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Roasted red potatoes are the perfect dinner side for Easter, Thanksgiving, Christmas, or a Tuesday night! Crispy, aromatic, and so so so so easy to make from scratch! These potatoes are amazing next to a good old fashioned pot roast or a juicy turkey. No dinner can go wrong with this side on the table. This versatile side is fit for the holidays, yet still a scene stealer for dinner on a normal day. When your dinner spread need just one more thing and you’re not sure what, this should be the first thing you think of!
Need more side dish recipes? Try this quick and easy mac and cheese recipe. This honey butter creamy corn skillet is another winner, as are our creamy mashed potatoes. I'm obsessed with this broccoli and cauliflower salad, too. This lemon Parmesan roasted asparagus makes a regular appearance on our dinner table, too. You'll love these roasted Brussel sprouts with squash as well.
Roasted Red Potatoes with Turkey Dinner
In my opinion, homemade side dishes are truly what make or breaks any holiday meal.
The turkey or the roast is great, but imagine the outrage if you’re missing any of the sides! How can holiday dinner go on without roasted red potatoes? And green beans? And asparagus and broccoli and carrots??? No. That is simply an outrage.
You can’t have a proper meal with just a main dish. You can’t just have roasted red potatoes as a side! Holiday meals are a big deal.
Your red potatoes are going to complete the meal for this holiday season! Are you ready for that responsibility?
No worries, we’ve got you covered. With this traditional side, you’re sure to be the hero. One bite and your guests will be in love!
WHAT DO YOU USE RED POTATOES FOR?
I love using red potatoes for roasting! Don’t get me wrong, I loved a good baked Russet or Yukon potato any day. But I like a baked potato more as a meal than a side like these grilled red potatoes.
Red potatoes are less starchy, which gives it a nice “stickier” texture when grilled. I love that! Red potatoes are also smaller so it’s easier to measure portions and not have to cut that many pieces.
They go well with almost any spice combination too, so it’s so easy to get creative with what flavors I’m craving!
Besides this particular recipe, try a classic rosemary butter for a fail-safe flavor combo. I’d suggest this for any, and I mean any, holiday meal.
INGREDIENTS FOR ROASTED RED POTATOES
Roasted potatoes can simply be made with red potatoes, olive oil, and salt. But, to take your potatoes to the next level, here are some of the ingredients you need for this delicious recipe:
- 8-10 red potatoes (numbers depending on size)
- 2 tablespoons of olive oil
- ¼ teaspoon of garlic powder
- ¼ teaspoon of onion powder
- ¼ teaspoon of oregano
- ¼ teaspoon of salt
- ⅛ teaspoon of ground black pepper
- ¼ teaspoon of Mexican chipotle chili powder
- ½ tablespoon of freeze dried or fresh chives
- Parmesan cheese from the canister
Of course, if you have your favorite spice mix, you can use that too! The beauty of sides is how many different ways you can make the same dish. This potato is also amazing with other herb butters like rosemary, dill, or basil.
If you’re adventurous, a ranch seasoning would also go great with these spuds! It just depends on what you like
HOW TO PREPARE ROASTED RED POTATOES
These delicious roasted red potatoes are the simplest side starch you can make for dinner. And all it needs is some seasoning before roasting.
For the best roasted potatoes, some prep work is required. Wash your potatoes to remove all the dirt and debris from the surface.
Then cut them all in half. If the potatoes are bigger, feel free to dice them.
In a bowl, toss the cut potatoes with olive oil, your seasonings, and the parmesan cheese and make sure the spice mix and oil coats the entire surface.
Lay out the potatoes on a baking dish wrapped in foil so that the cut side is up. Now, these spuds are prepped for roasting!
HOW TO ROAST RED POTATOES
When roasting potatoes, it’s important to make sure it’s cooked all the way through. No one likes raw potatoes in the middle!
Place the tray of oiled, spiced, cut side up potatoes in the oven for 15 minutes at 400°.
After those 15 minutes, take out the pan and turn all the potatoes over so they are cut side down.
Put the pan of potatoes back into the oven so it can continue to cook for about 15-20 minutes so they are tender when you poke them with a fork.
They should look nice and crisp by now, with an appetizing golden brown color.
As always, we’ve got you covered if you don’t have an oven, or if your oven is occupied. You can use an air fryer for similar results.
Just put your seasoned potatoes in the basket and fry for about 20 to 25 minutes.
You can use a crockpot for this side too! Using a crockpot is even easier because you don’t have to lay out all the pieces.
Toss in the potatoes, mix in the seasonings, and you can put your potatoes on low to cook for the next 4 hours.
They won’t be as crispy as oven grilled, but they sure will taste amazing!
Don’t sneak too many pieces, your family’s going to wonder why there’s so little left. I don’t blame you at all though!
More Side Dish Recipes to Love
- Best Ever Oven Roasted Corn
- Garlic and Cheese Cauliflower Broccoli Bake
- The Best Mushroom Recipes
- Garlic Roasted Brussel Sprouts
I hope you enjoy this amazing recipe for roasted red potatoes soon!
Tuscan Turkey Dinner for Two with Roasted Red Potatoes!
- SLOW COOKER TUSCAN TURKEY
- 1 unseasoned turkey breast
- 1 yellow onion cut into 4 quarters
- 2 garlic cloves
- 2 tablespoons olive oil
- 2 celery stalks cut in half
- 2 cups baby carrots
- 1 cup Swanson Tuscan Chicken Flavor Infused Broth
- Salt and pepper to taste
- PARMESAN ROASTED RED POTATOES
- 8-10 red potatoes smaller ones vs. medium ones
- 2 tablespoons olive oil
- ¼ teaspoon garlic powder
- ¼ teaspoon onion powder
- ¼ teaspoon oregano
- ¼ teaspoon salt
- ⅛ teaspoon ground black pepper
- ¼ teaspoon Mexican chipotle chili powder
- ½ tablespoon freeze dried chives or fresh if you have them
- Parmesan cheese from the canister
- Pre-heat oven to 475°, line a small baking sheet with tin foil and oil it with 2 tablespoons of olive oil. Add your quartered onion and 2 cloves of garlic. Place in the oven and cook for 10 minutes. Take out and remove the skin from the garlic and turn over your garlic and onions. Place back in the oven for approx. 10 more minutes or until the onions and garlic are "roasted" and browning. Remove from oven.
- Spray your slow cooker with non-stick spray. Place you turkey in the bottom and layer your onion, garlic and celery. Pour your Swanson Flavor Infused Tuscan Broth into your Slow Cooker and turn on high. Cook for 1 hour.
- At the 1 hour mark turn your slow cooker down to low and continue cooking for an additional 4 (or so) hours depending on how large your turkey breast is, how big your slow cooker is and how cold your liquid and turkey are. After 4 hours add your baby carrots and turn back up to high for 1 hour.
- When you add your baby carrots to your slow cooker, it's time to start your potatoes!
- Wash all of your potatoes and cut in half so they are longer when lying down vs. higher.
- Oil your small baking sheet and add your potatoes. Sprinkle with all of your seasonings and Parmesan. Toss to coat the entire surface. Turn the potatoes cut side up and place in your 400° oven for 15 minutes. Take out and turn over so the cut side is down. Continue to cook for another 15-20 minutes or until the potatoes are fork tender. (By the time you wash your potatoes, cut them, season them and cook them your carrots in the slow cooker should be just about done)
- Remove your turkey and baby carrots from your slow cooker and strain the liquid into a medium pot if you wish to make gravy out of the delicious Tuscan Turkey juices! (It was really good)
- Serve and enjoy this delicious Turkey Dinner for Two!