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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.

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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.)

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!

Oven Roasted Baby Red Potatoes

4.97 from 160 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.

These Baby Red Potatoes are roasted to perfection - crisp on the outside and tender outside.

Author: Natasha of NatashasKitchen.com
Skill Level: Easy
Cost to Make: $4-$5
Keyword: Oven Roasted Baby Red Potatoes
Cuisine: American
Course: Side Dish
Calories: 202
Servings: 6 to 8 as a side dish

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 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 Facts
Oven Roasted Baby Red Potatoes
Amount Per Serving
Calories 202 Calories from Fat 45
% Daily Value*
Fat 5g8%
Saturated Fat 1g6%
Sodium 429mg19%
Potassium 1032mg29%
Carbohydrates 37g12%
Fiber 4g17%
Sugar 3g3%
Protein 4g8%
Vitamin A 16IU0%
Vitamin C 20mg24%
Calcium 24mg2%
Iron 2mg11%
* Percent Daily Values are based on a 2000 calorie diet.

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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.

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Read comments/reviewsAdd comment/review

  • 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

  • John
    April 12, 2022

    We do this recipe with peeled radishes and add sliced onions and it is a delicious Keto version of roasted potatoes. Diced purple top turnips are a great substitute for the potatoes as well.

    Reply

    • Natashas Kitchen
      April 12, 2022

      Thank you so much for sharing that with me, John!

      Reply

  • Harriet Paul Cooper
    April 6, 2022

    Hi Natasha, I am excited to try this recipe for Passover next week. My bag of potatoes are from the Little Potato Company and they are really “tiny”. Recipe on bag calls for 30 min on 400 oven. Should I cut in half and still boil first? If I don’t cut in half, will they still be crispy? Thanks so much!

    Reply

    • NatashasKitchen.com
      April 6, 2022

      Hi Harriet. I would still follow the recipe as instructed. You can leave them whole but I love cutting them so they get a crisp side. They will just roast faster if they are smaller so you’ll have to watch the time.

      Reply

  • Joshua Fickert
    March 13, 2022

    Is an Air Fryer Oven Right For Me? Definitely! Most people opt for these cooking devices because it takes less time to prepare meals and less time to clean up afterward. The refrigerated base allows for an earlier storage and heating of frozen foods, which makes it more practical than a full-size oven.

    Reply

    • Natashas Kitchen
      March 14, 2022

      Thank you so much for sharing that with us!

      Reply

  • Amanda
    March 8, 2022

    These potatoes were easy and delicious! Hit with my whole family. I served them as a side dish with your Chicken Marsala. Thanks for another great recipe!

    Reply

    • Natashas Kitchen
      March 8, 2022

      That is the best when the family loves what we moms make. That’s so great!

      Reply

  • Ilana
    January 24, 2022

    Love your recipies hier in Cologne Germany!
    Could you also give us the metric amounts???
    Thanks and stay healthy😘

    Reply

    • Natashas Kitchen
      January 24, 2022

      Hi Ilana, If you scroll down to our printable recipe card, most of our recipes have a metric conversion option on the printable recipe card. We are currently working on adding metric measurements to all of our recipes, but it is taking some time to add them one at a time. Thank you so much for being patient! In the meantime, check out our post on measuring which should help.

      Reply

  • Mary Ann Rimoin
    January 1, 2022

    They were wonderful. I boiled them the day before & put them in a zip lock bag. Cut them up the next day. I increased the potatoes to serve 20 people. They were a hit!!! Thank you for the recipe. Maryann

    Reply

    • Natashas Kitchen
      January 1, 2022

      You’re welcome! I’m so happy you enjoyed it, Mary Ann!

      Reply

  • Maryann Rimoin
    December 20, 2021

    What is dried parsley? Do you mean parsley flakes? Thanks. Am going to cook them on Xmas eve. They look delicious.

    Reply

    • Natashas Kitchen
      December 20, 2021

      Hi Maryann that is correct. We purchase these from spices aisle

      Reply

  • Ken Basaraba
    August 28, 2021

    The easy way is to toss them with the garilc, oil, & Italian seasoning

    Reply

    • Natashas Kitchen
      August 28, 2021

      Yum! so so good! Thank you so much for sharing that with me.

      Reply

  • Ed WASHBURN
    August 9, 2021

    I made these almost the exact same way, except I used a cast-iron skillet instead of a non-stick pan. I placed the potatoes cut side down in the oiled cast-iron skillet and they came out beautifully browned.

