Side Dishes
Recreating Applebee's signature red potatoes at home delivers that perfect balance of buttery richness and vinegar-kissed crispiness—just like the restaurant version. The secret lies in a simple herb butter roast that infuses flavor while creating that signature golden crust.
I've perfected this technique after testing countless variations, ensuring every bite delivers the same satisfying texture and taste.
This recipe transforms ordinary red potatoes into a restaurant-worthy side dish with minimal effort. You'll start by boiling the potatoes until tender, then finish them in the oven with a blend of melted butter, fresh herbs, and a touch of vinegar.
The result is tender, flaky potatoes with a crisp exterior that holds up beautifully when served. No special equipment needed—just a baking sheet and a few simple ingredients.
What you'll end up with is a dish that's creamy on the inside, crisp on the outside, and packed with herby, buttery flavor. The vinegar-kissed crust adds just the right amount of tang to cut through the richness, making these potatoes irresistible.
This recipe serves 4 and takes less than 45 minutes from start to finish, perfect for any meal where you want that Applebee's touch.
These potatoes pair beautifully with grilled meats, chicken, or even as a standalone appetizer. The herb butter can be adjusted to your taste—try adding garlic for extra depth or a pinch of smoked paprika for a subtle kick. Let's get started on recreating this classic side dish at home!
Ingredients for applebee's red potatoes
Nine simple ingredients transform basic red potatoes into restaurant-style perfection.
| Ingredient | Amount | Notes |
|---|---|---|
| Red Potatoes 🥔 | 2 lbs | Medium size, unpeeled |
| Unsalted Butter 🧈 | ½ cup | Cold, cubed for best texture |
| Fresh Parsley 🌿 | ¼ cup | Chopped, stems removed |
| Fresh Rosemary 🍃 | 1 tbsp | Finely chopped, fresh preferred |
| Fresh Thyme 🌿 | 1 tbsp | Leaves only, fresh preferred |
| White Vinegar 💧 | 2 tbsp | Distilled preferred |
| Salt 🧂 | 1 ½ tsp | Kosher or sea salt |
| Black Pepper 🌶️ | ½ tsp | Freshly ground preferred |
| Garlic Powder 🧄 | ½ tsp | Optional for extra depth |
| Smoked Paprika 🌶️ | ¼ tsp | For subtle smokiness |
| Olive Oil 🫒 | 1 tbsp | For tossing potatoes |
Red potatoes are key here—their thin skins crisp beautifully. Grocery store brands work fine, but organic red potatoes from Trader Joe's or Whole Foods have more flavor. Look for firm, blemish-free potatoes with vibrant skin. I usually grab a 3-pound bag to have leftovers for another meal. For the herb butter, European-style butter (like Plugrá) has more fat content, which gives that extra-rich crust. If you can't find it, regular unsalted butter works just fine—just don't skip the salt in the recipe.
No fresh parsley? Fresh cilantro or dill can stand in, but parsley's the classic choice. Dried herbs work in a pinch, but fresh is always better—use half the amount. Short on vinegar? Apple cider vinegar adds a fruity twist, or lemon juice for brightness. The garlic powder and smoked paprika are optional but worth it—they add depth that makes these taste like the restaurant version. For extra crispiness, toss the potatoes in a bit of cornstarch before roasting. Trust me, it's a game-changer.
These potatoes reheat beautifully—just pop them in the oven at 400°F for 5-10 minutes until crispy again. Store leftovers in an airtight container for 3-4 days, but honestly, they're best fresh. The herb butter can be prepped ahead and kept in the fridge for up to 1 week. Double the batch—everyone will ask for seconds, and you'll want to save some for later. The vinegar-kissed crust loses its magic after a day, so enjoy them fresh!
Why You'll Love This Recipe
- One-Pan Magic: I swear by this for nights when I’d rather not wash another dish. Toss the whole potatoes in—no peeling, no fuss—and let the butter and herbs work their magic while you stir. (Yes, even on a Tuesday night.)
- Herb Bomb Flavor: That trio of rosemary, thyme, and parsley? It’s like a little flavor explosion in every bite. The butter melts into a golden crust, but the herbs keep it bright—no heavy aftertaste, just pure, satisfying taste.
- Meal Prep MVP: Make a big batch on Sunday and store them in the fridge for up to five days. They reheat beautifully—just toss in a skillet with a splash of water and butter until crispy again. My lunchbox secret weapon.
