How to Make Roasted Red Potatoes Recipe -
How to Make Roasted Red Potatoes Recipe
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How to Make Roasted Red Potatoes
See how to make amazing oven-roasted red potatoes. See more

How to Make Roasted Red Potatoes

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"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."

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Ingredients Edit and Save

Original recipe makes 6 servings Change Servings
  • COOK

    1 hr 5 mins

    1 hr 20 mins


  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.
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Reviews More Reviews

Jan 02, 2014

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

Feb 19, 2014

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!

Dec 03, 2013

Just like the video suggested, I used fresh rosemary instead of thyme because that's what I had. These were a great side-dish!

Apr 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!

Jul 15, 2014

Terrific. I have tried many recipes but this one was the best. Thank you sooo much. Keep up the good work

Jun 09, 2014

Very good I added chili packet in the olive oil tossed and baked when finished at the end sprinkled parmesan cheese over them. Yummy

May 31, 2014

Excellent. Especially when you allow enough time for them to get really brown and crispy!


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  • Calories
  • 190 kcal
  • 10%
  • Carbohydrates
  • 25 g
  • 8%
  • Cholesterol
  • 0 mg
  • 0%
  • Fat
  • 9.3 g
  • 14%
  • Fiber
  • 2.9 g
  • 12%
  • Protein
  • 3 g
  • 6%
  • Sodium
  • 77 mg
  • 3%

* Percent Daily Values are based on a 2,000 calorie diet.

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