    Reply

    • Natasha's Kitchen
      August 9, 2021

      That’s great, Ed! I’m happy that the potatoes turned out so good and you loved them.

      Reply

  • Robin L Melendez
    August 1, 2021

    If I have tiny red potatoes, is it ok not to cut them? And how would you adjust the cooking time?

    Reply

    • Natasha
      August 2, 2021

      Hi Robin, you can leave them whole if they are tiny new potatoes. I love cutting them anyways so they get a crisp side and they will just roast faster if they are smaller.

      Reply

  • Margaret Hoyle
    June 23, 2021

    If I add Rosemary that was suggested, how much would I use for your recipe.
    Many thanks.

    Reply

    • Natasha's Kitchen
      June 23, 2021

      Hi Margaret, 1-2 tablespoons fresh rosemary leaves, chopped should be good

      Reply

  • Glenda Laverty
    June 7, 2021

    I make a recipe similar. Putting chopped fresh rosemary on these before baking would put these over the top. Yum

    Reply

    • Natashas Kitchen
      June 7, 2021

      Thank you so much for sharing that with me, Glenda!

      Reply

  • Kym Camputo
    May 30, 2021

    Can the potatoes be boiled in advance? Thanks

    Reply

    • Natasha's Kitchen
      May 30, 2021

      Hi Kym, that will work too. I hope you enjoy the recipe!

      Reply

  • Prue
    May 24, 2021

    If I do these at 375 for a little longer, do you think I’ll get the same result? I’m making with a pork tenderloin that cooks at 375. Thanks!

    Reply

    • Natashas Kitchen
      May 25, 2021

      Hi Prue, it will definitely take longer but it should work.

      Reply

  • Marissa
    May 15, 2021

    These were prefect and will make them again

    Reply

  • Estie
    May 14, 2021

    Great recipe, I make this all the time and always comes out perfect! If I need to food prep, can I soak the potatoes in water for a few hours before boiling?

    Reply

    • Natasha
      May 14, 2021

      Hi Estie, yes definitely. It’s ok to pre-soak the potatoes in cold water several hours ahead.

      Reply

  • Terri Isidro
    May 3, 2021

    I can’t believe I didn’t think to boil them for a few minutes first!

    It’s a game-changer. Thank you Natasha, you’re like my kitchen consultant! 🙂 🙂

    Reply

    • Natasha's Kitchen
      May 4, 2021

      Thank you for trusting me and my recipes, Terri!

      Reply

  • Laura Boyd-Brown
    April 11, 2021

    these potatoes are fabulous, really loved them

    Reply

    • Natasha's Kitchen
      April 11, 2021

      Great to hear that, Laura. Thanks for your good feedback!

      Reply

  • Kate
    April 8, 2021

    Fantastic! Probably the best roast potatoes I’ve made so far.

    Reply

    • Natasha's Kitchen
      April 9, 2021

      Awesome, I’m happy to hear that, Kate. Thank you so much for your fantastic feedback!

      Reply

  • Marlene
    April 7, 2021

    I made these roasted potatoes for Easter. They were a big hit. I used tri-color potatoes (red, white and purple) and added a little extra garlic. I let the potatoes marinate overnight. I cooked a few minutes longer as we like crispy potatoes. They were delicious! Definitely will add to the roasted potato rotation!

    Reply

    • Natasha's Kitchen
      April 7, 2021

      Sounds great! Thanks for sharing that with us, Marlene.

      Reply

  • Heike Butler
    April 4, 2021

    This tasted so good. Easy. Thanks.

    Reply

    • Natasha's Kitchen
      April 5, 2021

      Thank you, glad you liked it!

      Reply

  • Libera
    April 4, 2021

    You are fantastic behind the screen. You and with the help of your husband make it very entertaining and fun to watch. It helped me tremendously in my cooking and shared them with friends and family. I wish you and your family HAPPY EASTER

    Reply

    • Natasha's Kitchen
      April 4, 2021

      That’s so nice of you, thank you so much for your kind words and great feedback!

      Reply

  • jack morrison
    March 26, 2021

    Natasha, about a year ago I lost my wife, I could not boil water you taught me to could, I followed your receipts and today I can cook or barley do so now. Thank you so very much

    Reply

    • Natasha's Kitchen
      March 28, 2021

      Hi Jack, sorry to hear about your wife but I’m glad you’re coping well and have been learning some new recipes. I hope you love them!

