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! πŸ˜‰

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.Β 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-6Β 

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 425Β°F for 20 minutes or until Β 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!

Oven Roasted Baby Red Potatoes

4.91 from 42 votes
Prep Time: 15 minutes
Cook Time: 20 minutes
Total Time: 35 minutes
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.
Author: Natasha of NatashasKitchen.com
Skill Level: Easy
Cost to Make: $4-$5
Servings: 6 -8

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

  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
  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 425Β° 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.

Final Final Picmonkey Hashtag banner

natashaskitchen

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 recipes with YOU. Thanks for stopping by! We are so happy you're here.

Read more posts by Natasha

Read comments/reviewsAdd comment/review

  • Christy
    December 9, 2018

    Best potatoes I’ve ever made!!! Boiling them beforehand is genius! Thank you so much. Reply

    • Natashas Kitchen
      December 9, 2018

      I’m so happy to hear that! Thank you for sharing your great review! Reply

  • Melinda K
    September 9, 2018

    Natasha,

    Love this recipe, but usually make it the same night I’m serving. Can this be made a day ahead and served the next day or will the potatoes lose their crisp texture? Reply

    • Natashas Kitchen
      September 9, 2018

      Hey Melinda, 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

  • Kathleen
    August 3, 2018

    Dear Natasha,

    I found your website a few weeks ago, and this was the first of your recipes I have prepared. I followed your recipe exactly, and the method is perfectly foolproof. These little chunks of crispy potato deliciousness were the highlight of the whole meal! I already like you and am a fan. I subscribed to your newsletter the very next day. I am going to make your chicken tetrazzini this weekend.

    Best wishes,

    Kat B. Reply

    • Natashas Kitchen
      August 3, 2018

      Thank you for your thoughtful review, Kat! I’m so happy you discovered our blog! Thank you for subscribing! Reply

  • Gabriela
    July 20, 2018

    But wanna admit that this is handy, Thanks for taking your time to write this. Reply

    • Natashas Kitchen
      July 20, 2018

      You are welcome! Reply

  • Irina Melamud
    July 4, 2018

    Best recipe ever. Thank you Reply

    • Natashas Kitchen
      July 4, 2018

      I’m so glad you enjoyed it! Thank you for the wonderful review! Reply

  • Angie
    May 20, 2018

    Delicious!! These were a huge success amongst even the pickiest of eaters! Reply

    • Natasha's Kitchen
      May 20, 2018

      Awesome, I’m happy to hear the recipe is “picky eater” approved! Thanks for sharing your fantastic review Angie! Reply

  • Natasha
    April 18, 2018

    My family and i really liked the oven roasted potatoes. They tastef great, thank you for the recipe. Reply

    • Natasha's Kitchen
      April 18, 2018

      You’re welcome Natasha! I’m glad to hear the recipe is a hit with your family. Thanks for sharing your wonderful review! Reply

  • Lauren Pool
    March 17, 2018

    Magnificent! I made this dish tonight, and everyone loved it. The potatoes were perfectly tender, moist, browned, seasoned…yum! For years I have been trying to find the perfect roasted potato recipe, and this is it. This recipe was incredibly easy to make and tasted like a million bucks. Thank you for another fabulous recipe, Natasha! Reply

    • Natasha's Kitchen
      March 19, 2018

      You’re welcome Lauren! I’m glad to hear the recipe is an absolute winner. Thanks for sharing your excellent review! Reply

  • 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! πŸ™‚ Reply

  • Tori
    June 19, 2017

    Hello! I’ve made this dish several times, and every time it is absolutely amazing! πŸ™‚ 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 πŸ˜‹. Reply

  • Marina
    March 4, 2017

    Made this tonight and at first bite the husband started making happy noises and said he loved the perfect saltiness. I loved the flavor of the parsley on the potatoes. Reply

    • Natasha
      natashaskitchen
      March 4, 2017

      Awesome!! You know it’s good when there are “happy noises” πŸ™‚ Ha!! Thanks for sharing your awesome review! Reply

  • Krystel
    February 10, 2017

    Fantastic recipe! This is our new favourite way to make potatoes. The flavours are simple and perfect, and the texture of these sweet little potatoes is spot on. Wouldn’t change a thing! 😊 Reply