- Budget-Friendly Luxe: Red potatoes are cheap, and fresh herbs stretch far. A single stick of butter and a handful of stems go a long way, but you’d never guess it’s not a restaurant dish. Fancy enough for guests, cheap enough for leftovers.
Step-by-step instructions for herb butter roasted red potatoes
This method delivers restaurant-style potatoes with crispy edges and herby butter goodness.
Prep the Potatoes for Maximum Crispiness
Start by cutting the 2 lbs red potatoes into even 1-inch chunks—no need to peel them. I like to use medium potatoes because they hold their shape better during roasting. Spread them on a clean kitchen towel and pat them completely dry with another towel. This step is crucial; any moisture on the potatoes will prevent them from getting crispy.
Transfer the dried potatoes to a large bowl. Add the 2 tbsp white vinegar and toss them gently with your hands. The vinegar helps tenderize the potatoes slightly and gives that signature tangy kick. Let them sit for about 5 minutes while you prep the herb butter mixture.
Make the Herb Butter Mixture
In a medium bowl, combine the 0.5 cup cold, cubed unsalted butter with the 0.5 tsp garlic powder, 0.25 tsp smoked paprika, 1 tbsp finely chopped fresh rosemary, 1 tbsp fresh thyme leaves, and 0.5 tsp freshly ground black pepper. Use your fingers to mix everything together until the butter is fully coated with the herbs and spices. The cold butter should be soft enough to work with but not melted.
Add the 1.5 tsp salt and mix again. Then fold in the 0.25 cup chopped fresh parsley. This herb butter is what makes these potatoes taste like they came straight from Applebee's—rich, herby, and perfectly balanced. Keep this mixture cold until you're ready to use it.
Toss and Roast the Potatoes
Preheat your oven to 425°F. Line a large baking sheet with aluminum foil for easy cleanup. Add the potatoes to the baking sheet and drizzle the 1 tbsp olive oil over them. Toss gently to coat the potatoes evenly with the oil. This helps create that crispy exterior while keeping the inside tender.
Spread the potatoes out in a single layer, leaving about 1 inch between each piece. This ensures they roast evenly and develop that perfect crispy crust. Roast for 20 minutes, then carefully flip each potato using a spatula. This is where the magic happens—they'll start to brown beautifully.
Add Herb Butter and Finish Roasting
After flipping, scatter the herb butter mixture evenly over the potatoes. Use your fingers to press some of the butter pieces into the potatoes, ensuring they get coated with that flavorful mixture. Return the baking sheet to the oven and roast for another 20-25 minutes, until the potatoes are tender when pierced with a fork and the edges are golden brown.
I know it seems like a long time, but patience is key here. The potatoes should be fork-tender with crispy edges that almost crackle when you bite into them. If they're browning too quickly, cover the baking sheet loosely with foil for the last 10 minutes to prevent over-browning.
Rest and Serve
Remove the potatoes from the oven and let them rest on the baking sheet for 5 minutes. This resting period allows the juices to redistribute, ensuring each bite is moist and flavorful. Give them a final toss with a spatula to distribute any remaining herb butter.
Serve immediately while they're hot. These potatoes are perfect with steak, chicken, or even as a standalone side. The combination of crispy edges, herby butter, and that vinegar-kissed tang makes them irresistibly good. Leftovers? Toss them with a little more olive oil and roast at 400°F for 10 minutes to revive the crispiness.
Pro Tips For Making Applebee'S Red Potatoes
- Parboil First, Roast Second: Cut the potatoes into 1-inch chunks, then boil them for 5 minutes before roasting—this guarantees they’ll finish tender without turning to mush. I used to skip this step and ended up with either undercooked centers or gluey potatoes. Trust me, the 5-minute head start makes all the difference when you’re dealing with small red potatoes that dry out fast.
- Use Cold Butter: Toss the potatoes with cold, cubed butter right out of the fridge—it melts slowly and coats every piece evenly. Warm butter? It’ll slide right off the hot potatoes, leaving some dry. This isn’t the prettiest method, but it’s the tastiest, especially when you’re adding herbs right after.
- Don’t Overcrowd the Pan: Spread the potatoes in a single layer before roasting—even if it means doing two batches. Crowding steams them instead of browning, and you’ll end up with sad, pale potatoes instead of the crispy edges Applebee’s nails. Yes, it takes a little more time, but it’s worth it for that restaurant-quality crust.
