Toss raw halved red potatoes in the roasting pan and 2 dry ingredients to get a feast so amazing your husband will be begging for more.

This 3-ingredient oven roasted red potato recipe is the kind of no-fuss side dish I lean on when dinner needs to feel a little special without turning the kitchen upside down. You start with raw halved red baby potatoes, toss them right in the roasting pan with two dry seasonings, and let the oven do the work. Roasted potatoes in one form or another show up in cuisines all over Europe and the U.S., but this stripped-down version is very Midwestern weeknight practical: pantry spices, minimal cleanup, and a deeply savory, crisp-edged potato that tends to disappear fast—often with someone at the table asking for more.

Serve these roasted red potatoes alongside simple roasted chicken, grilled pork chops, or a seared steak—they’re sturdy enough to stand up to hearty mains. They also pair nicely with salmon or other rich fish, especially if you add a squeeze of lemon over the whole plate. Round out the meal with a green vegetable like steamed green beans, roasted Brussels sprouts, or a crisp salad with a tangy vinaigrette to balance the potatoes’ richness. Any leftover potatoes are excellent at breakfast, reheated in a skillet and topped with a fried egg.

Servings: 4

1 1/2 pounds red baby potatoes, scrubbed and halved

Preheat your oven to 425°F (220°C). Place a medium oven-safe roasting pan or metal baking dish on the center rack while the oven heats so the pan gets hot.

While the oven preheats, scrub the red baby potatoes and pat them dry. Halve each potato lengthwise so you have plenty of cut surface to brown.

Carefully remove the hot roasting pan from the oven and place it on a heatproof surface. Add the halved potatoes directly to the pan.

Drizzle the potatoes with the olive oil, then sprinkle the kosher salt and coarse black pepper evenly over the top. Toss everything right in the pan with a spatula or large spoon until the potatoes are well coated and the seasoning looks evenly distributed, with the cut sides picking up some of the dark pepper.

Spread the potatoes into a single layer, cut sides down as much as possible. This contact with the hot pan is what gives you that deep, roasty color and crisp texture.

Roast the potatoes for 25–30 minutes, stirring once after about 15 minutes to prevent sticking and to redistribute the seasoning. Continue roasting until the potatoes are deeply golden on the cut sides, the seasoning looks nicely toasted, and the centers are tender when pierced with a fork.

Taste a potato and adjust the seasoning lightly with a pinch more salt or pepper if needed. Serve the potatoes hot, straight from the roasting pan or transferred to a warm serving dish.

If you’d like to play with flavor while keeping the same easy technique, swap the black pepper for another dry seasoning blend: smoked paprika, garlic powder, or a Cajun-style mix will all give you that dark, speckled look and a different personality. Just keep the total amount of dry seasoning close to 3 teaspoons so you don’t overwhelm the potatoes. For a slightly crisper exterior, use a heavy metal roasting pan or cast-iron skillet and resist crowding; the potatoes need a bit of space so they roast instead of steam. You can also par-roast the potatoes for 20 minutes earlier in the day, then reheat and finish browning them right before dinner. If you’re cooking for two, halve the recipe but keep the same oven temperature and general timing, checking a few minutes earlier. Finally, if your household prefers softer potatoes, drop the oven temperature to 400°F (200°C) and extend the roasting time by 5–10 minutes for a creamier interior with gentler browning.