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! 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!

Natasha's Kitchen Cookbook

Oven Roasted Baby Red Potatoes

4.98 from 235 votes
Author: Natasha of NatashasKitchen.com
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.
Prep Time: 15 minutes
Cook Time: 20 minutes
Total Time: 35 minutes

Ingredients 

Servings: 6 to 8 as a side dish
  • 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 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.

Nutrition Per Serving

202kcal Calories37g Carbs4g Protein5g Fat1g Saturated Fat429mg Sodium1032mg Potassium4g Fiber3g Sugar16IU Vitamin A20mg Vitamin C24mg Calcium2mg Iron
Nutrition Facts
Oven Roasted Baby Red Potatoes
Amount per Serving
Calories
202
% Daily Value*
Fat
 
5
g
8
%
Saturated Fat
 
1
g
6
%
Sodium
 
429
mg
19
%
Potassium
 
1032
mg
29
%
Carbohydrates
 
37
g
12
%
Fiber
 
4
g
17
%
Sugar
 
3
g
3
%
Protein
 
4
g
8
%
Vitamin A
 
16
IU
0
%
Vitamin C
 
20
mg
24
%
Calcium
 
24
mg
2
%
Iron
 
2
mg
11
%
* Percent Daily Values are based on a 2000 calorie diet.
Course: Side Dish
Cuisine: American
Keyword: Oven Roasted Baby Red Potatoes
Skill Level: Easy
Cost to Make: $
Calories: 202

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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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Comments

  • 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

  • Des @ Life's Ambrosia
    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

  • Marina of Let the Baking Begin!
    June 2, 2013

    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

  • Vladislav
    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

      • Vladislav
        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

      • Marina of Let the Baking Begin!
        June 2, 2013

        Also, kosher salt is not as salty as the table salt, so you need to use more of it.

        Reply

        • Michael LaChiana
          June 19, 2020

          I disagree. I believe Kosher salt and Sea salt are much saltier than table salt.

          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

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