      Reply

  • Jan
    March 19, 2021

    I have an amazing pork tenderloin recipe and I always cook red potatoes with it – I par boil the potatoes and let cool a little- toss with olive oil and/1/2 packet of dry Good seasons Italian dressing- place around pork for 1 hour- delish- but I want to try yours-love your videos! More please!

    Reply

    • Natashas Kitchen
      March 19, 2021

      Thank you so much for sharing that with me, Jan!

      Reply

  • Lauren
    March 14, 2021

    This was simple and flavorful. Pinned for future use. Thanks for a great recipe.

    Reply

    • Natasha's Kitchen
      March 14, 2021

      Sounds good! I hope you love it!

      Reply

  • Janet
    March 1, 2021

    Love your videos

    Reply

  • Paige
    February 4, 2021

    So good and time efficient

    Reply

    • Natashas Kitchen
      February 4, 2021

      I’m so glad you enjoyed it!

      Reply

  • Stephanie Fuller
    January 27, 2021

    I’m very very picky with roasted potatoes but these were a huge win. Phenonminal recipe (we did use the dill on top)

    Reply

    • Natasha's Kitchen
      January 27, 2021

      I’m glad you enjoyed this recipe, Stephanie. Thanks for the 5 stars!

      Reply

  • Barbara
    December 29, 2020

    Love your recipe.Do you have a cook book.?

    Reply

    • Natasha's Kitchen
      December 30, 2020

      Thank you, Barbara. I don’t have a cookbook yet but I am working on it.

      Reply

  • Caroline
    December 27, 2020

    I love watching you and most of your recipes not only are good and useful but easy to make
    I love it
    I am so happy that I follow you

    Reply

    • Natashas Kitchen
      December 28, 2020

      Aww, that’s the best! Thank you so much for sharing that with me. I’m all smiles

      Reply

  • Curtis
    November 30, 2020

    These are equal parts simple and delicious! They made great hash browns in the morning as leftovers, too.

    Reply

    • Natashas Kitchen
      November 30, 2020

      Aren’t they the best! I’m so glad you enjoyed this recipe, Curtis!

      Reply

  • Howard
    November 26, 2020

    Natasha, thank you for your many recipes. You have become my go to girl for every recipe.

    These potatoes are wonderful, but my favorite use for them is to take the left-overs, dice them, and fry in butter for the perfect breakfast potatoes.

    Thank you and Happy Thanksgiving. Oh, your sweet potato casserole recipe got here just in time. Having it for dinner today.

    Reply

    • Natasha's Kitchen
      November 26, 2020

      Hello Howard, thank you for trusting my recipes. That sounds wonderful too. I hope you enjoyed your dinner! Happy Thanksgiving to you and your family.

      Reply

  • Janeane
    November 3, 2020

    Taste amazing! You’re my favorite place to go for recipes!

    Reply

    • Natasha's Kitchen
      November 4, 2020

      Thank you so much, Janeane. I appreciate it!

      Reply

  • Linda
    October 30, 2020

    I also add 1 packet of onion soup mix to the oil mix, and it’s great!

    Reply

    • Natashas Kitchen
      October 30, 2020

      That’s just awesome! Thank you for sharing your wonderful review!

      Reply

  • mary l martin
    October 4, 2020

    I make these with garlic and dill they are delicious.

    Reply

    • Natashas Kitchen
      October 5, 2020

      I’m so happy to hear that Mary!

      Reply

  • Sarah Liberator
    August 13, 2020

    You answered yes to the question of boiling ahead of time and roasting at meal time. I’m going to try this because I’m making them for breakfast.

    Should I toss them in the olive oil, garlic, etc when they are warm from boiling or in the morning when they are cold before putting them in the oven?

    Reply

    • Natasha
      August 14, 2020

      Hi Sarah, sorry about that. I would wait to season them until before putting them in the oven.

      Reply

  • Eli
    July 13, 2020

    Best way ive ever made potatoes. They were great after just seasoning. I decided to grill instead of bake because i already had the grill on (to not heat house). They were awesome

    Reply

    • Natashas Kitchen
      July 13, 2020

      I’m so glad you enjoyed this recipe, Eli! Thank you for that wonderful review!

      Reply

  • Susan Kerch
    July 12, 2020

    Natasha, thank you for the recipe! It was easy and tasty! I made corn and mustard-sauced chicken wings! It is just me, so i like delicious and easy recipes! Tips are welcome!

