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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.)
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.
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°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.
Simple and oh so flavorful. You’re gonna love this!
Oven Roasted Baby Red Potatoes
Ingredients
- 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.
These are delicious. I also added some onion and frsh rosemary.
Yum! I’m glad you like the recipe, Sandra!
Can you prep the potatoes ahead of time (day before or earlier the same day)
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.
i am making potatoes tonight and i am paring it with porkloin
I made this tonight and combined it with your honey roasted salmon. What a great combination. Thanks for your help (again) Natasha!
That really is the perfect combination! I’m so happy you loved it, Kevin!
Did you make a gravy for the potatoes, Im serving mine with lamb chops.
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.
These are absolutely delicious. I need to make this frequently because they are so yummy!
They sure are delish! I’m glad you loved the recipe. Thank you for the review.
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!! 🥰
Aaaw, thank you Alicia. So happy to hear that you are enjoying my recipes a lot!
Should you put a lid on the pan when you are a boiling the potatoes in -in the first step?
Hi Cathie! No, it is not necessary to cover them while they are boiling.
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
Hi Kathy, I hope you’ll be inspired to try our recipes. Your family will surely enjoy them!
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.
I’m so happy you enjoyed that. Thank you for sharing that with us, Frances!
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?
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.
Really love the simple ingredients in the recipe and how delicious it was! Thanks for sharing, =)
You’re welcome, Mira. I hope you’ll love all the recipes that you will try!
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?
Hi Alexandra. Placing your potatoes facing down helps so the skin becomes crispy.
WOW this was really, really good….I added some grated parm cheese to it and my house has a new favorite.
Love it! Thanks for sharing that with us, Gab. Good to know that the recipe is a huge hit!
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
You’re welcome! I’m always happy to see good feedback like this one. Thanks for sharing that with us.
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?
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.
Delicious! I followed the recipe exactly. I will definitely use this recipe again.
Yay, so glad to hear that, Sarah!
I have a question, the garnish should be like the picture —Italian parsley or like the recipe—fresh dill ? Thanks
Hi Adriana, you can also garnish with chopped fresh dill if desired and serve.
I’m still confused on which parsley to use?? Flat or Italian parsley??
Thank you!!
Natasha, company coming soon and potatoes look wonderful. It’s taking a little longer…I used parchment paper….should that matter? Thanks!
Hi Harriet, I don’t think it would really affect it.
These were quick, easy, and oooh sooo delicious!! Would definitely make again.
I’m so happy you enjoyed that. Thank you for sharing that with us!