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Oven Roasted Baby Red Potatoes

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.
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Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
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.