Oven Roasted Baby Red Potatoes
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! π
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.)
Β
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°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.
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
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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 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.
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Best potatoes Iβve ever made!!! Boiling them beforehand is genius! Thank you so much.
I’m so happy to hear that! Thank you for sharing your great review!
Natasha,
Love this recipe, but usually make it the same night Iβm serving. Can this be made a day ahead and served the next day or will the potatoes lose their crisp texture?
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. Iβve 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.
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.
Thank you for your thoughtful review, Kat! I’m so happy you discovered our blog! Thank you for subscribing!
But wanna admit that this is handy, Thanks for taking your time to write this.
You are welcome!
Best recipe ever. Thank you
Iβm so glad you enjoyed it! Thank you for the wonderful review!
Delicious!! These were a huge success amongst even the pickiest of eaters!
Awesome, I’m happy to hear the recipe is “picky eater” approved! Thanks for sharing your fantastic review Angie!
My family and i really liked the oven roasted potatoes. They tastef great, thank you for the recipe.
You’re welcome Natasha! I’m glad to hear the recipe is a hit with your family. Thanks for sharing your wonderful review!
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!
You’re welcome Lauren! I’m glad to hear the recipe is an absolute winner. Thanks for sharing your excellent review!
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!
You’re welcome Laura! I’m glad to hear you enjoy the recipe. Thanks for sharing your great review with other readers!
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?
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!
I’m sure I will – thank you!
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.
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! π
Hello! I’ve made this dish several times, and every time it is absolutely amazing! π 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!
Hi Tori, I think it would fine to substitute with gold potatoes.
Can you make these potatoes without boiling them for 7 min?
If so, how long just in the oven?
Hi Izzy, without pre-boiling, you will want to roast at a lower temp (400ΛF) for about 40 minutes to 1 hour, depending on their thickness.
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
I’m happy to hear that Jess! Thanks for sharing your wonderful review!
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!
Your comment is making me so hungry π.
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.
Awesome!! You know it’s good when there are “happy noises” π Ha!! Thanks for sharing your awesome review!
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! π
Your review put a big smile on my face! Thank you for sharing your review Krystel π
Made it! Delicious thanks! Added to my to dos more often π
You’re welcome Oksana! I am so glad to hear you enjoyed the recipe!!
Perfect recipe for Daniel’s fast!
It is delish!
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! π
Thank you sharing such a wonderful review Sasha!! π
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! π Love it!
Oh that sounds delicious! Thank you for sharing your great review!
Greetings from Vietnam! I have found out your blog recently and immediately been into it !! Thank you so much for amazing recipes π
Iβm so happy you discovered our blog. Welcome! π
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!
Ha! That’s awesome! I didn’t realize my potatoes had that effect on people :). I’ll be adding cheese next time! π
Hello Natasha, would it be possible if I peel the potatoes? Thanks!:)
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.
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)
I totally love that you repurposed leftovers using this recipe! That’s brilliant! Thanks for sharing that with us and for singing. ha! π
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!
That is awesome! Thanks for sharing that with us π
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!
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! π
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!
Lisa, what a great review! π Thank you for writing in and you are very welcome.
I made these for Christmas dinner my husband and I loved them, soooo delicious definitely a keeper. Thank you Natasha I love your recipes.
Patricia, thank you for the nice review and you are welcome π.
Delicious! And really easy to prepare. Thanks for posting.
Thank you Judy, I’m glad you liked it π.
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!
That’s awesome! Thank you for sharing that with me. π
what Tbsp?
Tablespoon π
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!
That is brilliant! Thank you for sharing that with me.
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.)
Thank you for the great review, I should try adding cilantro next time :).
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
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.
Please share your recipes to my email. Thank you very much!
Ruth, you can sign up for my weekly newsletter and latest recipes by clicking here :).
Wonderful recipe. I added some chives. This was delicious and very easy!! Thanks for sharing
Thank you for the great review Cindy and you are welcome :).
Ive been making these wrong all this time . Thank you ! SO soft and moist
You’re so welcome :).
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 π Thank you for once again sharing a great recipe!
Thank you for the great feedback Vika and you are welcome :).
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!!
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 π Thanks os much for tagging me on Instagram so I can see it. You’re awesome! π
What are the calories please?
I currently donβt have nutritional values, but when I need to research something, my best source: Caloriecount.com β sign in for free and then go to βtoolsβ and then click βrecipe analyzerβ You can copy and paste your list of ingredients and it spits out the nutrition info. Itβs a great tool. I hope that helps!
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.
I’m so happy you all enjoyed the potatoes! This would be a very yummy option for breakfast π
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.
That’s just awesome! Thank you so much for such a great review π
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.
According to my research, extra light olive oil has a smoke point of 405ΛF which I donβt recommend for this recipe. I recommend using an extra light olive oil which has a smoke point of 465ΛF.
I made these potatoes last night and they were a huge hit!! Very simple recipe, but very very flavorful!
I’m so happy you enjoyed the powtaters. π Thank you for the great review!
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?
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.
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.
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.
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
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.
Thanks! Do you put it on the top or middle rack in the oven to bake?
In the middle π
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.
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 π
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.
Oooh yes a garlic mayo sounds nice! π
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!
I’m so glad you’re enjoying the recipe. π
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!
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!
Can I do the potatoes the day before and just heat them up next day.
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.
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.
I do love them crispy. Served with trout, broccoli and sweet corn; yum!!!
food is the best it smells good!!!!!!!!!
i love food !!!!!!!!!!!!!!!
We have alot in common Fred.
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 π
Just salt in the mixture is enough. π
Thank you for a quick reply:) making these goodies tomorrow night:)
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)
I take 6 stars :D, glad you liked the recipe JD.
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.
That’s great info! Thanks Sam π 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.
these look so good & easy – making them tonight for Shabbat dinner. Thanks! btw….how much fresh parsley would you use instead of dried?
About a Tablespoon. As a rule of thumb, I double it when it’s fresh π
delicious! thanks for a wonderful recipe : )
You are welcome :).
Made these yesterday for dinner with kotleti & cucumber/sour cream salad – YUM! I used yellow potatoes with the skins on – so good! Thank you!
You’re welcome. Good to know it works equally well with yellow potatoes. I’m so glad you loved it! π
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 π 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 π So THANK YOU!!! π
Awww, that’s so sweet. Thank you Marina π We also love lots and lots of garlic. It sounds like a perfect dinner!
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.
I just spent some time perusing your blog π 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!
I made these yesterday and we LOVED them. I will add a little more garlic next time though, we love our garlic π
Us too! It’s hard to know how much garlic most people appreciate. We appreciate ALOT!
mmmm good. I could sit and snack on the whole pan.
Oh yes! I’m so glad you enjoyed them π
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?
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.
U think ill make this for graces birthday party save the date July 13
I better have that date off. I’ll double check. Thanks for the invite!
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 )))
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!
Looks amazingly delicious!!! Wish I could have these red potatoes right now π
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! π
I’ll look for them, thanks for sharing π
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 π
Thank you Irena, it means a lot to me :).
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.
I will be buying it next time I’m in the store, can it be purchased in any grocery store?
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 π
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!
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 π 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
Also, kosher salt is not as salty as the table salt, so you need to use more of it.
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!
Oh my gosh that sounds like an amazing meal. Can I come? No wait, I work tomorrow, oh well. π
This looks delish! I will definitely try them out π
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