If you’re looking for a side dish that takes almost no effort but tastes like something you’d happily make every week, this sheet pan red potatoes recipe is exactly that kind of recipe. It’s the kind of simple cooking where everything goes onto one tray, the oven does the work, and you end up with crispy, flavorful potatoes that fit with just about any meal.
The magic here comes from three things: cubed red potatoes, Italian dressing, and two bold, simple flavor boosters—garlic and Parmesan. Together, they create a savory, slightly tangy, herby coating that turns basic potatoes into something you’ll keep coming back to.
Why this recipe works so well
Red potatoes are naturally creamy inside and crisp beautifully on the outside when roasted. Italian dressing already contains oil, vinegar, herbs, and seasoning, which means it instantly flavors the potatoes without extra effort. Then garlic adds depth, and Parmesan gives that salty, slightly nutty finish that makes everything taste richer.
The result is a crispy-on-the-outside, soft-on-the-inside side dish that feels way more “thought-out” than it actually is.
Ingredients you’ll need
- Red potatoes (about 1.5–2 lbs), cut into cubes
- Italian dressing (about ¼ to ⅓ cup)
- Garlic powder (1 to 2 teaspoons, or to taste)
- Grated Parmesan cheese (¼ to ½ cup)
- Optional: salt and black pepper (depending on your dressing’s saltiness)
Step-by-step method
1. Preheat your oven
Start by heating your oven to 425°F (220°C). A high temperature is important because it helps the potatoes get crispy instead of soft or soggy.
2. Prepare the potatoes
Wash your red potatoes well (you can keep the skin on—it adds texture and flavor). Cut them into evenly sized cubes so they cook at the same rate.
Pat them dry if they’re wet. This small step helps them roast better.
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