Oven Roasted Baby Red Potatoes
This post may contain affiliate links. Read my disclosure policy.
Baby red potatoes were on sale last week so we purchased a 3 lb bag. I stared at them every time I opened my pantry. Today, something amazing happened; this recipe was born.
We applied some of the basics from our previous bacon roasted potatoes (oh dear those were luscious and crisp), but since we were cooking alot today, I wanted something simple and easier.
As soon as they came out of the oven, we drove the baked potatoes over to my parents house. They were both so impressed that they graciously invited us to bring food over more often. Thanks Mom and Dad! 😉
Ingredients for oven roasted baby red potatoes:
3 lbs baby 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 oven roasted potatoes:
1. Cut potatoes into 1″ to 1 1/2″ pieces. We didn’t cut the really tiny taters. Place them in a large pot half full with warm water. Bring potatoes to a boil and cook for 7-9 minutes (they should be almost cooked) Drain, cover to keep warm, and set aside (sorry we totally missed photographing these cute little potatoes before we sliced and cooked them. We were seriously photographing 3 recipes at the same time. My bad.)
2. In a small bowl, mix together 2 Tbsp olive oil, 2 pressed garlic cloves, 1 1/2 tsp dry parsley, 1 tsp sea salt (or 3/4 tsp table salt) and 1/2 tsp black pepper.
3. Gently Toss potatoes with the seasoning mix until evenly coated (it helps to use a large mixing bowl for tossing).
4. Transfer potatoes to a large rimmed, non-stick baking pan and place cut side down. Bake at 425°F for 20 minutes or until the sides facing the pan are golden. Transfer to a serving bowl, garnish with chopped fresh dill if desired and serve.
Simple and oh so flavorful. You’re gonna love this!
Oven Roasted Baby Red Potatoes
Ingredients
- 3 lbs baby 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
Instructions
- Cut potatoes into 1" to 1 1/2" pieces. We didn't cut the really tiny taters. Place them in a large pot half full with warm water. Bring potatoes to a boil and cook for 7-9 minutes (they should be almost cooked) Drain, cover to keep warm, and set aside
- In a small bowl, mix together 2 Tbsp olive oil, 2 pressed garlic cloves, 1 1/2 tsp dry parsley, 1 tsp sea salt (or 3/4 tsp table salt) and 1/2 tsp black pepper.
- Gently Toss potatoes with the seasoning mix until evenly coated (it helps to use a large mixing bowl for tossing).
- Transfer potatoes to a large rimmed, non-stick baking pan and place cut side down. Bake at 425° for 20 minutes or until the sides facing the pan are golden. Transfer to a serving bowl, garnish with chopped fresh dill if desired and serve.
Nutrition Per Serving
Natasha Kravchuk
Hi! I'm Natasha Kravchuk. Here you'll find delicious, trusted recipes with easy step-by-step photos and videos. 
I made this tonight and combined it with your honey roasted salmon. What a great combination. Thanks for your help (again) Natasha!
That really is the perfect combination! I’m so happy you loved it, Kevin!
Did you make a gravy for the potatoes, Im serving mine with lamb chops.
Hi Elaine! This recipe does not include gravy. You can use the search bar at the top of the page to search for “gravy” recipes.
These are absolutely delicious. I need to make this frequently because they are so yummy!
They sure are delish! I’m glad you loved the recipe. Thank you for the review.
I just mixed this recipe with Natalya’s Roasted Brussels Sprouts recipe (here on Natasha’s blog)… and OH MY GOODNESS, it was delicious!!!! Our family just gobbled it up!!
Natasha – we have tried maybe 5-6 of your recipes now, every one of them is on our family’s “favorites” list now!! Thank you so much for sharing your gifts with us!! 🥰
Aaaw, thank you Alicia. So happy to hear that you are enjoying my recipes a lot!
Should you put a lid on the pan when you are a boiling the potatoes in -in the first step?
Hi Cathie! No, it is not necessary to cover them while they are boiling.
