed and cut into 1-inch pieces
• 4 tablespoons olive oil
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1 teaspoon garlic powder
• 1 teaspoon dried rosemary
• 1/2 teaspoon dried thyme
• Optional: 1/4 teaspoon paprika for color
• Optional: Fresh parsley, chopped, for garnish

Instructions

1. Parboil the Potatoes: Place the cut potatoes in a large pot and cover with cold water. Add a pinch of salt to the water. Bring to a boil over high heat, then reduce heat and simmer for 8-10 minutes, or until the potatoes are slightly tender but still hold their shape. They should be easily pierced with a fork, but not mushy.
2. Drain and Dry: Drain the potatoes thoroughly in a colander. Gently shake the colander to remove excess water. Then, spread the potatoes out on a clean kitchen towel or paper towels and pat them dry. This is a very important step for achieving crispy potatoes. Allow them to air dry for a few minutes while the oven preheats.
3. Preheat Oven: Preheat your oven to 400°F (200°C).
4. Season the Potatoes: In a large bowl, combine the dried potatoes with olive oil, salt, pepper, garlic powder, rosemary, thyme, and paprika (if using). Toss well to ensure that all the potatoes are evenly coated with the oil and seasonings.
5. Arrange on Baking Sheet: Spread the seasoned potatoes in a single layer on a large baking sheet. Make sure the potatoes aren’t overcrowded; if necessary, use two baking sheets.
6. Roast the Potatoes: Roast in the preheated oven for 30-40 minutes, or until the potatoes are golden brown and crispy, flipping them halfway through the cooking time to ensure even browning.
7. Check for Doneness: The potatoes are done when they are easily pierced with a fork and have a crispy exterior.
8. Garnish and Serve: Remove the roasted potatoes from the oven and transfer them to a serving dish. Garnish with fresh chopped parsley, if desired. Serve immediately and enjoy!

Tips for Success

• Don’t Overcrowd the Pan: This is the single most important tip for crispy potatoes. Overcrowding will cause the potatoes to steam instead of roast, resulting in soggy potatoes. Use two baking sheets if necessary.
• Use Enough Oil: The olive oil is essential for creating a crispy exterior. Don’t be afraid to use the full amount specified in the recipe.
• Adjust Seasonings to Taste: Feel free to adjust the seasonings to your liking. Add a pinch of red pepper flakes for a little heat, or use different herbs, such as oregano or basil.
• Preheat the Baking Sheet (Optional): For extra crispy potatoes, you can preheat the baking sheet in the oven before adding the potatoes. This will help to create a sear on the bottom of the potatoes as soon as they hit the pan.
• Use a Rimmed Baking Sheet: A rimmed baking sheet will prevent the oil from dripping into your oven.
• Don’t Skip the Parboiling Step: Parboiling is crucial for achieving a fluffy interior and crispy exterior.

Storage Instructions

Leftover roasted red potatoes can be stored in an airtight container in the refrigerator for up to 3-4 days. To reheat, spread the potatoes on a baking sheet and bake at 350°F (175°C) for 10-15 minutes, or until heated through. You can also reheat them in a skillet over medium heat until crispy, or in an air fryer for a few minutes. Keep in mind that reheated potatoes may not be as crispy as freshly roasted potatoes.

FAQ

Q: Can I use a different type of potato?

A: While red potatoes are ideal for this recipe, you can also use Yukon gold potatoes. Russet potatoes will work, but they tend to be drier and may not be as flavorful.

Q: Can I add other vegetables to the pan?

A: Yes! Onions, carrots, bell peppers, and Brussels sprouts all roast well alongside red potatoes. Add them to the pan at the same time as the potatoes.

Q: Can I use a different type of oil?

A: Olive oil is recommended for its flavor and high smoke point, but you can also use avocado oil or vegetable oil.

Q: My potatoes are soggy. What did I do wrong?

A: Soggy potatoes are usually caused by overcrowding the pan or not drying the potatoes thoroughly after parboiling. Make sure to spread the potatoes in a single layer on the baking sheet and pat them dry with a clean kitchen towel or paper towels.

Q: Can I make these ahead of time?

A: You can parboil the potatoes ahead of time and store them in the refrigerator for up to 24 hours. When you’re ready to roast them, simply dry them, season them, and roast as directed.

Conclusion

These roasted red potatoes are a simple yet satisfying side dish that will quickly become a family favorite. With their crispy edges, fluffy interior, and flavorful seasoning, they’re the perfect accompaniment to any meal. So, ditch the boring potatoes and give this recipe a try – you won’t be disappointed! Enjoy the delightful combination of textures and flavors that make these roasted red potatoes truly irresistible. Happy cooking!