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
- Roasted Lemon Chicken
- Maryland Crab Cakes
- Honey Maple Glazed Salmon
- Blackened Salmon
- Honey Lime Grilled Shrimp
- London Broil
- Beef Shish Kabobs
- Mississippi Pork Roast
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 actually have all the ingredients for this and can’t wait to make it!
That’s great, Ellen! Enjoy — I know you’ll love them!
I’ve always wanted to do a shrimp boil. No better time, than college football time! 🙂 Thanks for the chance!
Hold up, let’s try this again.. With the hashtags lol. #IdOldBayThat #Sweepstakes I’ve always wanted to do a shrimp boil. No better time, than college football time! ???? Thanks for the chance!
Perfect! Thanks, Brenda! 🙂
Just need the new potatoes and I could make it. I need to bookmark this so I can make it later.
Great! I hope you give it a try, Rachel!
I will try this soon! Thanks!!
Great! Thanks, Esther!
Shrimp dinner! #IdOldBayThat and #Sweepstakes
Perfect. Sounds delicious!
#IdOLDBAYThat #SWEEPSTAKES. I’ve never used Old Bay on anything other than seafood but this recipe has started me thinking about what else I can use it in that I cook such as sliced and baked potatoes, baked boneless, skinless chicken breasts and even pork roasts in the crock pot. Thanks for expanding my recipes!
Yes, those are all great ideas, Deb! 🙂
Well, aren’t “I” lucky! I “just” bought a can of this, this week. I’d use it on #IdOLDBAYThat and #Sweepstakes air fryer chicken thighs. The online recipe called for seasoning the flour with Old Bay. WooHoo!
Perfect timing!!!! Those chicken thighs sound amazing, too!
I love Old Bay Seasoning too! This is a delicious way to roast potatoes, and will be making this for my family.
Perfect. Thanks, Joanne!
#IdOldBayThat #Sweepstakes I love Old Bay on my homemade potato chips!
Oh my gosh…YUM!
Sounds awesome can not wait to make this. Will add to my menu plan for this week.Love potatoes and Old Bay Seasoning.
Thanks, Shirley! Enjoy!
I like to add it to add Old Bay Seasoning to my egg salad, chicken salad or tuna salad. Gives it a burst of flavor and we love it. I also put it in my deviled eggs. Just an all around good seasoning, at least in our house.
Oooooh! Egg salad is a great idea, Judy!
Thirst potatoes sound delicious. I like to use old bay in my low country boil and also I season fried peanuts with it too! Yum! #IdOldBayThat #Sweepstakes
Oh my gosh…the perfect Southern feast, Kesha!
I will definitely be making this recipe. I decided to check your blog post while eating my lunch (which was a shrimp salad sandwich with a can of Old Bay sitting beside my plate) and lo and behold, your post included the best seasoning of all time! Love me some Old Bay. Old Bay is always a staple in kitchens in southern Maryland
That’s so funny, Karen! My mother in law is from Southern Maryland, and it’s definitely a staple in her kitchen, too. Love it!
I love Old Bay so much. I would probably have to buy crabs which are in season at my Shop Rite right now if I happened to win! Yum! #IdOldBayThat #Sweepstakes
Crabs are so great, Brittany!
I like it on mashed potatoes!
Sounds delicious, Grace!
I’d use Old Bay seasoning for a fish fry. We do a lot of fishing and I have a great recipe for the coating! #IdOldBayThat and #Sweepstakes
Hi, Joan! That sounds wonderful! Can’t beat a fish fry!
I grew up in Maryland, so I’m used to putting Old Bay on everything! I love using Old Bay to dress up Bloody Mary drinks and also sprinkled on popcorn! #IdOLDBAYThat #Sweepstakes
Love that, Natalie! 🙂
I like to use old bay on baked potatoes is that weird ? #OldBay #Sweepstakes
Not weird at all, Steph! Delicious!
I have to confess, never heard of Old Bay, but I’m in backwoods Idaho. I’d sure start with the red potatoes.
Oh, I hope that you get to try it, Janet! 🙂