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.

This post may contain affiliate links. Read my disclosure policy.

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

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.

oven-roasted-baby-red-potatoesoven-roasted-baby-red-potatoes-2

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

oven-roasted-baby-red-potatoes-3

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.

oven-roasted-baby-red-potatoes-4

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!

Natasha's Kitchen Cookbook

Oven Roasted Baby Red Potatoes

4.98 from 238 votes
Author: Natasha of NatashasKitchen.com
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.
These Baby Red Potatoes are roasted to perfection - crisp on the outside and tender outside.
Prep Time: 15 minutes
Cook Time: 20 minutes
Total Time: 35 minutes

Ingredients 

Servings: 6 to 8 as a side dish
  • 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

Instructions

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

Nutrition Per Serving

202kcal Calories37g Carbs4g Protein5g Fat1g Saturated Fat429mg Sodium1032mg Potassium4g Fiber3g Sugar16IU Vitamin A20mg Vitamin C24mg Calcium2mg Iron
Nutrition Facts
Oven Roasted Baby Red Potatoes
Amount per Serving
Calories
202
% Daily Value*
Fat
 
5
g
8
%
Saturated Fat
 
1
g
6
%
Sodium
 
429
mg
19
%
Potassium
 
1032
mg
29
%
Carbohydrates
 
37
g
12
%
Fiber
 
4
g
17
%
Sugar
 
3
g
3
%
Protein
 
4
g
8
%
Vitamin A
 
16
IU
0
%
Vitamin C
 
20
mg
24
%
Calcium
 
24
mg
2
%
Iron
 
2
mg
11
%
* Percent Daily Values are based on a 2000 calorie diet.
Course: Side Dish
Cuisine: American
Keyword: Oven Roasted Baby Red Potatoes
Skill Level: Easy
Cost to Make: $
Calories: 202

Final Final Picmonkey Hashtag banner

Natasha Kravchuk

Welcome to my kitchen! I am Natasha, the blogger behind Natasha's Kitchen (since 2009). My husband and I run this blog together and share only our best, family approved and tested recipes with YOU. Thanks for stopping by! We are so happy you're here.

Read more posts by Natasha

Leave a Comment

Recipe Rating




Comments

  • Sandra O'Brien
    February 5, 2024

    These are delicious. I also added some onion and frsh rosemary.

    Reply

    • NatashasKitchen.com
      February 5, 2024

      Yum! I’m glad you like the recipe, Sandra!

      Reply

  • Mary
    December 23, 2023

    Can you prep the potatoes ahead of time (day before or earlier the same day)

    Reply

    • Natashas Kitchen
      December 23, 2023

      Hi Mary, I think these are always best fresh, but you could do that and re-heat them in a skillet or the oven (not in the microwave) to keep them crisp. I’ve cooked them a day ahead and refrigerated and did the oven step just before my dinner started. But yes you can make the whole thing a day ahead and reheat.

      Reply

    • gerry
      February 11, 2024

      i am making potatoes tonight and i am paring it with porkloin

      Reply

  • Kevin Paul Bogdanow
    October 12, 2023

    I made this tonight and combined it with your honey roasted salmon. What a great combination. Thanks for your help (again) Natasha!

    Reply

    • Natashas Kitchen
      October 12, 2023

      That really is the perfect combination! I’m so happy you loved it, Kevin!

      Reply

  • Elaine
    July 24, 2023

    Did you make a gravy for the potatoes, Im serving mine with lamb chops.

    Reply

    • NatashasKitchen.com
      July 24, 2023

      Hi Elaine! This recipe does not include gravy. You can use the search bar at the top of the page to search for “gravy” recipes.

      Reply

  • Brooke Ashley
    May 30, 2023

    These are absolutely delicious. I need to make this frequently because they are so yummy!

    Reply

    • NatashasKitchen.com
      May 30, 2023

      They sure are delish! I’m glad you loved the recipe. Thank you for the review.

      Reply

  • Alicia C.
    May 25, 2023

    I just mixed this recipe with Natalya’s Roasted Brussels Sprouts recipe (here on Natasha’s blog)… and OH MY GOODNESS, it was delicious!!!! Our family just gobbled it up!!

    Natasha – we have tried maybe 5-6 of your recipes now, every one of them is on our family’s “favorites” list now!! Thank you so much for sharing your gifts with us!! 🥰

    Reply

    • Natasha's Kitchen
      May 25, 2023

      Aaaw, thank you Alicia. So happy to hear that you are enjoying my recipes a lot!

      Reply

  • Cathie
    May 22, 2023

    Should you put a lid on the pan when you are a boiling the potatoes in -in the first step?

