Oven Roasted Baby Red Potatoes Recipe – American Special
The Oven Roasted Baby Red Potatoes recipe delivers tender potatoes with skins on, roasted to golden-crisp perfection in olive oil, garlic, dried parsley, salt, and black pepper. Parboiling them first helps achieve a soft interior, while roasting at high heat ensures a beautifully blistered, crisp exterior. This simple side dish is ideal for weeknight dinners, barbecue spreads, or holiday feasts—delightfully rustic, flavorful, and satisfying alongside any main course.
- Prep Time15 min
- Cook Time20 min
- Total Time35 min
Oven Roasted Baby Red Potatoes Ingredients
- 3 pounds of baby red potatoes, with skins intact,
- 2 tablespoons of extra light olive oil,
- 1 1/2 teaspoons of dried parsley,
- 1 teaspoon of sea salt (or 3/4 teaspoon of table salt),
- 1/2 teaspoon of freshly ground pepper,
- 2 cloves of garlic, pressed.
How to make Oven Roasted Baby Red Potatoes :
Cut the potatoes into 1″ to 1 1/2″ pieces, leaving very small ones whole. Place them in a large pot filled halfway with warm water. Bring to a boil and cook for 7-9 minutes until nearly tender. Drain, cover to keep warm, and set aside.
In a small bowl, combine 2 tablespoons of olive oil, 2 cloves of pressed garlic, 1 1/2 teaspoons of dried parsley, 1 teaspoon of sea salt (or 3/4 teaspoon of table salt), and 1/2 teaspoon of black pepper.
Gently toss the potatoes with the seasoning mixture until evenly coated, using a large mixing bowl for easier tossing.
Transfer the seasoned potatoes to a large, rimmed, non-stick baking sheet, placing them cut side down. Bake at 425°F for 20 minutes or until the sides touching the pan turn golden brown.
Transfer the roasted potatoes to a serving bowl, optionally garnish with chopped fresh dill, and serve.
Recipe Notes:
Use baby red potatoes with skins intact for texture and color; wash thoroughly before use.
Cut larger potatoes into 1- to 1½-inch pieces, leave small ones whole for even cooking.
Parboil potatoes about 7-9 minutes so they are nearly tender before roasting—this helps the interior stay soft.
Toss potatoes with olive oil, pressed garlic, dried parsley, salt, and freshly ground black pepper for balanced seasoning.
Place pieces cut-side down on a rimmed baking sheet for more golden browning.
Roast at about 425°F (≈ 220°C) until potatoes develop a crisp, golden crust—around 20 minutes.
Garnish with fresh herbs like dill or fresh parsley for a burst of freshness.
Serve hot of course; leftover potatoes can be reheated in the oven to restore crispiness.
