This is my go-to, no-brainer side dish for busy weeknights: 3-ingredient oven red potatoes using raw whole baby red potatoes. On nights when I’m racing home from work and trying to get dinner on the table before everyone gets hangry, I love that I can literally toss the raw potatoes straight onto a rimmed baking sheet, add just two pantry staples, and slide the pan into the oven. No peeling, no parboiling, no fancy techniques—just crispy-on-the-outside, creamy-on-the-inside potatoes that taste like you fussed way more than you did. It’s the kind of simple recipe that quietly becomes “your” dish among friends, the one they request for potlucks and game nights.
These potatoes are super versatile. Serve them alongside roasted chicken, pork chops, or grilled steak, or pile them next to a simple sheet-pan salmon for an easy one-pan dinner. They’re also great with eggs for a weekend brunch, tucked into breakfast burritos, or served with sour cream and chopped green onions like mini baked potatoes. Add a simple green salad or steamed veggies and you’ve got a complete, balanced meal without much extra effort.
3-Ingredient Oven Red PotatoesServings: 4
Ingredients
1 1/2 pounds raw whole baby red potatoes, rinsed and well dried
3 tablespoons olive oil (or other neutral cooking oil)
1 teaspoon kosher salt (plus more to taste after roasting)
Directions
Preheat your oven to 425°F (220°C). Line a rimmed baking sheet with parchment paper for easier cleanup, if you like, but it’s optional.
Rinse the raw whole baby red potatoes under cool running water to remove any dirt. Pat them very dry with a clean kitchen towel or paper towels—dry potatoes crisp up better in the oven.
Place the dry whole baby red potatoes directly onto the rimmed baking sheet in a single layer. This is your mixing bowl and roasting pan all in one, so no extra dishes.
Drizzle the olive oil evenly over the potatoes on the pan. Sprinkle the kosher salt over the top.
Using clean hands or a spatula, toss the whole baby red potatoes right on the rimmed baking sheet until every potato is well coated with the oil and salt. Spread them back into a single layer with a little space between each potato for even roasting.
Place the pan on the center rack of the preheated oven. Roast for 25–35 minutes, tossing the potatoes once halfway through, until the skins are lightly blistered and golden in spots and a fork slides easily into the center of the potatoes.
Taste one potato and add a pinch more salt on the hot potatoes if needed. Serve immediately, straight from the pan or transferred to a serving bowl.
Variations & Tips
You can dress these up a bit without adding to the ingredient count too much if you’re flexible: after roasting, toss the hot potatoes with a little freshly cracked black pepper, garlic powder, or dried herbs like rosemary or thyme. For a cheesy twist, sprinkle grated Parmesan over the potatoes right when they come out of the oven so it melts slightly. If you need to use a different fat, melted butter or avocado oil both work in place of olive oil. For meal prep, roast a double batch and store leftovers in an airtight container in the fridge for up to 4 days; reheat in a hot oven or air fryer to bring back the crisp edges. Food safety tips: Always rinse the potatoes to remove dirt and possible bacteria, and dry them thoroughly before roasting. Use a clean baking sheet and utensils, and avoid overcrowding the pan so the potatoes roast instead of steam. Make sure the potatoes are cooked through and tender in the center before serving. Refrigerate leftovers within 2 hours of cooking, and reheat until steaming hot before eating.
