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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 an amazingly easy-to-make side dish. These may be my new favorite potato side dish; they’re that good.
Roasted Red Potatoes
Roasted red potatoes are a simple side dish of red potatoes coated in fat and roasted at high temperature in the oven or a pan until lightly browned and cooked through. They can be customized in many ways using different seasonings, herbs, and fats. Even though these are simple to prepare, the flavor of my recipe is superb.
These roasted red potatoes would be an excellent side dish to any main course. While they can be served plain with only salt and pepper, I decided to enhance the flavor by finishing with whole butter and fresh dill for an unbelievably delicious potato side dish.
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
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 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.
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.
Chef Notes + Tips
- Try tossing the potatoes with 1 tablespoon of Italian seasoning before baking for enhanced flavors. If you do this, there is no need to finish with fresh dill.
- Finish the potatoes with 2 to 3 tablespoons of freshly grated pecorino Romano or parmigiano Reggiano.
More Potato Recipes
- Garlic Parmesan Potatoes
- Hasselback Potatoes
- Lyonnaise Potatoes
- Oven Roasted Potatoes
- Smashed Potatoes
Roasted Red Potatoes Recipe
- 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
- 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.