    Reply

    • Natasha's Kitchen
      July 12, 2020

      You’re so welcome, Susan. Thanks for your great feedback!

      Reply

  • Lindsey
    June 6, 2020

    Delicious!!

    Reply

    • Natashas Kitchen
      June 7, 2020

      I’m so glad you enjoyed that!

      Reply

  • Danielle S
    May 31, 2020

    We eat these almost once a week they are so good!! Thank you Natasha!

    Reply

    • Natasha's Kitchen
      May 31, 2020

      You are so welcome Danielle. It sounds like this is one of your favorite recipes, love it!

      Reply

  • Linda Bonner
    May 25, 2020

    Potatoes are really good!! Tried them tonight and will definitely make them again. Nice and crispy on the outside and the inside is perfectly cooked. Thanks so much Natasha!!

    Reply

    • Natasha's Kitchen
      May 25, 2020

      Love it! So glad to know that you really enjoyed this recipe, thank you for sharing that with us.

      Reply

    • Judy
      June 1, 2020

      Hi Natasha,
      I notice when you make chicken, the color of the chicken you use has a yellowish color. I live in MI, and the chicken here has more of a whiteish pale color. Is there a difference in the taste? Do you use organic chicken? The chicken you use in your recipes always look more appealing.

      Love your website! I always learn something new and interesting. Keep the great recipes coming! Thank you Natasha!

      Reply

      • Natashas Kitchen
        June 2, 2020

        Hi Judy, we do try to buy all organic. I imagine the color may depend on the packaging, how they’re stored, and the lighting in which photographed.

        Reply

  • Natasha
    May 22, 2020

    Hi Natasha, do you think roasting these potatoes in avocado oil would work too? I ran out of light olive oil.

    Reply

  • Mike
    May 19, 2020

    Nice recipe… I do think you could skip the boil step and just oven roast the whole way. Oh, and I agree that olive oil is fine at this temp… no worries. If you want to be safe roast in veg oil or a oil with higher smoke point. Thanks.

    Reply

    • Natashas Kitchen
      May 19, 2020

      Thank you so much for sharing that with me! I’m so glad you enjoyed this recipe, Mike.

      Reply

  • Yary
    May 15, 2020

    So easy and delicious!

    Reply

    • Natashas Kitchen
      May 15, 2020

      I’m so glad you enjoyed that Yary!

      Reply

  • Asma Alafeefi
    May 14, 2020

    I love this recipe. Looks so simple yet delicious. I wanted to ask, can i add chili flakes also to the mix? Thank you

    Reply

    • Natashas Kitchen
      May 14, 2020

      Hi Asma, I haven’t tested that but I bet you could! If you experiment, let me know how you liked the recipe.

      Reply

  • Monique Serna
    May 9, 2020

    I had some larger red potatoes that needed to get used, so I sliced them into wedges and followed the recipe exactly. They were delicious and went great with the cheeseburger sliders! We had some leftovers, so I cut up and warmed for breakfast potatoes. So good!

    Reply

    • Natashas Kitchen
      May 9, 2020

      That sounds delicious! Thank you for sharing that with me Monique!

      Reply

  • keyanah
    April 30, 2020

    super delicious! I didn’t have light olive oil so I used extra virgin basil olive oil and it was amazing!!

    Reply

    • Natashas Kitchen
      April 30, 2020

      I’m so happy you enjoyed that!

      Reply

  • cohen
    April 10, 2020

    Hi! with all this time on my hands I am now reading real recipes. Can I roast these teeny red potatoes I just bought (max 2″ diameter) with out the par boil? I like crunchy well done anything!
    Thank you,
    Karen

    Reply

    • Natashas Kitchen
      April 10, 2020

      Hi Cohen, I haven’t tested that but I think it could work. If you experiment, let me know how you liked the recipe.

      Reply

  • Nida Baun
    April 9, 2020

    Thank you natasha for a wonderful cooking recipes and your wit while doing those delicious food.

    Reply

    • Natasha's Kitchen
      April 9, 2020

      You’re very welcome, Nida. I am always happy to be able to help!

      Reply

  • Donald Romano
    April 9, 2020

    Natasha I make them all the time except I use Yukon gold and cut them into 4 pieces. Then I add fresh rosemary garlic S&P mix and bake 375 for 30 minutes

    Reply

    • Natasha's Kitchen
      April 9, 2020

      Thanks for sharing that with us, Donald. That is useful information for those who would like to try that version too.

      Reply

  • June
    March 27, 2020

    These are SO GOOD!! Family just loves them!