    • Natasha's Kitchen
      February 10, 2017

      Your review put a big smile on my face! Thank you for sharing your review Krystel πŸ™‚ Reply

  • Oksana
    January 25, 2017

    Made it! Delicious thanks! Added to my to dos more often πŸ™‚ Reply

    • Natasha's Kitchen
      January 25, 2017

      You’re welcome Oksana! I am so glad to hear you enjoyed the recipe!! Reply

  • Inna
    January 4, 2017

    Perfect recipe for Daniel’s fast! Reply

    • Natasha's Kitchen
      January 4, 2017

      It is delish! Reply

  • Sasha
    January 2, 2017

    We make these potatoes a few times a year (usually when we remember to make them or have friends over) and they’re always a HIT. When I ask what my friends want for supper, this tends to be one of their go-tos.

    It’s a great recipe, very easy to follow. I keep over-boiling my potatoes so you get a mix of semi-mashed and boiled, but no one complains and they’re still very delicious! πŸ˜€ Reply

    • Natasha's Kitchen
      January 2, 2017

      Thank you sharing such a wonderful review Sasha!! πŸ™‚ Reply

  • Sruthi
    December 19, 2016

    Was looking for a nice, simple recipe & I thank God I came across yours! I added Thyme, parsley and oregano, and it just smelled divine. I got rave reviews, and people could just not resist it! πŸ™‚ Love it! Reply

    • Natasha's Kitchen
      December 19, 2016

      Oh that sounds delicious! Thank you for sharing your great review! Reply

  • Phuong Anh
    October 24, 2016

    Greetings from Vietnam! I have found out your blog recently and immediately been into it !! Thank you so much for amazing recipes πŸ˜€ Reply

    • Natasha
      natashaskitchen
      October 24, 2016

      I’m so happy you discovered our blog. Welcome! πŸ™‚ Reply

  • September 5, 2016

    These were great the first two times I made them. This time, I asked my wife if I should put some Parmesan cheese on top. She said to go for it. I dumped a bunch on before I put them in the oven. Three people ate almost 1 1/2 lbs of them! Reply

    • Natasha
      natashaskitchen
      September 6, 2016

      Ha! That’s awesome! I didn’t realize my potatoes had that effect on people :). I’ll be adding cheese next time! πŸ˜‰ Reply

  • Nina
    April 7, 2016

    Hello Natasha, would it be possible if I peel the potatoes? Thanks!:) Reply

    • Natasha
      natashaskitchen
      April 7, 2016

      Yes you could but it’s completely unnecessary to peel them for this recipe and the crisp salty skins are nice in this recipe, but yes it would work to peel them if you wanted to. Reply

  • Lory McGuire
    March 29, 2016

    Wow! Natasha! I even did this recipe with Sunday’s leftover baked ROSEMARY potatoes. I simply rinsed them in water and put them in the oven with the recipe. Added leftover chicken as well. Totally gave me a new dish. Thank You, thank you, thank you. (I’M SINGING THAT) Reply

    • Natasha
      natashaskitchen
      March 29, 2016

      I totally love that you repurposed leftovers using this recipe! That’s brilliant! Thanks for sharing that with us and for singing. ha! πŸ˜‰ Reply

  • Marilyn
    March 27, 2016

    Awesome recipe! Our friends came over to dinner tonight and I never saw potatoes disappear so fast! We had Rack of Lamb and asparagus and Butternut Squash which, after cooking it we warm it up in the oven to give it a baked flavor! BTW, I added fresh Rosemary to the potato recipe and it was delicious! Reply

    • Natasha
      natashaskitchen
      March 28, 2016

      That is awesome! Thanks for sharing that with us πŸ™‚ Reply

  • Tina
    February 26, 2016

    These look delicious I cannot wait to make them!
    I’m making these for guest tomorrow night. I was wondering can you boil the potatoes the night before and them mix everything together and bake the next day?
    Can I cook at 350 and just cook longer? It would be easier to bake the main dish and potatoes at the same time.
    Thanks! Reply

    • Natasha
      natashaskitchen
      February 26, 2016

      I think that would work well as a make-ahead option. You might need to bake a few minutes longer since they will be cold out of the fridge, but otherwise everything else should stay the same. Let me know how it goes! πŸ™‚ Reply

