These crispy seasoned red potatoes are one of those easy side dishes you’ll come back to again and again. With just 10 minutes of prep and 3 simple ingredients, they roast up golden on the outside and tender and buttery on the inside, perfect for any weeknight dinner.
MORE EASY ROASTED POTATOES
Before You Get Started
A few simple tips make the difference between potatoes that are crispy and golden versus ones that turn out soft and steamed:
- Cut for even cooking. Halve very small potatoes and quarter larger ones. Uniform pieces roast at the same rate, so nothing burns while the rest finishes cooking.
- Don’t crowd the pan. This is the most important step for crispiness. If the potatoes are too close together, they’ll trap steam and end up soft instead of golden. Spread them in a single layer with a little space between each piece. Use two pans if needed.
- Flip halfway through. A quick stir with a spatula around the 15-20 minute mark helps all sides get that crispy, caramelized exterior, not just the bottom.
How to Make Crispy Seasoned Red Potatoes
You only need three ingredients for this recipe: baby red potatoes, olive oil, and Old Bay seasoning. Simple as that!
Step 1: Prep the Potatoes
Preheat your oven to 400°F and line a rimmed baking sheet with foil. Lightly spray with cooking spray.
Wash and dry the potatoes, then cut them into halves or quarters depending on their size. Aim for roughly 1-inch pieces so everything cooks evenly.
Step 2: Season and Coat
In a small bowl, whisk together the olive oil and Old Bay seasoning.
Place the potatoes in a large bowl or zip-top bag, pour the oil mixture over the top, and toss until every piece is evenly coated.
About the Old Bay: If you haven’t cooked with it before, Old Bay is a bold blend of 18 herbs and spices with a slightly zesty, savory kick. It’s the flavor secret in this recipe, and it works beautifully on potatoes. No Old Bay on hand? A blend of garlic powder, paprika, onion powder, salt, and a pinch of cayenne gets you pretty close.
Step 3: Roast Until Crispy
Spread the seasoned potatoes onto the prepared baking sheet in a single layer, cut side down if possible. Give them a little space. This is what gets you that crispy edge.
Roast for 30-40 minutes, flipping once halfway through with a spatula. You’ll know they’re done when the edges are golden brown and slightly charred, and a fork slides in easily.
⇢ Watch for color, not just time. Ovens vary, so start checking around the 28-30 minute mark. You want deep golden brown edges. That’s where the flavor is.
These potatoes are incredibly versatile. They pair well with just about any protein. Here are a few of our favorites:
- Smothered Chicken
- Dump-And-Bake Lemon Chicken
- Maryland Crab Cakes
- Honey Maple Glazed Salmon
- Honey Lime Grilled Shrimp
- London Broil
- Beef Shish Kabobs
They even make a great breakfast potato alongside eggs or an omelet.
Storage and Reheating
Store leftover potatoes in an airtight container in the refrigerator for up to 3-4 days.
To reheat and keep them crispy, spread them on a baking sheet and warm in a 400°F oven for about 10 minutes. Avoid the microwave, since it softens the exterior and removes that delicious crispy texture.
Leftover potatoes are also great stirred into a frittata, tossed into a salad, or reheated in a hot skillet for a quick breakfast hash.
We made these for our Easter lunch and were a HUGE hit! Three ingredients and super easy – MY KIND OF RECIPE!
– Teresa
Frequently Asked Questions
Can I use a different seasoning instead of Old Bay?
Absolutely. Old Bay gives these potatoes their signature bold, zesty flavor, but you can substitute with whatever you have on hand. A simple blend of garlic powder, paprika, onion powder, salt, and a pinch of cayenne works well. Italian seasoning with garlic and olive oil is another easy option.
How do I get my roasted potatoes really crispy?
Four things work together here: a hot oven (400°F), enough olive oil to coat every piece, plenty of space on the pan so the potatoes roast rather than steam, and a flip halfway through. Skip any one of these and you’ll get softer results.
Can I use a different type of potato?
Red potatoes are ideal for this recipe because they’re waxy. They hold their shape, develop nice caramelization on the outside, and stay creamy on the inside. Yukon golds or baby potatoes are great substitutes with very similar results. Russet potatoes will work in a pinch but tend to be less crispy and can fall apart more easily.
Can I make these ahead of time?
These potatoes are best served fresh out of the oven when they’re at their crispiest. That said, they reheat well. Spread leftovers on a baking sheet and roast at 400°F for about 10 minutes to bring back the texture. You can also reheat them in the air fryer at about 350°F for about 5-10 minutes.
More Easy Sides
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3-Ingredient Crispy Seasoned Red Potatoes
Equipment
- large rimmed baking sheet
Ingredients
- 24 ounces baby red potatoes, halved (small) or quartered (larger)
- 1 tablespoon Old Bay seasoning
- ¼ cup olive oil
- Optional garnish: chopped fresh parsley
Instructions
- Preheat oven to 400°F. Line a rimmed baking sheet with aluminum foil and spray lightly with cooking spray.
