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Ready to meet your new favorite potato recipe? These oven Roasted Red Potatoes with rosemary are crispy on the outside and soft and fluffy on the inside. They’re perfectly seasoned with garlic, olive oil, butter, parmesan cheese and rosemary. Oven roasted red potatoes are easy to make and you can pair them with chicken, fish, kebabs or just about anything you want.

Roasted Red Potatoes in a bowl with a serving spoon.

These oven roasted potatoes with rosemary are easy enough to make any night of the week and they’re special enough to serve with a holiday feast.  

Why We Love These Potatoes

  • Flavor. These little potatoes are loaded with flavor and they are completely addicting. Crispy on the outside and creamy on the inside. We love everything about them!
  • Quick and Easy. These oven roasted red potatoes are super quick and easy to make with just a handful of ingredients. You’ll  just whisk together a dressing and toss the potatoes in it, then lay the potatoes out on a baking sheet and roast them in the oven. They’re simple any night of the week and there’s little mess to clean-up. 
  • Great Side Dish. This is a great side dish to serve with grilled chicken and fish, weeknight meals and holiday meals.

Roasted Red Potatoes Recipe Ingredients

Red potatoes in a clear glass bowl next to a clear glass bowl of olive oil and butter for Roasted Red Potatoes Recipe.

  • Baby Red Potatoes. Use baby red potatoes. The skins are thin so they don’t need to be peeled.
  • Olive Oil. We blend fresh garlic with olive oil and then we drizzle it over the potatoes.
  • Fresh Garlic.  We use fresh garlic so the potatoes taste good and garlicky.
  • Butter. A little unsalted butter adds a rich flavor to the potatoes.
  • Seasoning. We season these roasted red potatoes with Italian seasoning, dried crushed rosemary, fresh rosemary and salt and ground black pepper.
  • Parmesan Cheese. Adding parmesan cheese to these potatoes makes these potatoes especially delish. 

For the exact measurements and detailed instructions, please see the recipe card below. 

Red potatoes cut in half on a baking sheet.
Baby red potatoes cut in half coated with olive oil and seasonings on a baking sheet for Oven Roasted Red Potatoes Recipe.
Seasoned Red Potatoes cut in half for oven roasted red potatoes recipe.

How To Make Roasted Red Potatoes

  • Preheat Oven. Preheat the oven to 425°F.
  • Blend Oil AND Garlic. Blend the olive oil, garlic and herbs so the garlic blends well into the oil.
  • Prep Potatoes. Cut the baby red potatoes in half. You want the potatoes to be in somewhat the same size so they roast evenly. Put the cut potatoes on a baking sheet. Pour half of the garlic herb oil over the potatoes and toss to coat.
  • Cook Potatoes. Put the potatoes in the oven and cook for about 40 minutes or until the potatoes are golden brown. The actual time will depend on the size of your potatoes.
  • Toss With Garlic Herb Oil. Remove the potatoes from the oven and toss with 2-4 tablespoons of the reserved garlic herb oil while they’re still hot from the oven.  Sprinkle with finely grated parmesan cheese, salt, black pepper and chopped parsley and toss.

Oven Roasted Red Potatoes on a baking sheet.

Tips For Making The Best Oven Roasted Red Potatoes

  • Don’t overcrowd the baking sheet. Make sure the potatoes are in a single layer.
  • Drizzle generously with oil (olive oil or avocado oil). It adds flavor and keeps the potatoes from drying out during the roasting process.
  • Dab the potatoes with butter midway through the cooking process. The butter adds flavor and helps to turn them golden brown.
  • Toss the potatoes while they’re still hot with reserved garlic herb oil. It adds a pop of flavor and gives the potatoes a glossy sheen.

 

Serving Suggestions

Pair these delicious oven roasted red potatoes with just about anything you want, but a few of our favorites are our Grilled Lemon Chicken, Air Fryer Chicken Thighs, Baked BBQ Chicken Thighs, and Marinated Greek Chicken.  These potatoes are also great as an easy holiday side dish. 