  • Lisa Moss
    February 2, 2016

    I tried this recipe tonight along with glazed ham and collard greens….oh my goodness! It was delicious! Thank you so much for the recipe, my family thoroughly enjoyed it! Reply

    • Natasha
      natashaskitchen
      February 2, 2016

      Lisa, what a great review! πŸ˜€ Thank you for writing in and you are very welcome. Reply

  • Patricia
    January 31, 2016

    I made these for Christmas dinner my husband and I loved them, soooo delicious definitely a keeper. Thank you Natasha I love your recipes. Reply

    • Natasha
      natashaskitchen
      January 31, 2016

      Patricia, thank you for the nice review and you are welcome 😁. Reply

  • Judy McGowin
    December 17, 2015

    Delicious! And really easy to prepare. Thanks for posting. Reply

    • Natasha
      natashaskitchen
      December 17, 2015

      Thank you Judy, I’m glad you liked it πŸ˜€. Reply

  • Jeannie
    November 29, 2015

    I purchased baby white potatoes before finding this recipe and decided to use them anyways. I made a batch a homemade ranch dressing to serve with the potatoes, but they were so good without the dressing it was ignored. What a fantastic recipe! Hubs told me that the potatoes were really good at least four times during our meal. Thanks so much for making the recipe available! Reply

    • Natasha
      natashaskitchen
      November 29, 2015

      That’s awesome! Thank you for sharing that with me. πŸ™‚ Reply

  • Maxim
    November 15, 2015

    what Tbsp? Reply

    • Natasha
      natashaskitchen
      November 15, 2015

      Tablespoon πŸ™‚ Reply

  • Cat
    August 28, 2015

    I did this for my boyfriend and I last night, you can portion out some leftovers (from a 1 lb bag) for yummy hashbrowns the next morning! Reply

    • Natasha
      natashaskitchen
      August 28, 2015

      That is brilliant! Thank you for sharing that with me. Reply

  • D
    August 25, 2015

    My kids loved these potatoes! They’re typically picky eaters but they came for seconds. (I added fresh cut cilantro to the mix before I baked it.) Reply

    • Natasha
      natashaskitchen
      August 26, 2015

      Thank you for the great review, I should try adding cilantro next time :). Reply

  • Nellyn
    July 30, 2015

    Hi Natasha,
    Can I ask its possible to skip the steps of boiling the potatoes in water , and roast it straight in the oven ? Does it means to extend the time in the oven ?

    Thanks, Nellyn Reply

    • Natasha
      natashaskitchen
      July 31, 2015

      I would definitely extend the time in the oven. I made these potatoes without boiling first: Roasted Potatoes with Bacon. I do like the texture of boiling them first in water and then roasting; they are creamier. Reply

  • Ruth
    June 30, 2015

    Please share your recipes to my email. Thank you very much! Reply

    • Natasha
      natashaskitchen
      July 1, 2015

      Ruth, you can sign up for my weekly newsletter and latest recipes by clicking here :). Reply

  • Cindy Z
    June 17, 2015

    Wonderful recipe. I added some chives. This was delicious and very easy!! Thanks for sharing Reply

    • Natasha
      natashaskitchen
      June 17, 2015

      Thank you for the great review Cindy and you are welcome :). Reply

  • shadae
    May 31, 2015

    Ive been making these wrong all this time . Thank you ! SO soft and moist Reply

    • Natasha
      natashaskitchen
      June 1, 2015

      You’re so welcome :). Reply

  • Vika
    April 26, 2015

    I made these potatoes the other day but instead of red potatoes I used yellow (that’s all I had)…they turned out amazing! I think I put a little more garlic than what the recipe calls for. My husband took some with him to work and said that him and his coworkers couldn’t get enough πŸ™‚ Thank you for once again sharing a great recipe!  Reply

    • Natasha
      natashaskitchen
      April 26, 2015

      Thank you for the great feedback Vika and you are welcome :). Reply

  • Augustine
    April 1, 2015

    This recipe is so delicious! I didn’t have the baby red potatoes, so I used russet potatoes. I used half of the potatoes and followed the rest of the recipe. I didn’t use salt when baking it since I have a 9 month old whom I was going to feed her this. I’m not sure whether I might have overcooked the potatoes or because I was using different kind of potatoes, that I needed to add 7 minutes more to get them crispy and brown. But, they are still yummy! I served this with your Salmon with Garlic and Dijon as well as Asparagus with Lemon, Butter, and Parmesan recipe. I uploaded this and tagged you on instagram. Thank you again!! I also made your soft chocolate chip cookies. Oh my!! Reply

