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There’s something so delightfully simple and satisfying about an Oven Roasted Baby Red Potatoes Recipe that brings a warm, homey touch to any meal. These little gems, with their tender insides and crispy, golden edges, can elevate your weeknight dinners or impress guests without demanding hours in the kitchen. The perfect balance of garlic, parsley, and seasoning makes every bite irresistible, and the unpeeled baby reds add a lovely color and texture that’s hard to beat. If you love dishes that feel both comforting and fancy enough for company, you’re in for a treat with this recipe.
Ingredients You’ll Need
Gathering your ingredients for this Oven Roasted Baby Red Potatoes Recipe is wonderfully straightforward, yet each component plays a crucial role in creating that mouthwatering final dish. From the earthy baby potatoes to the aromatic garlic and fresh parsley, these simple items combine for big flavor and delightful texture.
- 3 lbs baby red potatoes (unpeeled): The star of the dish, offering a creamy interior and vibrant red skin that crisps beautifully.
- 2 Tbsp extra light olive oil: Adds rich flavor and helps achieve that perfect golden crisp on the potatoes.
- 1 1/2 tsp dry parsley: Provides a subtle herbal note that brightens the dish without overpowering it.
- 1 tsp sea salt or 3/4 tsp table salt: Essential for bringing out the natural flavors of the potatoes and seasoning blend.
- 1/2 tsp freshly ground pepper: Adds a gentle heat and depth to complement the garlic and herbs.
- 2 cloves garlic (pressed): Infuses the potatoes with pungent, savory richness that elevates every bite.
How to Make Oven Roasted Baby Red Potatoes Recipe
Step 1: Prepare and Parboil the Potatoes
Start by cutting the baby red potatoes into 1 to 1 1/2 inch pieces, but feel free to leave the really tiny ones whole—they roast beautifully as is. Place all the potatoes in a large pot filled halfway with warm water and bring it to a gentle boil. Let them cook for about 7 to 9 minutes until they’re almost tender but not fully cooked through. This quick parboiling step ensures a soft interior while allowing them to crisp up perfectly in the oven. Once done, drain the potatoes carefully, cover them to keep warm, and set them aside for the next step.
Step 2: Mix the Flavorful Seasoning
While the potatoes are resting, prepare your seasoning mix. In a small bowl, combine the extra light olive oil, pressed garlic cloves, dry parsley, salt, and freshly ground pepper. Stir everything together until well blended—this aromatic mixture will coat your potatoes with a beautiful flavor that shines through after roasting.
Step 3: Toss Potatoes with Seasoning
Transfer those warm potatoes into a large mixing bowl—it helps to have a good-sized one here to make tossing easier. Gently but thoroughly toss the potatoes with the seasoning blend until every piece is evenly coated. This step ensures that each bite is bursting with garlicky, herb-infused goodness.
Step 4: Roast to Golden Perfection
Next, spread the seasoned potatoes onto a large rimmed, non-stick baking pan with the cut sides facing down. This positioning encourages a beautiful, golden crust where they meet the pan. Bake at 425 degrees Fahrenheit for about 20 minutes or until those edges turn beautifully crisp and golden brown. Once out of the oven, transfer them to a serving bowl and, if you like, garnish with freshly chopped dill for a pop of color and brightness before serving.
How to Serve Oven Roasted Baby Red Potatoes Recipe
Garnishes
A touch of fresh herbs can take your Oven Roasted Baby Red Potatoes Recipe from delicious to unforgettable. Consider sprinkling chopped fresh dill, chives, or even a little finely grated Parmesan cheese for added flavor and visual appeal. A squeeze of lemon juice right before serving can also add a lively contrast to the earthiness of the potatoes.
Side Dishes
This dish pairs beautifully with a variety of mains. Think juicy grilled chicken, seared steak, or even a flaky baked fish. Vegetarians will love belly-filling veggie mains or hearty salads alongside these potatoes. Their crispy texture and rich flavor make them a versatile side that complements nearly any meal.
Creative Ways to Present
For a fun twist, serve these potatoes in small individual ramekins topped with a dollop of sour cream and chives for a loaded potato vibe. Alternatively, toss them into a vibrant salad with arugula, roasted red peppers, and feta for a warm, colorful side salad. Presentation is your playground with this versatile Oven Roasted Baby Red Potatoes Recipe.
Make Ahead and Storage
Storing Leftovers
If you have any leftovers, store them in an airtight container in the refrigerator for up to 3 days. The potatoes will retain much of their flavor, though they may lose some of their initial crispness. Leftover potatoes make a fantastic quick snack or a base for next-day hash browns.
