Easy Roasted Red Potatoes
I have to hand it to McDonald's...they make the best french fries. They have just the right balance of soft crispiness and the perfect amount of salt. How do I know this?
Because I have 3 small children and dozens of french fries stuck between the seats of my car.
But I have a roasted red potato recipe that is just as addicting as McDonald's french fries but way more wholesome and practical! They last way longer than 15 minutes too!
These potatoes are made with a special herb blend and smothered in olive oil and Parmesan cheese. They make the perfect side dish to any dinner. They can be dressed up for a fancy meal, or served with just a side of ketchup. Check out the easy recipe:
Ingredients for Roasted Red Potatoes
First, I take about 6-8 small red potatoes and wash them. Then I cut them into wedges so that they are uniform in shape. It is important to keep the red potatoes relatively close to the same size as each other because it allows for even cooking. No one likes biting into a raw potato!
Second, I put all those potatoes into a large bowl and drizzle in 1/4 cup of extra virgin olive oil.
Then I toss in the following:
1/2-2/3 cup grated Parmesan cheese
1 Tablespoon of Kosher salt
2 teaspoons freshly ground black pepper
2 teaspoons dried parsley (you can use fresh as well but sometimes it gets singed in the oven)
I use my hands to mix up the cheesy potatoes so that I know every piece is covered. If you feel like you need more oil or cheese, throw in some more! It won't hurt them!
How to Roast Red Potatoes
Now I heat my oven to 400 degrees and line a cookie sheet with foil. Don't forget to do this part because it makes clean up soooooooo easy! Then drizzle a little more olive oil on the foil and smear it around.
This is to ensure that the red potatoes don't stick too hard. They will stick, we just want them to be able to break free easily with a fork or spatula.
Heres a Secret: If you take a bowl of these to a potluck or dinner party, I promise they will disappear. But I'll tell you right now that if a fight breaks out over the last helping, I am not responsible!
Then I pour my potatoes onto the sheet and spread them out so they are not touching each other. This allows air to get between the pieces and give it that crispy texture that is so yummy!
If you notice that you have too many potatoes, either use another cookie sheet or cook the red potatoes in batches.
How to Make Roasted Red Potatoes Crispy
The crispy, cheesy outside on these roasted red potatoes is the absolute BEST part! I mean, look at that picture! Can't you just feel the crunch on your teeth and taste it's saltiness?!
The herbs also add a lovely savory bite that makes this the perfect side dish for nearly any entree. But the key to making potatoes crispy is coating and high heat. So you must do these 3 things:
Three Helpful Tips
- Make sure all the potatoes are generously covered in the oil/cheese/herb blend. Not dripping in oil, but enough that all the sides are shiny from the oil.
- Spread the pieces out so they are not touching each other.
- Bake at 400 degrees for 30-35 minutes.
You'll know the red potatoes are done when you see the crispy edges, they are fork-tender, and there is the most amazing aroma in your kitchen! Even the neighbors will come over and ask what's for dinner!
What Do Roasted Red Potatoes Go With?
On this particular evening, I served the roasted red potatoes with my Crockpot Sweet and Sour Meatballs and some steamed green beans. It's a really easy, hands-off dinner because the slow cooker and oven do all the work. I've also served these potatoes with my Easy Roasted Jerk Chicken, Crockpot Baby Back Ribs with Homemade Rub, and Coca-Cola Glazed Holiday Ham.
But you know what? My kids will eat these with ketchup. So there's that, lol. 😉
Not only is this dish a breeze to make, but it's a money saver too. There have been many nights when my mom brain has shut off and cooking was the last thing on my mind. So I've made these with a few fried eggs for a cheap but scrumptious dinner.
How to Make a Rustic Blend of Vegetables for a Large Group
Did you know that I sometimes cater small dinners and weddings? 'Tis true! And this Roasted Red Potato recipe is one I use all the time!
My customers love it because it is fresh, delicious, and adds lots of color to the table. Sometimes I even add other hearty vegetables to the mix in like carrots and asparagus.
This was one of the rustic roasted vegetable trays I brought to a small wedding a couple of months ago. I made 2 large pans for 30 people and there were none left!
That just proves how delicious these bad boys are! You too can make this dreamy side dish!
Give them a try at your next family dinner or potluck and then drop me a line about what you thought. Happy cooking y'all!
P.S. If you enjoyed this recipe leave me a comment below. I would love to hear your thoughts!
Roasted Parmesan Red Potatoes
- 6-8 medium red potatoes
- 1/4 cup extra virgin olive oil plus more for drizzling
- 1 Tbsp Kosher salt
- 2 tsp black pepper
- 2 tsp dried parsley
- 1/2-2/3 cup grated Parmesan cheese
- Heat oven to 400 degrees.
- Line a cookie sheet with foil and drizzle oil on. Smear around.
- Wash potatoes and cut into uniform, bite-sized pieces. Put into a large bowl.
- Pour remaining ingredients over the red potatoes.
- Mix everything so that all sides of each potato is covered.
- Pour the potatoes onto the cookie sheet, spreading them out so they don't touch each other.
- Bake at 400 degrees for 30-35 minutes.
- The outside should be crispy but the inside fork tender.
- Serve warm or at room temperature.