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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


  • 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


  • 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