3-Ingredient Crispy Seasoned Red Potatoes

Square overhead shot of roasted seasoned potatoes on a red and white serving platter.

5 from 2 votes

3-Ingredient Crispy Seasoned Red Potatoes

Golden and crispy on the outside, tender and buttery on the inside. These easy oven-roasted red potatoes come together with just 3 ingredients and about 10 minutes of prep. A simple, crowd-pleasing side dish for any meal.

Course Side

Cuisine American

Keyword crispy red potatoes, oven roasted potatoes, seasoned potatoes, seasoned roasted potatoes

Prep Time 10

Cook Time 40

Total Time 50

Servings servings

Calories 241kcal

Author Blair Lonergan

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.

Leftovers idea. Leftover potatoes are great stirred into a frittata, tossed into a salad, or reheated in a skillet for a quick breakfast hash.

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