Roasted red potatoes are one of my go-to side dish recipes! These red potatoes are savory and crispy on the outside, while buttery and soft on the inside. They are the perfect easy side dish with just about every meal.
Perhaps I should clarify and simply say: I love potatoes. Any and every way you cook them.
Roasted red potatoes, though, are my go to on busy weeknights.
Whether I am making roasted chicken, fish or meatloaf, roasted red potatoes are the perfect side dish solution. These roasted red potatoes are simply seasoned. All you need is salt, pepper, granulated garlic, dried parsley and avocado oil. I have been using avocado oil lately because it can stand up to higher smoke points. With that said, if you don’t have any on hand, you could use olive or canola oil.
I used to think that you had to roast potatoes at a high heat to get them crispy on the outside. But that just usually left me with over done potatoes. Sure they were crispy on the outside, but they were also pretty crispy on the inside. By cooking these potatoes at a lower temperature and then broiling at the end to get the brown outside, you are left with perfectly crispy potatoes outside and fluffy, buttery potatoes inside.
Just look at that crispy outside!
Roasted red potatoes don’t get any more perfect than this, friends. Trust me.
More delicious recipes to make with red potatoes:
Preheat the oven to 375 degrees.
In a medium bowl add all of the ingredients, except nonstick spray. Stir to combine.
Spray a cookie sheet lightly with nonstick spray.
Once oven is preheated place the potatoes in a single layer on the cookie sheet and cook on the middle rack.
After 15 minutes stir the potatoes, being careful to return them to a single layer and cook for 10 more minutes.
After the 10 minutes turn on the broiler and broil until golden brown, usually about 3-5 minutes.
Calories: 162 , Total Fat: 1.2g , Saturated Fat: 0.3g , Sodium: 595g , Carbohydrates: 35.1g , Fiber: 4.2g , Sugar: 2.3g , Protein: 4.3g