How to Make Roasted Red Potatoes

How to Make Roasted Red Potatoes

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Chef John 22784

"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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1 h 20 m servings 190 cals
Serving size has been adjusted!

Original recipe yields 6 servings



  • Calories:
  • 190 kcal
  • 10%
  • Fat:
  • 9.3 g
  • 14%
  • Carbs:
  • 25g
  • 8%
  • Protein:
  • 3 g
  • 6%
  • Cholesterol:
  • 0 mg
  • 0%
  • Sodium:
  • 77 mg
  • 3%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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  • Cook

  • Ready In

  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.



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

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 ...

Tried as written the potatoes were good by the dish was lacking. Made them again when my daughter and her famiuly came over. Added brussel sprouts onions and parmesan. It was great even the b...

LOVE! My husband and I fight over the crispy potatoes and this recipe helps make them all so crispy and yummy!!!

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...

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

Excellent recipe. I used 1 pound of potatoes seasoned with salt, freshly ground black pepper, thyme and red pepper flakes. After the first 30 minutes I added one whole cut up large red bell pepp...

I love this recipe. So simple. The potatoes came out just perfectly!! I served these with Chicken Breasts with Mushrooms, Onions,Thyme and Borsin Cream Sauce. I didn't have a bell pepper and s...

OMG!!! About says it all. I left off the thyme and bell peppers ( my husband doesn't like green things ) and added some garlic. These are now our favorite potatoes. Thank you so much Chef John!!

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