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Easy Way to Cook Roasted Red Potatoes

by M.H. Dyer, studioD

Red potatoes may have a mild flavor, but the colorful potatoes with red skin and white flesh are nutritional powerhouses that provide generous quantities of fiber, potassium, antioxidants and vitamin C. Red potatoes are especially suitable for roasting, as the potatoes are firm and retain their shape during the cooking process. Roast red potatoes, using a small amount of oil and the seasonings of your choice. These potatoes appeal to adults and kids alike.


Because the skin is tender and smooth, pre-cooking preparation of red potatoes is a simple task. Wash the potatoes under cool running water, using a soft vegetable brush to remove dirt. If the potatoes are large, use a vegetable peeler to remove the skin. Otherwise, leave the flavorful, fiber-rich peel intact. Cut small red potatoes in half, and cut larger potatoes into quarters.


A small amount of oil adds flavor and keeps the potatoes from becoming dry during roasting. Place the potato chunks in a large mixing bowl, then drizzle the oil evenly over the potatoes. Use melted butter if you like, or avoid saturated fat and opt for a heart-healthy oil such as olive or canola oil. Stir the potatoes carefully to ensure that all of the chunks are evenly coated.

Seasonings and Flavorings

Seasonings and flavorings are a largely a matter of personal choice and may be as basic as salt, pepper and garlic salt. For extra flavor, add fresh or dried rosemary, along with finely minced garlic cloves. Chopped, fresh parsley adds flavor and color to your roasted potatoes. For fiery roasted potatoes, add a bit of red pepper flakes or a few drops of hot sauce. If you're serving younger kids, combine the oiled potatoes with a ranch-flavored seasoning mix. Stir the potatoes to distribute the seasonings and flavorings.


Spread the red potatoes, one layer deep, in an oiled baking pan. Roast the potatoes in an oven preheated to 350 degrees. Roast the potatoes until they are golden brown and fork-tender -- about 45 minutes. Stir the potatoes carefully after about 20 minutes.

About the Author

M.H. Dyer began her writing career as a staff writer at a community newspaper and is now a full-time commercial writer. She writes about a variety of topics, with a focus on sustainable, pesticide- and herbicide-free gardening. She is an Oregon State University Master Gardener and Master Naturalist and holds a Master of Fine Arts in creative nonfiction writing.

Photo Credits

  • Zedcor Wholly Owned/PhotoObjects.net/Getty Images