Oven Roasted Red Potatoes

Ingredients

• 1360 g (3 pounds)baby red bliss potatoes, washed and halved (quartered if medium or large)
• 45 ml (3 tablespoons)olive oil
• 6 clovesgarlic, minced
• 5 ml (1 teaspoon)salt
• 5 ml (1 teaspoon)dried thyme
• 2.5 ml (½ teaspoon)black pepper
• 2.5 ml (½ teaspoon)dried oregano
• 2.5 ml (½ teaspoon)dried basil
• 45 g (½ cup)grated Parmesan cheese
• 45 ml (3 tablespoons)dried or fresh parsley, finely chopped (optional; for garnish)

Instructions

1. 1

   Prepare the oven

   Heat the oven to 204°C (400°F). Grease a large baking sheet with non-stick spray or olive oil and set it aside.

2. 2

   Coat the potatoes

   In a large bowl, toss together all the ingredients except the parsley until the potatoes are evenly coated. Spread them out as evenly as possible on the prepared baking sheet.

3. 3

   Roast and serve

   Bake for 45–55 minutes, turning the potatoes with a spatula every 15 minutes, until browned and crisp. Sprinkle with fresh or dried parsley before serving, if desired. They are best served straight away. To keep leftovers, refrigerate in an airtight container for up to 3 days. Reheat in the microwave as needed, or cover in a baking sheet or large casserole dish and warm in a 149°C (300°F) oven for 10–15 minutes, until heated through.

4. 4

   Use an air fryer

   Reduce the oven temperature to 177°C (350°F) and bake for about 40 minutes, turning the potatoes every 10 minutes.

What are oven-roasted red potatoes?

Roasted potatoes are a familiar American-style side: pieces of potato are seasoned and cooked in a hot oven until tender inside and browned outside. This version uses baby red potatoes, which are halved or quartered so the pieces roast at a similar pace.

Olive oil, garlic, dried herbs and Parmesan add savoury flavour without complicating the method. Turning the potatoes during roasting helps them colour on more than one side.

Nutrition and macros by portion

The nutrition label shows one serving as written: 195 calories, 6g protein, 28g carbs, 7g fat.

The potatoes provide most of the carbohydrates, while olive oil and Parmesan contribute much of the fat; Parmesan also adds some protein, alongside the potatoes. Pair a serving with a protein-rich main and vegetables to round out the plate.

Choosing and cutting the potatoes

Baby reds: Their size makes them convenient for roasting, and their skins can stay on after washing. Halve small ones and quarter medium or large ones, as directed, so the pieces are reasonably even.

Even pieces: Similar-sized cuts tend to finish at around the same time. If the potatoes vary in size, cut the larger ones down rather than leaving some much bigger than others.

Building the herb coating

Oil and garlic: Toss the potatoes thoroughly so the oil, minced garlic and seasonings cling across their surfaces. The Parmesan goes into the bowl with the other ingredients before roasting.

Dried herbs: Thyme, oregano and basil season the potatoes throughout. Parsley is held back for the end, where it can be used as a garnish if you like.

Getting crisp, browned edges

Room to roast: Spread the coated potatoes out as evenly as possible on a large baking sheet. If they are piled on top of one another, they are less likely to brown evenly.

Regular turns: Use a spatula to turn them every 15 minutes during the 45–55 minute bake. Look for browned, crisp surfaces before taking them out; the exact timing can vary with the size of the pieces.

Timing and doneness

Start checking near the shorter end of the stated baking time, especially if you have cut the potatoes into small pieces. Continue roasting until they are browned and crisp, within the recipe's 45–55 minute range.

The recipe gives an air-fryer alternative of about 40 minutes at 177°C, with turns every 10 minutes. Keep the potatoes in a single layer where possible and use the stated browning and crispness as your doneness cues.

What to serve with them

These potatoes can accompany a main dish at lunch or dinner, or be served as part of a breakfast spread. Their garlic, herbs and Parmesan suit simply prepared meat, fish or vegetables.

For a more balanced plate, pair a serving with a protein-rich main and a generous portion of vegetables. Serve them soon after roasting for the crispest texture.

Recipe notes & tips

• Cut medium and large potatoes into quarters so the pieces are closer in size to the halved baby potatoes.
• Coat the potatoes evenly in the bowl before spreading them on the baking sheet.
• Leave space between the pieces where possible to help them brown.
• Turn the potatoes with a spatula every 15 minutes as they roast.
• Add the parsley just before serving if you want to use it as a garnish.
• Serve soon after roasting for the best crisp texture.

Variations

• Fresh herbs: Use finely chopped fresh thyme, oregano or basil in place of the dried herbs.
• More garlic: Add extra minced garlic if you prefer a stronger garlic flavour.
• Extra Parmesan: Sprinkle on a little more grated Parmesan before roasting for a cheesier finish.
• Parsley finish: Use fresh parsley for a brighter garnish, or leave it out.
• Air-fryer method: Follow the recipe's alternative instructions, using 177°C and turning every 10 minutes.

Common mistakes to avoid

• Uneven cuts: Large pieces can take longer than small ones; halve or quarter the potatoes to keep their sizes similar.
• Crowded baking sheet: Overlapping pieces may brown less evenly; spread them out as much as possible.
• Skipping the turns: The potatoes may colour unevenly; turn them with a spatula every 15 minutes.
• Stopping too early: Pale, soft surfaces are not the stated finish; roast until browned and crisp.
• Adding parsley too soon: It is intended as a garnish; keep it out of the roasting bowl and sprinkle it on before serving.

How to store

Refrigerate leftovers in an airtight container for up to 3 days. Reheat in the microwave, or cover in a baking sheet or large casserole dish and warm in a 149°C (300°F) oven for 10–15 minutes, until heated through.

Frequently asked questions