Oven Roasted Baby Red Potatoes

These Oven Roasted Baby Red Potatoes are crisp on the outside and perfectly seasoned. Great potato side dish for any menu. This recipe impressed my parents.

Baby red potatoes were on sale last week so we purchased a 3 lb bag. I stared at them every time I opened my pantry. Today, something amazing happened; this recipe was born.

We applied some of the basics from our previous bacon roasted potatoes (oh dear those were luscious and crisp), but since we were cooking alot today, I wanted something simple and easier.

As soon as they came out of the oven, we drove the baked potatoes over to my parents house. They were both so impressed that they graciously invited us to bring food over more often. Thanks Mom and Dad! 😉

Ingredients for oven roasted baby red potatoes:

3 lbs baby red potatoes, unpeeled
2 Tbsp extra light olive oil
1 1/2 tsp dry parsley
1 tsp sea salt or 3/4 tsp table salt
1/2 tsp freshly ground pepper
2 cloves garlic, pressed

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How to make oven roasted potatoes:

1. Cut potatoes into 1″ to 1 1/2″ pieces. We didn’t cut the really tiny taters. Place them in a large pot half full with warm water. Bring potatoes to a boil and cook for 7-9 minutes (they should be almost cooked) Drain, cover to keep warm, and set aside (sorry we totally missed photographing these cute little potatoes before we sliced and cooked them. We were seriously photographing 3 recipes at the same time. My bad.)

Roasted baby red potatoes-6 

2. In a small bowl, mix together 2 Tbsp olive oil, 2 pressed garlic cloves, 1 1/2 tsp dry parsley, 1 tsp sea salt (or 3/4 tsp table salt) and 1/2 tsp black pepper.

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3. Gently Toss potatoes with the seasoning mix until evenly coated (it helps to use a large mixing bowl for tossing).

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4. Transfer potatoes to a large rimmed, non-stick baking pan and place cut side down. Bake at 425°F for 20 minutes or until  the sides facing the pan are golden. Transfer to a serving bowl, garnish with chopped fresh dill if desired and serve.

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These Oven Roasted Baby Red Potatoes are crisp on the outside and perfectly seasoned. Great potato side dish for any menu. This recipe impressed my parents.

Simple and oh so flavorful. You’re gonna love this!

Oven Roasted Baby Red Potatoes

4.9 from 36 reviews
Prep time:
Cook time:
Total time:
Author:
Skill Level: Easy
Cost To Make: $4-$5
Serving: 6-8

Ingredients

  • 3 lbs baby red potatoes, unpeeled
  • 2 Tbsp extra light olive oil
  • 1½ tsp dry parsley
  • 1 tsp sea salt or ¾ tsp table salt
  • ½ tsp freshly ground pepper
  • 2 cloves garlic, pressed

Instructions

  1. Cut potatoes into 1" to 1½" pieces. We didn't cut the really tiny taters. Place them in a large pot half full with warm water. Bring potatoes to a boil and cook for 7-9 minutes (they should be almost cooked) Drain, cover to keep warm, and set aside
  2. In a small bowl, mix together 2 Tbsp olive oil, 2 pressed garlic cloves, 1½ tsp dry parsley, 1 tsp sea salt (or ¾ tsp table salt) and ½ tsp black pepper.
  3. Gently Toss potatoes with the seasoning mix until evenly coated (it helps to use a large mixing bowl for tossing).
  4. Transfer potatoes to a large rimmed, non-stick baking pan and place cut side down. Bake at 425° for 20 minutes or until the sides facing the pan are golden. Transfer to a serving bowl, garnish with chopped fresh dill if desired and serve.

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Read comments/reviewsAdd comment/review

  • Laura
    January 28, 2018

    I used your cooking method (boiling and baking) for my breakfast potatoes. I used spices I prefer but I do believe that boiling makes them taste better. I’ve never done it before and was reluctant because it takes longer and I am using these potatoes for make-ahead breakfast bowls. They definitely came out great! Thanks so much! Reply

    • Natasha's Kitchen
      January 28, 2018

      You’re welcome Laura! I’m glad to hear you enjoy the recipe. Thanks for sharing your great review with other readers! Reply

  • Barb
    December 18, 2017

    I would like to make these for my new years dinner. Can I boil them the night before and put them in the oven the next day to serve with my prime rib? Reply

    • Natasha
      natashaskitchen
      December 19, 2017

      Hi Barb, I think that would work fine as a make-ahead option the way you are describing. You might need to roast a couple minutes longer if you are starting with chilled potatoes going into the oven. I hope you love the recipe! Reply

      • Barb
        December 19, 2017

        I’m sure I will – thank you! Reply

  • Victoria Kordysh
    August 25, 2017

    Hi Natasha, mine came out too mushy I would say. Did I overboil or did not leave in the oven long enough? The outside is crispy but the inside tastes too soft. Reply

    • Natasha
      natashaskitchen
      August 26, 2017

      Hi Victoria, usually too mushy inside means the potatoes were likely overboiled. I would suggest boiling less next time – you should be able to pierce them with a knife fairly easily but they should not fall apart when you poke them. I hope that helps! 🙂 Reply

  • Tori
    June 19, 2017

    Hello! I’ve made this dish several times, and every time it is absolutely amazing! 🙂 I want to roast some potatoes this week, but all I have is baby yukon gold potatoes. Will this same recipe work? Thanks in advance! Reply

    • Natasha
      natashaskitchen
      June 20, 2017

      Hi Tori, I think it would fine to substitute with gold potatoes. Reply

  • Izzy
    June 16, 2017

    Can you make these potatoes without boiling them for 7 min?

    If so, how long just in the oven? Reply

    • Natasha
      natashaskitchen
      June 16, 2017

      Hi Izzy, without pre-boiling, you will want to roast at a lower temp (400˚F) for about 40 minutes to 1 hour, depending on their thickness. Reply

  • jess
    May 8, 2017

    Awesome and simple recipe. I had everything on hand and usually keep them on hand. My 8 year loved it and asked for more. Thank you Reply

    • Natasha's Kitchen
      May 9, 2017

      I’m happy to hear that Jess! Thanks for sharing your wonderful review! Reply

  • Augustine
    March 6, 2017

    I don’t remember if I had left a review on this one. This is sooooo good! Paired with your Filet Mignon recipe. Oh my my! Reply

    • Natasha
      natashaskitchen
      March 6, 2017

      Your comment is making me so hungry 😋. Reply

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