Name: Oven Roasted Baby Red Potatoes
Prep time: 30 min
Cook time: 40 min
Total time: 1 h 10 min

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This oven roasted baby red potatoes recipe is an easy side dish made with garlic, herbs, and olive oil. The potatoes are crispy on the outside and soft on the inside, perfect for serving with chicken, steak, or fish. With simple ingredients and quick prep, these roasted red potatoes are ideal for weeknight dinners, meal prep, or holiday gatherings. Baked to golden perfection and naturally gluten-free, they’re a flavorful addition to any meal.

Ingredients

3 lbs baby red potatoes, unpeeled
2 Tbsp extra light olive oil
1½ tsp dried parsley
1 tsp sea salt (or ¾ tsp table salt)
½ tsp freshly ground black pepper
2 garlic cloves, pressed or minced

Instructions

1. Prep the Potatoes

Cut the baby red potatoes into 1″ to 1½” pieces. Leave the smallest ones whole if they’re bite-sized.
Place the potatoes in a large pot filled halfway with warm water.
Bring to a boil and cook for 7–9 minutes, or until the potatoes are just tender but not falling apart.
Drain the potatoes, cover with a lid to keep warm, and set aside.

2. Make the Seasoning

In a small bowl, mix the olive oil, pressed garlic, dried parsley, salt, and black pepper until well combined.

3. Season and Bake

Place the drained potatoes in a large mixing bowl. Pour the seasoning mixture over the potatoes and gently toss until all pieces are evenly coated.
Transfer the potatoes to a large rimmed baking sheet, arranging them cut side down for the best browning.
Roast in a preheated oven at 425°F (220°C) for 20 minutes, or until the bottoms are golden and crispy.

4. Serve

Transfer the roasted potatoes to a serving dish.
Garnish with chopped fresh dill if desired. Serve hot.

Why You’ll Love This Recipe

Crispy on the outside, tender on the inside
Easy to prepare with minimal ingredients
Packed with garlic and herb flavor
Ideal for weeknight dinners, potlucks, or holiday tables
Naturally gluten-free and vegetarian

Tips

Parboiling the potatoes ensures they roast faster and more evenly.
Be sure to cut the potatoes to a uniform size for even cooking.
For best browning, use a non-stick or well-greased baking sheet and arrange the potatoes cut side down.
Do not overcrowd the pan—use two sheets if needed to allow proper roasting.

Variations and Substitutions

Add fresh herbs like rosemary or thyme for a different flavor profile.
Swap baby red potatoes with baby Yukon golds or fingerlings.
Use avocado oil or another high-heat oil instead of olive oil.
Add a sprinkle of grated Parmesan during the last 5 minutes of roasting for a cheesy twist.
Toss with smoked paprika or onion powder for added depth.

FAQs

Can I make these ahead of time?
Yes, parboil and season the potatoes in advance. Roast just before serving for the best texture.

What if I don’t have baby red potatoes?
You can use regular red potatoes cut into chunks or any small waxy variety.

Can I roast these without parboiling?
Yes, but you’ll need to increase the roasting time to 35–40 minutes and flip them halfway through.

Serving and Suggestions

Serve as a side dish with grilled meats, baked chicken, or fish.
Great alongside eggs or omelets for a hearty breakfast or brunch.
Pairs well with sour cream, aioli, or herbed yogurt dip.
Add to warm salads or grain bowls for extra texture and flavor.