    • Natasha
      natashaskitchen
      April 1, 2015

      It was probably the russet potatoes that needed a little longer cooking, but wow that sounds like a fabulous meal and your 9-month-old is blessed to have such an amazing Mama πŸ™‚ Thanks os much for tagging me on Instagram so I can see it. You’re awesome! πŸ™‚ Reply

  • Jessica
    February 8, 2015

    What are the calories please? Reply

    • Natasha
      natashaskitchen
      February 8, 2015

      I currently don’t have nutritional values, but when I need to research something, my best source: Caloriecount.com – sign in for free and then go to β€œtools” and then click β€œrecipe analyzer” You can copy and paste your list of ingredients and it spits out the nutrition info. It’s a great tool. I hope that helps! Reply

  • Kaeden Beliveau
    February 6, 2015

    First off thank you very much for the recipe. It was delicious. I love to cook & this is definitely one of my new favorite things to cook (and eat). I made my family breakfast this morning & everyones favorite thing was the potatoes. By the time I sat down to eat there were very few left on the pan for me to eat. I will be making this plenty more times in the future. Thanks again for the recipe. Reply

    • Natasha
      natashaskitchen
      February 6, 2015

      I’m so happy you all enjoyed the potatoes! This would be a very yummy option for breakfast πŸ™‚ Reply

  • pmm
    December 29, 2014

    I made these for our Christmas Eve dinner. To say that they were amazing is an understatement. I don’t understand how it is possible that I have never roasted potatoes before???!!

    Thank you, Natasha! This is now one of my go-to recipes. Reply

    • Natasha
      natashaskitchen
      December 29, 2014

      That’s just awesome! Thank you so much for such a great review πŸ™‚ Reply

  • Bill McCarthy
    December 24, 2014

    Terrible recipe and completely irresponsible. NEVER heat olive oil over 350 degrees. If you do, toxic chemicals will be created from the heat and your health will suffer. Reply

    • Natasha
      natashaskitchen
      December 24, 2014

      According to my research, extra light olive oil has a smoke point of 405˚F which I don’t recommend for this recipe. I recommend using an extra light olive oil which has a smoke point of 465˚F. Reply

  • Kristin Falzone
    November 4, 2014

    I made these potatoes last night and they were a huge hit!! Very simple recipe, but very very flavorful! Reply

    • Natasha
      natashaskitchen
      November 4, 2014

      I’m so happy you enjoyed the powtaters. πŸ™‚ Thank you for the great review! Reply

  • Nata
    September 27, 2014

    Hello, I was wondering if I could boil these a couple of hours before, then when we come home, pop them into the oven? Does this change anything? Reply

    • Natasha
      natashaskitchen
      September 27, 2014

      That will work. You will have to bake a little longer if you are refrigerating the potatoes since it takes a little longer for them to heat up. Reply

  • christina
    September 24, 2014

    I want to make these potatoes for a reception is it possible to bake them in oven and then put them in an electric roaster I am feeding about 170 people. Reply

    • Natasha
      natashaskitchen
      September 24, 2014

      I’ve never used an electric roaster for big events. Would it just keep them warm after they were baked in the oven? If so, that should be fine. Reply

  • Julian
    September 5, 2014

    Hi Natasha!

    I just made your dish, and my oh my! What a pleasant surprise for my tastebuds! This recipe is delicious! Thank you for sharing your recipe, I can’t wait to share it with my friends!

