If you are searching for a comforting, simple, yet irresistible side dish, this Roasted Tiny Red Potatoes Recipe is about to become your new kitchen favorite. These little gems, roasted to golden perfection with garlic and olive oil, create a crispy outside and a creamy, tender inside that’s bursting with flavor. Whether you’re a seasoned home cook or just starting out, this recipe is a delightful way to bring warmth and color to any meal, all while being incredibly easy to prepare.
Ingredients You’ll Need
Gathering a handful of straightforward ingredients is all it takes to make this Roasted Tiny Red Potatoes Recipe shine. Each one plays an essential role in creating the perfect balance of flavor, texture, and freshness.
- Tiny red potatoes: The star of the dish, their size ensures quick roasting and a creamy interior.
- Olive oil: Adds richness and helps achieve that crave-worthy crispy skin.
- Salt: Enhances the natural sweetness of the potatoes and balances the flavors.
- Freshly ground black pepper: Offers a gentle kick and depth to the seasoning.
- Garlic cloves: Finely chopped to infuse the potatoes with a fragrant, savory aroma.
- Chopped parsley: Tossed in at the end for a fresh, bright finish that lifts the whole dish.
How to Make Roasted Tiny Red Potatoes Recipe
Step 1: Preheat your oven
Set the oven to 400°F (204°C) and position the rack in the center. Lining your baking sheet with parchment paper makes cleanup a breeze and prevents sticking, so don’t skip this simple step.
Step 2: Season the potatoes
In a spacious bowl, toss the rinsed tiny red potatoes with olive oil, finely chopped garlic, salt, and black pepper. Make sure every little potato is coated evenly. This step is crucial because it ensures each bite is deeply flavorful and has a beautifully crisp exterior once roasted.
Step 3: Roast the potatoes
Spread the seasoned potatoes in a single layer on your prepared baking sheet. This even spacing allows hot air to circulate and roast each potato perfectly. Roast them for about 20 minutes, or until you can easily pierce them with a knife and the outsides have turned that gorgeous golden brown.
Step 4: Add fresh parsley and finish
Once the potatoes come out of the oven, immediately transfer them to a large bowl and toss with the chopped parsley. This fresh herb adds a pop of color and a subtle, grassy freshness that pairs beautifully with the roasted garlic and crispy skins.
Step 5: Season to taste and serve
Give the potatoes a quick taste and adjust the seasoning with extra salt or pepper if needed. Serve these warm for the best texture and flavor impact—they’re destined to be a crowd-pleaser at your table.
How to Serve Roasted Tiny Red Potatoes Recipe
Garnishes
To elevate your roasted potatoes even further, sprinkle a little grated Parmesan or crumbled feta on top just before serving. A light drizzle of lemon juice or a scattering of toasted pine nuts can also add exciting new flavor notes and textures that keep the dish fresh and vibrant.
Side Dishes
This Roasted Tiny Red Potatoes Recipe pairs beautifully with virtually any main course—from grilled chicken and steak to a hearty vegetable stew. It’s also fantastic alongside roasted or steamed green vegetables like asparagus or broccoli, making it a versatile star on your dinner plate.
Creative Ways to Present
For a fun twist, serve these potatoes in a rustic wooden bowl or a colorful ceramic dish to bring out their natural red hues. You could also mix them into a warm potato salad with mustard vinaigrette or toss them with crispy bacon bits and caramelized onions for a decadent side that turns heads.
Make Ahead and Storage
Storing Leftovers
If you have any leftovers, place them in an airtight container and refrigerate within two hours of cooking. They’ll keep nicely for up to 3 days without losing that delightful roasted texture and flavor.
Freezing
While you can freeze roasted tiny red potatoes, keep in mind the texture might change slightly. To freeze, spread the cooled potatoes on a baking sheet and flash freeze them before transferring to a freezer-safe bag. Use them within 1 to 2 months for best quality.
Reheating
To bring leftover potatoes back to life, reheat them in a preheated oven at 375°F (190°C) for about 10 minutes. This method helps regain their crispy edges much better than the microwave, which often makes them soggy.
FAQs
Can I use larger potatoes for this recipe?
While you can substitute larger potatoes, keep in mind the cooking time will increase, and the texture may not be as ideal. Tiny red potatoes roast quickly and develop a perfect crispiness on the outside with a tender inside, which is what makes this recipe special.
Is it necessary to peel the tiny red potatoes?
Not at all! The skins are thin, tender, and packed with nutrients and flavor. Roasting also crisps them up nicely, adding excellent texture to the dish.
What can I use instead of fresh parsley?
If you don’t have parsley on hand, fresh cilantro or chives can work well as alternatives, adding a different but equally delightful burst of freshness to the roasted potatoes.
Can I make this recipe vegan?
This Roasted Tiny Red Potatoes Recipe is naturally vegan as long as you stick to olive oil and fresh herbs. Avoid cheese or butter if you want to keep the dish fully plant-based.
How do I keep the garlic from burning during roasting?
Finely chopped garlic mixed with olive oil coats the potatoes and usually doesn’t burn within the 20-minute roasting time. Just be sure the garlic pieces are small and well distributed so they roast evenly along with the potatoes.
Final Thoughts
This Roasted Tiny Red Potatoes Recipe is one of those incredibly simple dishes that turns everyday ingredients into a mouthwatering experience. I love how approachable it is and how it complements so many meals. Give it a try—you’re going to wonder how you ever lived without it on your menu!
Print
Roasted Tiny Red Potatoes Recipe
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 4 servings
- Category: Side Dish
- Method: Baking
- Cuisine: American
- Diet: Gluten Free
Description
These Roasted Tiny Red Potatoes are a delicious and easy side dish featuring tender, garlicky potatoes roasted to perfection with olive oil and fresh parsley. Perfect for any meal, they offer a vibrant flavor and a crispy texture on the outside while remaining soft inside.
Ingredients
Potatoes
- 1 pound tiny red potatoes, rinsed
Seasoning
- 1 tablespoon olive oil
- ½ teaspoon salt
- Freshly ground black pepper, to taste
- 4 cloves garlic, finely chopped
Garnish
- ¼ cup chopped parsley
Instructions
- Preheat Oven: Preheat your 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 coat each potato evenly, ensuring maximum flavor.
- Roast: Spread the seasoned potatoes in a single layer on the prepared baking sheet. Roast in the preheated oven for about 20 minutes, or until the potatoes are tender when pierced with a knife tip and have a nice roasted exterior.
- Add Parsley: Remove the baking sheet from the oven and transfer the potatoes to a large bowl. Toss gently with the chopped fresh parsley to add a vibrant, fresh flavor.
- Season and Serve: Taste the potatoes and add additional salt and pepper as needed. Serve the roasted tiny red potatoes warm as a delightful side dish to complement any meal.
Notes
- For extra crispiness, you can cut larger potatoes in halves or quarters before roasting.
- Fresh garlic is essential for the best flavor; avoid pre-minced garlic if possible.
- Try adding a squeeze of lemon juice before serving for a bright, tangy twist.
- These potatoes can be reheated in a skillet or oven to restore crispness.