Hi Natasha,
Not much of a blog reader, however, I was hooked on yours. Please help me love cooking. I do not like cooking but I really want to like it. I need to start cooking better for my family but have zero interest in cooking. Please make me a believer in healthy cooking.
Kathi
Hi Kathy, I hope you’ll be inspired to try our recipes. Your family will surely enjoy them!
I’ve roasted many red potatoes over the years but this is now my favorite method. The insides were perfectly cooked, almost creamy, without being mushy. The outsides were perfectly crispy without being overdone.
I’m so happy you enjoyed that. Thank you for sharing that with us, Frances!
I cook for a hunting lodge and like to freeze meals to warm and serve later. How would you go about doing this? Found potatoes on sale and bought them. Any ideas?
Hi Ron, I haven’t tested freezing these to advise on the outcome once reheating. Potatoes generally freeze well though! If you experiment, let me know how you liked the recipe.
Really love the simple ingredients in the recipe and how delicious it was! Thanks for sharing, =)
You’re welcome, Mira. I hope you’ll love all the recipes that you will try!
it states cut side down. that means you have to place 3lbs & each piece individually? & i see some have both sides cut. then what? then you have to keep turning over the piece to see if golden yet? is it really necessary to have them placed cut side down?
Hi Alexandra. Placing your potatoes facing down helps so the skin becomes crispy.
WOW this was really, really good….I added some grated parm cheese to it and my house has a new favorite.
Love it! Thanks for sharing that with us, Gab. Good to know that the recipe is a huge hit!
these are our favorite go-to potatoes. We added a little more dill than called for with the other herbs and absolutely love it!!! Thanks
You’re welcome! I’m always happy to see good feedback like this one. Thanks for sharing that with us.
Hi Natasha, if I want to boil the potatoes several hrs ahead should I boil the potatoes WHOLE and then when ready to roast cut them up and complete the recipe?
Hi Joni, I haven’t tried those substitutions, so I can’t speak to that. Substitutions in the process may also hinder the recipe outcome. I always suggest making a recipe as written if possible.
Delicious! I followed the recipe exactly. I will definitely use this recipe again.
Yay, so glad to hear that, Sarah!
I have a question, the garnish should be like the picture —Italian parsley or like the recipe—fresh dill ? Thanks
Hi Adriana, you can also garnish with chopped fresh dill if desired and serve.
I’m still confused on which parsley to use?? Flat or Italian parsley??
Thank you!!
Natasha, company coming soon and potatoes look wonderful. It’s taking a little longer…I used parchment paper….should that matter? Thanks!
Hi Harriet, I don’t think it would really affect it.
These were quick, easy, and oooh sooo delicious!! Would definitely make again.
I’m so happy you enjoyed that. Thank you for sharing that with us!
We do this recipe with peeled radishes and add sliced onions and it is a delicious Keto version of roasted potatoes. Diced purple top turnips are a great substitute for the potatoes as well.
Thank you so much for sharing that with me, John!
Hi Natasha, I am excited to try this recipe for Passover next week. My bag of potatoes are from the Little Potato Company and they are really “tiny”. Recipe on bag calls for 30 min on 400 oven. Should I cut in half and still boil first? If I don’t cut in half, will they still be crispy? Thanks so much!
Hi Harriet. I would still follow the recipe as instructed. You can leave them whole but I love cutting them so they get a crisp side. They will just roast faster if they are smaller so you’ll have to watch the time.
Is an Air Fryer Oven Right For Me? Definitely! Most people opt for these cooking devices because it takes less time to prepare meals and less time to clean up afterward. The refrigerated base allows for an earlier storage and heating of frozen foods, which makes it more practical than a full-size oven.
Thank you so much for sharing that with us!
These potatoes were easy and delicious! Hit with my whole family. I served them as a side dish with your Chicken Marsala. Thanks for another great recipe!
That is the best when the family loves what we moms make. That’s so great!
Love your recipies hier in Cologne Germany!
Could you also give us the metric amounts???
Thanks and stay healthy😘
Hi Ilana, If you scroll down to our printable recipe card, most of our recipes have a metric conversion option on the printable recipe card. We are currently working on adding metric measurements to all of our recipes, but it is taking some time to add them one at a time. Thank you so much for being patient! In the meantime, check out our post on measuring which should help.
