top down, up close view of serving dish with roasted red potatoes.

5 from 3 reviews

From casual to elegant, easy oven roasted red potatoes are a simple side dish for picnics, parties, and holiday get-togethers!


Units Scale
  • 2 pounds (90 kg) red potatoes, quartered
  • 23 tablespoons olive oil
  • 1/2 teaspoon garlic powder, optional
  • 1 teaspoon thyme
  • 1/2 teaspoon mineral salt, or to taste
  • 3/4 teaspoon freshly ground pepper, or to taste
  • chopped fresh parsley, to serve


Preheat oven to 425 degrees F (232 C). Line a sheet pan with parchment, a silpat, or lightly grease with oil.

Prep: Scrub potatoes well, slice in half and cut into quarters (if using baby potatoes you may rather just cut them in half).

Season: Place potatoes on sheet pan, drizzle with oil, herbs and spices, toss well to coat and spread in a single layer.

Roast: Place baking sheet in the oven, on middle rack, and roast for 40 – 45 minutes, stirring 2 – 3 times.

Remove from oven, let cool a few minutes and serve warm with chopped parsley sprinkled overtop.

Serves 6 – 8

Pair these roasted red potatoes with this The Ultimate Vegetable Lentil Loaf, or serve as a mono meal or side drizzled with this Garlic Aioli, Sriracha Cashew Sauce or Creamy Lemon- Herb Hemp Dressing!


In place of fresh thyme, you can use fresh chopped rosemary, parsley, or even oregano. Dried herbs are just as good. I use 1 teaspoon, but feel free to add more or less.

Use a little more garlic powder if you like, I used 1/2 teaspoon which was just right for me, and not overpowering.

Recipe can easily be halved, or doubled for a crowd.

RECOMMENDED EQUIPMENT: I love my Silpat or these parchment liners for lining this rimmed baking sheet (affiliate links).