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Plate of easy roasted red potatoes served with saucy meatballs and green beans, perfect for a no-fuss family-friendly dinner.

Easy Roasted Red Potatoes

Crispy, cheesy oven roasted red potatoes tossed in olive oil, Parmesan, kosher salt, pepper and parsley, then baked at 400°F until the edges are golden. A simple side for almost any dinner.
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Prep Time 10 minutes
Cook Time 35 minutes
Total Time 45 minutes
Servings: 4 servings
Course: Side Dish
Cuisine: American
Ingredients Method Notes

Ingredients
  

  • 6-8 small red potatoes washed and cut into uniform wedges
  • 1/4 cup extra virgin olive oil plus a little more for the pan
  • 1/2-2/3 cup grated Parmesan cheese
  • 1 tablespoon kosher salt
  • 2 teaspoons freshly ground black pepper
  • 2 teaspoons dried parsley fresh works too but can singe in the oven

Method
 

  1. Wash the red potatoes and cut them into wedges, keeping the pieces close to the same size so they cook evenly.
  2. Put the potatoes in a large bowl, drizzle with the olive oil and add the Parmesan, kosher salt, pepper and parsley. Mix with your hands until every piece is coated and shiny. Add a little more oil or cheese if needed.
  3. Heat the oven to 400°F. Line a baking sheet with foil, drizzle it with a little olive oil and smear it around so the potatoes release easily.
  4. Pour the potatoes onto the sheet and spread them out so they are not touching. Use a second sheet or cook in batches if they are crowded.
  5. Bake at 400°F for 30-35 minutes, until the edges are crispy and golden and the potatoes are fork-tender.

Notes

For the crispiest potatoes: coat every piece generously, keep them from touching on the pan, and use high heat. Great with crockpot sweet and sour meatballs, jerk chicken, baby back ribs or glazed ham.