If you’re looking to elevate a simple side dish to something extraordinary, this Roasted Tiny Red Potatoes Recipe is an absolute winner. Tiny red potatoes roast up with a golden, crispy exterior and a tender, buttery inside, all enhanced by fragrant garlic and fresh parsley. It’s comfort food with a touch of elegance that’s perfect for weeknights or special gatherings. Each bite bursts with flavor and texture, making these potatoes an irresistible addition to any meal.
Ingredients You’ll Need
These ingredients are straightforward, but each one plays an essential role in building the irresistible flavor and texture of this dish. From the creamy tiny red potatoes to the fresh herbal brightness, everything combines beautifully.
- 1 pound tiny red potatoes, rinsed: Small, tender, and perfect for roasting whole, these potatoes develop a deliciously crisp skin.
- 1 tablespoon olive oil: Helps the potatoes crisp up in the oven and adds a lovely richness.
- ½ teaspoon salt: The essential seasoning that enhances all the flavors.
- Freshly ground black pepper, to taste: Adds a mild heat and complexity to the dish.
- 4 cloves garlic, finely chopped: Infuses the potatoes with a wonderful aromatic punch.
- ¼ cup chopped parsley: Brings a burst of fresh color and herbaceous flavor to finish the dish.
How to Make Roasted Tiny Red Potatoes Recipe
Step 1: Preheat Oven
Start by preheating your oven to 400°F (204°C) and positioning the rack in the center. This ensures even roasting heat which is crucial for getting that perfect crisp skin. Don’t forget to line your baking sheet with parchment paper for easy cleanup and to prevent sticking.
Step 2: Season Potatoes
Place the rinsed tiny red potatoes in a large bowl. Drizzle with olive oil and add the chopped garlic, salt, and freshly ground black pepper. Toss everything thoroughly so that each potato is evenly coated. This generous seasoning helps the flavors penetrate during roasting, making every bite deliciously seasoned.
Step 3: Roast
Spread the seasoned potatoes in a single layer on the prepared baking sheet. Roast in the hot oven for about 20 minutes. You’ll know they’re ready when you can pierce them easily with the tip of a knife and the skins have turned beautifully golden and crispy. Roasting at this temperature gives you that perfect balance of crispy outsides and tender insides.
Step 4: Add Parsley
Once out of the oven, transfer the warm potatoes to a large bowl and sprinkle on the chopped parsley. Toss gently to combine. The parsley adds a fresh, vibrant flavor that contrasts wonderfully with the roasted garlic and potatoes.
Step 5: Season and Serve
Give the potatoes a quick taste and add more salt or pepper if needed. These roasted tiny red potatoes are best served warm, making them an ideal accompaniment to almost any main dish.
How to Serve Roasted Tiny Red Potatoes Recipe
Garnishes
To elevate the dish further, sprinkle some flaky sea salt or a squeeze of fresh lemon juice just before serving. A little grated Parmesan or a drizzle of garlic-infused olive oil also pairs beautifully, adding another layer of flavor and texture.
Side Dishes
This Roasted Tiny Red Potatoes Recipe is versatile enough to complement everything from juicy grilled steaks and roasted chicken to hearty vegetarian dishes like sautéed greens or a vegetable stew. They bring warmth and heartiness to the table without overpowering other flavors.
Creative Ways to Present
For a crowd, consider serving the potatoes in a rustic wooden bowl or on a large platter garnished with extra parsley and lemon wedges. You can even toss them with cooked chickpeas and feta cheese to turn them into a light, flavorful salad perfect for warmer weather.
Make Ahead and Storage
Storing Leftovers
Let the roasted tiny red potatoes cool completely before placing them in an airtight container. Stored in the refrigerator, they will keep well for up to 3 days, making for quick and delicious leftovers.
Freezing
While these potatoes are best enjoyed fresh, you can freeze them if needed. Spread the cooled potatoes on a baking sheet and freeze until solid, then transfer to a freezer-safe bag. They will keep for up to 2 months but may lose a bit of their crispy texture upon reheating.