    Yours,
    Julian Reply

    • Natasha
      natashaskitchen
      September 6, 2014

      Thank you Julian and you are very welcome, your comment is music to my ears :). I hope that you’ll find more favorites on the site. Reply

  • Luba
    June 10, 2014

    Thanks! Do you put it on the top or middle rack in the oven to bake? Reply

    • Natasha
      natashaskitchen
      June 10, 2014

      In the middle πŸ™‚ Reply

  • Luba
    June 9, 2014

    Hi! I read in one of the reviews that you’ve made this the day before. So you cooked them, mixed in the dressing and than refrigerated and baked in the oven the next day? That will work? I love doing things the day before when I’m expecting guest; saves time for preparing food that needs to be made the same day. Reply

    • Natasha
      natashaskitchen
      June 9, 2014

      You can pre-boil them and then refrigerate then bake them the next day. They do take a little longer to bake since they are cold from the fridge. You can either season them the day before and then refrigerate or season just before baking. Seasoning just before baking might taste even fresher πŸ™‚ Reply

  • Sharona
    May 6, 2014

    This recipe was delish, I’m happy I picked this one to try. Its a winner, definitely bookmarked. Would pair perfectly with garlic sauce/mayo. Reply

    • Natasha
      natashaskitchen
      May 6, 2014

      Oooh yes a garlic mayo sounds nice! πŸ™‚ Reply

  • Kate
    March 6, 2014

    I’ve made this quite a few times now and it’s always delicious. We found it a bit salty the first time but we cut it back to about 1/4 tsp of table salt and now it’s fine. Great recipe! Reply

    • Natasha
      natashaskitchen
      March 6, 2014

      I’m so glad you’re enjoying the recipe. πŸ™‚ Reply

  • Tammi
    February 12, 2014

    Hi, Natasha (Natalia!),
    I just had to write you because I thought you would be happy to hear about my little discovery.

    A while ago I was looking for a good, quick recipe for red potatoes. As I usually do, I just Googled “roasted red potatoes.” The recipe I ended up making was from your blog. My dinner guests and I loved it so much, I made it again a few more times.

    Fast forward to today where I needed a quick recipe for salmon. Once again, I Googled “salmon recipe” and I found one that looked easy and good. I happened to notice that coincidentally it was also from your blog. After eating dinner — which was absolutely delicious, by the way! — I realized what a treasure I have found in your blog.

    I am not a cook. I struggle almost every night with what to make. My husband and I are on a detox cleanse, so we have been eating at home in order to eat more healthy. So the fact that I have found your blog is very exciting because now I know where to look immediately when I’m stuck on what to cook.

    As a side note, I was also pleasantly surprised to find out that your name is Natalia. Such a beautiful name — we named our daughter Natalia 30 years ago so it has a special place in our hearts! She has her own blog too — maybe the name carries with it a sort of entrepreneurial spirit! Her blog is at manouvellemode.com, should you want to check it out.

    Anyway, thank you and keep up the good work! I truly appreciate it! Reply

    • Natasha
      natashaskitchen
      February 13, 2014

      Wow! Thanks so much! I really enjoyed reading your comment and I’m excited to check out your daughter’s blog. It’s loading in the next tab as I type! I’m so glad you’ve enjoyed the recipes and I hope you find many more new favorites! Reply

  • Olesia
    December 13, 2013

    Can I do the potatoes the day before and just heat them up next day. Reply

    • Natasha
      natashaskitchen
      December 13, 2013

      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

  • Cindy
    August 25, 2013

    Great recipe. Tried it last night, served with pan fried trout, steamed broccoli and some sautΓ©ed sweet corn. Wonderful! I loved how the seasoning mix let the potato taste stand out. Used only olive oil with salt and pepper. It was perfect! I recommend roasting for 25 to get the crispness. Yum. Reply

    • Natasha
      natashaskitchen
      August 25, 2013

      I do love them crispy. Served with trout, broccoli and sweet corn; yum!!! Reply

  • jobandeep dhillion
    August 22, 2013

    food is the best it smells good!!!!!!!!! Reply

  • fred
    August 22, 2013

    i love food !!!!!!!!!!!!!!! Reply

    • Natasha
      natashaskitchen
      August 22, 2013

      We have alot in common Fred. Reply

  • Alena
    August 19, 2013

    hey natasha:) got a question on these yumie looking potatos, do u add salt in water when you boil them? or salt in the mixture is enough? thank you πŸ™‚ Reply

    • Natasha
      natashaskitchen
      August 19, 2013

      Just salt in the mixture is enough. πŸ™‚ Reply

      • Alena
        August 19, 2013

        Thank you for a quick reply:) making these goodies tomorrow night:) Reply

  • JD
    August 13, 2013

    Made this the other day with some baked salmon. Had some hollandaise on both the salmon and the potatoes. I forgot about the salmon coz the potatoes were sooooo good and paired so well with the hollandaise! Thanks Natasha for this!

