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5.0 from 54 votes

Oven Roasted Baby Red Potatoes

These oven-roasted Baby Red Potatoes have a soft, fluffy center and a perfectly crisp exterior, all packed with the fresh herb flavor I absolutely love. This recipe has a simple trick that helps them turn out just right every time, and honestly, it's my favorite side dish to serve with steak, chicken, or even burgers.

Prep Time
20 mins
Cook Time
20 mins
Total Time
50 mins
Servings: 6 servings
Calories: 228 kcal
Course: Side Dish
Cuisine: American

Ingredients

  • 3 lbs baby red potatoes washed well and unpeeled
  • 3 tablespoons olive oil
  • 1 1/2 teaspoon dry parsley
  • 1 tablespoon fresh Rosemary finely chopped
  • 1 teaspoon fresh thyme leaves finely diced
  • 1 teaspoon sea salt
  • 1/4 teaspoon freshly ground pepper
  • 1 teaspoon smoked paprika
  • 4 cloves garlic minced

Instructions

    Cup of Yum
  1. Preheat oven to 425 degrees F.
  2. Wash well and scrub the potatoes clean. Cut the potatoes into 1" to 1 1/2" pieces and place them in a large pot half full of warm water.
  3. Over medium-high heat, bring potatoes to a boil and cook for 7-9 minutes; they should be almost cooked.
  4. Drain immediately and set aside.
  5. Mix the remaining ingredients in a small bowl, add to the potatoes, and gently toss to coat evenly.
  6. Transfer potatoes to a large-rimmed baking sheet and arrange them into one layer.
  7. Roast for 20 minutes or until the bottom side is golden.
  8. Serve sprinkled with chopped fresh dill.

Notes

  • I always parboil my potatoes before roasting, even when I’m grilling them outside. It helps the inside cook through without having to overdo the outside. Since this recipe calls for just 20 minutes in the oven, parboiling is key to getting that tender center and crispy edge. If I skipped it, I’d risk potatoes that are still firm in the middle or too dark on the outside. For smaller pieces, I might shorten the boil time, but for chunks around one and a half inches, that quick boil makes all the difference. I only skip parboiling for baked potatoes that cook long enough to soften on their own like russets.
  • I like using aluminum foil instead of parchment because it helps the bottoms crisp up better. Just don’t forget to spray it with non-stick spray so nothing sticks.
  • Before roasting, I sometimes toss the potatoes with a bit of flour mixed with cornstarch and salt. It gives them that extra crispy finish my family loves.
  • When I parboil the potatoes, I add a tablespoon of vinegar to the water. It helps keep the potatoes from falling apart by holding the texture together.
  • For the crispiest results, I always go for a metal baking pan. It heats more evenly than glass and helps the potatoes brown great.
  • I make sure all the potato pieces are about the same size. That way, they roast evenly and are all done at the same time.

Nutrition Information

Calories 228kcal (11%) Carbohydrates 36g (12%) Protein 4g (8%) Fat 8g (12%) Saturated Fat 1g (5%) Sodium 429mg (18%) Potassium 1040mg (30%) Fiber 4g (16%) Sugar 3g (6%) Vitamin A 206IU (4%) Vitamin C 20mg (22%) Calcium 23mg (2%) Iron 2mg (11%)

Nutrition Facts

Serving: 6servings

Amount Per Serving

Calories 228

% Daily Value*

Calories 228kcal 11%
Carbohydrates 36g 12%
Protein 4g 8%
Fat 8g 12%
Saturated Fat 1g 5%
Sodium 429mg 18%
Potassium 1040mg 22%
Fiber 4g 16%
Sugar 3g 6%
Vitamin A 206IU 4%
Vitamin C 20mg 22%
Calcium 23mg 2%
Iron 2mg 11%

* Percent Daily Values are based on a 2,000 calorie diet.