Reheating
To reheat, place the potatoes on a baking sheet and warm them in the oven at 350°F (175°C) for about 10 minutes. This will help re-crisp their skin. Avoid microwaving if you want to maintain that lovely roasted texture.
FAQs
Can I use larger red potatoes instead of tiny ones?
You certainly can, but larger potatoes may need to be cut into smaller chunks and roasted a bit longer to achieve the same crispy-tender result as tiny red potatoes.
Is it necessary to peel the tiny red potatoes?
No need to peel! The skins are thin, nutritious, and become wonderfully crispy when roasted, adding to the texture and flavor.
Can I add other herbs besides parsley?
Absolutely! Fresh rosemary, thyme, or chives make excellent additions that complement the roasted potatoes beautifully.
How can I make these potatoes spicier?
Try adding a pinch of smoked paprika, cayenne pepper, or red pepper flakes when tossing the potatoes with olive oil and garlic to give them a kick of heat.
Will these potatoes work in an air fryer?
Yes! Roasting tiny red potatoes in an air fryer is convenient and quick. Cook at 400°F for about 15-18 minutes, shaking the basket halfway through to ensure even crispiness.
Final Thoughts
This Roasted Tiny Red Potatoes Recipe is a true crowd-pleaser that’s simple enough for a weekday but special enough for guests. The harmony of crispy skins, tender interiors, aromatic garlic, and fresh herbs is downright irresistible. I can’t wait for you to give it a try and make these potatoes your new go-to side dish—you’ll be amazed at how such a simple recipe can bring so much joy to your table!
Print
Roasted Tiny Red Potatoes Recipe
- Prep Time: 5 minutes
- Cook Time: 20 minutes
- Total Time: 25 minutes
- Yield: 4 servings
- Category: Side Dish
- Method: Baking
- Cuisine: American
- Diet: Gluten Free
Description
Roasted Tiny Red Potatoes are a quick and easy side dish featuring tender, flavorful potatoes roasted to perfection with garlic and fresh parsley. This simple recipe enhances the natural sweetness of tiny red potatoes with olive oil and seasoning, making it a perfect complement to any meal.
Ingredients
Main Ingredients
- 1 pound tiny red potatoes, rinsed
- 1 tablespoon olive oil
- ½ teaspoon salt
- Freshly ground black pepper, to taste
- 4 cloves garlic, finely chopped
- ¼ cup chopped parsley
Instructions
- Preheat Oven: Preheat the oven to 400°F (204°C) and position the oven rack in the center. Line a rimmed baking sheet with parchment paper for easy cleanup.
- Season Potatoes: In a large bowl, combine the rinsed tiny red potatoes with olive oil, finely chopped garlic, salt, and freshly ground black pepper. Toss thoroughly to ensure each potato is evenly coated with the seasoning and oil, which helps develop flavor and promotes even roasting.
- Roast: Spread the seasoned potatoes in a single layer on the prepared baking sheet to allow even cooking. Place the baking sheet in the preheated oven and roast the potatoes for about 20 minutes, or until they are tender when pierced with a knife tip.
- Add Parsley: Once roasted, remove the potatoes from the oven and transfer them to a large bowl. Add the chopped fresh parsley and toss gently to distribute it evenly, infusing the dish with a fresh, vibrant aroma and taste.
- Season and Serve: Taste the potatoes and adjust the seasoning with additional salt and black pepper if needed. Serve the roasted tiny red potatoes warm as a delicious and versatile side dish.
Notes
- Using tiny red potatoes ensures the potatoes roast quickly and evenly without needing to be chopped.
- Make sure to spread the potatoes in a single layer for the best roasting results and maximum browning.
- Fresh garlic provides a sharp, robust flavor; alternatively, garlic powder can be used in a pinch.
- Chopped parsley adds freshness, but you can substitute with other fresh herbs like thyme or rosemary for a different flavor profile.
- This recipe pairs well with grilled meats, roasted chicken, or a vegetarian main course for a wholesome meal.
