Roasted Tiny Red Potatoes Recipe
If you’re searching for the perfect side that’s bursting with flavor, look no further than these Roasted Tiny Red Potatoes. Each little gem emerges from the oven with a crispy golden exterior and a creamy, fluffy center that’s downright irresistible. The simple combination of olive oil, garlic, and herbs lets the natural sweetness of the potatoes shine, making this dish a go-to for weeknight dinners, holiday feasts, or any time you crave something reliably delicious and comforting. Trust me, once you’ve tasted these Roasted Tiny Red Potatoes, you’ll want to make them again and again!
Ingredients You’ll Need
What’s so wonderful about Roasted Tiny Red Potatoes is just how few ingredients you need to create something so crave-worthy. Each ingredient truly has a starring role, building layers of flavor, crispness, and color that make this dish pop on any table.
- Tiny red potatoes: Their thin skins crisp up beautifully in the oven, while the insides stay creamy and tender.
- Olive oil: Helps the potatoes roast to golden perfection and carries all the flavors of the seasonings.
- Garlic powder: Adds a mellow, savory kick that infuses every bite without overpowering.
- Dried rosemary or thyme: These herbs lend a classic, aromatic note that pairs beautifully with roasted potatoes.
- Salt and black pepper: Essential for bringing out the natural flavors and adding just the right amount of seasoning.
- Fresh parsley (optional): A sprinkle of green at the end adds color and a burst of freshness.
How to Make Roasted Tiny Red Potatoes
Step 1: Prep Your Oven and Potatoes
Start by preheating your oven to a toasty 425°F. While your oven warms up, halve your tiny red potatoes. Cutting them in half exposes more surface area for that irresistible crispiness, and it also helps them cook evenly. If you have a few minutes extra, try soaking the cut potatoes in cold water for 30 minutes, then patting them dry—this simple trick draws out excess starch and amps up the crunch factor.
Step 2: Season Everything Generously
Place the halved potatoes in a large mixing bowl. Drizzle with olive oil and toss until every potato is glistening. Sprinkle in the garlic powder, dried rosemary or thyme, salt, and black pepper. Give everything another good toss so each piece is evenly coated with those aromatic seasonings. This is where the flavors really start to come together!
Step 3: Arrange for Maximum Crispiness
Line a baking sheet with parchment paper for easy cleanup and to prevent sticking. Spread the potatoes out in a single layer, making sure the cut sides are facing down. This ensures the flat edges get beautifully caramelized and crispy, which is honestly the best part.
Step 4: Roast to Golden Perfection
Slide the tray into your hot oven and roast the potatoes for 25 to 30 minutes. Flip them halfway through so they brown evenly on all sides. You’ll know they’re done when they’re deeply golden and fork-tender, with delightfully crisp edges that beg to be snacked on straight from the pan.
Step 5: Finish and Serve
Once out of the oven, give your Roasted Tiny Red Potatoes a final flourish with a scatter of fresh parsley, if you like. Serve them hot and watch them disappear—these little potatoes are always a crowd-pleaser!
How to Serve Roasted Tiny Red Potatoes
Garnishes
A sprinkle of fresh parsley is classic, but you can also add a pinch of flaky sea salt, grated Parmesan, or even a squeeze of lemon zest to brighten up the flavors. These finishing touches make your Roasted Tiny Red Potatoes look as good as they taste.
Side Dishes
These potatoes play well with just about anything—think grilled chicken, steak, or roasted fish. For a comforting vegetarian feast, serve them alongside sautéed greens or a simple salad. They’re equally at home on a holiday spread or tucked next to your favorite weeknight main.
Creative Ways to Present
Try serving your Roasted Tiny Red Potatoes on a rustic wooden board with dipping sauces like garlic aioli or herby yogurt. For parties, skewer them onto bamboo sticks for easy, bite-sized appetizers. Or, toss them with roasted vegetables for a colorful, crowd-pleasing platter.
Make Ahead and Storage
Storing Leftovers
If you manage to have any Roasted Tiny Red Potatoes left over (which is rare!), store them in an airtight container in the refrigerator. They’ll keep well for up to four days and are fantastic for quick lunches or meal prep.