They were wonderful. I boiled them the day before & put them in a zip lock bag. Cut them up the next day. I increased the potatoes to serve 20 people. They were a hit!!! Thank you for the recipe. Maryann
You’re welcome! I’m so happy you enjoyed it, Mary Ann!
Thanks for the tip!
It was good to know.
Saves time in the end!
What is dried parsley? Do you mean parsley flakes? Thanks. Am going to cook them on Xmas eve. They look delicious.
Hi Maryann that is correct. We purchase these from spices aisle
The easy way is to toss them with the garilc, oil, & Italian seasoning
Yum! so so good! Thank you so much for sharing that with me.
I made these almost the exact same way, except I used a cast-iron skillet instead of a non-stick pan. I placed the potatoes cut side down in the oiled cast-iron skillet and they came out beautifully browned.
That’s great, Ed! I’m happy that the potatoes turned out so good and you loved them.
If I have tiny red potatoes, is it ok not to cut them? And how would you adjust the cooking time?
Hi Robin, you can leave them whole if they are tiny new potatoes. I love cutting them anyways so they get a crisp side and they will just roast faster if they are smaller.
If I add Rosemary that was suggested, how much would I use for your recipe.
Many thanks.
Hi Margaret, 1-2 tablespoons fresh rosemary leaves, chopped should be good
I make a recipe similar. Putting chopped fresh rosemary on these before baking would put these over the top. Yum
Thank you so much for sharing that with me, Glenda!
Can the potatoes be boiled in advance? Thanks
Hi Kym, that will work too. I hope you enjoy the recipe!
If I do these at 375 for a little longer, do you think I’ll get the same result? I’m making with a pork tenderloin that cooks at 375. Thanks!
Hi Prue, it will definitely take longer but it should work.
These were prefect and will make them again
Great recipe, I make this all the time and always comes out perfect! If I need to food prep, can I soak the potatoes in water for a few hours before boiling?
Hi Estie, yes definitely. It’s ok to pre-soak the potatoes in cold water several hours ahead.
I can’t believe I didn’t think to boil them for a few minutes first!
It’s a game-changer. Thank you Natasha, you’re like my kitchen consultant! 🙂 🙂
Thank you for trusting me and my recipes, Terri!
these potatoes are fabulous, really loved them
Great to hear that, Laura. Thanks for your good feedback!
Fantastic! Probably the best roast potatoes I’ve made so far.
Awesome, I’m happy to hear that, Kate. Thank you so much for your fantastic feedback!
I made these roasted potatoes for Easter. They were a big hit. I used tri-color potatoes (red, white and purple) and added a little extra garlic. I let the potatoes marinate overnight. I cooked a few minutes longer as we like crispy potatoes. They were delicious! Definitely will add to the roasted potato rotation!
Sounds great! Thanks for sharing that with us, Marlene.
This tasted so good. Easy. Thanks.
Thank you, glad you liked it!
You are fantastic behind the screen. You and with the help of your husband make it very entertaining and fun to watch. It helped me tremendously in my cooking and shared them with friends and family. I wish you and your family HAPPY EASTER
That’s so nice of you, thank you so much for your kind words and great feedback!
Natasha, about a year ago I lost my wife, I could not boil water you taught me to could, I followed your receipts and today I can cook or barley do so now. Thank you so very much
Hi Jack, sorry to hear about your wife but I’m glad you’re coping well and have been learning some new recipes. I hope you love them!
I have an amazing pork tenderloin recipe and I always cook red potatoes with it – I par boil the potatoes and let cool a little- toss with olive oil and/1/2 packet of dry Good seasons Italian dressing- place around pork for 1 hour- delish- but I want to try yours-love your videos! More please!
Thank you so much for sharing that with me, Jan!
This was simple and flavorful. Pinned for future use. Thanks for a great recipe.
Sounds good! I hope you love it!
Love your videos
So good and time efficient
I’m so glad you enjoyed it!
