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
Scale
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.
