Crisp on the exterior and delicate on the inside, these tiny Red Potatoes are roasted to taste.
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
- 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.
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Full recipe :
Roasted small red potatoes
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.
inspired BY: Natasha’s kitchen