How to Make Roasted Red Potatoes

How to Make Roasted Red Potatoes

13
Chef John 15731

"This is such a classic go-to potato side dish recipe. There are only a few things you have to do, and if you do those things, you're talking intense potato side dish pleasure! The best roasted red potatoes start with a heavy roasting pan, a generous amount of olive oil, and enough time to roast the potatoes dark and rich."

Ingredients 1 h 20 m {{adjustedServings}} servings 190 cals

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 190 kcal
  • 10%
  • Fat:
  • 9.3 g
  • 14%
  • Carbs:
  • 25g
  • 8%
  • Protein:
  • 3 g
  • 6%
  • Cholesterol:
  • 0 mg
  • 0%
  • Sodium:
  • 77 mg
  • 3%

Based on a 2,000 calorie diet

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Directions

  • Cook

  • Ready In

  1. Preheat oven to 400 degrees F (200 degrees C).
  2. Pour olive oil into a heavy baking dish (such as an enameled cast iron dish). Place potatoes into the baking dish and toss to coat with olive oil. Sprinkle with fresh thyme sprigs, kosher salt, black pepper, cayenne pepper, and red bell pepper pieces.
  3. Bake in the preheated oven for 30 minutes. Toss vegetables to turn over. Some potatoes may stick; don't try to turn them. Return to oven and bake for 20 more minutes.
  4. Toss potatoes again, turning potatoes so unbrowned sides contact the bottom of the dish. Continue baking until potatoes are browned and tender, about 15 more minutes.
  5. Turn oven off and leave potatoes in the oven for 15 more minutes. Toss once more and adjust levels of salt, black pepper, and cayenne pepper before transferring potatoes to a serving bowl.
Tips & Tricks
How to Make Twice-Baked Potatoes

See a terrific technique for making tasty twice-baked potatoes.

How to Make Roasted Brussels Sprouts

See how to make roasted Brussels sprouts and cipollini onions.

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Reviews 13

  1. 16 Ratings

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mariegold
1/2/2014

Terrific recipe! It is absolutely delicious and I highly recommend it. Thanks Chef John.

mickdee
4/16/2014

I always thought roasting 'taters was sooo easy. Truth is, sometimes they were good and sometimes, not so much. This requires more time but less stressing over sticking and burning. The outside of the potatoes were nicely browned and the insides were smooth and soft. Don't rush this but keep an eye on them the last 15 minutes, mine were cut a bit smaller and were done beforehand. I just used my iron fry pan in the oven and it worked very well. Thanks, Chef John!

joe
9/21/2014

Tried as written the potatoes were good by the dish was lacking. Made them again when my daughter and her famiuly came over. Added brussel sprouts onions and parmesan. It was great even the baby (5yo) wanted more. P.S. everything is better with garlic......