I’m very very picky with roasted potatoes but these were a huge win. Phenonminal recipe (we did use the dill on top)
I’m glad you enjoyed this recipe, Stephanie. Thanks for the 5 stars!
Love your recipe.Do you have a cook book.?
Thank you, Barbara. I don’t have a cookbook yet but I am working on it.
I love watching you and most of your recipes not only are good and useful but easy to make
I love it
I am so happy that I follow you
Aww, that’s the best! Thank you so much for sharing that with me. I’m all smiles
These are equal parts simple and delicious! They made great hash browns in the morning as leftovers, too.
Aren’t they the best! I’m so glad you enjoyed this recipe, Curtis!
Natasha, thank you for your many recipes. You have become my go to girl for every recipe.
These potatoes are wonderful, but my favorite use for them is to take the left-overs, dice them, and fry in butter for the perfect breakfast potatoes.
Thank you and Happy Thanksgiving. Oh, your sweet potato casserole recipe got here just in time. Having it for dinner today.
Hello Howard, thank you for trusting my recipes. That sounds wonderful too. I hope you enjoyed your dinner! Happy Thanksgiving to you and your family.
Taste amazing! You’re my favorite place to go for recipes!
Thank you so much, Janeane. I appreciate it!
I also add 1 packet of onion soup mix to the oil mix, and it’s great!
That’s just awesome! Thank you for sharing your wonderful review!
I make these with garlic and dill they are delicious.
I’m so happy to hear that Mary!
You answered yes to the question of boiling ahead of time and roasting at meal time. I’m going to try this because I’m making them for breakfast.
Should I toss them in the olive oil, garlic, etc when they are warm from boiling or in the morning when they are cold before putting them in the oven?
Hi Sarah, sorry about that. I would wait to season them until before putting them in the oven.
Best way ive ever made potatoes. They were great after just seasoning. I decided to grill instead of bake because i already had the grill on (to not heat house). They were awesome
I’m so glad you enjoyed this recipe, Eli! Thank you for that wonderful review!
Natasha, thank you for the recipe! It was easy and tasty! I made corn and mustard-sauced chicken wings! It is just me, so i like delicious and easy recipes! Tips are welcome!
You’re so welcome, Susan. Thanks for your great feedback!
Delicious!!
I’m so glad you enjoyed that!
We eat these almost once a week they are so good!! Thank you Natasha!
You are so welcome Danielle. It sounds like this is one of your favorite recipes, love it!
Potatoes are really good!! Tried them tonight and will definitely make them again. Nice and crispy on the outside and the inside is perfectly cooked. Thanks so much Natasha!!
Love it! So glad to know that you really enjoyed this recipe, thank you for sharing that with us.
Hi Natasha,
I notice when you make chicken, the color of the chicken you use has a yellowish color. I live in MI, and the chicken here has more of a whiteish pale color. Is there a difference in the taste? Do you use organic chicken? The chicken you use in your recipes always look more appealing.
Love your website! I always learn something new and interesting. Keep the great recipes coming! Thank you Natasha!
Hi Judy, we do try to buy all organic. I imagine the color may depend on the packaging, how they’re stored, and the lighting in which photographed.
Hi Natasha, do you think roasting these potatoes in avocado oil would work too? I ran out of light olive oil.
Hi, yes avocado oil is a great cooking oil and will work well.
Nice recipe… I do think you could skip the boil step and just oven roast the whole way. Oh, and I agree that olive oil is fine at this temp… no worries. If you want to be safe roast in veg oil or a oil with higher smoke point. Thanks.
Thank you so much for sharing that with me! I’m so glad you enjoyed this recipe, Mike.
So easy and delicious!
I’m so glad you enjoyed that Yary!
I love this recipe. Looks so simple yet delicious. I wanted to ask, can i add chili flakes also to the mix? Thank you
Hi Asma, I haven’t tested that but I bet you could! If you experiment, let me know how you liked the recipe.
I had some larger red potatoes that needed to get used, so I sliced them into wedges and followed the recipe exactly. They were delicious and went great with the cheeseburger sliders! We had some leftovers, so I cut up and warmed for breakfast potatoes. So good!
