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!

Natasha's Kitchen Cookbook

Oven Roasted Baby Red Potatoes

4.98 from 238 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 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

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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Recipe Rating




Comments

  • Ruth
    June 30, 2015

    Please share your recipes to my email. Thank you very much!

    Reply

    • Natasha
      natashaskitchen
      July 1, 2015

      Ruth, you can sign up for my weekly newsletter and latest recipes by clicking here :).

      Reply

  • Cindy Z
    June 17, 2015

    Wonderful recipe. I added some chives. This was delicious and very easy!! Thanks for sharing

    Reply

    • Natasha
      natashaskitchen
      June 17, 2015

      Thank you for the great review Cindy and you are welcome :).

      Reply

  • shadae
    May 31, 2015

    Ive been making these wrong all this time . Thank you ! SO soft and moist

    Reply

    • Natasha
      natashaskitchen
      June 1, 2015

      You’re so welcome :).

      Reply

  • Vika
    April 26, 2015

    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 🙂 Thank you for once again sharing a great recipe!

    Reply

    • Natasha
      natashaskitchen
      April 26, 2015

      Thank you for the great feedback Vika and you are welcome :).

      Reply

  • Augustine
    April 1, 2015

    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!!

    Reply

    • Natasha
      natashaskitchen
      April 1, 2015

      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 🙂 Thanks os much for tagging me on Instagram so I can see it. You’re awesome! 🙂

      Reply

  • Jessica
    February 8, 2015

    What are the calories please?

    Reply

    • Natasha
      natashaskitchen
      February 8, 2015

      I currently don’t have nutritional values, but when I need to research something, my best source: Caloriecount.com – sign in for free and then go to “tools” and then click “recipe analyzer” You can copy and paste your list of ingredients and it spits out the nutrition info. It’s a great tool. I hope that helps!

      Reply

  • Kaeden Beliveau
    February 6, 2015

    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.

    Reply

    • Natasha
      natashaskitchen
      February 6, 2015

      I’m so happy you all enjoyed the potatoes! This would be a very yummy option for breakfast 🙂

      Reply

  • pmm
    December 29, 2014

    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.

    Reply

    • Natasha
      natashaskitchen
      December 29, 2014

      That’s just awesome! Thank you so much for such a great review 🙂

      Reply

  • Bill McCarthy
    December 24, 2014

    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.

    Reply

    • Natasha
      natashaskitchen
      December 24, 2014

      According to my research, extra light olive oil has a smoke point of 405˚F which I don’t recommend for this recipe. I recommend using an extra light olive oil which has a smoke point of 465˚F.

      Reply

  • Kristin Falzone
    November 4, 2014

    I made these potatoes last night and they were a huge hit!! Very simple recipe, but very very flavorful!

    Reply

    • Natasha
      natashaskitchen
      November 4, 2014

      I’m so happy you enjoyed the powtaters. 🙂 Thank you for the great review!

      Reply

  • Nata
    September 27, 2014

    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?

    Reply

    • Natasha
      natashaskitchen
      September 27, 2014

      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.

      Reply

  • christina
    September 24, 2014

    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.

    Reply

    • Natasha
      natashaskitchen
      September 24, 2014

      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.

      Reply

  • Julian
    September 5, 2014

    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

    Reply

    • Natasha
      natashaskitchen
      September 6, 2014

      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.

      Reply

  • Luba
    June 10, 2014

    Thanks! Do you put it on the top or middle rack in the oven to bake?

    Reply

    • Natasha
      natashaskitchen
      June 10, 2014

      In the middle 🙂

      Reply

  • Luba
    June 9, 2014

    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.

    Reply

    • Natasha
      natashaskitchen
      June 9, 2014

      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 🙂

      Reply

  • Sharona
    May 6, 2014

    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.

    Reply

    • Natasha
      natashaskitchen
      May 6, 2014

      Oooh yes a garlic mayo sounds nice! 🙂

      Reply

  • Kate
    March 6, 2014

    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!

    Reply

    • Natasha
      natashaskitchen
      March 6, 2014

      I’m so glad you’re enjoying the recipe. 🙂

      Reply

  • Tammi
    February 12, 2014

    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!

    Reply

    • Natasha
      natashaskitchen
      February 13, 2014

      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!

      Reply

  • Olesia
    December 13, 2013

    Can I do the potatoes the day before and just heat them up next day.

    Reply

    • Natasha
      natashaskitchen
      December 13, 2013

      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

  • Cindy
    August 25, 2013

    Great recipe. Tried it last night, served with pan fried trout, steamed broccoli and some sautéed 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.

    Reply

    • Natasha
      natashaskitchen
      August 25, 2013

      I do love them crispy. Served with trout, broccoli and sweet corn; yum!!!

      Reply

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