Roasted Red Potatoes
Published November 16, 2023. This post may contain affiliate links. Please read my disclosure policy.
This Roasted Red Potatoes recipe is baked until lightly browned and finished with butter and fresh dill for a simple side dish that’s ready in just 30 minutes. Honestly, they might be my new favorite way to serve potatoes, they’re that good.
I love all kinds of potato side dishes, but I’ll admit, I can fall into a routine making the same ones over and over. If you’re the same way, mix it up and give my fried potatoes or scalloped potatoes a try.
Roasted Red Potatoes
Roasted red potatoes are an easy side dish made by tossing red potatoes in fat and roasting them at a high temperature until they’re tender and lightly browned, either in the oven or in a pan.
There are so many ways to customize them with different seasonings, herbs, or fats. Even though they’re easy to prepare, the flavor in my recipe is anything but basic. These roasted red potatoes make a great side for just about any main dish, and I’ll share some of my favorite ways to serve them a little later in the post.
While you can definitely serve them plain with just salt and pepper, I like to take it a step further by finishing them with whole butter and fresh dill. It adds so much flavor and makes this potato side dish unbelievably delicious.
Ingredients and Substitutions
- Potatoes – You will need baby red potatoes for this. If you are using larger whole red potatoes, they must be quartered or even got into the 1/8’s.
- Oil – Olive or avocado oil is best to use.
- Butter – I use unsalted butter in my cooking and baking to control the salt content, not a butter company.
- Herbs – Fresh dill is an excellent herb to finish these roasted red potatoes. You can substitute dry dill 1 for 1.
- Seasonings – I use coarse salt and fresh cracked black pepper.
How to Make Roasted Red Potatoes
Prep the potatoes: First thing I do is slice the baby red potatoes in half, right across the middle.
Season the potatoes: After slicing, I add the potatoes to a large bowl and toss them with olive oil, salt, and pepper until they’re evenly coated.
Bake: I spread the seasoned potatoes out on a parchment-lined sheet tray, then bake them in the oven at 425°F for about 22 to 25 minutes, until they’re lightly browned and tender.
Finish the potatoes: Once they’re out of the oven, I transfer the potatoes to a large bowl and toss them with butter and fresh dill while they’re still warm.
Serve: I like to plate them up and, if I have extra, sprinkle a little more fresh dill on top as a garnish.
Chef Tip + Notes
I highly recommend, if you’re making my roasted red potatoes recipe, to stick with a high oven temperature. I always roast them at 425°F because it gives that perfect contrast, crispy on the outside and soft on the inside.
- Use parchment paper: It prevents sticking and makes cleanup easy, plus it helps the potatoes brown evenly without burning.
- Toss while hot: Right after roasting, toss the potatoes with butter and fresh dill. The warmth melts the butter just right and helps the dill cling to each piece.
- Serve soon after roasting: These are best fresh from the oven when the edges are still crisp and the centers are soft. You can reheat them, but nothing beats that just-roasted texture.
- Optional but tasty upgrades: Add 2 to 3 tablespoons of freshly grated Parmesan or pecorino for a savory finish, or switch the dill for Italian seasoning if you want a different flavor profile.
Serving Suggestions
These roasted red potatoes are a perfect side when I’m serving something classic like roast chicken or my delicious buttery salmon piccata.
Potatoes really go with just about everything, and a fresh salad is no exception. Sometimes I toss a few leftover roasted red potatoes into my kale salad for extra texture and to make it a bit more filling, it’s a simple way to turn a light lunch into something more satisfying.
Make-Ahead and Storage
Make-Ahead: These are meant to be eaten within an hour of you making them.
How to Store: Cover and place in the refrigerator for up to 3 days. These do not freeze well, so I advise against them as they will be too mushy upon thawing.
How to Reheat: Place the roasted red potatoes in a pan or on a metal tray and bake at 350° for 8 to 10 minutes or until warmed and crispy.
More Potato Recipes
- Garlic Parmesan Potatoes
- Hasselback Potatoes
- Lyonnaise Potatoes
- Oven Roasted Potatoes
- Smashed Potatoes
Roasted Red Potatoes
Ingredients
- 1 ½ pounds baby red potatoes
- 3 tablespoons olive oil
- 2 tablespoon unsalted butter
- 2 tablespoons minced fresh dill
- Coarse salt and fresh cracked pepper to taste
Instructions
- Preheat the oven to 425°.
- Start by slicing the baby red potatoes in half width-wise.
- Add the potatoes to a large bowl and toss with olive oil, salt, and pepper.
- Place the potatoes spread out on a sheet tray lined with parchment paper and bake at 425° for 22 to 25 minutes or until lightly browned and cooked.
- Transfer the potatoes to a separate large bowl and toss with butter and fresh dill.
- Serve with additional chopped fresh dill as an optional garnish.
Not yet, but I will. Looks delicious 😋
Thank you for giving it a shot!
yummy
Made these tonight with scallops! Yummy
Thank you for trying the recipe!
Love roasted vegetables. This recipe I will definitely try many times. Thank you so much. Do you have a recipe with baby red potatoes in a cream/dill sauce?
I made this to go with baked chicken. It was so good. Hubby is very picky and he loved it.
Thank you