That sounds delicious! Thank you for sharing that with me Monique!
super delicious! I didn’t have light olive oil so I used extra virgin basil olive oil and it was amazing!!
I’m so happy you enjoyed that!
Hi! with all this time on my hands I am now reading real recipes. Can I roast these teeny red potatoes I just bought (max 2″ diameter) with out the par boil? I like crunchy well done anything!
Thank you,
Karen
Hi Cohen, I haven’t tested that but I think it could work. If you experiment, let me know how you liked the recipe.
Thank you natasha for a wonderful cooking recipes and your wit while doing those delicious food.
You’re very welcome, Nida. I am always happy to be able to help!
Natasha I make them all the time except I use Yukon gold and cut them into 4 pieces. Then I add fresh rosemary garlic S&P mix and bake 375 for 30 minutes
Thanks for sharing that with us, Donald. That is useful information for those who would like to try that version too.
These are SO GOOD!! Family just loves them!
That’s just awesome! I’m so glad you enjoyed that, June!
We make these all the time. Only difference is, I use grapeseed oil instead of olive oil and add Rosemary….ya GOTTA have Rosemary to have good potatoes.
Yum! That sounds amazing! Thank you for sharing that great review with me Terry.
I have been watching your videos for a few months, they are on my facebook feed. Love the recipes and your good humor while you cook. A pleasure to try your recipes and they turn out awesome. Keep up the great food!
You’re so nice! Thank you for that thoughtful review, Linda!
I found these potatoes to be easy to make and delicious. I had all the ingredients handy!!
I love when that happens! That’s so great!
Boy,do we love your recipes. I can’t find a recipe for sloppy Joe’s. Do you have one? We made the pork and loved it. Shrimp fried rice tonight. I am 71 and it is so refreshing to have such easy recipes. Thank you so much
I’m so glad you’re enjoying our recipes, Cindy! I do not have a recipe for Sloppy Joe’s at this time but I’m adding it to my list! Thank you for that wonderful suggestion.
Allrecipes sloppy joes
The best!
Taste great with Extra Virgin Olive Oil, too.
Wow.. What a hit this was with my family. This recipe is a keeper for sure. Easy to make and fantastic flavor. Thanks for the great recipe.
That’s so awesome Suz! Thank you for that awesome review!
Great recipe!
I like ur name!
Ha ha! Thank you and I like yours also!
I have lots of small potatoes from my allotment. Would this recipe freeze for using later?
Hi Jane, I haven’t tested freezing this so I cannot advise but I imagine if they were frozen in a single layer and then put into a ziploc that would work. If you experiment please let me know how you like that recipe.
Perfect side dish. Sooo easy to make!
Isn’t that the best! I’m so happy you enjoyed that!
These potatoes are amazing!! Such an easy recipe, yet so delicious! Big hit every time I make them!
That’s so great! It sounds like you have a new favorite Angie!
Natasha, I would like to follow or subscribe “Natasha’s Kitchen”. How?
Hi Marina! you can only subscribe to push notifications from a desktop computer but you can subscribe to our email list either on mobile or desktop computer.
Any chance they could be made ahead and reheated? The recipe sounds wonderful!
Del – Ontario
Hi Del, I think these are always best fresh, but you could do that and re-heat them in a skillet or the oven (not in the microwave) to keep them crisp. I’ve cooked them a day ahead and refrigerated and did the oven step just before my dinner started. But yes you can make the whole thing a day ahead and reheat.
Hey Natasha!
I hardly ever cook. Im a single young guy who lives off frozen foods haha. I made this cause all i had was potatoes given to me by someone. My goodness! So easy to make and taste so good!! I think i might have to try cooking more often if its this easy haha!
Thanks 🙂
Hi Jimmy! I’m so happy you enjoyed that!!! I love that you were given those potatoes that lead to your finding our blog! Welcome! I hope you try more of our recipes soon!!
Nathasha I would love for you to explain the difference between all the difference salt out there or at least the major ones
Thankyou one of your follower
Hi Fred, this chart should help with conversions and uses of different salts.