It’s time to get back to the basics. No crazy ingredients, no complicated techniques—just easy and delicious. This recipe for oven roasted red potatoes has about a million applications. You can eat them as breakfast potatoes in a classic diner-style breakfast. You can eat them in a breakfast salad atop a bed of greens and finished off with a lovely, runny poached egg. Pop them into a lunch bowl with quinoa, salad greens and a zippy dressing and you’ve got a hearty and filling lunch. And, of course, you can eat them as a dinner side just as they are or drizzled with vegan garlic aioli or spicy, addictive honey-Sriracha aioli.
They’re so good that they’re even delicious when they’re cold. Eat them straight off the pan and they’ll be crispy on the outside and soft in the middle. But even though they lose a little crispness after refrigeration, they’re excellent to prep at the beginning of the week to eat when you just don’t have time to make something from scratch in the evenings.
These oven roasted red potatoes call for just 6 ingredients total and I bet you have all of them in your pantry already. They please almost any palate because they’re mild but flavorful and can be roasted while you’re making the rest of your stellar dinner.
Hosting brunch? These are great to make for a crowd! You can even double the recipe and split it up into two baking sheets to serve even more people.
Oven Roasted Red Potatoes
- 6 medium red potatoes (mine were ~ 960 g.)
- 2 T. grapeseed oil
- 1 tsp. paprika
- ¼ tsp. garlic powder
- ¼ tsp. onion powder
- ½ tsp. sea salt
- ¼ tsp. freshly ground black pepper
- Wash and scrub the potatoes and cut off any eyes or other flaws you don't want to eat. Mine measured about 925 grams after I trimmed them.
- Cut potatoes in 12-16 pieces each. In half lengthwise, then 6-8 pieces for each half.
- Optional step: soak the potatoes in cold water for at least an hour, up to overnight. This removes starch, which helps the potatoes to crisp up.
- When you're ready to cook, heat oven to 400 degrees F.
- Drain potatoes and pour them on a baking sheet. Drizzle with oil and spices, then toss to coat.
- Bake 20 minutes, then use a spatula to stir and flip them. Return to the oven for 10 minutes until golden brown and crispy on the outside.
- Check a few potatoes for doneness by poking with a toothpick. If they are soft all the way through, they should be done. If not, return to the oven until they are.