Recipe by Chef John
"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."
Watch video tips and tricks
olive oil, or more if needed
red potatoes, cut into evenly sized pieces
fresh thyme sprigs, or to taste
kosher salt and freshly ground black pepper to taste
cayenne pepper, or to taste
red bell pepper, seeded and cut into 1-inch pieces
I made this recipe last night as a side to the Chicken Cordon Bleu II recipe on this site. (also an awesome recipe!) I'm not a potato lover in general b/c I think they are too starchy and bland. This recipe was delicious and super flavorful! I followed the recipe exactly with only two changes. I substituted Savory (dried) because I did not have fresh or dried rosemary or thyme on hand. I used it generously. And since I'm not wild about potatoes, I cut the red potatoes into bite-sized pieces, so you get less potato center in proportion to the crusted browned edges. Use a small metal spatula to get under the potatoes without breaking them up instead of a spoon. Oh, I also added yellow peppers to the red ones suggested. It made the dish so pretty! A wonderful recipe that I will definitely make again, especially for company since holding them only enhances the flavor!
Terrific recipe! It is absolutely delicious and I highly recommend it.
Thanks Chef John.
Just like the video suggested, I used fresh rosemary instead of thyme because that's what I had. These were a great side-dish!
* Percent Daily Values are based on a 2,000 calorie diet.
How to Make Roasted Red Potatoes
Serving Size: 1/6 of a recipe
Servings Per Recipe: 6
Amount Per Serving
Calories from Fat: 83
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