These roasted baby red potatoes have crisp golden edges and tender centers with just olive oil, garlic, and salt. It’s an easy oven recipe that goes with almost any meal.
Baby reds are my usual choice, but little Yukon Gold or fingerling potatoes work, too. Roast them on a sheet pan at the temperature that fits the rest of dinner.
⏱️ Quick Answer: How Long to Bake Red Potatoes
For baby or small red potatoes cut to 1 inch or less thick:
- 400°F (375°F convection): about 35 minutes
- 425°F (400°F convection): about 30 minutes
- 350°F conventional: about 45 minutes
Done: Golden edges and fork-tender centers, about 200°–210°F. Larger pieces take longer.
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Featured Comment by Ginny:
"Absolutely love, love these!"
📝 TL;DR — Recipe Summary
- What: Crispy roasted baby red potatoes with tender centers.
- Why: Simple ingredients and flexible oven temperatures make them an easy side dish.
- How: Cut small, soak and dry, season, then roast in the oven in a single layer until fork-tender.
🥔 Ingredients
- Small red potatoes — Baby reds work best; other small, thin-skinned potatoes also work. Cut larger ones into 1-inch chunks.
- Olive oil — Helps the edges brown.
- Garlic — Fresh or garlic powder.
- Salt — Kosher or sea salt.
- Optional — Fresh herbs or grated Parmesan for finishing.
👨🍳 Quick Overview: How to Roast Baby Red Potatoes in the Oven
1. Prep: Cut potatoes to 1 inch or less thick; soak, rinse, and dry well.
2. Season: Toss with olive oil, garlic, and salt.
3. Arrange: Spread in one layer on a rimmed sheet pan.
4. Roast: Bake until golden and fork-tender.
👇 Scroll for the printable recipe card and full step-by-step photos — or keep reading for tips and variations.
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⏲️ How Long to Bake Baby Red Potatoes
For potato pieces 1 inch or less thick, use these oven times as starting points:
- 350°F conventional: about 45 minutes
- 375°F (350°F convection): about 40 minutes
- 400°F (375°F convection): about 35 minutes
- 425°F (400°F convection): about 30 minutes
- 425°F convection: about 25 minutes
Oven accuracy, potato size, and the pan can change the timing. Roast until the edges are golden and the centers are fork-tender. If you check with a thermometer, aim for about 200°–210°F; at 190°F, they usually need longer.
👍 Options and Variations
- Other potatoes: Small Yukon Gold, purple, or fingerling potatoes work. Cut larger thin-skinned potatoes into 1-inch chunks.
- Seasonings: Add dried herbs or black pepper before roasting. Add fresh rosemary or thyme near the end so they don’t burn.
- Parmesan: Sprinkle grated Parmesan on the hot potatoes right after roasting.
🍽️ When to Serve
Serve with Baked Bone-In Chicken Breasts, Crispy Oven Baked Chicken Thighs, or Pan Seared Pork Tenderloin.
✅ Pro Tip: They’ll stay hot loosely tented with foil while the main dish finishes, but the edges are crispest straight from the oven.
❄️ How to Store and Reheat
Store leftover roasted baby red potatoes in an airtight container in the refrigerator for 3–4 days. I don’t recommend freezing; the texture suffers.
Reheat in the oven, air fryer, or a skillet to bring back some crispness. The microwave is quickest, but the edges will be soft.
👨🍳 Potato Recipes
Love potatoes? Try these other easy sides:
❓ FAQs
Yes. Cut them a day ahead and refrigerate them covered with water. Drain and dry thoroughly before adding oil and roasting.
Cut larger red or Yukon Gold potatoes into 1-inch chunks. I don’t recommend russets for this recipe; their thicker skins and starchier texture give a different result.
📖The Recipe Card
Crispy Roasted Baby Red Potatoes
Ingredients
- 1 pound little potatoes - red or other thin-skinned potatoes
- 1 tablespoon olive oil
- 2 teaspoons crushed or minced garlic - about 2 medium cloves
- 1 teaspoon kosher salt
Step-by-Step Instructions
- Preheat the oven to 400°F (375°F convection). If baking with other dishes, match their oven temperature and adjust the potatoes’ cooking time as needed.
