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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
Natasha Kravchuk
Hi! I'm Natasha Kravchuk. Here you'll find delicious, trusted recipes with easy step-by-step photos and videos. 
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 🙂
Just salt in the mixture is enough. 🙂
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 375°F(191°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 🙂 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 🙂
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! 🙂
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 🙂 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 🙂 So THANK YOU!!! 🙂
Awww, that’s so sweet. Thank you Marina 🙂 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 🙂 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 🙂
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 🙂
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 🙂
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! 🙂
I’ll look for them, thanks for sharing 🙂
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 🙂
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 😉
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 😉 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.
I disagree. I believe Kosher salt and Sea salt are much saltier than table salt.
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. 😉
This looks delish! I will definitely try them out 🙂
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