Oven Roasted Baby Red Potatoes

When it comes to comfort food, nothing beats Oven Roasted Baby Red Potatoes. They’re my go-to side dish for family dinners and gatherings. I remember the first time I made them; the aroma of the potatoes roasting in the oven filled my kitchen with warmth and anticipation. I could hardly wait to dig in! The crispy exterior paired with the tender inside makes these potatoes a perfect companion for any meal. Whether served alongside grilled vegetables, a succulent roast, or just on their own, they always impress. My family can’t get enough of them, and I’m sure yours will feel the same way.

Main Ingredients for Oven Roasted Baby Red Potatoes

The ingredients for Oven Roasted Baby Red Potatoes are simple yet delightful. Each ingredient contributes to the overall flavor and texture, creating a mouthwatering dish. The star of the show, the baby red potatoes, are naturally creamy and sweet. Combined with olive oil and fresh herbs like parsley, rosemary, and thyme, this dish bursts with flavor. Seasoned with sea salt, pepper, and a hint of smoked paprika, these potatoes are transformed into a savory delight.

• 3 lbs baby red potatoes, washed well and unpeeled – The main ingredient, these potatoes are small and creamy, perfect for roasting.
• 3 tablespoons olive oil – Adds flavor and helps to achieve that crispy outer layer.
• 1 1/2 teaspoons dry parsley – A fragrant herb that complements the potatoes nicely.
• 1 tablespoon fresh rosemary, finely chopped – This herb brings a wonderful aroma and flavor to the dish.
• 1 teaspoon fresh thyme leaves, finely diced – Thyme enhances the overall earthy taste of the potatoes.
• 1 teaspoon sea salt – Essential for flavoring the potatoes.
• 1/4 teaspoon freshly ground pepper – Adds a subtle kick to the dish.
• 1 teaspoon smoked paprika – Provides a slight smokiness that pairs beautifully with the potatoes.
• 4 cloves garlic, minced – Infuses the potatoes with a rich, savory flavor.

Step by Step Guide for Oven Roasted Baby Red Potatoes

Making Oven Roasted Baby Red Potatoes is straightforward and enjoyable. You’ll appreciate the simple steps that lead to a delicious side dish. Let’s dive into the method!

1. Preheat your oven to 425 degrees F. This temperature is key for achieving that golden crispiness on the potatoes.
2. Wash well and scrub the baby red potatoes clean. Cutting them into 1 to 1 1/2 inch pieces allows for even cooking, so be sure to chop them uniformly.
3. Place the cut potatoes in a large pot half full of warm water. This helps to soften them slightly before roasting.
4. Over medium-high heat, bring the pot to a boil. Once boiling, cook the potatoes for 7 to 9 minutes. They should be nearly cooked but firm enough to hold their shape.
5. Drain the potatoes immediately and set them aside. This step is crucial to keep the texture intact.
6. In a small bowl, mix the remaining ingredients: olive oil, dry parsley, fresh rosemary, fresh thyme, sea salt, freshly ground pepper, smoked paprika, and minced garlic. This mix will coat the potatoes with flavor.
7. Add the seasoning mix to the drained potatoes, and gently toss to coat evenly. Be sure every piece is well-seasoned; this will enhance the flavor.
8. Transfer the potatoes to a large-rimmed baking sheet, arranging them in a single layer. This helps them roast evenly and develop a crispy exterior.
9. Roast in the preheated oven for about 20 minutes. Keep an eye on them; they should turn golden brown on the bottom side.
10. Once they’re beautifully browned, remove them from the oven and serve sprinkled with chopped fresh dill for an extra touch of flavor.

Change It Up

Sometimes it’s fun to switch things up! Here are some ideas for modifying your Oven Roasted Baby Red Potatoes to keep things interesting:

• Add Cheese: For a cheesy twist, sprinkle some parmesan on top during the last few minutes of roasting.
• Spice It Up: Experiment with different spices like cajun seasoning or Italian seasoning to switch flavors.
• Mix in Veggies: Toss in other vegetables like carrots or bell peppers for a colorful medley.
• Herb Variations: Try using different herbs such as oregano or sage for unique flavor profiles.
• Garlic Variations: If you love garlic, feel free to increase the amount or try roasting whole cloves with the potatoes for an intense flavor.
• Sweet Potatoes: Combine with sweet potatoes for a delightful contrast in flavor and color.

