These oven-roasted baby red potatoes will fill your kitchen with the most tantalizing aroma! The crispy exteriors paired with fluffy interiors make these little spuds absolutely irresistible.
I’m in love with how the Italian seasoning and garlic infuse every bite. And the Parmesan cheese creates a perfect golden crust.
I love pairing them with chicken, beef, and even salmon.
Once you try these spuds, you’ll be hooked for life.
Why You’ll Love These Oven-Roasted Baby Red Potatoes
Easy Preparation: This recipe is straightforward and requires minimal effort. It’s perfect for busy weeknights or when you need a quick side dish without compromising on quality.
Versatile Side Dish: They complement a wide variety of main courses, from grilled meats to vegetarian dishes. They’re a versatile addition to any meal.
Crowd-Pleaser: The crispy exterior and tender interior combined with the savory seasoning make them a hit at any gathering.
Delicious Taste: The combination of garlic, Italian seasoning, and Parmesan cheese is sure to delight your tastebuds.
Ingredients
- Baby Red Potatoes: The star of the dish. They’re scrubbed clean and cut into bite-sized pieces for maximum crispiness and flavor absorption.
- Extra Light Olive Oil: A splash ensures the seasoning clings to each potato wedge. It also helps achieve that coveted golden-brown crust.
- Dry Parsley: This classic herb adds a subtle peppery note and a pop of green to the vibrant potato medley.
- Italian Seasoning: A robust blend of Mediterranean herbs infuses the potatoes with aromatic flavors of oregano, basil, and thyme.
- Salt and Black Pepper: The dynamic duo brings out the natural flavors of the potatoes.
- Garlic: Finely minced, it delivers a punch of savory goodness that perfectly complements the potatoes.
- Grated Parmesan Cheese: A generous sprinkle of this salty, umami-packed cheese takes the crispy potatoes to the next level.
- Chopped Fresh Dill: It brings a fresh, slightly sweet flavor to brighten up the dish.
How to Make Oven-Roasted Baby Red Potatoes
Since you use the oven, making these potatoes is a piece of cake.
1. Prep the oven. Preheat your oven to 425°F.
2. Prepare the potatoes. Wash and scrub the baby red potatoes thoroughly. Cut them into 1 to 1 1/2-inch pieces. If they’re very small, you can leave them whole.
3. Parboil the potatoes. Place the cut potatoes in a large pot and fill it halfway with warm water. Bring the water to a boil and cook the potatoes for 7-9 minutes until they are almost cooked but still firm. Drain them and cover to keep warm.
4. Season the potatoes. In a small bowl, mix together olive oil, garlic, dry parsley, Italian seasoning, salt, and black pepper. Toss the parboiled potatoes with this seasoning mix until they are evenly coated. A large mixing bowl is helpful for this step.
6. Roast the potatoes. Transfer the seasoned potatoes to a large-rimmed, non-stick baking pan. Arrange them cut side down for optimal crispiness. Bake in the preheated oven for 20 minutes or until the sides facing the pan are golden brown and crispy.
7. Add the Parmesan cheese. Sprinkle the grated Parmesan cheese over the potatoes and return them to the oven for an additional 5 minutes or until the cheese is melted and slightly golden.
8. Serve. Transfer the roasted potatoes to a serving bowl. Garnish with chopped fresh dill if desired and serve warm.
Tips for the Best Oven-Roasted Baby Red Potatoes
Follow these simple tips for a side dish to remember!
- Don’t skip the parboil. Boil the potatoes for 7-9 minutes before roasting to ensure they cook through evenly and get crispy on the outside.
- Keep things even. Cut the potatoes into uniform 1 to 1 1/2-inch pieces so they roast at the same rate. Leave very small potatoes whole.
- Don’t overlap! Ensure the potatoes are in a single layer on the baking sheet to allow them to roast evenly and become crispy. If they are piled on top of each other, they will steam rather than roast.
- Try tasty variations. Try different seasonings like paprika, Cajun spice, or ranch powder. Add other veggies to the pan, like onions or peppers. Experiment with other herbs like rosemary or thyme for different flavor profiles. For extra flavor, you can add a splash of white wine vinegar for a tangy finish.
- Serving them in style. Roasted baby red potatoes pair well with roasted or grilled meats, fish, or poultry. Garnish with fresh herbs like dill, parsley, or chives.
How to Store
Keep your leftover potatoes fresh with these simple steps.
To Store: Place cooled roasted potatoes in an air-tight container and refrigerate for up to 3-4 days. Ensure they are completely cool before storing to prevent condensation.
To Freeze: Arrange the cooled roasted potatoes on a baking sheet and freeze until solid, then transfer to a freezer-safe bag or container. Frozen potatoes can be stored for up to 3 months.
To Reheat: Preheat the oven to 400°F and spread potatoes on a baking sheet, heating for 10-15 minutes until crispy and warm throughout. Or, use an air fryer at 370°F for 3-5 minutes for quicker reheating.
Oven-Roasted Baby Red Potatoes
12
servings15
minutes30
minutes122
kcalThese oven-roasted baby red potatoes will be an instant hit! With flavor from Italian seasoning, garlic, dill, and Parmesan cheese, they’re irresistible!
Ingredients
3 lbs baby red potatoes, unpeeled
2 tbsp extra light olive oil
1 1/2 tsp dry parsley
1 tsp Italian seasoning
1 tsp salt
1/2 tsp freshly ground black pepper
2 cloves garlic, minced
1/4 cup grated Parmesan cheese
Optional: Chopped fresh dill for garnish
Instructions
- Preheat your oven to 425°F.
- Wash and scrub the baby red potatoes thoroughly. Cut them into 1 to 1 1/2-inch pieces. If the potatoes are very small, you can leave them whole.
- Place the cut potatoes in a large pot and fill it halfway with warm water. Bring the water to a boil and cook the potatoes for 7-9 minutes until they are almost cooked but still firm. Drain the potatoes and cover to keep warm.
- In a small bowl, mix together olive oil, garlic, dry parsley, Italian seasoning, salt, and black pepper. Toss the parboiled potatoes with this seasoning mix until they are evenly coated. A large mixing bowl is helpful for this step.
- Transfer the seasoned potatoes to a large-rimmed, non-stick baking pan. Arrange them cut side down for optimal crispiness. Bake in the preheated oven for 20 minutes or until the sides facing the pan are golden brown and crispy.
- Sprinkle the grated Parmesan cheese over the potatoes and return them to the oven for an additional 5 minutes or until the cheese is melted and slightly golden.
- Transfer the roasted potatoes to a serving bowl. Garnish with chopped fresh dill if desired, and serve warm.
Notes
- Ensure the potatoes are in a single layer on the baking sheet to allow them to roast evenly and become crispy. If they are piled on top of each other, they will steam rather than roast.
- While dry parsley and Italian seasoning are used in this recipe, you can also experiment with other herbs like rosemary or thyme for different flavor profiles.
- For extra flavor, you can add a splash of white wine vinegar for a tangy finish.