    Reply

    • NatashasKitchen.com
      May 22, 2023

      Hi Cathie! No, it is not necessary to cover them while they are boiling.

      Reply

  • Kathi
    January 28, 2023

    Hi Natasha,
    Not much of a blog reader, however, I was hooked on yours. Please help me love cooking. I do not like cooking but I really want to like it. I need to start cooking better for my family but have zero interest in cooking. Please make me a believer in healthy cooking.
    Kathi

    Reply

    • Natasha's Kitchen
      January 29, 2023

      Hi Kathy, I hope you’ll be inspired to try our recipes. Your family will surely enjoy them!

      Reply

  • Frances Taylor
    September 24, 2022

    I’ve roasted many red potatoes over the years but this is now my favorite method. The insides were perfectly cooked, almost creamy, without being mushy. The outsides were perfectly crispy without being overdone.

    Reply

    • Natashas Kitchen
      September 24, 2022

      I’m so happy you enjoyed that. Thank you for sharing that with us, Frances!

      Reply

  • Ron Straub
    September 14, 2022

    I cook for a hunting lodge and like to freeze meals to warm and serve later. How would you go about doing this? Found potatoes on sale and bought them. Any ideas?

    Reply

    • Natashas Kitchen
      September 14, 2022

      Hi Ron, I haven’t tested freezing these to advise on the outcome once reheating. Potatoes generally freeze well though! If you experiment, let me know how you liked the recipe.

      Reply

  • Mira
    August 15, 2022

    Really love the simple ingredients in the recipe and how delicious it was! Thanks for sharing, =)

    Reply

    • Natasha's Kitchen
      August 15, 2022

      You’re welcome, Mira. I hope you’ll love all the recipes that you will try!

      Reply

  • alexandra
    August 14, 2022

    it states cut side down. that means you have to place 3lbs & each piece individually? & i see some have both sides cut. then what? then you have to keep turning over the piece to see if golden yet? is it really necessary to have them placed cut side down?

    Reply

    • NatashasKitchen.com
      August 16, 2022

      Hi Alexandra. Placing your potatoes facing down helps so the skin becomes crispy.

      Reply

  • Gab
    July 28, 2022

    WOW this was really, really good….I added some grated parm cheese to it and my house has a new favorite.

    Reply

    • Natasha's Kitchen
      July 28, 2022

      Love it! Thanks for sharing that with us, Gab. Good to know that the recipe is a huge hit!

      Reply

  • Wynn Barry
    June 1, 2022

    these are our favorite go-to potatoes. We added a little more dill than called for with the other herbs and absolutely love it!!! Thanks

    Reply

    • Natasha's Kitchen
      June 1, 2022

      You’re welcome! I’m always happy to see good feedback like this one. Thanks for sharing that with us.

      Reply

  • Joni McLean
    June 1, 2022

    Hi Natasha, if I want to boil the potatoes several hrs ahead should I boil the potatoes WHOLE and then when ready to roast cut them up and complete the recipe?

    Reply

    • Natashas Kitchen
      June 2, 2022

      Hi Joni, I haven’t tried those substitutions, so I can’t speak to that. Substitutions in the process may also hinder the recipe outcome. I always suggest making a recipe as written if possible.

      Reply

  • Sarah C
    May 15, 2022

    Delicious! I followed the recipe exactly. I will definitely use this recipe again.

    Reply

    • Natasha's Kitchen
      May 15, 2022

      Yay, so glad to hear that, Sarah!

      Reply

  • Adriana
    May 9, 2022

    I have a question, the garnish should be like the picture —Italian parsley or like the recipe—fresh dill ? Thanks

    Reply

    • Natashas Kitchen
      May 10, 2022

      Hi Adriana, you can also garnish with chopped fresh dill if desired and serve.

      Reply

    • Nancy
      August 23, 2022

      I’m still confused on which parsley to use?? Flat or Italian parsley??
      Thank you!!

      Reply

  • Harriet Paul Cooper
    April 16, 2022

    Natasha, company coming soon and potatoes look wonderful. It’s taking a little longer…I used parchment paper….should that matter? Thanks!

    Reply

    • NatashasKitchen.com
      April 16, 2022

      Hi Harriet, I don’t think it would really affect it.

      Reply

  • JLArnold
    April 15, 2022

    These were quick, easy, and oooh sooo delicious!! Would definitely make again.

    Reply

    • Natashas Kitchen
      April 15, 2022

      I’m so happy you enjoyed that. Thank you for sharing that with us!

      Reply

As Featured On

Never Go "Hangry" Again!

Get weekly updates on new recipes, exclusive giveaways plus behind the scenes photos.