Oven Roasted Red Potatoes- Nicely cut baby red potatoes tossed in olive oil, herbs, garlic and creole seasoning. A great and simple side dish any time of the year – Easter, summer, and weekdays. Crispy, garlicky with a kick of heat!
Sundays will never be the same now that I found a simple and perfect potato side dish to our meat. Like most families, Sundays are something special to us. It’s the only day that I stay away from my laptop and unplug from the online world.
Whenever possible, my family would sometimes drive for hours just to spend Sunday dinner together. And since hubby brought home 3 pounds of small red potatoes again, from the farmers market, I couldn’t think of anything else but to roast it as aside.
Although I love this creamy, fluffy and flavor-packed Roasted Garlic Mashed Potatoes, it somehow takes a bit of work in the kitchen unlike this Roasted Red Potatoes. And when you have big guys hanging around, you can’t simply let them wait that longer for food. 😀
These roast red potatoes are simple yet it yields so much flavor. It could even be at par with the main dish. It’s covered in an olive oil, garlic and creole seasoning mixture topped with herbs and roasted to perfection.
I even made another batch since it flew off the table in a matter of seconds. And don’t worry about the ingredients, you can mostly find them in your pantry. And of course, you can always make your own “Queen of Seasoning” Homemade Creole Seasoning HERE. You have got to make it. Seriously I put it on EVERYTHING. Me no like bland and boring.
Adjust to suit your preference.
Make your Sunday and or Easter dinner more memorable with this simple and super tasty side dish Oven Roasted Red Potatoes. Now time to hit the market and take home pounds of potatoes. 😉
Enjoy, everyone!
Tips and Notes:
- You may 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.
Watch How To Make It
Oven Roasted Red Potatoes
Ingredients
- 2- 2 1/2 pound (907.18 - 1133 g) small red or white potatoes (sliced in half)
- 3 tablespoon (42.45 g) or more good olive oil
- 1 teaspoon (2.30 g) freshly ground black pepper
- 1 teaspoon (2.6 g) creole seasoning
- 2 tablespoons minced garlic
- 2 tablespoons (7.6 g) minced fresh parsley
Instructions
- Preheat oven to 425 degrees F.
- Scrub potatoes , clean and cut them in half .Place in a saucepan with water and about 1//2 teaspoons salt, you may add more after roasting .
- Bring to a boil over high heat and then reduce the heat to a simmer. Cook for until just until the edges are tender. about 6-7 minutes. Potatoes should be almost cooked. Drain water and simmer for about 1 minute or until potatoes is completely dry .
- Meanwhile , in a small pan set over medium low heat, combine oil, minced garlic and creole seasoning . Stir for about 30 seconds – 1 minute. Let this mixture sit for about 5 minutes.
- Add about 1 tablespoon or more to the parboiled potatoes, toss, mix well.
- Line a baking sheet with baking mat or parchment paper.
- Spread the potatoes in a single layer on the baking sheet . Bake potatoes for 35-40 minutes, flipping them every 15 minutes with a spatula until they’re evenly browned and crispy, according to preference. You may add parsley as you turn .
- Remove, add more spice mixture -to taste . Allow to cool slightly and serve immediately.
Nutrition Information:
How to Cook Red Potatoes
Preheat oven to 425 degrees F. Scrub potatoes, clean and cut them in half.
Place in a saucepan with water and about 1/2 teaspoon salt, you may add more after roasting. Bring to a boil over high heat and then reduce the heat to a simmer. Cook for until just until the edges are tender, about 6-7 minutes. Potatoes should be almost cooked. Drain water and simmer for about 1 minute or until potatoes is completely dry .
Meanwhile, in a small pan set over medium low heat, combine oil, minced garlic and creole seasoning. Stir for about 30 seconds – 1 minute. Let this mixture sit for about 5 minutes. Add about 1 tablespoon or more to the parboiled potatoes, toss, mix well.
Add about 1 tablespoon or more to the parboiled potatoes, toss, mix well.
Line a baking sheet with baking mat or parchment paper. Spread the potatoes in a single layer on the baking sheet . Bake potatoes for 35-40 minutes, flipping them every 15 minutes with a spatula until they’re evenly browned and crispy, according to preference. You may add parsley as you turn .
Remove, add more spice mixture to taste. Allow to cool slightly and serve immediately.
Urban @urbanskitchen.com says
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.,
ImmaculateBites says
Great tip Urban. Can’t wait to give it a try . Thanks.
Deborah Fairman says
Looks delicious!! Going to try it this evening.
ImmaculateBites says
Great! Do let me know how it works out for you!