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Oven Roasted Baby Red Potatoes
These roasted baby red potatoes are crispy on the outside and tender on the inside, bursting with the fresh flavor of herbs. A simple cooking trick ensures they come out perfectly every time, making them my go-to side dish for steak, chicken, or even burgers.
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.
Try these with our Air Fryer Steak Bites
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
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Preheat oven to 425 degrees F.
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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.
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Over medium-high heat, bring potatoes to a boil and cook for 7-9 minutes; they should be almost cooked.
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Drain immediately and set aside.
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Mix the remaining ingredients in a small bowl, add to the potatoes, and gently toss to coat evenly.
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Transfer potatoes to a large-rimmed baking sheet and arrange them into one layer.
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Roast for 20 minutes or until the bottom side is golden.
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Serve sprinkled with chopped fresh dill.
