These crispy oven-roasted red potatoes are golden and crunchy on the outside with irresistibly creamy centers. A bold sprinkle of dukkah or a drizzle of spicy, nutty walnut-cilantro chili sauce takes them over the top!
Sometimes, it is just nice to serve your meal with a side of satisfying potatoes—especially when roasted according to this genius method I learned from J. Kenji Lopez-Alt.
In one of his food science-y videos, he parboiled the chunked raw potatoes in boiling water with a little baking soda, which causes the pectin in the potatoes to break down, exposing more surface area on the potatoes’ outer edges that will crisp up to golden-brown perfection, while keeping the insides meltingly tender. Game changer!
Once I started making roasted potatoes this way, I couldn’t go back. Leaving the skins on tender red potatoes adds even more fiber. And because I simply must add my own flavor spin, I dress the crispy potatoes up by sprinkling them with nutty dukkah or I drizzle them with a gorgeous hit of green from Spicy Walnut–Cilantro Chili Sauce. Keep scrolling for more Mediterranean flavor-makers!
Table of Contents
Ingredients for Roasted Red Potatoes
If you’re making just the potatoes, you need almost nothing for this recipe except a baking cabinet staple, potatoes, and olive oil. And if you want to add a drizzle of punchy green sauce, you’ll need only a few more items. Here’s the full list.
For the Crispy Potatoes
- Kosher salt: Just like cooking pasta, adding a generous amount of salt to the cooking water for potatoes helps it to penetrate them as they cook, enhancing their natural flavor.
- Baking soda makes the potato cooking water more alkaline. This little secret ingredient helps break down the potatoes’ surface starch, which means they hold on to a layer of olive oil more easily and help make them extra crispy in the oven.
- Red-skinned potatoes have a waxy texture that holds up beautifully when roasted, creating creamy centers against their crisp edges. I scrub them well, but leave the skins on because it means less prep, and more fiber!
- Black pepper adds just the right amount of warm spice.
- Extra virgin olive oil is essential for getting that golden-brown crunch. Boiling the potatoes before roasting them, and then roughing them up a bit helps the oil “stick” to the potatoes’ surfaces so they get evenly browned and nicely crunchy in the oven. Worried about cooking EVOO at high heat? Don’t be!
- Dukkah (optional): A nutty, Egyptian sprinkle of nuts, herbs, and spices, a final sprinkle of dukkah adds an irresistible crunch and depth of flavor to the potatoes.
For the Spicy Walnut–Cilantro Chili Sauce
- Serrano chilies give the sauce its fiery kick. Jalapeños work as a milder swap.
- Garlic adds sharp, savory flavor to balance the heat.
- Fresh cilantro brings a fresh, herbal note and a vibrant green color to the sauce. Feel free to substitute parsley if you’re not a fan of cilantro.
- Lemon juice adds brightness and tang to the sauce, along with a layer of lemon flavor.
- White wine vinegar: Backs up the lemon with even more of a sharp edge that helps balance the richness of the olive oil and walnuts.
- Walnuts give the sauce body, nuttiness, and a little crunch.
- Extra virgin olive oil acts as the base for the sauce, letting the flavors of each ingredient bloom. I love using our Early Harvest Greek Extra Virgin Olive Oil here—it’s bold and peppery, perfect for this sauce.
How to Make Crispy Oven-Roasted Potatoes
These potatoes may look like a restaurant side dish, but the method is straightforward and so worth it! Don’t skip the step of preheating your baking sheet in the oven. It means that the potatoes start to sizzle and crisp as soon as you add them! Here’s how to make them step by step.
- Get ready: Position a rack in the center of the oven and preheat to 450°F. Place a 13 × 9-inch sheet pan on the middle rack to heat while you prep the potatoes.
- Boil the potatoes: In a large pot, bring about 8 cups of water to a boil. Stir in 1 tablespoon kosher salt and 1/2 teaspoon baking soda, then carefully add 3 pounds red-skinned potatoes, scrubbed and quartered (or halved, depending on size). Return to a boil and cook until fork-tender, about 10 to 15 minutes. Drain well and let sit for 5 minutes.
- Season the potatoes: Return the potatoes to the pot. Season with 1/2 teaspoon kosher salt and 3/4 teaspoon ground black pepper. Drizzle with 5 tablespoons extra virgin olive oil and shake the pot so the potatoes are evenly coated and a little rough around the edges.
- Roast the potatoes: Carefully remove the hot sheet pan from the oven. Spread the potatoes in a single layer, then roast for 20 minutes, undisturbed. Gently turn the potatoes with tongs, then continue roasting for about 30 minutes more, turning once or twice, until deep golden brown and crispy all over.
