Oven Roasted Baby Red Potatoes

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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

4.98 from 247 votes

Author: Natasha of NatashasKitchen.com

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

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Prep Time: 15 minutes mins

Cook Time: 20 minutes mins

Total Time: 35 minutes mins

Ingredients 

US CustomaryMetric

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

• Full Nutrition Label
• Nutrition Disclosure

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