Oven Roasted Baby Red Potatoes
User Reviews
5
Oven Roasted Baby Red Potatoes
Description
Oven Roasted Baby Red Potatoes rely on parboiling to begin the cooking process, ensuring the potato chunks are tender inside without sacrificing a crisp crust when roasted. The potatoes are cut into pieces about one to one and a half inches, then boiled briefly to soften. After draining, they are coated evenly in olive oil and a mix of dried parsley, fresh rosemary and thyme, sea salt, black pepper, smoked paprika, and minced garlic. Roasting on a large rimmed baking sheet spreads them out for even heat exposure, resulting in golden crisp bottoms. The final sprinkle of fresh dill adds a fresh herbal note.
The flavor profile is herbaceous with smoky undertones from the paprika, enhanced by the bright aroma of garlic and the savory saltiness. Because the potatoes are parboiled, the cooking time in the oven is shorter, focusing on browning and crisping rather than cooking through. Using a metal baking pan and foil lined with non-stick spray helps achieve a more evenly browned crust. This side dish can complement a range of main courses, lending a rustic and hearty element to the plate.
To ensure uniform roasting, cut the potatoes into similarly sized chunks for even cooking. Parboiling water can include a tablespoon of vinegar to prevent the potatoes from falling apart and to help hold firm texture. Tossing the potatoes with a touch of flour and cornstarch before roasting can produce an extra crisp finish. Leftovers can be gently reheated to maintain texture.
Parboil potatoes to get a tender interior and crispy edges during roasting.Add a tablespoon of vinegar to boiling water to keep potatoes from becoming mushy.Spray foil with non-stick spray before roasting to prevent sticking.Toss potatoes with a mixture of flour and cornstarch for increased crispiness.Use a metal baking pan for even heat distribution and better browning.Cut potato pieces to uniform size for consistent cooking.
Ingredients
- 3 lbs red potatoes washed well and unpeeled, baby
- 3 tablespoons olive oil
- 1 1/2 teaspoon dried parsley
- 1 tablespoon rosemary finely chopped, fresh
- 1 teaspoon thyme finely diced, fresh leaves
- 1 teaspoon salt sea salt
- 1/4 teaspoon black pepper freshly ground
- 1 teaspoon smoked paprika
- 4 cloves garlic minced
Instructions
- Preheat oven to 425 degrees F.
- 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.
- Over medium-high heat, bring potatoes to a boil and cook for 7-9 minutes; they should be almost cooked.
- Drain immediately and set aside.
- Mix the remaining ingredients in a small bowl, add to the potatoes, and gently toss to coat evenly.
- Transfer potatoes to a large-rimmed baking sheet and arrange them into one layer.
- Roast for 20 minutes or until the bottom side is golden.
- Serve sprinkled with chopped fresh dill.
Notes
- Parboil potatoes to achieve tender insides and crispy outsides when roasted.
- Add vinegar to boiling water to help potatoes retain texture during parboil.
- Line baking sheet with sprayed aluminum foil to prevent sticking and promote crispness.
- Optionally toss potatoes with flour and cornstarch for a crunchier crust.
- Use a metal baking pan rather than glass for more even roasting.
- Keep potato chunks uniform in size for even cooking.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6servings
Amount Per Serving
Calories 228 kcal
% 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.
User Reviews
Overall Rating
5
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