    And thank you Sam for the tip about the smoke point! Definitely don’t want feeding people carcinogenic stuff lol.

    I rate this 6 stars! (just coz I say so) Reply

    • Natasha
      natashaskitchen
      August 13, 2013

      I take 6 stars :D, glad you liked the recipe JD. Reply

  • Sam
    August 4, 2013

    This is a great recipe but it should be noted, you should cook olive oil to a temperature any higher than 375Β°F(191Β°C) for extra virgin or it burns and become carcinogenic. You shouldn’t eat anything that has been cooked in an oil that has been heated passed it’s smoke point. Instead you can simmer the end product in the oil on low to get it that delicious olive taste.
    Otherwise this is a great recipe. Reply

    • Natasha
      natashaskitchen
      August 4, 2013

      That’s great info! Thanks Sam πŸ™‚ I think it’s a little different in the oven as these never really reach their smoke point in there, but you could use a different oil if you wanted to. You’re right about extra virgin; that probably wouldn’t work in this recipe. My favorite is the extra light which I believe has the highest smoke point of all the olive oils. Reply

  • mimik
    July 26, 2013

    these look so good & easy – making them tonight for Shabbat dinner. Thanks! btw….how much fresh parsley would you use instead of dried? Reply

    • Natasha
      natashaskitchen
      July 26, 2013

      About a Tablespoon. As a rule of thumb, I double it when it’s fresh πŸ™‚ Reply

      • mimik
        August 1, 2013

        delicious! thanks for a wonderful recipe : ) Reply

        • Natasha
          natashaskitchen
          August 1, 2013

          You are welcome :). Reply

  • Julia
    July 12, 2013

    Made these yesterday for dinner with kotleti & cucumber/sour cream salad – YUM! I used yellow potatoes with the skins on – so good! Thank you! Reply

    • Natasha
      natashaskitchen
      July 12, 2013

      You’re welcome. Good to know it works equally well with yellow potatoes. I’m so glad you loved it! πŸ™‚ Reply

  • Marina Momotok
    July 5, 2013

    So our dinner tonight: these potatoes, your angel hair pasta with lemon shrimp scampi, garden salad and cheese sticks. Lets just say it was a pretty awesome dinner with lots of garlic πŸ™‚ haha (we love garlic) My husband tells me, I don’t know this Natasha’sKitchen you keep talking about but she’s got some delicious recipes πŸ™‚ So THANK YOU!!! πŸ™‚ Reply

    • Natasha
      natashaskitchen
      July 5, 2013

      Awww, that’s so sweet. Thank you Marina πŸ™‚ We also love lots and lots of garlic. It sounds like a perfect dinner! Reply

  • June 25, 2013

    Simple roasted potatoes are one of my favorite side dishes ever. The crispy outside and fluffy inside just make them like little bites of heaven. Your version looks simplistically fabulous, just like roasted potatoes should be. Reply

    • Natasha
      natashaskitchen
      June 25, 2013

      I just spent some time perusing your blog πŸ™‚ Yummers!! That avocado ranch dressing looks A-mazing!! I agree with you about the potatoes. It’s kind of ridiculous how easy this recipe is, but it’s quite tasty! Reply

  • Estera
    June 9, 2013

    I made these yesterday and we LOVED them. I will add a little more garlic next time though, we love our garlic πŸ™‚ Reply

    • Natasha
      natashaskitchen
      June 9, 2013

      Us too! It’s hard to know how much garlic most people appreciate. We appreciate ALOT! Reply

  • Beth H.
    June 7, 2013

    mmmm good. I could sit and snack on the whole pan. Reply

    • Natasha
      natashaskitchen
      June 7, 2013

      Oh yes! I’m so glad you enjoyed them πŸ™‚ Reply

  • Kim
    June 6, 2013

    I plan on making these tonight, but I only have the really small red potatoes that definitely would be too small to halve. Do you recommend skipping the boiling part and putting them right in the oven? Also, would fresh parsley work just as well? Reply

    • Natasha
      natashaskitchen
      June 6, 2013

      Mine were really small too and the super tiny ones I just left whole. Still boil them or they won’t fully cook while baking. Boiling them ensures they cook evenly. Reply

