Ingredients
Two pounds small red potatoes (about two inches wide), quartered, one quarter cup olive oil, one packet (0.7 ounces / 20 grams) Italian dressing seasoning mix (such as Good Seasons), and one half teaspoon black pepper (optional).
Equipment Needed
A large baking sheet, parchment paper or aluminum foil (optional for easy cleanup), a large mixing bowl, and a spatula or large spoon.
Method
Preheat your oven to 220°C (425°F). Line a large baking sheet with parchment paper or aluminum foil for easy cleanup.
Wash and scrub the red potatoes. Do not peel them—the skins become crispy and delicious. Cut each potato into quarters. If some potatoes are larger than two inches, cut them into sixths or eighths so all pieces are roughly the same size (about one to one and a half inches).
Place the potato quarters in a large mixing bowl. Drizzle with the olive oil. Sprinkle the Italian dressing seasoning mix and black pepper (if using) over the potatoes.
Toss everything together until the potatoes are evenly coated with oil and seasoning.
Pour the potatoes onto the prepared baking sheet. Spread them into a single layer with cut sides down if possible. Do not overcrowd—leave a little space between each piece so they roast instead of steam.
Roast for twenty to twenty-five minutes, flipping once halfway through. The potatoes are done when they are golden brown and crispy on the outside and easily pierced with a fork on the inside.
Serve immediately.
Storage
Refrigerate in an airtight container for up to four days. Reheat in a 200°C (400°F) oven or air fryer for five to eight minutes until crispy. Do not microwave—the potatoes will become soft and lose their crunch. Leftovers can be reheated in a skillet over medium-high heat with a splash of oil.
Variations
For a cheesy version, sprinkle one quarter cup of grated Parmesan cheese over the potatoes during the last five minutes of roasting. For a garlic version, add four cloves of minced fresh garlic to the bowl along with the seasoning mix. For a spicy version, add half a teaspoon of red pepper flakes or a pinch of cayenne pepper. For a lemony version, add one tablespoon of lemon zest to the bowl and squeeze fresh lemon juice over the potatoes after roasting. For a herbed version, add one tablespoon of fresh rosemary or thyme along with the seasoning mix. For a balsamic version, drizzle one tablespoon of balsamic glaze over the potatoes after roasting. For a smoky version, use smoked paprika instead of the Italian seasoning mix or add half a teaspoon of liquid smoke to the olive oil.
Serving Suggestions
Serve alongside roasted chicken, grilled steak, pork chops, or meatloaf. Serve with scrambled eggs and bacon for breakfast. Pair with a simple green salad for a light lunch. Serve as part of a holiday dinner alongside ham or turkey. Top with fresh parsley or chives. Serve with ketchup, ranch dressing, or garlic aioli for dipping.
Tips for Best Results
Do not peel the red potatoes. The thin red skins become wonderfully crispy and hold the potatoes together. Peeling removes flavor and texture.
Cut the potatoes into uniform sizes. Quartered small red potatoes about one to one and a half inches in size cook evenly. If some pieces are much larger than others, the small ones will burn while the large ones remain undercooked.
Do not overcrowd the baking sheet. Potatoes that are touching will steam instead of roast. Use two baking sheets if necessary or roast in batches. A single layer with space between each piece is ideal.
Use a hot oven. 220°C (425°F) is essential for crispy potatoes. A lower temperature will cook the potatoes but they will be soft, not crispy.
Flip halfway through. Flipping the potatoes after about twelve to fifteen minutes ensures even browning on all sides. Do not skip this step.
Toss in a bowl first, not on the baking sheet. Tossing in a bowl ensures every piece is evenly coated with oil and seasoning. Tossing on the baking sheet leaves dry patches.
Let the potatoes rest for a few minutes after roasting. The steam inside will settle and the crust will firm up slightly, making them even crispier.
Make extra for leftovers. These potatoes are delicious cold the next day, chopped into breakfast hash, or reheated in an air fryer. Double the recipe if feeding a crowd.
Do not use red potatoes that are too large. Large red potatoes (three inches or more) have thicker skins and a different texture. Stick with small to medium red potatoes for the best results.
Adjust cooking time for your oven. Ovens vary. Start checking at eighteen minutes. The potatoes are done when a fork slides in easily and the outside is deeply golden and crispy.