This is such a classic go-to potato side dish recipe. There are only a few things you have to do, and if you do those things, you're talking intense potato side dish pleasure! The best roasted red potatoes start with a heavy roasting pan, a generous amount of olive oil, and enough time to roast the potatoes dark and rich.

Recipe Summary

cook:
1 hr 5 mins
additional:
15 mins
total:
1 hr 20 mins
Servings:
6
Yield:
6 servings
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Ingredients

6
Original recipe yields 6 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 400 degrees F (200 degrees C).

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  • Pour olive oil into a heavy baking dish (such as an enameled cast iron dish). Place potatoes into the baking dish and toss to coat with olive oil. Sprinkle with fresh thyme sprigs, kosher salt, black pepper, cayenne pepper, and red bell pepper pieces.

  • Bake in the preheated oven for 30 minutes. Toss vegetables to turn over. Some potatoes may stick; don't try to turn them. Return to oven and bake for 20 more minutes.

  • Toss potatoes again, turning potatoes so unbrowned sides contact the bottom of the dish. Continue baking until potatoes are browned and tender, about 15 more minutes.

  • Turn oven off and leave potatoes in the oven for 15 more minutes. Toss once more and adjust levels of salt, black pepper, and cayenne pepper before transferring potatoes to a serving bowl.

Nutrition Facts

190 calories; protein 3g 6% DV; carbohydrates 25g 8% DV; fat 9.3g 14% DV; cholesterolmg; sodium 76.5mg 3% DV. Full Nutrition

Reviews (78)

Read More Reviews

Most helpful positive review

Rating: 5 stars
04/16/2014
I always thought roasting 'taters was sooo easy. Truth is, sometimes they were good and sometimes, not so much. This requires more time but less stressing over sticking and burning. The outside of the potatoes were nicely browned and the insides were smooth and soft. Don't rush this but keep an eye on them the last 15 minutes, mine were cut a bit smaller and were done beforehand. I just used my iron fry pan in the oven and it worked very well. Thanks, Chef John! Read More
(47)

Most helpful critical review

Rating: 3 stars
01/18/2020
Flavor was great but the potatoes stuck to the Dutch oven despite the oil. I tried them on a baking sheet the next time and they cooked far more quickly than anticipated. The third time I was a bit gun shy and they should have been in longer. I didn t get the great crispy skin shown in the pics. Oh well I am just a hack after all:-) Read More
(1)
105 Ratings
  • 5 star values: 92
  • 4 star values: 10
  • 3 star values: 3
  • 2 star values: 0
  • 1 star values: 0
Rating: 5 stars
04/16/2014
I always thought roasting 'taters was sooo easy. Truth is, sometimes they were good and sometimes, not so much. This requires more time but less stressing over sticking and burning. The outside of the potatoes were nicely browned and the insides were smooth and soft. Don't rush this but keep an eye on them the last 15 minutes, mine were cut a bit smaller and were done beforehand. I just used my iron fry pan in the oven and it worked very well. Thanks, Chef John! Read More
(47)
Rating: 5 stars
08/20/2015
Excellent recipe. I used 1 pound of potatoes seasoned with salt, freshly ground black pepper, thyme and red pepper flakes. After the first 30 minutes I added one whole cut up large red bell pepper and four sliced garlic cloves. My DH and I thoroughly enjoyed these potatoes. Read More
(20)
Rating: 5 stars
01/02/2014
Terrific recipe! It is absolutely delicious and I highly recommend it. Thanks Chef John. Read More
(16)
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Rating: 5 stars
02/19/2014
I made this recipe last night as a side to the Chicken Cordon Bleu II recipe on this site. (also an awesome recipe!) I'm not a potato lover in general b/c I think they are too starchy and bland. This recipe was delicious and super flavorful! I followed the recipe exactly with only two changes. I substituted Savory (dried) because I did not have fresh or dried rosemary or thyme on hand. I used it generously. And since I'm not wild about potatoes, I cut the red potatoes into bite-sized pieces, so you get less potato center in proportion to the crusted browned edges. Use a small metal spatula to get under the potatoes without breaking them up instead of a spoon. Oh, I also added yellow peppers to the red ones suggested. It made the dish so pretty! A wonderful recipe that I will definitely make again, especially for company since holding them only enhances the flavor! Read More
(12)
Rating: 5 stars
09/21/2014
Tried as written the potatoes were good by the dish was lacking. Made them again when my daughter and her famiuly came over. Added brussel sprouts onions and parmesan. It was great even the baby (5yo) wanted more. P.S. everything is better with garlic...... Read More
(7)
Rating: 5 stars
10/23/2014
LOVE! My husband and I fight over the crispy potatoes and this recipe helps make them all so crispy and yummy!!! Read More
(7)
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Rating: 5 stars
09/25/2014
I followed the recipe as written and these potatoes turned out perfectly. Crispy and nicely browned on the outside but moist and yummy on the inside. Served this with Sage Pork Chops from this site. I wanted to take a photo but they were gone before I had the chance... Read More
(5)
Rating: 5 stars
12/03/2013
Just like the video suggested I used fresh rosemary instead of thyme because that's what I had. These were a great side-dish! Read More
(5)
Rating: 5 stars
01/12/2015
OMG!!! About says it all. I left off the thyme and bell peppers ( my husband doesn't like green things ) and added some garlic. These are now our favorite potatoes. Thank you so much Chef John!! Read More
(4)
Rating: 3 stars
01/18/2020
Flavor was great but the potatoes stuck to the Dutch oven despite the oil. I tried them on a baking sheet the next time and they cooked far more quickly than anticipated. The third time I was a bit gun shy and they should have been in longer. I didn t get the great crispy skin shown in the pics. Oh well I am just a hack after all:-) Read More
(1)