  • Sveta
    June 6, 2013

    U think ill make this for graces birthday party save the date July 13 Reply

    • Natasha
      natashaskitchen
      June 6, 2013

      I better have that date off. I’ll double check. Thanks for the invite! Reply

  • It’s funny that we both posted roasted potatoes on the same day)))
    My mom made these last Sunday and the next day, I heated them in the microwave (we were hungry) and then tossed them in an oiled pan, oh my gosh! they were so crispy on the inside and just soooo creamy on the inside, I think it’s because they were crisped up twice… or may be not, I don’t know, but I like this recipe for when you have guests at your house right after church, cuz it takes less time to just oven crisp them, (after previously boiling them in hot water) then making mashed potatoes, or roasting them for 50 minutes…
    anyways, I’ll stop now ))) Reply

    • Natasha
      natashaskitchen
      June 2, 2013

      Nice! Now I will have to try your recipe! Yes I totally agree; this recipe is so easy and quick to make and I love how creamy the red potatoes are in the center! Reply

  • May 31, 2013

    Looks amazingly delicious!!! Wish I could have these red potatoes right now πŸ™‚ Reply

    • Natasha
      natashaskitchen
      May 31, 2013

      They’re starting to show up more and more in the supermarket and prices are going down on them..yess!!! . I love this time of year! πŸ™‚ Reply

      • June 1, 2013

        I’ll look for them, thanks for sharing πŸ™‚ Reply

  • Irka
    May 30, 2013

    I just want to say that I really love your recipes and pics. I love cooking and making up my own stuff but sometimes have a hard time thinking of new and exciting things to make to impress my hubby and daughter. Thanks again your awesome πŸ™‚ Reply

    • Natasha
      natashaskitchen
      May 30, 2013

      Thank you Irena, it means a lot to me :). Reply

  • Nella
    May 30, 2013

    Yum…baby potatoes are so good. Have you tried using Himalayan pink salt? Table salt so very over processed. I don’t use it at all anymore, just sea salt and the pink one. Thanks for recipe. Reply

    • Natasha
      natashaskitchen
      May 30, 2013

      I will be buying it next time I’m in the store, can it be purchased in any grocery store? Reply

      • Nella
        May 30, 2013

        I got mine at Costco. It comes in a grinder like pepper…but you can probably get anywhere. It looks great too, like on eggs you get little pink flakes πŸ˜‰ Reply

  • Vikulya
    May 29, 2013

    Oh, what an awesome idea! Doesn’t require a whole lot of time spent in the kitchen. Natash, is there a difference in taste when you use coarse kosher salt and regular salt?
    Thank you)
    P.s. good job working a 12 hour shift! Reply

    • Natasha
      natashaskitchen
      May 30, 2013

      The kosher salt comes in larger flakes and it’s supposed to be a little more flavorful than table salt. It’s a matter of preference. I guess table salt would distribute saltiness better with smaller granules but kosher salt looks way cooler πŸ˜‰ and yes they do taste slightly different but I’m not sure how to explain the taste differences. Sea salt is a better product in taste, texture and is less processed than table salt. I’m not sure why I don’t just use it all the time… Ok I’ve convinced myself. Lol Reply

  • JulieKuz
    May 29, 2013

    These look so delicious. I specifically bought young potatoes when you posted a picture on Instagram of these potatoes. So tomorrow I shall make them with grilled salmon and a fresh salad! Reply

    • Natasha
      natashaskitchen
      May 29, 2013

      Oh my gosh that sounds like an amazing meal. Can I come? No wait, I work tomorrow, oh well. πŸ˜‰ Reply

  • linay
    May 29, 2013

    This looks delish! I will definitely try them out πŸ™‚ Reply

    • Natasha
      natashaskitchen
      May 29, 2013

      I hope you LOVE these taters. We sure did, well, obviously since I posted it. I’ll try not to be so “duh” in the future. I think I worked too much today. It was a 12 hour shift and I stayed a little late. It sucks to leave your house at 6AM and not get home until 8:45PM. Ewe! I’m sorry to dump that all over you like that. I’m going to stop now. goodnight. lol Reply

Add comment/review

Leave a comment

As Featured On

Never Go "Hangry" Again!

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