Nothing beats the simple joy of warm, crispy potatoes fresh from the oven, and this Roasted Tiny Red Potatoes Recipe truly captures that magic. Perfectly golden on the outside and tender inside, these little gems are infused with fragrant garlic and rosemary that elevate their natural earthy flavor. Whether you’re craving an easy weeknight side or a stunning addition to your holiday spread, this recipe is a total winner and sure to become one of your favorite ways to enjoy potatoes.
Ingredients You’ll Need
This Roasted Tiny Red Potatoes Recipe proves you don’t need a long list of fancy ingredients to make something incredibly tasty. Each component plays a vital role in building layers of flavor, texture, and color that transform humble potatoes into a deliciously addictive dish.
- Tiny red potatoes: These small potatoes roast quickly and develop a perfect crispy skin while staying soft inside.
- Olive oil: Adds richness and helps the potatoes crisp up beautifully in the oven.
- Garlic powder: Provides a warm, mellow garlic flavor without overpowering the potatoes.
- Dried rosemary (or thyme): Infuses an herbal note that pairs wonderfully with roasted potatoes.
- Salt: Enhances all the natural flavors and balances the seasoning perfectly.
- Black pepper: Offers just the right amount of subtle heat and complexity.
- Fresh parsley (optional): Adds a pop of fresh herbal brightness and a splash of color for garnish.
How to Make Roasted Tiny Red Potatoes Recipe
Step 1: Preheat and Prepare
Start by heating your oven to 425°F (220°C) and line a baking sheet with parchment paper or lightly grease it. This step ensures the potatoes won’t stick and allows for even roasting with a beautifully crisp finish.
Step 2: Toss Potatoes with Seasonings
In a large bowl, mix the halved tiny red potatoes with olive oil, garlic powder, dried rosemary, salt, and black pepper. Make sure each piece is coated evenly to guarantee every bite bursts with flavor and has that irresistible golden crust.
Step 3: Spread and Roast
Arrange the potatoes cut side down in a single layer on your baking sheet. Placing them this way is the secret to getting those extra crispy edges we all love. Pop them in the oven and roast for about 25 to 30 minutes, flipping them once halfway through to ensure even browning.
Step 4: Finish and Serve
Once the potatoes turn a gorgeous golden brown and are tender when poked with a fork, take them out of the oven. Sprinkle freshly chopped parsley on top for a bright and fresh finish. Serve them warm for that perfect side dish experience.
How to Serve Roasted Tiny Red Potatoes Recipe
Garnishes
While these potatoes shine on their own, adding a sprinkle of freshly chopped parsley or a dash of grated Parmesan right before serving can take them to the next level. A quick squeeze of lemon juice also adds a lively zing that complements their earthy flavor beautifully.
Side Dishes
These roasted tiny red potatoes pair wonderfully with a variety of mains such as roasted chicken, grilled steak, seared salmon, or even a vibrant veggie burger for a satisfying meal. Their crispy texture and bold herbaceous notes make them an ideal companion for just about any protein or vegetable.
Creative Ways to Present
For a fun twist, serve these potatoes on a wooden board with a trio of dipping sauces like garlic aioli, spicy ketchup, and creamy herb yogurt. You can also toss them with fresh greens and goat cheese for a warm potato salad that’s perfect for potlucks or casual family dinners.
Make Ahead and Storage
Storing Leftovers
If you have leftovers, store the roasted tiny red potatoes in an airtight container in the refrigerator. They will stay fresh and tasty for up to 3 to 4 days, making them a convenient option for quick meals throughout the week.
Freezing
While roasting potatoes is so quick and easy, you can freeze cooked leftovers if needed. Spread them on a baking sheet to freeze individually before transferring to a freezer-safe bag. This helps prevent sticking and keeps them crispy when reheated.
Reheating
To bring back that roasted crispiness, reheat the potatoes in a preheated oven at 400°F (200°C) for about 10 minutes. Avoid the microwave if you want to maintain their texture, as it can make the potatoes soggy.
FAQs
Can I use a different type of potato for this recipe?
Absolutely! While tiny red potatoes are ideal for their size and texture, baby Yukon Gold or fingerling potatoes also work wonderfully for roasting with this recipe’s seasonings.
Is it necessary to flip the potatoes during roasting?
Flipping the potatoes halfway through ensures even browning on all sides. It helps achieve that perfect crispy exterior while keeping the inside tender and fluffy.
Can I prepare this recipe without oil?
While olive oil helps with crisping and flavor, you can reduce the amount or substitute with a cooking spray for a lighter version, but the potatoes may not develop the same golden crust.
How do I make the potatoes extra crispy?
Placing the potatoes cut side down on the baking sheet and roasting at a high temperature is key. Also, don’t overcrowd the pan to ensure plenty of space for air circulation.
Can I add fresh herbs instead of dried?
Yes, fresh rosemary or thyme can be added either before or after roasting. If adding before, use a bit more since fresh herbs are less concentrated than dried, or sprinkle fresh herbs as a garnish after cooking for a burst of flavor.
Final Thoughts
This Roasted Tiny Red Potatoes Recipe is such a delightful, straightforward way to elevate your meals with minimal effort. Crispy, fragrant, and comforting, these potatoes bring warmth to your table and invite everyone to savor a little piece of homemade magic. I can’t wait for you to try it and make it a beloved classic in your kitchen too!
Print
Roasted Tiny Red Potatoes Recipe
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Total Time: 40 minutes
- Yield: 4 servings
- Category: Side Dish
- Method: Roasting
- Cuisine: American
- Diet: Vegan, Gluten Free
Description
A simple and delicious recipe for roasted tiny red potatoes coated with olive oil and herbs for a crispy, flavorful side dish perfect for any meal.
Ingredients
Potatoes
- 1½ pounds tiny red potatoes, halved
Seasonings
- 2 tablespoons olive oil
- 1 teaspoon garlic powder
- 1 teaspoon dried rosemary (or thyme)
- ½ teaspoon salt
- ¼ teaspoon black pepper
Optional Garnish
- Chopped fresh parsley
Instructions
- Preheat Oven: Preheat oven to 425°F (220°C) and line a baking sheet with parchment paper or lightly grease it to prevent sticking.
- Toss Potatoes: In a large bowl, toss the halved red potatoes with olive oil, garlic powder, rosemary, salt, and pepper until they are evenly coated with the seasoning mixture.
- Arrange for Roasting: Spread the coated potatoes in a single layer on the prepared baking sheet, placing them cut side down to achieve crispier edges during roasting.
- Roast Potatoes: Roast the potatoes in the oven for 25–30 minutes, flipping them once halfway through the cooking time, until they are golden brown and tender when pierced with a fork.
- Garnish and Serve: Remove the roasted potatoes from the oven, sprinkle with fresh chopped parsley if desired, and serve warm as a tasty side dish.
Notes
- For extra flavor, sprinkle the roasted potatoes with grated Parmesan cheese or a squeeze of lemon juice before serving.
- These roasted potatoes pair wonderfully with chicken, steak, or seafood for a complete meal.