Serve This Oven Roasted Baby Red Potatoes With

• Grilled Chicken: Pairing Oven Roasted Baby Red Potatoes with a perfectly grilled chicken breast makes for a satisfying meal.
• Beef Roast: This dish is ideal alongside a succulent beef roast, enhancing the flavors of both.
• Vegetable Medley: Serve with a side of sautéed vegetables for a colorful and nutritious plate.
• Salads: Add a fresh garden salad to your meal for a well-rounded dinner.
• Family Gatherings: These potatoes are great for parties and family gatherings; they can be easily doubled for a crowd.
• Picnics: Don’t forget to take them to your next picnic; they taste just as good cold!

FAQ

Conclusion

Oven Roasted Baby Red Potatoes are a delightful blend of simplicity and flavor that can enhance any meal. Their crispy texture and savory profile make them a must-try for your next family dinner or gathering. I encourage you to whip up a batch tonight and experience how this humble side can elevate your dining experience. Enjoy the deliciousness!

Oven Roasted Baby Red Potatoes

The ultimate comfort food, Oven Roasted Baby Red Potatoes are crispy on the outside, tender on the inside, and bursting with flavor. Perfect for any occasion, these easy weeknight potatoes are a must-try! Make them tonight for a delicious side that will have everyone coming back for seconds.

Print Recipe Pin Recipe

Prep Time 20 minutes mins

Cook Time 30 minutes mins

Total Time 50 minutes mins

Servings: 6 servings

Course: Side Dishes

Cuisine: American

Calories: 180

Ingredients Equipment Method Notes

Ingredients

  

• 3 lbs baby red potatoes washed well and unpeeled
• 3 tablespoons olive oil
• 1.5 teaspoons dry parsley
• 1 tablespoon fresh rosemary finely chopped
• 1 teaspoon fresh thyme leaves finely diced
• 1 teaspoon sea salt
• 1/4 teaspoon freshly ground pepper
• 1 teaspoon smoked paprika
• 4 cloves garlic minced

Equipment

• Large Pot
• Oven
• Baking Sheet
• Peeler
• Cutting Board
• Chef's Knife
• Mixing Bowl

Method

 

1. Preheat your oven to 425 degrees F. This temperature is key for achieving that golden crispiness on the potatoes.
2. Wash well and scrub the baby red potatoes clean. Cutting them into 1 to 1 1/2 inch pieces allows for even cooking, so be sure to chop them uniformly.
3. Place the cut potatoes in a large pot half full of warm water. This helps to soften them slightly before roasting.
4. Over medium-high heat, bring the pot to a boil. Once boiling, cook the potatoes for 7 to 9 minutes. They should be nearly cooked but firm enough to hold their shape.
5. Drain the potatoes immediately and set them aside. This step is crucial to keep the texture intact.
6. In a small bowl, mix the remaining ingredients: olive oil, dry parsley, fresh rosemary, fresh thyme, sea salt, freshly ground pepper, smoked paprika, and minced garlic. This mix will coat the potatoes with flavor.
7. Add the seasoning mix to the drained potatoes, and gently toss to coat evenly. Be sure every piece is well-seasoned; this will enhance the flavor.
8. Transfer the potatoes to a large-rimmed baking sheet, arranging them in a single layer. This helps them roast evenly and develop a crispy exterior.
9. Roast in the preheated oven for about 20 minutes. Keep an eye on them; they should turn golden brown on the bottom side.
10. Once they're beautifully browned, remove them from the oven and serve sprinkled with chopped fresh dill for an extra touch of flavor.

Notes

• Aluminum Foil: I like using aluminum foil instead of parchment because it helps the bottoms crisp up better. Just don’t forget to spray it with non-stick spray so nothing sticks.
• Crispy Finish: Before roasting, I sometimes toss the potatoes with a bit of flour mixed with cornstarch and salt. It gives them that extra crispy finish my family loves.
• Vinegar in Water: When I parboil the potatoes, I add a tablespoon of vinegar to the water. It helps keep the potatoes from falling apart by holding the texture together.
• Metal Baking Pan: For the crispiest results, I always go for a metal baking pan. It heats more evenly than glass and helps the potatoes brown great.
• Uniform Size: I make sure all the potato pieces are about the same size. That way, they roast evenly and are all done at the same time.

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Meet Juliet Sterling

Creating rich, complex flavors is my obsession, though I am just as passionate about capturing them through the lens. I develop recipes that taste like they simmered all day but are actually achievable for any home cook. I cooked and styled this dish to ensure the flavors are balanced and the presentation inspires you.