Roasted Red Skin Potatoes Recipe
Make Roasted Red Skin Potatoes Recipe in just 50m. Get the full recipe with step-by-step instructions at pekinthechef.com.
Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Potatoes & Seasoning
Finishing
Method
Potatoes & Seasoning
- 1
- 2
Toss with oil and aromatics
Place the cut potatoes in a large bowl. Add the 3 tbs olive oil, minced garlic, chopped rosemary, thyme leaves, kosher salt, and black pepper. Toss thoroughly with a spatula or your hands until every piece is evenly coated. Let sit 5 minutes for flavors to marry while the oven finishes preheating.
- 3
Arrange on baking sheet
Spread the potatoes in a single layer on a rimmed baking sheet lined with parchment or a lightly oiled baking sheet. Make sure pieces are not overcrowded; use two sheets if necessary. Overcrowding will steam the potatoes rather than roast them.
- 4
Roast
Place the baking sheet in the preheated oven on the middle rack. Roast at 425°F (220°C) for 20 minutes. After 20 minutes, remove the sheet and use a spatula to flip/stir the potatoes so the pieces brown evenly. Return to oven and roast an additional 12–18 minutes until potatoes are golden-brown and crisp on the edges and tender when pierced with a fork (total roast time ~32–38 minutes).
Finishing
- 5
Finish and serve
When potatoes are done, remove from oven and immediately transfer to a serving bowl or leave on the baking sheet. Sprinkle chopped parsley over the hot potatoes, drizzle the teaspoon of lemon juice, and toss gently to distribute. If using, sprinkle the grated Parmesan and toss once more so it melts slightly on the hot pieces. Taste and adjust salt and pepper if needed. Serve hot.