Roasted Red Potatoes
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.
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.
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.
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.
Nutrition
Calories: 262kcalCarbohydrates: 27gProtein: 3gFat: 16gSaturated Fat: 5gPolyunsaturated Fat: 1gMonounsaturated Fat: 9gTrans Fat: 0.2gCholesterol: 15mgSodium: 32mgPotassium: 777mgFiber: 3gSugar: 2gVitamin A: 202IUVitamin C: 15mgCalcium: 19mgIron: 1mg