Go Back
+ servings
Print

Oven Roasted Red Potatoes

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!
Course Side
Cuisine American
Diet Gluten Free
Prep Time 5 minutes
Cook Time 30 minutes
Total Time 35 minutes
Servings 4
Calories 348kcal
Author Imma

Ingredients

  • 2-2½ pounds (900-1133g) small red potatoes or white (sliced in half)
  • 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 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.

Nutrition

Serving: 100g | Calories: 348kcal | Carbohydrates: 50g | Protein: 6g | Fat: 14g | Saturated Fat: 2g | Sodium: 57mg | Potassium: 1425mg | Fiber: 5g | Sugar: 4g | Vitamin A: 525IU | Vitamin C: 31.8mg | Calcium: 44mg | Iron: 2.6mg