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Picture of oven roasted baby red potatoes with fresh parsley.

Oven Roasted Baby Red Potatoes

Oven Roasted Baby Red Potatoes have a soft and fluffy interior, with a perfectly crisp exterior and with lots of flavor from the fresh herbs!
Course Side Dish
Cuisine American
Keyword Oven Roasted Baby Red Potatoes
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings 6 servings
Calories 228kcal
Author Catalina Castravet


  • 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


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



Calories: 228kcal | Carbohydrates: 36g | Protein: 4g | Fat: 8g | Saturated Fat: 1g | Sodium: 429mg | Potassium: 1040mg | Fiber: 4g | Sugar: 3g | Vitamin A: 206IU | Vitamin C: 20mg | Calcium: 23mg | Iron: 2mg