- Make the Spicy Walnut–Cilantro Chili Sauce (optional): In a bowl, combine 3–4 chopped serrano chilies (seeds removed for less heat), 3 minced garlic cloves, 1 cup roughly chopped fresh cilantro, 1/4 cup lemon juice, 2 tablespoons white wine vinegar, 1/4 cup finely chopped walnuts, and 1/2 teaspoon kosher salt. Stir in 3/4 cup extra virgin olive oil and adjust seasoning to taste.
- Finish and serve: Transfer the hot potatoes to a serving platter. Toss with a few tablespoons of Dukkah or drizzle with the Spicy Walnut–Cilantro Chili Sauce. Serve immediately.
Make it Your Own
- Make it cheesy: Toss the roasted potatoes with freshly grated Parmesan or crumbled feta just before serving for a savory, salty finish.
- Go nut-free: Replace the walnuts in the sauce with sunflower seeds or simply leave them out for an allergy-friendly option.
- Use spice blends: Instead of dukkah, sprinkle the roasted potatoes with za’atar or sumac for a different Mediterranean flavor profile.
- Try another sauce: These potatoes would be delicious drizzled with almost any sauce you like! Try them with Basil Pesto, Romesco, or Toum.
What to Serve With Roasted Potatoes
It’s honestly almost a question of what they don’t go well with! They’d be delicious with lemony baked cod recipe, whole roasted chicken, or savory spiced tomato chicken thighs.
To keep things vegetarian, pair them with a vegetable centerpiece like my whole roasted cauliflower with whipped feta or these stuffed peppers with basil vinaigrette.
More Mediterranean Potato Recipes
Sides and Small Plates
Greek Potatoes with Lemon, Garlic, and Parmesan
Mediterranean Diet Recipes
Crispy Smashed Potatoes with Garlic and Za’atar
Vegetarian
Potatoes with Whipped Feta
Browse all Mediterranean recipes.
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Crispy Roasted Red Potatoes with Spicy Walnut-Cilantro Chili Sauce
Ingredients
For the Potatoes
- Kosher salt
- 1/2 teaspoon baking soda
- 3 pounds red-skinned potatoes, quartered (or halved, depending on size)
- 3/4 teaspoon ground black pepper
- 5 tablespoons extra virgin olive oil
- Dukkah (optional)
Spicy Walnut–Cilantro Chili Sauce (optional)
- 3 or 4 serrano peppers, finely chopped (seeds removed for less heat)
- 3 large garlic cloves, minced
- 1 cup roughly chopped fresh cilantro
- 1/4 cup lemon juice (about 1 large lemon)
- 2 tablespoons white wine vinegar
- 1/4 cup finely chopped walnuts
- 1/2 teaspoon Kosher salt
- 3/4 cup extra virgin olive oil
Instructions
- Get ready. Position a rack in the center of the oven. Preheat the oven to 450°F. When the oven is hot, place a 13 × 9 × 1-inch sheet pan on the middle rack.
- Boil the potatoes. Using a large pot, bring about 8 cups of water to a boil. Add 1 tablespoon salt and the baking soda. Carefully add the potatoes and bring back to a boil. Cook until you can easily stick a fork in a potato piece without meeting much resistance, 10 to 15 minutes after the water returns to a boil. Drain the potatoes in a large colander and let them sit for 5 minutes or so to allow excess moisture to evaporate.
- Season the potatoes. Return the potatoes to the pot and season with a big pinch of salt (about 1/2 teaspoon) and the black pepper. Drizzle the olive oil over the potatoes and give the pot a few good shakes to make sure the potatoes are well coated.
- Roast the potatoes. Wearing oven mitts, carefully take the hot sheet pan out of the oven and spread the potatoes in a single layer in the pan. Return the pan to the oven and roast the potatoes for 20 minutes, undisturbed.
- Turn the potatoes. Carefully take the sheet pan out of the oven again and, using tongs, turn the potatoes over. Return them to the oven and roast for another 30 minutes or so, turning and shaking them a couple of times during cooking, until they are crisp all over, turning a deep golden brown.
- Make the Spicy Walnut–Cilantro Chili Sauce. While the potatoes roast, combine the chilies, garlic, cilantro, lemon juice, vinegar, and walnuts in a bowl. Add salt and olive oil and mix well. Taste and adjust the seasoning as needed and set aside.
- Finish and serve. Transfer the potatoes to a serving platter and either toss with a few tablespoons of dukkah or drizzle with the Spicy Walnut–Cilantro Chili Sauce.
Notes
Nutrition
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