Roasted Herbed Red Potatoes

I made these today and they were sooo yummy! We had them as a side dish for our Easter lunch after church. I made them in the morning and then reheated them covered with foil when we got home. They were perfect. Thanks for a great recipe.  I’ll be making this again😁

best potatoes I’ve ever made! They got rave reviews at Easter dinner. Thank you so much for sharing the recipe for us all to enjoy over and over again!!

Roasted Herbed Red Potatoes


  • 1 1/2 tsp kosher salt
  • 1/2 tsp freshly ground black pepper
  • 1 TB fresh leaves of thyme or rosemary
  • 3 lbs baby potatoes, halved or quartered to bite-size
  • 1 tsp paprika
  • 1 tsp ground onion
  • 1 1/2 tsp garlic powder
  • 2 TB extra virgin olive oil


  1. Preheat oven to 400F with rack on upper middle position. Line a large sheet pan with foil; set aside.
  2. In a large bowl, combine potatoes with all ingredients except the fresh herbs. Toss well to coat thoroughly. Spread potatoes onto foil lined sheet pan, in a single layer. Roast 45-60 minutes, until nicely browned (flip once halfway during bake time.)
  3. Toss finished potatoes with the fresh herbs and serve immediately.

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