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Homemade Roasted Red Potatoes photo

Roasted Red Potatoes

These Roasted Red Potatoes are crispy on the outside and creamy on the inside, making them the perfect side dish for any meal!
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Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings: 4 servings
Course: Side Dish
Cuisine: American
Ingredients Equipment Method Notes

Ingredients
  

  • 1.5 pounds baby red potatoes washed and halved
  • 3 tablespoons olive oil
  • 2 tablespoons unsalted butter melted
  • 2 tablespoons minced fresh dill
  • coarse salt and fresh cracked pepper to taste

Equipment

  • Cutting board
  • Sharp knife
  • Baking Sheet
  • Mixing Bowl
  • Spatula or tongs

Method
 

  1. Step 1: Preheat the oven to 425°F (220°C).
  2. Step 2: Wash the baby red potatoes thoroughly under cold water, then pat dry. Cut each potato in half or quarters.
  3. Step 3: In a mixing bowl, combine the halved potatoes with olive oil, melted butter, minced dill, and season with salt and pepper. Toss until well coated.
  4. Step 4: Spread the potatoes in a single layer on a baking sheet, ensuring they are not overcrowded.
  5. Step 5: Roast the potatoes in the preheated oven for 25-30 minutes, flipping halfway through for even browning.
  6. Step 6: Check for doneness; they should be golden brown and tender when pierced with a fork.
  7. Step 7: Remove from the oven, cool for a minute, and serve hot.

Notes

  • Prep potatoes a day in advance and store in water to prevent browning.
  • Leftover potatoes can be stored in an airtight container in the fridge for up to 3 days.
  • For extra crispy potatoes, space them out on the baking sheet and consider parboiling for 5 minutes before roasting.