- Wash and dry the potatoes. Cut small potatoes in half and larger potatoes into quarters, aiming for roughly 1-inch uniform pieces. Place the potatoes in a large bowl or zip-top bag.
- In a small bowl, whisk together the olive oil and Old Bay seasoning.
- Pour the oil mixture over the potatoes and toss until evenly coated.
- Spread the potatoes in a single layer on the prepared baking sheet, leaving space between each piece. Do not crowd the pan.
- Roast for 30-40 minutes, stirring once with a spatula at the halfway point. The potatoes are done when they are golden brown and slightly crispy on the outside and tender when pierced with a fork. Garnish with chopped fresh parsley if desired and serve immediately.
Notes
- Don’t crowd the pan. Overcrowding causes the potatoes to steam rather than roast. Use two baking sheets if needed.
- Flip halfway through. This ensures all sides get crispy and golden, not just the bottom.
- No Old Bay? Substitute with garlic powder, paprika, onion powder, salt, and a pinch of cayenne.
- Potato options. Red potatoes and Yukon golds both work well. Russets are not recommended for this method.
- Cooking Just for Two? Cut all ingredients in half. Instructions remain the same.
- Storage. Refrigerate leftovers in an airtight container for 3-4 days.
- Reheating. Spread on a baking sheet and warm at 400°F for about 10 minutes. Avoid the microwave to keep the texture crispy.
Nutrition
Originally published in September, 2017, this post was updated in April, 2026.
i have never used Old Bay, but I’d like to use it in shrimp scampi. a #IdOldBayThat #Sweepstakes
Delicious! Shrimp scampi is a great idea!
#IdOLDBAYThat #SWEEPSTAKES. Can’t wait to make these, I use old bay on several things, love! I’m a true Maryland girl. 😉
Thanks, Dana!
“Idoldbaythat french fry casserole I make! #sweepstakes
Crab boil #IdOldBayThat and #Sweepstakes
Perfect! 🙂
I love Old Bay on fries and all kinds of seafood! #IdOldBayThat #Sweepstakes
Superb blog you have here but I was curious about if you knew of any user discussion forums that cover the same
topics discussed here? I’d really love to be a part of
community where I can get feedback from other experienced
people that share the same interest. If you have any recommendations, please let me know.
Thank you!
We eat home fries all the time, and always experiment with different seasonings and oils. This is a great option. I would also use them in baked chicken or pork tenderloins #IdOldBayThat #Sweepstakes
Great! Thanks, Tim!
#IdOldBayThat #Sweepstakes
Sure would love to sprinkle some Old Bay on some cod!
Great recipe as usual! We had ours with steak bites and salad.
These are the best potatoes I’ve ever made in my life! I absolutely LOVE Old Bay seasoning so I’ve wanted to try these since I received the recipe in an email a while ago. They were a huge hit and I couldn’t stop eating them. I ended up cutting the oil down to 1/8 cup because me and my mom are dieting and they still worked like a charm. I also used white potatoes because it’s what I had.We will DEFINITELY be making these again and again! Thanks for sharing!!!!
Yay! Thanks so much for the positive feedback, Kaitlynn! It’s good to know that they work well with less oil, too! 🙂
I use it to season Maryland Crab Cakes
#IdOldBayThat and #Sweepstakes
Thanks! Sounds delicious!
What a great idea to quickly marinade them in a zipper bag, they look so delicious!
We made these for our Easter lunch and were a HUGE hit! Three ingredients and super easy – MY KIND OF RECIPE! The red potatoes were my hubby’s idea, so I told him to check your site for a recipe and voila, of course you had one that was easy and delicious! Thanks so much Blair!
That’s great, Teresa! Thanks so much for letting me know! We love these potatoes, too. 🙂
In reviewing the 3 and 4 ingredient recipes I’m finding so many I was interested in last Spring. Then it got too hot to cook and I forgot about them. Now the weather has moderated a good deal so I’m trying to hype myself up to cook.
I was so pleased to see Old Bay seasoning included in this recipe. Years ago when I was in college my mother bought shrimp just a couple of times a year and she always boiled them with Old Bay. More recently, for years and years, I couldn’t find Old Bay anywhere except on Amazon. Just great big boxes which I couldn’t use. Then in Las Cruces, last Spring, just on a chance, I checked at Wal-Mart and there it was! A small box of Old Bay! And now I can use it!
Just a tip. For some reason, I’m a bit of a klutz when mixing things in a bag. I have better luck when I just mix the oil and seasoning, drizzle the mix over the vegetables on the cookie sheet and then mix the potatoes with my hands. It makes my hands messy but the vegetables coat pretty evenly.
Thanks again. Take care and my love to all.
Thanks, Marion. If you love Old Bay, you’ll enjoy these!