- Scrub the potatoes and cut into pieces about 1 inch or less thick. Soak in cold water for 15–30 minutes, then rinse to remove surface starch for a crispier surface. Dry completely.
- In a mixing bowl, combine the potatoes, 1 tablespoon of olive oil, 2 teaspoons of crushed or minced fresh (or jar) garlic (2 medium cloves), and 1 teaspoon of kosher salt. Stir well until all the potatoes are well covered.
- Spread evenly over a large rimmed oiled baking pan. Keep them separated so they can brown nicely. Arrange cut sides up for better browning.
- Bake for about 35 minutes, until nicely browned and tender inside. The internal temperature should be 200°–210°F.
Recipe Notes
Pro Tips
- Use any little thin-skinned potatoes like baby red potatoes, Yukon Gold, or many others.
- Easy to scale. Plan about ¼ to ⅜ pound per serving.
- Cut into pieces, but keep them about 1 inch or less thick. Larger thin-skinned potatoes can be used and cut into smaller pieces.
- Don't skimp on the oil, and season to your taste.
- Suggested oven temperature is 400°F, but match other dishes you are cooking and adjust the time.
- Usually, the color is a good endpoint, but if unsure, a done potato has an internal temperature of at least 200°F.
- Alternate oven temperatures are discussed in the post.
Your Own Private Notes
To adjust the recipe size:
You can adjust the number of servings above; however, only the amount in the ingredient list is adjusted, not the instructions.
Nutrition Estimate (may vary)
Editor's note: This recipe was first published on April 10, 2012. It has been re-edited with improved text and pictures for easier navigation.
Joan Heaton says
Air fryer recipes for potatoes?
Dan Mikesell AKA DrDan says
Hi Joan,
Welcome to the blog... I don't have specific air fryer recipes. I don't use one much except for reheating when I need another oven. All the oven-based potato recipes that work in a convection oven will work with about the same time and temperature. So, this recipe is a good example. I can do it in an air fryer, but for the best results, you need space for air circulation and browning, which is lacking. So, when cooking this recipe I use a 1/4 sheet pan in the convection oven – better results with spreading out and easier cleanup.
Hope that helps
Dan
Deborah L says
Delicious! And here's an option. Ran out of potatoes when family wanted this again. Took 2 cans whole potatoes, patted them dry, then seasoned and cooked per recipe. I eyeballed their doneness. They were already cooked. But just Meh out of the can. This made them great.
Dick Hynes says
Senior guy learning to cook. You have become the "go to" source for cooking ideas. My wife is thrilled with the results.
Dan Mikesell AKA DrDan says
Hi Dick,
Welcome to the blog (old guy to old guy),
My wife loves my hobby also. She is a wonderful cook but sometimes I have to force her to do it now.
Let me know if you have questions, comments or requests.
Dan
Ginny Gass says
Absolutely love, love these!
As per my grandma, I put the oven on 400 degrees. I then place the metal baking pan in the cool-oven for 10 minutes ( to get the pan very-hot). I then add the cut potatoes. I bake for approx. 30 minutes.
Note: The reason I place the pan ( without the potatoes ) in the oven first, is so the outcome will be a much-crunchier potato.
Steve says
This same recipe with some parmesan at the end is also very good.
DrDan says
Hi Steve,
You are definitely right about the parmesan, it goes well with this recipe. I sprinkle it on with about 5 minutes left.
Thanks for the note.
Dan
Donna says
These would have been a great side dish with my meatloaf (your tasty recipe) last night. Speaking of meatloaf, I ran out of ketchup, so we will be having meatloaf sandwiches tomorrow night after a trip to the store. Will attach this potato recipe to the meatloaf recipe...which I will definitely be making again! Off to leave rating and comment to that recipe now.
Donna says
These were awesome with the leftover meatloaf last night. Finished up both tonight and both were just as tasty as the night I made them. Will def have both again!
Angela Upton says
It was very easy to prepare and it was very good good ole soul food I live in the south Louisiana this is what we eat good good
Molly Mo says
This is one of my favorite things to make!
Chris says
One of our favorite side dishes, for sure!