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


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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


  • 1Preheat oven to 400*
  • 2Wash and clean outer skins of vegetables, as they will be eaten. Cut into 1-2 inch chunks, or whatever size you prefer.
  • 3Place 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.
  • 4Bake 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.
  • 5Actual 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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