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.
Are you the kind of person who never even pauses when asked if you want potatoes or salad on the side? Same here, I always go straight for the potatoes! I just love them in every flavor and form, whether it’s garlicky roasted, or creamy and buttery mashed potatoes, I’m all in.
Table of contents
Everyone has had oven roasted potatoes before, but not everyone knows how to get them truly crispy without frying. Potatoes can be a little tricky when it comes to getting that perfect texture. Ever since I figured out this method, I’ve never had a problem making them crispy. The secret is in a few simple steps. I start by parboiling the potatoes, then toss them in a garlicky herb mixture, and finally roast them at a high temperature until they turn golden and delicious.
Why you will love this recipe
- No grocery run needed: With just potatoes, oil, and a few seasonings, I can throw this together without leaving the house. I usually have everything I need right in my pantry.
- Play around with flavors: I don’t always stick to the exact recipe. Sometimes I toss in different herbs, spices, or even leftover veggies and meat to mix it up.
- Pairs with just about anything: One of the best things about roasted potatoes is how well they go with anything. I serve them with everything from grilled chicken to baked salmon.
- Kids friendly: When my kids ask to go out for fries, I always offer to make this instead and they fall for it every time. It tastes better, and I know exactly what’s in it which makes it way healthier than anything from a drive-thru.
What you’ll need
- Potatoes and Oil: I like using baby red potatoes for this recipe because they roast up with a soft inside and crispy skin. A good drizzle of extra-virgin olive oil helps them crisp in the oven and holds onto all that flavor from the seasonings.
- Herbs and Spices: For that earthy and aromatic flavor, I go with a mix of dried parsley, fresh rosemary, and freshly chopped thyme. Smoked paprika brings a sweet smokiness, and a pinch of sea salt and freshly ground black pepper ties it all together.
- Aromatics: Fresh garlic is a must. I always mince it right before tossing it with the potatoes so the flavor really pops when it roasts.
How to make
Get the oven going: First, I set my oven to 425 degrees F so it can preheat while I prep the potatoes. Then I scrub them clean, slice them into one and a half inch pieces, and drop them into a large pot of warm salted water with a splash of white vinegar.
Parboil the potatoes: Once the water reaches a boil, I set a timer for seven minutes. If the potatoes still feel a little too firm, I give them another minute, but not more. I don’t want them too soft since they’ll finish cooking in the oven. Then I drain them right away and pat them dry with paper towels to help them get extra crispy later.
Season: Now I grab a bowl and mix together the olive oil, minced garlic, chopped herbs, smoked paprika, salt, and pepper. I stir it all well until everything looks nicely combined and ready for the potatoes.
Toss the potatoes: I gently toss the potatoes in the seasoning mix until they’re all evenly coated.
Into the oven: I place the seasoned potatoes on a large baking pan in a single layer, giving them enough space to roast properly. Then I bake them for 20 minutes, keeping an eye out for that golden, crisp bottom that tells me they’re just right.
Expert tip
To parboil or not to parboil, that is the question
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.
More tips to consider:
- 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.
Recipe variations and add-ins
- Add extra protein: Another way to bulk up this dish is to add about half a cup of black beans and a handful of bacon bits.
- Try a blend: Instead of using all the herbs separately, I love using my homemade Italian seasoning mix.
- Veggie-packed version: To keep it vegetarian or just add more color, I like tossing in thick-cut carrots, turnips, broccoli, cauliflower, or zucchini. About one cup of any veggie you love works great.
- Sweet and savory: You can also add fruit either before or after roasting. I’ve tried chopped apples, pineapple, and peaches before baking, or tossed in strawberries, raspberries, and watermelon chunks after for a fun contrast.
Serving suggestions
These crispy roasted red potatoes make an awesome side for cookouts. I love serving them with juicy burgers or loaded air-fried hot dogs and pairing it all with a scoop of my homemade coleslaw or overnight salad. And if there’s cornbread involved, especially my Southern-style cornbread, it’s a full-on feast.
They also go perfectly with my crispy fried chicken for a comfort food combo that always gets compliments. If you’re keeping it meatless, try them alongside a bowl of creamy tomato soup and some crusty French bread. Whether you’re cooking chicken, beef, pork, or seafood, these potatoes fit right in.
How to store leftovers
- Refrigerate: Before placing my leftovers in an airtight container, I put a paper towel in the bottom to absorb any excess liquid. Then, they can be refrigerated for up to three days.
- Freezing: Freezing is not recommended.
- Reheating: You can reheat leftovers in the microwave, but they will not be crispy. Instead, reheat in the oven or an air fryer.
Frequently asked questions
Sometimes, even when I think I’ve done everything right, the potatoes just don’t crisp up. One common issue I’ve run into is overcrowding the baking pan, so now I always give them plenty of space or roast in batches. Another thing I’ve learned is to make sure the potatoes are completely dry before tossing them with oil and seasonings, any leftover moisture can ruin the crisp. And while I love using baby red potatoes, I’ve noticed that russets or Idaho potatoes don’t get crispy unless they’re nearly burnt, so I stick with the right kind for the best texture.
You definitely want to wash the potatoes well to get rid of any dirt or surface imperfections. As for peeling, that’s totally up to you, but I always recommend leaving the skin on. It adds great texture when it crisps up in the oven, and it’s packed with nutrients too. Just be sure to go with organic potatoes if you’re keeping the skin.
You can, but I wouldn’t recommend it if you want super crispy outsides and tender insides. Parboiling helps soften the center just enough so the high oven heat can focus on getting the edges perfectly golden.
More recipes with potatoes:
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Oven Roasted Baby Red Potatoes
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
- 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.
Video
Notes
To parboil or not to parboil, that is the question
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.More tips to consider:
- 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.