Easy Roasted Red Potatoes

One of the easiest recipes EVER. Roasted Red Potatoes comes with incredible guaranteed results. You get great taste in a side dish to go with any meal including that special holiday spread. Scrub, cut, shake and bake. This is a 1/10 on the skill level but a 10/10 on the useful scale.
Prep Time5 mins
Cook Time30 mins
Total Time35 mins
Course: Potato
Cuisine: American
Servings: 2 servings
Calories: 124kcal
Author: Dan Mikesell AKA DrDan


  • 6 small red potatoes about 3/4 lbs
  • 1 tablespoon olive oil
  • 2 teaspoons crushed or minced garlic approximately 2 medium cloves
  • 1 teaspoon kosher salt


  • Start by preheating an oven. I use 400 convection but combine in the oven with other dishes and adjust the cooking time accordingly.
  • Scrub your potatoes and cut into quarters if using small red potatoes. If using bigger potatoes, keep the size about 1 inch or less.
  • In a mixing bowl, combine the potatoes, 1 tablespoon olive oil, 2 teaspoons of crushed or minced garlic (2 medium cloves of fresh), and 1 teaspoon kosher salt.
  • Spread evenly over a non-stick baking pan. Keep them separated some so they can brown well. If you don't have a non-stick tray then an oiled tray. I like to do cut sides up.
  • Bake for about 30 minutes until nicely browned. The internal temperature should be 205 to 212.


Pro Tips

  1. Choose the potatoes you want but russets are probably a poor choice.
  2. Cut into chunks.
  3. I suggested an oven temperature of 400 degrees convection but match other things you are cooking and adjust the time some.
  4. A done potato has an internal temperature of at least 200 degrees, but 205-210 is a better endpoint.
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Calories: 124kcal | Carbohydrates: 11g | Protein: 2g | Fat: 7g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Sodium: 1006mg | Fiber: 1g | Sugar: 1g | Vitamin C: 1.7mg | Iron: 0.7mg