Roasted small red potatoes

Feeling social ? Share this recipe

Crisp on the exterior and delicate on the inside, these tiny Red Potatoes are roasted to taste.

Roasted small red potatoes

We bought a 3 lb bag of small red potatoes because they were on sale last week. Every time I opened my pantry, I looked at them. This recipe was born today, and it was a big deal.

Those potatoes were delicious and crispy. We used some of the basics from our previous bacon-roast potatoes, but since we were cooking a lot today, I wanted something that was simple and easy.

They came out of the oven as soon as they were done baking. We took the baked potatoes to my parents’ house right away. Neither of them could believe how good our food was, so they invited us to come over more often to eat with them. Mom and Dad, thanks!

To make roasted small red potatoes we’ll need the following ingredients :

3 lbs small 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 Roasted small red potatoes

Roasted baby red potatoes
  1. 1′′to1 1/2′′ potato cubes We didn’t trim the little potatoes. Put them in a big saucepan of heated water. Boil potatoes for 7-9 minutes (they should be almost cooked)
  2. Then, in a small bowl, mix together 2 Tbsp olive oil, 2 pressed garlic cloves, 1 1/2 tsp dried parsley, 1 tsp sea salt, and 1/2 tsp black pepper.
  3. Gently With your hands, mix seasoning mix with potatoes. Make sure the potatoes are evenly covered (it helps to use a large mixing bowl for tossing).
  4. In a large, rimmed baking pan, place the cut side down of the potatoes. When the sides facing the pan are golden, bake at 425°F for 20 minutes, or until they are brown. Transfer to a serving bowl, add chopped fresh dill if you want, and serve.

You can also check those related recipes :

Full recipe :

Roasted small red potatoes

Roasted small red potatoes

Crisp on the exterior and delicate on the inside, these tiny Red Potatoes are roasted to taste.
Prep Time 15 mins
Cook Time 20 mins
Total Time 35 mins
Course Side Dish
Cuisine American, southern united state
Servings 6
Calories 202 kcal

Ingredients
  

  • 3 lbs baby red potatoes unpeeled
  • 2 Tbsp   extra light olive oil
  • 1 tsp  dry parsley
  • 1 tsp  sea salt or 3/4 tsp table salt
  • ½ tsp  freshly ground pepper
  • 2 cloves garlic pressed

Instructions
 

  • 1′′to1 1/2′′ potato cubes We didn't trim the little potatoes. Put them in a big saucepan of heated water. Boil potatoes for 7-9 minutes (they should be almost cooked)
  • Then, in a small bowl, mix together 2 Tbsp olive oil, 2 pressed garlic cloves, 1 1/2 tsp dried parsley, 1 tsp sea salt, and 1/2 tsp black pepper
  • Gently With your hands, mix seasoning mix with potatoes. Make sure the potatoes are evenly covered (it helps to use a large mixing bowl for tossing).
  • In a large, rimmed baking pan, place the cut side down of the potatoes. When the sides facing the pan are golden, bake at 425°F for 20 minutes, or until they are brown. Transfer to a serving bowl, add chopped fresh dill if you want, and serve.
Keyword roasted baby potatoes in oven, Roasted baby red potatoes, Roasted small red potatoes

inspired BY: Natasha’s kitchen

Feeling social ? Share this recipe

Leave a Comment

Recipe Rating