Freezing
While you can freeze cooked potatoes, it’s best to skip freezing for this Oven Roasted Baby Red Potatoes Recipe since the texture can suffer and become watery once thawed. If you must freeze, spread them in a single layer on a baking sheet first to freeze individually, then transfer to a freezer-safe container for up to 2 months.
Reheating
To bring back that crispy texture on leftovers, reheat the potatoes in a preheated oven at 400 degrees Fahrenheit for 10-15 minutes. Avoid microwaving if you want to maintain their crisp edges, but it’s fine if you’re in a hurry.
FAQs
Can I use other types of potatoes for this recipe?
While baby red potatoes work best because of their creamy interior and thin skin, you can experiment with Yukon Gold or fingerlings. Just adjust the cooking times slightly since different potatoes vary in size and texture.
Do I have to peel the potatoes?
The unpeeled skin adds fantastic texture and earthy flavor, plus it helps keep the potatoes together during roasting. So, no peeling necessary, and it’s a nice time-saver!
What if I don’t have dry parsley? Can I use fresh?
Yes! Fresh parsley works beautifully but use about three times the amount since it’s less concentrated than dried. Add it in during the tossing step or as a fresh garnish after roasting.
Can I prepare this recipe ahead of time?
You can parboil and season the potatoes the day before, then refrigerate them unroasted. When ready to serve, bring them to room temperature and roast as usual for the best crispiness.
How spicy is this recipe?
This recipe is mild and savory, focusing on herbs and garlic. If you want some heat, feel free to add a pinch of red pepper flakes to the seasoning mix before tossing the potatoes.
Final Thoughts
If you’re looking for a side dish that hits the perfect balance of crispy, tender, and flavorful, you absolutely must try this Oven Roasted Baby Red Potatoes Recipe. It’s a reliable crowd-pleaser that elevates simple ingredients into something truly special. Once you make it, I’m sure you’ll find yourself reaching for it again and again, whether for weeknight dinners or festive gatherings. Go ahead, gather your ingredients, and enjoy the comforting magic of these golden little potatoes.
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Oven Roasted Baby Red Potatoes Recipe
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Total Time: 35 minutes
- Yield: 6 to 8 servings
- Category: Side Dish
- Method: Baking
- Cuisine: American
- Diet: Gluten Free
Description
These Oven Roasted Baby Red Potatoes are a simple and flavorful side dish featuring tender baby red potatoes parboiled to perfection, then tossed in a savory garlic and herb olive oil mixture and baked until golden and crispy on the edges. Perfect for complementing any main course, this recipe offers a crispy outside and creamy inside with fresh, wholesome ingredients.
Ingredients
Potatoes
- 3 lbs baby red potatoes (unpeeled)
Seasoning Mix
- 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 black pepper
- 2 cloves garlic, pressed
Instructions
- Prepare the Potatoes. Cut the potatoes into 1 to 1 1/2 inch pieces, leaving the really tiny ones whole. Place them in a large pot filled halfway with warm water. Bring the water to a boil and cook the potatoes for 7 to 9 minutes until they are almost cooked through. Drain the potatoes, cover them to keep warm, and set aside.
- Mix the Seasoning. In a small bowl, combine 2 tablespoons of extra light olive oil, 2 pressed garlic cloves, 1 1/2 teaspoons of dry parsley, 1 teaspoon sea salt (or 3/4 teaspoon table salt), and 1/2 teaspoon freshly ground black pepper. Stir well to create a flavorful seasoning mix.
- Toss the Potatoes. Transfer the partially cooked potatoes to a large mixing bowl and gently toss them with the prepared seasoning mixture until evenly coated. Using a large bowl helps to coat the potatoes thoroughly without breaking them.
- Bake the Potatoes. Spread the seasoned potatoes evenly on a large rimmed, non-stick baking pan, placing them cut side down. Bake in a preheated oven at 425°F (220°C) for 20 minutes or until the side touching the pan becomes golden and crispy.
- Serve and Garnish. Remove the potatoes from the oven and transfer them to a serving bowl. Optionally, garnish with freshly chopped dill for a bright, herbaceous finish. Serve warm as a delicious side dish.
Notes
- Parboiling the potatoes before roasting helps achieve a creamy inside with a crispy outside texture.
- Use extra light olive oil for a neutral flavor and good roasting results.
- Fresh herbs like dill make a nice garnish but are optional.
- To make this dish gluten-free, use certified gluten-free salt and spices if needed.
- Adjust salt and pepper according to your taste preferences.
- For an extra crispy finish, you can broil the potatoes for 1-2 minutes at the end of baking, watching carefully to prevent burning.