 

Roasted Red Potatoes with rosemary in a white bowl with a serving spoon.

How To Store Leftovers

  • Store leftover potatoes in an airtight container in the refrigerator. If properly stored, they should last up to 3 days.
  • To reheat any leftovers, heat 2-3 tablespoons of butter or olive oil to a skillet, add the potatoes and reheat them slowly over low heat until they’re heated through.

Roasted Red Potatoes on a plate with grilled chicken and string beans.

More Easy Side Dish Recipes

Oven Roasted Red Potatoes with rosemary in a white bowl.
No Ratings
Yield: 8 Servings

Roasted Red Potatoes

Prep Time 10 minutes
Cook Time 40 minutes
Total Time 50 minutes

Ready to meet your new favorite potato recipe? These Roasted Red Potatoes with rosemary are crispy on the outside and soft and fluffy on the inside. They're perfectly seasoned with garlic, olive oil, butter, parmesan cheese and rosemary. They're easy to make and you can pair them with chicken, fish, kebabs or just about anything you want.

Ingredients

  • 2 pounds baby red potatoes, cut in half
  • 1/2 cup extra-virgin olive oil
  • 3 cloves garlic, finely minced
  • 1 tablespoon fresh rosemary leaves, chopped
  • 2 teaspoons dried Italian herbs
  • 1 teaspoon dried crushed rosemary leaves
  • 3 tablespoons unsalted butter, cut into pieces
  • 1/3 cup parmesan cheese, finely grated
  • 2 tablespoons fresh parsley, finely chopped
  • 1/2 teaspoon salt
  • 1/2 teaspoon ground black pepper

Instructions

  1. Preheat oven to 400°F.
  2. Add the olive oil, garlic, dried rosemary and Italian herbs to a blender and blend for 5-7 seconds so the garlic is well blended into the oil. Set aside.
  3. Put the cut baby red potatoes on a baking sheet and drizzle 1/2 of the seasoned garlic oil over the potatoes. Sprinkle the fresh rosemary leaves over the potatoes and toss them around so they are all evenly coated and arranged in a single layer on the baking sheet.
  4. Transfer the baking sheet to the oven and roast the potatoes for 15-20 minutes. Using a spatula toss the potatoes and dot them with butter. Bake another 7-10 minutes then remove the baking sheet from the oven and sprinkle finely grated parmesan cheese over the potatoes (reserving 2 tablespoons parmesan cheese). Return the baking sheet to the oven and continue roasting them another 5-10 minutes or until they are nice and golden and the parmesan cheese has melted over them.
  5. Remove the potatoes from the oven and drizzle another 2-4 tablespoons of the reserved seasoned garlic olive oil over them and toss while they are still hot. This adds a fresh pop of flavor and adds a glossy finish to the potatoes. Immediately sprinkle with the reserved 2 tablespoons finely grated parmesan cheese and toss.
  6. Season with salt and freshly ground black pepper.
  7. Garnish with chopped fresh parsley if you like.

Notes

Tips For Making The Best Oven Roasted Red Potatoes

  • Don't overcrowd the baking sheet. Make sure the potatoes are in a single layer.
  • Drizzle generously with oil (olive oil or avocado oil). It adds flavor and keeps the potatoes from drying out during the roasting process.
  • Dab the potatoes with butter midway through the cooking process. The butter adds flavor and helps to turn them golden brown.
  • Toss the potatoes while they're still hot with reserved garlic herb oil. It adds a pop of flavor and gives the potatoes a glossy sheen.

Nutrition Information:

Yield:

8

Serving Size:

1
Amount Per Serving: Calories: 330Total Fat: 24gSaturated Fat: 7gUnsaturated Fat: 17gCholesterol: 20mgSodium: 346mgCarbohydrates: 26gFiber: 4gSugar: 2gProtein: 6g

theharvestkitchen.com attempts to provide accurate information, however, this nutritional information is provided as a courtesy and is an estimate only. The nutritional information provided comes from online sources and calculations. See full disclaimer on About page.

© Deborah Duncan
Cuisine: Mediterranean / Category: Sides