    Reply

    • Natashas Kitchen
      March 27, 2020

      That’s just awesome! I’m so glad you enjoyed that, June!

      Reply

  • Terry
    March 6, 2020

    We make these all the time. Only difference is, I use grapeseed oil instead of olive oil and add Rosemary….ya GOTTA have Rosemary to have good potatoes.

    Reply

    • Natashas Kitchen
      March 6, 2020

      Yum! That sounds amazing! Thank you for sharing that great review with me Terry.

      Reply

  • Linda Bissett
    February 24, 2020

    I have been watching your videos for a few months, they are on my facebook feed. Love the recipes and your good humor while you cook. A pleasure to try your recipes and they turn out awesome. Keep up the great food!

    Reply

    • Natashas Kitchen
      February 24, 2020

      You’re so nice! Thank you for that thoughtful review, Linda!

      Reply

  • Viena
    February 18, 2020

    I found these potatoes to be easy to make and delicious. I had all the ingredients handy!!

    Reply

    • Natashas Kitchen
      February 18, 2020

      I love when that happens! That’s so great!

      Reply

  • cindy R Hoeffel
    February 17, 2020

    Boy,do we love your recipes. I can’t find a recipe for sloppy Joe’s. Do you have one? We made the pork and loved it. Shrimp fried rice tonight. I am 71 and it is so refreshing to have such easy recipes. Thank you so much

    Reply

    • Natashas Kitchen
      February 17, 2020

      I’m so glad you’re enjoying our recipes, Cindy! I do not have a recipe for Sloppy Joe’s at this time but I’m adding it to my list! Thank you for that wonderful suggestion.

      Reply

    • Ken Mitchell
      October 2, 2020

      Allrecipes sloppy joes
      The best!

      Reply

  • Jam Brown
    December 27, 2019

    Taste great with Extra Virgin Olive Oil, too.

    Reply

  • suz
    November 7, 2019

    Wow.. What a hit this was with my family. This recipe is a keeper for sure. Easy to make and fantastic flavor. Thanks for the great recipe.

    Reply

    • Natashas Kitchen
      November 7, 2019

      That’s so awesome Suz! Thank you for that awesome review!

      Reply

  • natasha
    October 18, 2019

    Great recipe!
    I like ur name!

    Reply

  • Jane
    August 20, 2019

    I have lots of small potatoes from my allotment. Would this recipe freeze for using later?

    Reply

    • Natashas Kitchen
      August 20, 2019

      Hi Jane, I haven’t tested freezing this so I cannot advise but I imagine if they were frozen in a single layer and then put into a ziploc that would work. If you experiment please let me know how you like that recipe.

      Reply

  • Ivana
    May 26, 2019

    Perfect side dish. Sooo easy to make!

    Reply

    • Natashas Kitchen
      May 27, 2019

      Isn’t that the best! I’m so happy you enjoyed that!

      Reply

  • Angie
    April 20, 2019

    These potatoes are amazing!! Such an easy recipe, yet so delicious! Big hit every time I make them!

    Reply

    • Natashas Kitchen
      April 20, 2019

      That’s so great! It sounds like you have a new favorite Angie!

      Reply

  • Marina
    April 10, 2019

    Natasha, I would like to follow or subscribe “Natasha’s Kitchen”. How?

    Reply

    • Natashas Kitchen
      April 10, 2019

      Hi Marina! you can only subscribe to push notifications from a desktop computer but you can subscribe to our email list either on mobile or desktop computer.

      Reply

  • Del
    March 3, 2019

    Any chance they could be made ahead and reheated? The recipe sounds wonderful!

    Del – Ontario

    Reply

    • Natashas Kitchen
      March 4, 2019

      Hi Del, 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

  • Jimmy James
    February 17, 2019

    Hey Natasha!
    I hardly ever cook. Im a single young guy who lives off frozen foods haha. I made this cause all i had was potatoes given to me by someone. My goodness! So easy to make and taste so good!! I think i might have to try cooking more often if its this easy haha!

    Thanks 🙂

    Reply

    • Natashas Kitchen
      February 17, 2019

      Hi Jimmy! I’m so happy you enjoyed that!!! I love that you were given those potatoes that lead to your finding our blog! Welcome! I hope you try more of our recipes soon!!

      Reply

  • fred
    January 19, 2019

    Nathasha I would love for you to explain the difference between all the difference salt out there or at least the major ones

    Thankyou one of your follower

    Reply

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