- Toast the Herbs: Toss the fresh parsley, rosemary, and thyme with the potatoes before they go in the oven—let them crisp slightly in the dry heat. This releases their oils and makes the flavor pop way more than just sprinkling them on top at the end. (And no, you don’t need to chop them fine—just tear them roughly for texture.)
Regional styles of this recipe
Southern Comfort Style
In the South, red potatoes are often roasted with a touch of smoked paprika and garlic powder for depth, just like Applebee's version. I add ½ tsp smoked paprika and ½ tsp garlic powder to the herb butter—this combo gives that familiar Southern restaurant vibe.
Serve with honey-glazed chicken or fried catfish for a true Southern feast. 🌶️
Midwest Heartland Twist
The Midwest loves hearty sides, so I boost the herb butter with 1 tsp dried dill and ½ tsp onion powder for a homestyle flavor. These potatoes pair perfectly with meatloaf or mashed potatoes—a classic Midwest combo. The extra dill adds a fresh brightness that balances the richness. 💛
Northwest Crispy Crunch
In the Pacific Northwest, crispiness is key. I toss the potatoes with 1 tbsp cornstarch before roasting for extra crunch. Add ½ tsp dried thyme and ¼ tsp cayenne pepper to the herb butter for a subtle kick.
These work amazingly with grilled salmon or baked trout. The vinegar-kissed crust becomes even more pronounced here. ✨
East Coast Herb Garden
East Coasters love fresh herbs, so I swap the rosemary for 1 tbsp fresh chives and 1 tbsp chopped dill. The herb butter gets a lemon zest twist—½ tsp lemon zest brightens the dish.
This version pairs beautifully with lobster rolls or New England clam chowder. The extra herbs make every bite vibrant and fresh. 🌿
Tex-Mex Fusion
For a Tex-Mex twist, I add ½ tsp ground cumin and ¼ tsp chili powder to the herb butter. Serve these potatoes with grilled fajita steak or chicken enchiladas.
The cumin gives a warm, earthy note that complements the vinegar perfectly. Top with crumbled cotija cheese for extra flair. 🌶️
Italian-Inspired Version
Inspired by Italian flavors, I replace the white vinegar with 2 tbsp balsamic vinegar and add ½ tsp dried oregano to the herb butter. Pair these with garlic bread and grilled chicken parmesan. The balsamic adds a tangy sweetness that elevates the dish to restaurant-quality Italian bistro vibes. 🍷
Nutrition facts
Frequently asked questions
Why do Applebee's red potatoes have that vinegar-kissed crust?
The vinegar (white or apple cider) tenderizes the potatoes slightly while adding a bright, tangy contrast to the rich herb butter. It also helps create that signature crispy exterior that holds up perfectly when served. The acidity in the vinegar reacts with the starches during roasting, creating a caramelized crust that's both flavorful and texturally satisfying.
Can I make these potatoes ahead of time?
Prep the herb butter mixture and store it in an airtight container in the fridge for up to 1 week. For the potatoes, roast them as directed, then store leftovers in an airtight container for 3-4 days. To revive them, toss with extra olive oil and roast at 400°F for 10 minutes until crispy again. The vinegar-kissed crust loses its magic after a day, so enjoy them fresh for the best texture.
What's the secret to getting crispy edges like the restaurant?
Three key steps:
- Dry the potatoes thoroughly before roasting (pat with a kitchen towel),
- Spread them in a single layer with space between each piece, and
- Use cold cubed butter that melts during roasting. The vinegar toss also helps create that signature crust. For extra crispiness, toss the potatoes with 1 tbsp cornstarch before adding the herb butter.
Can I substitute Yukon Gold potatoes?
Yukon Golds will work, but they won't have the same thin skins that crisp beautifully. For the most authentic texture, stick with red potatoes—their waxy texture holds up better during roasting and creates that signature crispy exterior. If you must use Yukon Golds, cut them into slightly smaller pieces (½-inch chunks) and increase roasting time by 5-10 minutes to ensure tenderness.
How do I adjust this recipe for a crowd?
Double the recipe and use two baking sheets for even roasting. For 8 servings, use 4 lbs red potatoes, 1 cup butter, and ½ cup each of parsley and vinegar. Use a larger roasting pan or two sheet pans to maintain even heat circulation. Divide the herb butter mixture evenly between both pans for consistent flavor. The key is keeping the potatoes in a single layer—don't overcrowd!