Roasted Red Potatoes with Carrots

Laurie D


I was trying to think of yet another creative way to serve potatoes when I thought of trying to roast them. A few drops of this, a shake of that and the flavors came bursting through. My family went crazy for this recipe and it's now a member of our original family creations. It goes great with beef, chicken, or pork. For a variation, try mixing in some sweet potato chunks. I hope you enjoy it as much as we do!


★★★★★ 2 votes

15 Min
50 Min


  • 4-6 medium
    red potatoes
  • 4 medium
  • 2 Tbsp
    olive oil
  • 1 Tbsp
    sea salt
  • 1 tsp
    dried parsley
  • 1 tsp
    mccormicks vegetable seasoning
  • 1 tsp
    dried basil

How to Make Roasted Red Potatoes with Carrots


  1. Preheat oven to 400*
  2. Wash and clean outer skins of vegetables, as they will be eaten. Cut into 1-2 inch chunks, or whatever size you prefer.
  3. Place vegetables into a 9x13 glass baking pan and coat with the oil. Sprinkle in salt and other dry ingredients. Toss well until appearance is evenly coated.
  4. Bake at 400* for 50 minutes. Test potatoes for doneness. Potatoes should be firm but tender. If necessary add time in 10 minute increments until desired tenderness is reached.
  5. Actual cooking time may vary depending on oven. Do first check at 45 minutes. Enjoy!

Printable Recipe Card

About Roasted Red Potatoes with Carrots

Main Ingredient: Potatoes
Regional Style: American
Dietary Needs: Vegetarian, Low Sodium
Other Tags: Quick & Easy, Healthy

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