Roasted Red Potatoes Recipe

Preheat and wash

Preheat oven to 425°F (220°C). Scrub the red potatoes under cold running water to remove dirt. Pat dry with a clean towel.

Quarter potatoes (cut into roughly 1 to 1 1/2-inch pieces). Try to make pieces similar in size so they roast evenly.

Place cut potatoes in a large pot and cover with cold water by about 1 inch. Add 1 tablespoon kosher salt. Bring to a boil over high heat, then reduce to a simmer and cook for 8 minutes — potatoes should be just tender at the edges but still firm in the center.

Drain potatoes in a colander and let steam-dry for 2–3 minutes. Give the colander a gentle shake to roughen the edges; this creates extra surface area that crisps in the oven.

While the potatoes simmer, combine 3 tablespoons olive oil, 1 tablespoon melted butter (if using), minced garlic, chopped rosemary, thyme leaves, smoked paprika, black pepper, and red pepper flakes in a small bowl; whisk to combine.

Transfer the drained potatoes to a large mixing bowl. Pour the oil and herb mixture over the potatoes and toss gently but thoroughly so each piece is coated. Taste a small piece and adjust seasoning with an additional pinch of salt if needed.

Arrange potatoes cut-side down in a single layer on a rimmed baking sheet (use parchment or a light coating of oil). Leave a little space between pieces — overcrowding reduces crisping.

Roast in the preheated 425°F (220°C) oven for 25–30 minutes, turning once halfway through, until potatoes are golden brown and crisp on the edges and fork-tender inside. For extra crispness, finish with 2–3 minutes under the broiler, watching closely to avoid burning.

Remove the baking sheet from the oven. Immediately sprinkle chopped fresh parsley and lemon zest (if using) over the hot potatoes and toss lightly to combine.

Transfer to a serving dish. Taste and adjust salt and pepper. Serve hot as a side dish.