Oven Roasted Red Potatoes – nicely cut baby red potatoes tossed in olive oil, herbs, garlic, and Creole seasoning. A great and simple side dish for anything grilled or skillet meat. Crispy, garlicky with a kick of heat!
Scrub potatoes, clean them, and cut them in half. Place 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 for until just until the edges are tender, 6-7 minutes. Potatoes should be almost cooked, but not quite. Drain water and simmer for another 1 minute or 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 garlic oil to the parboiled potatoes and toss until mixed well.
Line a baking sheet with baking mat or parchment paper.
Spread the seasoned potatoes in a single layer on the baking sheet. Bake them for 25-40 minutes, flipping them every 5-10 minutes with a spatula until they’re evenly browned and crispy, according to preference. You can add parsley as you flip them. (Baking time will depend on your oven and altitude.)
Remove from the oven, add more spice mixture to taste, allow to cool slightly, and serve immediately.
Notes
Replace half of the olive oil with butter for a flavor twist.
Freeze the seasoned parboiled potatoes in a single layer on a flat pan or plate. Store 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.