Red Skin Potatoes Recipe

Wash and cut

Preheat oven to 425°F (220°C). Wash the red skin potatoes thoroughly to remove dirt; leave skins on. Trim any blemishes. Cut potatoes into 3/4- to 1-inch pieces so pieces are uniform for even baking.

Place the cut potatoes in a large bowl and pat dry with a clean kitchen towel or paper towels. Removing surface moisture helps them roast rather than steam.

In a small bowl combine extra-virgin olive oil and melted butter. Add garlic powder, onion powder, dried rosemary, dried thyme, smoked paprika, kosher salt, and black pepper. Whisk until evenly combined.

Pour the seasoning mixture over the dried potato pieces. Toss thoroughly so every piece is evenly coated. Use your hands or a spatula to ensure the oil and spices reach crevices. Taste one small piece (uncooked) if desired and adjust salt/pepper.

Arrange the seasoned potato pieces in a single layer on a rimmed baking sheet or full-size pan lined with parchment paper or lightly greased. Do not overcrowd; leave a little space between pieces so they roast properly.

Place the pan in the preheated 425°F (220°C) oven. Bake for 20 minutes, then remove the pan and use a spatula to flip or shake the potatoes to promote even browning.

Return the pan to the oven and bake an additional 15–20 minutes, or until potatoes are golden brown and crisp on the outside and tender when pierced with a fork (total bake time about 35–40 minutes). If you prefer extra-crispy edges, broil on high for 1–2 minutes while watching closely.

Remove the pan from the oven. Immediately sprinkle chopped fresh parsley over the hot potatoes and (optional) drizzle with fresh lemon juice to brighten the flavor. Toss gently to distribute garnish.

Taste and adjust seasoning with additional salt and pepper if needed. Transfer to a serving dish and serve hot.