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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.
Nutrition Per Serving
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I added butter in with the seasoning. They turned out great! Definitely keeping this recipe!
Since they were almost cooked to begin with, I baked them in the oven at 350° until a knife easily penetrated any of the larger pieces. Probably about 30 or 40 minutes (did not actually time it). I used fresh thyme leaves instead of parsley. They were wonderful.
These were delicious and easy to prepare. Very flavorful.
So happy you enjoyed the recipe, Brenda.
has anyone tried this with parmesan or any other cheese? just curious 🙂
Hi Vina, here’s what one of my readers who tried it with parmesan shared “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!” I hope that helps.
I’m wondering if I could use cilantro, I do not have parsley.
If you like the flavor or cilantro more, yes that will work but the flavor will be slightly different.
Made 5 lbs of mixed red and white baby potatoes from Costco for Thanksgiving dinner today and it was a hit using this recipe! Everyone loved it. Will be definitely making it again and again!
So happy to hear it was a hit, Oksana!
I made this last night, it was delicious. This recipe is definitely a keeper.
Thank you.
So happy to hear that, Tina!
Awesome, simple and effective. I actually had the thighs soak overnight in the fridge with the buttermilk and spices
I had to use dried oregano instead of dried parsley and they still turned out fantastic! I will definitely be adding these to my rotation.
We loved this recipe! We will definitely make this frequently.
That’s great to hear, Michele.