Freezing
While these potatoes are best enjoyed fresh, you can freeze them if needed. Allow them to cool completely, then spread on a baking sheet to freeze individually before transferring to a freezer-safe bag or container. Use within two months for best texture and flavor.
Reheating
To bring your Roasted Tiny Red Potatoes back to life, spread them on a baking sheet and reheat in a 400°F oven for about 10 minutes. This restores their crispiness far better than microwaving, which can make them a bit soft.
FAQs
Can I use other types of potatoes for this recipe?
Absolutely! While tiny red potatoes have a naturally creamy texture and thin skin that crisps up beautifully, you can substitute with baby Yukon Golds or fingerlings. Just be sure to cut them into similar-sized pieces for even roasting.
How do I make my Roasted Tiny Red Potatoes extra crispy?
For maximum crunch, soak the cut potatoes in cold water for 30 minutes, then dry them thoroughly before tossing with oil and seasonings. Roasting with the cut side down and giving the potatoes enough room on the baking sheet also helps ensure crisp edges.
What herbs pair best with roasted tiny red potatoes?
Rosemary and thyme are classic, but you can get creative! Try oregano, dill, or even a bit of smoked paprika for a bolder twist. Fresh herbs like chives or parsley make the perfect finishing touch just before serving.
Can I make these potatoes ahead of time?
Yes, you can roast the potatoes a few hours ahead of serving. Simply let them cool, then reheat on a baking sheet in a hot oven just before your meal. They’ll still be flavorful and crisp!
Are Roasted Tiny Red Potatoes vegan and gluten-free?
They sure are! This recipe is naturally vegan and gluten-free, making it a great option for almost any gathering or dietary need without sacrificing flavor.
Final Thoughts
Once you’ve tried these Roasted Tiny Red Potatoes, you’ll understand why they’re a staple in so many kitchens. They’re quick, easy, and endlessly versatile—a little side dish magic that’s sure to win over everyone at the table. Give them a try and watch them become your new favorite, too!
Print
Roasted Tiny Red Potatoes Recipe
- Total Time: 40 minutes
- Yield: 4 servings 1x
- Diet: Vegan
Description
This Roasted Tiny Red Potatoes recipe delivers perfectly crispy and golden tender potatoes seasoned with garlic powder, rosemary or thyme, and finished with fresh parsley. It’s an easy, flavorful vegan and gluten-free side dish perfect for any meal.
Ingredients
Potatoes
- 1 1/2 pounds tiny red potatoes, halved
Seasonings
- 2 tablespoons olive oil
- 1 teaspoon garlic powder
- 1 teaspoon dried rosemary or thyme
- Salt and black pepper to taste
Optional Garnish
- 1 tablespoon fresh parsley, chopped
Instructions
- Preheat the oven: Set your oven to 425°F (220°C) to ensure it reaches the ideal temperature for roasting the potatoes until crispy.
- Prepare the potatoes: Place the halved tiny red potatoes in a large mixing bowl. Drizzle with olive oil and toss to coat each piece evenly.
- Season the potatoes: Sprinkle garlic powder, dried rosemary or thyme, salt, and black pepper over the potatoes. Toss thoroughly to distribute the seasonings well.
- Arrange for roasting: Spread the potatoes cut side down in a single layer on a baking sheet lined with parchment paper. This allows for even cooking and maximum crispiness.
- Roast: Bake in the preheated oven for 25–30 minutes until the potatoes turn golden brown and are fork-tender, flipping them halfway through the cooking time to ensure even browning on both sides.
- Finish and serve: Remove from the oven and sprinkle chopped fresh parsley over the roasted potatoes if using. Serve hot as a delicious side dish.
Notes
- For extra crispiness, soak the halved potatoes in cold water for 30 minutes before roasting, then pat them completely dry.
- Add a pinch of paprika for a smoky flavor or sprinkle grated Parmesan cheese over the potatoes before serving for extra taste.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Side Dish
- Method: Roasting
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 170
- Sugar: 2g
- Sodium: 200mg
- Fat: 7g
- Saturated Fat: 1g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 3g
- Protein: 3g
- Cholesterol: 0mg
