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How To Cook Red Potatoes In The Oven

When red potatoes are cooked in the oven, they make a tasty and mouth-watering side dish that can suffice as a delicious inclusion to any menu. Like many other recipes, you only get great results from following the right instructions, which is why this article has been compiled to help you get from start to finish with red potato recipes.

So, pay close attention to all the cooking instructions in this article. Also, keep an eye out for helpful tips, guidelines, and timing recommendations to ensure that you always end up with delicious results on your plate.

How To Cook Red Potatoes In The Oven

Potatoes Nutrition Facts

How To Cook Red Potatoes In The Oven

Tips for Cooking Red Potatoes in the Oven

The following tips are necessary to keep in mind when cooking red potatoes in the oven:

Clean your potatoes properly – Make sure your red potatoes are clean before cooking them. You can try using a vegetable brush and a lot of clean water to remove all the dirt from any little folds and crevices present in the potatoes.

While a vegetable scrubber is recommended for cleaning red potatoes, there are a few alternatives to try if you don’t own one. The simplest method is to wipe the dirt off with a clean dishcloth; do this while you hold the potato under lukewarm running water. Brush into all the folds and fissures, then make sure to rinse the dirt out of your dishcloth regularly during this process. If you find that your potatoes are particularly dirty, soak them for a few minutes to loosen the dirt particles off.

Boil them first – You’ll find that the simplest way to achieve restaurant-standard roast potatoes is to boil them first. To be a bit more specific, whole red potatoes need first to be boiled until they’re tender. Afterward, drain and set them aside to cool. Then, whether it’s quartered pieces or a medium dice you prefer, cut the potatoes into uniform pieces. Sprinkle the potatoes with salt and pepper to season them, then toss with olive oil before cooking them in the oven as usual.

The idea behind this method is that because the potatoes are already cooked through, the oven’s energy will be directed toward making the outside of the potatoes caramelized instead of cooking the center. This method also works for root veggies, including carrots, turnips, and even beets.

Work with even-sized pieces – After you’ve cleaned your red potatoes, make sure to chop them into bits that are roughly the same size. The yield should be about 4 to 8 pieces for every potato you cut, depending on what size of potatoes you’re working with. This is a great technique to make sure everything cooks evenly.

Alternatively, you could also look out for smaller-sized potatoes that can be roasted in their whole form. What’s important is to use uniform-sized pieces.

Avoid overcrowding the baking sheet – It’s absolutely important to ensure that your red potatoes are organized in one single layer. Crowding your sheet pan is not an advisable course of action, especially if the results you’re looking for are extra-crispy potatoes. When the cut potato pieces are placed too closely together on the baking sheet, they tend to steam rather than roast, which beats the point of cooking them in the oven.

Always serve your potatoes hot – You’ll find that serving this dish right away is most ideal since potatoes tend to soften the more they’re left to cool down. If you have any leftovers, they will typically keep them in the refrigerator for up to 3 days. Reheat your potatoes until crispy on the stovetop or in the oven when you’re ready.

 

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Cooking Time for Red Potatoes in the Oven

When cooking red potatoes in the oven, it’s best to stick to the timing guidelines in the table below to ensure desirable results:

Cooking Procedure

Cooking Time

Cooking red potatoes in the oven

35 to 45 minutes

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How To Cook Red Potatoes In The Oven

Parmesan Herb Garlic Potatoes (6 to 8 Servings)


  • Author: Bobby

Ingredients

Scale

Instructions

  1. Hold the potatoes in your hands or a strainer under running water, making sure that the water submerges all the pieces during the process. Then, chop the potatoes into pieces, each about ¼-inch.
  2. Begin to heat the oven and make sure to allow the oven to reach an ideal temperature of 400 °F before you put in your red potatoes. Place a baking sheet on the counter, greased with non-stick cooking spray.
  3. Add four tablespoons of olive oil, six minced garlic cloves, 1.5 teaspoons of salt, and one teaspoon of ground black pepper to the diced potatoes in a large mixing bowl after transferring them from the cutting board. Then, one teaspoon of dried thyme, ½ teaspoon of oregano, ½ teaspoon of dried basil, and ⅓ cup of grated Parmesan cheese should be added. Mix the potatoes thoroughly with the ingredients and cover the mixing bowl.
  4. Arrange the potatoes on the baking sheet in a uniform layer. After doing this, set the baking sheet in the oven and set the alarm for 15 or 20 minutes.
  5. Remove the potatoes from the oven exactly long enough to give them a toss with a spatula as soon as the timer goes off. After the toss, set the timer again and return the potatoes into the oven to keep cooking.
  6. When the timer beeps again, remove the potatoes from the oven and turn them to ensure equal cooking. Afterward, return them into the oven. Inspect them every few minutes after they’ve been baking for 45 minutes. You’ll know it’s time to take your potatoes out of the oven when they’ve achieved a golden brown color.
  7. Return the potatoes to the mixing bowl after they’ve been removed from the oven. 2 tablespoons of unsalted butter and two teaspoons of fresh parsley should be added at this point, tossing the ingredients once more before serving.

This recipe is quick and easy to achieve and has a total cooking duration of 55 minutes. This duration includes a 10-minute prep time and a 45-minute active cook time. The results are so delicious that you’ll be wanting more not long afterward.

If you would like to see more ideas for cooking red potatoes in the oven, we recommend watching this video recipe.