Crispy roasted little red potatoes are one of the easiest side dishes. Just toss thin-skinned potatoes — baby reds, Yukon Gold, or fingerling — with olive oil, garlic, and salt, then roast until golden and tender in about 30 minutes.
Roast little baby red potatoes on a sheet pan or use convection for extra crunch — this oven method works every time.
Jump To (scroll for more)
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. If using larger potatoes, cut them into 1-inch pieces so they roast evenly.
- 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
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 in cold water decreases surface starch and helps them crisp up in the oven.
Toss in a large bowl with olive oil, crushed or minced garlic, and kosher salt until evenly coated.
Spread in a single layer on a large rimmed, oiled baking pan.
Bake in a preheated 400°F convection oven (or 425°F conventional) for about 30 minutes, until golden brown and fork-tender.
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.
⏲️ How Long to Roast Little Red Potatoes (and When They’re Done)
At 400°F convection, roast for about 30 minutes if the potatoes are around 1 inch thick. Size, oven accuracy, and even the baking pan can change the time — so 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.
Save this recipe!
Enter your email address and we'll send the link straight to your inbox!
👍 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. You can even use chunks of larger thin-skinned potatoes if you cut them down to about 1-inch pieces.
✅ Pro Tip: Cut into bite-sized chunks — small enough to crisp, but still big enough to stay fluffy inside.
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
These roasted little red potatoes are versatile enough for both weeknights and special occasions.
- 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 you can make them ahead and keep serving stress low for big meals.
👨🍳 Potato Recipes
Love potatoes? Try these other easy sides:
❄️ How to Store and Reheat Roasted Little Red Potatoes
Store leftovers 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 & Oven-Ready)
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.
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!