Roasted baby red potatoes are one of the easiest, most reliable side dishes. Any little thin-skinned potatoes (red, Yukon Gold, fingerlings, or others) turn perfectly crisp outside and soft inside with just olive oil, garlic, and salt.
Roast them on a sheet pan — convection if you have it — for simple, golden potatoes that go with anything.
⏱️ Quick Answer: How Long to Roast Baby Red Potatoes
Roast at 400°F convection (or 425°F regular oven) for about 30 minutes until golden and fork-tender.
At 350°F, allow about 40–45 minutes instead.
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Featured Comment by Ginny:
"Absolutely love, love these!"
💕 Why I Love This Recipe
- Crispy edges, tender insides – High oven heat gives the outside golden crunch and keeps the inside soft.
- Uses little potatoes – Baby reds, Yukon Gold, or other thin-skinned potatoes all work.
- Simple ingredients – Just potatoes, olive oil, garlic, and salt.
- Minimal prep – About 5 minutes hands-on, then 30 minutes in the oven (less with convection).
- Versatile – Goes with almost any main dish, from chicken to steak.
🥔Ingredients
- Little potatoes – Baby reds, Yukon Gold, or other small thin-skinned potatoes (cut larger ones into 1-inch chunks).
- Olive oil – Coats the potatoes for even browning.
- Garlic – Fresh is best, but garlic powder works in a pinch.
- Salt – Kosher or sea salt for better flavor.
- Optional add-ons – Sprinkle with fresh herbs like rosemary or thyme, or add grated Parmesan right after baking for an extra layer of flavor.
👨🍳 Quick Overview: Roasted Little Red Potatoes
1. Prep the potatoes: Clean and trim little potatoes to 1 inch or less thick. Soak in cold water for 15–30 minutes, then rinse and dry.
✅ Pro Tip: Soaking removes surface starch and helps them crisp up in the oven.
2. Season: Toss in a large bowl with olive oil, crushed or minced garlic, and kosher salt until evenly coated.
3. Arrange: Spread in a single layer on a large, oiled, rimmed baking pan.
4. Roast: Bake in a preheated 400°F convection oven (or 425°F regular) for about 30 minutes, until golden brown and fork-tender.
✅ Pro Tip: For the best texture, aim for an internal temperature of 200°F or higher.
👇 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 Roast Little Red Potatoes (and When They’re Done)
Roasting time depends on size, oven accuracy, and even your baking pan — use these as starting points:
- 350°F conventional: about 45 minutes
- 375°F conventional or 350°F convection: about 40 minutes
- 400°F conventional or 375°F convection: about 35 minutes
- 425°F conventional or 400°F convection: about 30 minutes
- 425°F convection: about 25 minutes
✅ Pro Tip: Potatoes can stay hot for a long time tented with foil, so you can adjust timing to match the rest of your meal.
For doneness, look for golden-brown edges and fork-tender centers. If you’re not sure, check the internal temperature — 200°F is perfect, but 190°F means they’re not done. I aim for 210°F.
💡 Pro Tip: Cook’s Illustrated recommends 205°–212°F for the best texture.
👍 Options and Variations
- The potatoes are usually little reds, but any small, thin-skinned potatoes — such as Yukon Gold, purple, yellow, or fingerling — will work.
- I prefer a convection oven for a crispier outside, but a conventional oven works fine too.
- Garlic — fresh garlic gives the boldest flavor, but garlic powder is a quick and easy substitute.
- Optional seasonings can add more flavor — dried herbs and spices can be added with the garlic, but add fresh rosemary or thyme near the end of cooking so they don’t burn. A sprinkle of black pepper just before baking is always a good idea.
- Optional Parmesan cheese — add freshly grated Parmesan as soon as the potatoes come out of the oven for a melty, salty finish.
🍽️ When to Serve
- Casual meals: Old Fashioned Meatloaf, Baking Bone-In Chicken Breasts, Crispy Oven Baked Chicken Thighs, or Pan Seared Pork Tenderloin.
- Formal dinners: Small Prime Rib Roast, Grilled Ribeye, Pan Seared Filet Mignon, or Grilled T-bone Steak.
✅ Pro Tip: They hold well tented with foil, so timing is flexible for big meals.
👨🍳 Potato Recipes
Love potatoes? Try these other easy sides:
❄️ How to Store and Reheat
Store leftover roasted little red potatoes in an airtight container and refrigerate for 3 to 4 days. I don’t recommend freezing — the texture suffers.
Reheat baked red potatoes in the oven, air fryer, stovetop, or microwave, but they’re always best freshly cooked.
❓ FAQs
Yes. Trim the potatoes a day ahead and store them covered with water in the refrigerator. Rinse and dry thoroughly before coating with oil, then cook. Soaking also helps increase crispiness.
Yes for large red, Yukon Gold, or any thin-skinned potato — just cut into the correct size pieces. Russets are thick-skinned and not recommended since they would need peeling, which removes flavor.
📖The Recipe Card
Roasted Little Red Potatoes (Crispy and Oven-Baked)
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 convection or 425°F conventional. 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 30 minutes, until nicely browned and tender inside. 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. Russets would need to be peeled, losing flavor.
- Don't skimp on the oil, and season to your taste.
- Suggested oven temperature is 400° convection, 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. The blog was not very busy yet, and few visitors saw it. I have re-edited the text and pictures.
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!