Oven Roasted Red Potatoes
Nicely browned, oven-roasted red potatoes tossed in olive oil, herbs, garlic, and Creole seasoning make a deliciously simple side dish any time of the year. Crispy, garlicky, and a kick of heat make them comfort-food worthy!
Sundays will never be the same now that I have found a fast and easy side dish for the main course. Like most families, Sundays are special to us. It’s the only day that I stay away from my laptop and unplug from the online world. And whenever possible, my family drives for hours just to enjoy dinner together.
And since hubby brought home three pounds of small red potatoes from the farmers’ market, I decided to think of a way to use them. Although I love mashed potatoes, I just didn’t have the time. So to save time and energy, we decided to roast them.
Why Roast Red Potatoes
Roasting potatoes brings out the sweetness better than boiling them. And red potatoes especially benefit because they’re lower in starch than the standard white potatoes. Flavor aside, it takes a lot less work to roast them than to mash them. And if you’re looking for a healthier fix for the French fry craving, you just found it.
How to Roast Red Potatoes
- Scrub the potatoes and cut them in half. (Photo 1)
- Parboil the potatoes in a saucepan with water and about ½ teaspoon salt for 6-7 minutes. Drain water and simmer for another minute to dry the potatoes. (Photos 2-3)
- Heat the oil, garlic, and Creole seasoning in a small pan over medium-low heat. Stir for 30 seconds to a minute to flavor the oil, remove from the heat, and let it cool for about 5 minutes. (Photos 4-5)
- Add about 1 tablespoon or more to the parboiled potatoes and toss to mix well. (Photo 6)
- Roast – Spread the potatoes in a single layer on a lined baking sheet and roast them at 425℉ (218℃) for 35-40 minutes, flipping them every 15 minutes with a spatula until evenly browned and crispy. (Photos 7-8)
Tips and Notes
- You can also use small white potatoes instead of the red ones.
- If you prefer buttery potatoes, you can use melted butter or a part melted butter combined with olive oil.
- For making ahead, parboil the potatoes, season them, then freeze them in a single layer on a baking sheet. As soon as they’re solid (about an hour), store them in a freezer bag. Take out as many as you want, and roast them directly from frozen.
What Pairs With Roasted Potatoes
This classic holiday side goes great with ham, roast turkey, and even roasted duck. Sauteed Brussels sprouts, asparagus, and green beans are ideal vegetable sides.
More Comfort-Food Potato Recipes
By Imma
Watch How to Make It
[adthrive-in-post-video-player video-id=”nMXQqOGx” upload-date=”2020-10-02T05:06:42.000Z” name=”Oven Roasted Red Potatoes” description=”Oven Roasted Red Potatoes- Nicely cut baby red potatoes tossed in olive oil, herbs, garlic and creole seasoning. A great and simple side dish anytime of the year -Easter, Summer , and weekdays . Crispy, garlicky with a kick of heat! ” player-type=”collapse” override-embed=”false”]
This blog post was originally published in February 2018 and has been updated with additional tips, new photos, and a video.
Oven-Roasted Red Potatoes
Ingredients
- 2-2½ pounds (900-1100g) small red potatoes, cut in half (white potatoes cut into quarters also work)
- 3 tablespoons (45ml) or more extra virgin olive oil
- 1 teaspoon (2g) black pepper, freshly ground
- 1 teaspoon (3g) Creole seasoning
- 2 tablespoons (17g) minced garlic
- 2 tablespoons (8g) minced parsley
Instructions
- Preheat oven to 425℉ (218℃).
- Scrub the potatoes and cut them in half. Place them in a saucepan with water and about ½ teaspoon salt; you can add more after roasting.
- Bring to a boil over high heat, then reduce the heat to a simmer. Cook just until the edges are tender, 6-7 minutes. Potatoes should be almost cooked, but not quite. Drain water and simmer for another minute until the potatoes are completely dry.
- Meanwhile, combine oil, minced garlic, and Creole seasoning in a small pan set over medium-low heat. Stir for 30 seconds to a minute. Turn off the heat and let the mixture sit for about 5 minutes.
- Add a tablespoon or more of the garlic oil to the parboiled potatoes and toss until mixed well.
- Line a baking sheet with a baking mat or parchment paper. Spread the seasoned potatoes in a single layer on the baking sheet.
- Bake them for 25-40 minutes, flipping every 5-10 minutes with a spatula until evenly browned and crispy, according to preference. You can add parsley as you flip them. (Baking time will depend on your oven.)
- Remove from the oven, add more spice mixture to taste, and serve immediately.
Tips & Notes:
- Take a shortcut by tossing the raw potatoes in the garlic oil and roasting them as is. It will take a little longer to roast, but it’s more hands-off time.
- Freeze seasoned parboiled potatoes in a single layer on a flat pan or plate. Then store them in a ziplock freezer bag until ready to enjoy. Arrange the frozen potatoes on a baking sheet and bake according to the instructions—no need to thaw.
- Please remember that the nutritional information is a rough estimate and can vary significantly based on the products used in the recipe.
This bake time is way off ! No where near 30 to 45 minutes until crisp
Hello Mickey,
Thank you for pointing that out. I have adjusted the baking time. Sometimes the oven and altitude affect how long it actually takes.
I made these tonight with your southern fried chicken recipe and the dinner combination was wonderful!
Those are some flavorful potatoes! One the things i’ve learned to do when cooking things like potatoes and other things in just water and if not cooking it in stock is to flavor up the water by throwing in a Bayleaf or two, some Thyme, a garlic clove or two, piece of onion. That’s all to just jazz up the plain water and add some flavor in liquid to imbue it onto the potatoes or some other vegetables. Just removing it all from whatever cooking in the end or in this case potatoes. I like the Potatoe dish though.,
Great tip Urban. Can’t wait to give it a try . Thanks.
Looks delicious!! Going to try it this evening.
Great! Do let me know how it works out for you!