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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
Filed Under
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.
Thank you so much for sharing that with me, John!
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!
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.
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.
Thank you so much for sharing that with us!
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!
That is the best when the family loves what we moms make. That’s so great!
Love your recipies hier in Cologne Germany!
Could you also give us the metric amounts???
Thanks and stay healthy😘
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.
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
You’re welcome! I’m so happy you enjoyed it, Mary Ann!
Thanks for the tip!
It was good to know.
Saves time in the end!
What is dried parsley? Do you mean parsley flakes? Thanks. Am going to cook them on Xmas eve. They look delicious.
Hi Maryann that is correct. We purchase these from spices aisle
The easy way is to toss them with the garilc, oil, & Italian seasoning
Yum! so so good! Thank you so much for sharing that with me.
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.
That’s great, Ed! I’m happy that the potatoes turned out so good and you loved them.
If I have tiny red potatoes, is it ok not to cut them? And how would you adjust the cooking time?
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.
If I add Rosemary that was suggested, how much would I use for your recipe.
Many thanks.
Hi Margaret, 1-2 tablespoons fresh rosemary leaves, chopped should be good
I make a recipe similar. Putting chopped fresh rosemary on these before baking would put these over the top. Yum
Thank you so much for sharing that with me, Glenda!
Can the potatoes be boiled in advance? Thanks
Hi Kym, that will work too. I hope you enjoy the recipe!
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!
Hi Prue, it will definitely take longer but it should work.
These were prefect and will make them again
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?
Hi Estie, yes definitely. It’s ok to pre-soak the potatoes in cold water several hours ahead.
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! 🙂 🙂
Thank you for trusting me and my recipes, Terri!
these potatoes are fabulous, really loved them
Great to hear that, Laura. Thanks for your good feedback!
Fantastic! Probably the best roast potatoes I’ve made so far.
Awesome, I’m happy to hear that, Kate. Thank you so much for your fantastic feedback!
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!
Sounds great! Thanks for sharing that with us, Marlene.