For perfectly roasted red potatoes with crispy, golden exteriors, and a fluffy interior, there is a simple yet essential trick - parboiling them before roasting. After parboiling, toss the potatoes in oil and seasonings, then roast them at 425° F until golden crispy.
Red potatoes are waxy, which means they have lower starch content and hold their shape better. Red potatoes are perfect for roasting, but I recommend parboiling them first.
When you roast raw potatoes, the moisture needs to evaporate before they start browning and crisping. That's why If you skip parboiling, the potatoes might cook unevenly and the interior might be under-cooked.
I am sure it happened to you before when you roast raw potatoes and they look nice and crispy on the inside but the inside is not done.
Parboiling also softens the outer layer and helps it release the starch, which is the key to crispiness.
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Why you will love this recipe
- No peeling required: red potatoes are thin skins, so you do not need to peel them.
- Extra crispy: by parboiling them in water, you will have the crispest potatoes.
- Customizable: you can use different seasonings, fresh herbs, and dipping sauces.
- Perfect side dish for the main dish: they pair well with chicken, beef, eggs, and fish.
Roasted red potatoes recipe ingredients
You can find the ingredients quantities in the recipe card at the end of this post.
- Red potatoes: I used baby red potatoes. You can also use regular-size red potatoes, quartered.
- Olive oil: you can use olive oil or vegetable oil.
- Seasonings: I used salt, paprika, garlic powder, onion powder, and black pepper.
- Water: for parboiling step.
Recipe Instructions
Wash and cut red potatoes. Wash the potatoes well. Cut smaller potatoes in half and quarter large potatoes.
Parboil for 7-9 minutes. Add the potatoes to a large pot and cover them with water. Bring the water to a boil, reduce the heat, and simmer them for 7-9 until almost fork tender.
Drain and let steam dry. Drain the potatoes in a colander. Let them dry for about 3-4 minutes. The hot steam will dry them itself, but you can also pat them dry with paper towels if needed.
Toss in oil and seasonings. Add parboiled potatoes to the large bowl. Toss potatoes with seasonings, salt and oil.
Roast for 15-20 minutes. Line the sheet pan with parchment paper. Spread seasoned potatoes into the single layer, with the cut side down. Roast them at 425 degrees f for about 20 minutes or until golden brown and fork tender.
Storage and reheating instructions
- To store: transfer any leftovers into, an airtight container and store them in the fridge for 3-5 days.
- To reheat: for best results, reheat roasted potatoes in the oven. You can also reheat them in the microwave for a quicker option, but they might lose their crispiness.
Recipe tips
- For red potatoes, parboiling is an extra step that makes red potatoes extra crispy and evenly cooked.
- For even cooking, I cut small red potatoes in half. You can quarter larger potatoes, so they are the same size.
- Red potatoes like more oil for crisping. Use enough oil to coat each potato piece well.
- Roast at high temperature. If you use parchment paper, roast them at 425 (max temperature for parchment paper), if roasting on a pan - 450°F.
Serving ideas
- Greek chicken meatballs: for a Mediterranean-inspired meal. Add a side of Greek salad (cucumbers, tomatoes, red onions, olives, and feta).
- Air Fryer pork tenderloin: for an easy and quick dinner idea.
- Turkey and beef meatloaf: for a hearty, flavorful dinner.
- Baked chicken legs: For a simple, family-friendly dinner idea
- Roasted whole duck: perfect for dinner ideas for special occasions and holidays.
Delicious recipe variations
- Italian seasoning: toss the potatoes in Dried oregano, basil, thyme, garlic powder, red pepper flakes, olive oil before baking
- Fresh herbs: once the potatoes are done, sprinkle them generously with chopped fresh parsley and fresh dill.
- Lemon and herb: toss them in lemon zest, lemon juice, fresh rosemary, and olive oil before baking.
- Parmesan and fresh garlic: coat the potatoes in Grated Parmesan cheese, minced garlic, olive oil, salt, and pepper before baking.
- Smoky: toss them in smoked paprika, cumin, and chili powder before baking.
More delicious potato recipes
- Air fryer roasted small potatoes
- Air fryer baked sweet potatoes
- Air fryer russet potatoes
- Instant pot whole Yukon gold potatoes
- Roasted potatoes and green beans
Frequently asked questions
No, you do not need to soak red potatoes. Red potatoes are naturally lower in starch, so soaking will not make a big difference as it does with russet potatoes. And since, parboiling will soften the surface of the potatoes for for crisping, soaking them is not necessary.
The best temperature for roasting red potatoes is between 425°F and 450°F (220°C–230°C). High heat ensures a beautifully crispy exterior. If you are using parchment paper, stick to 425°F, as that is the maximum temperature recommended for baking paper.
📖 Recipe
Roasted Red Potatoes
Equipment
- 1 large pot
- 1 colander
- 1 Baking pan
Ingredients
- 1.5-2 pounds red baby potatoes
- 1-2 liters water for parboiling
- 2 tablespoons olive oil
- ½ teaspoon salt add more to taste
- ½ teaspoon paprika
- ¼ teaspoon garlic powder
- ¼ teaspoon onion powder
- ¼ teaspoon black pepper
Instructions
- Preheat the oven to 425°F. Line the baking pan with parchment paper.
- Wash small red potatoes thoroughly. Cut them in half; quarter the larger potatoes.
- Place the potatoes in a large pot and fill it with water enough to cover the potatoes. Bring the water to a boil, then reduce the heat to low and simmer them for about 7-9 minutes or until the potatoes are just tender
- Drain the potatoes in a colander and let them dry. The steam will dry them in about 3-4 minutes, or you can use paper towels to gently pat them dry.
- Transfer dried potatoes to a large bowl. Toss them with 2 tablespoons olive oil, ½ teaspoon salt, ½ teaspoon paprika , ¼ teaspoon garlic powder, ¼ teaspoon onion powder , and ¼ teaspoon black pepper.
- Arrange the seasoned potatoes on a prepared baking pan. Roast for 15-20 minutes, or until golden brown and crispy. Serve and enjoy.
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