If you’re on the lookout for a side dish that feels both comforting and delightfully sophisticated, then you absolutely must try this Oven Roasted Red Potatoes with Garlic, Herbs, and White Wine Vinegar Recipe. It’s the perfect balance of crispy edges and tender centers, boosted by fragrant garlic and fresh herbs, with a little zing from white wine vinegar that just elevates the whole experience. Whether you’re serving it alongside a weeknight dinner or bringing a dish to share at a gathering, these roasted potatoes never fail to impress and satisfy.
Ingredients You’ll Need
These ingredients might seem simple, but each one plays an essential role in crafting the perfect flavor and texture for this dish. From the creamy baby red potatoes to the fresh herbs and the bright splash of white wine vinegar, every component brings something special to the table.
- Baby red potatoes: Their thin skins roast beautifully and provide a lovely, firm texture without drying out.
- Garlic cloves (smashed): Whole smashed garlic infuses the potatoes with subtle, mellow garlic notes as they roast.
- Olive oil: The golden elixir that ensures a crisp, golden crust while keeping the potatoes moist inside.
- Kosher salt: Essential for seasoning and enhancing all the natural flavors.
- Seasoning salt: Adds an extra layer of savory depth to the potatoes.
- Cracked black pepper: Provides a gentle spicy kick and aromatic warmth.
- Thyme: Brings a subtle earthiness and herbaceous brightness.
- Cayenne pepper: Just a pinch to add an unexpected hint of complexity without heat.
- Garlic powder: Reinforces the garlicky goodness with a bit of extra punch.
- Fresh dill (or rosemary, thyme, parsley): A fresh herb garnish adds color and a burst of herbal fragrance that ties the whole dish together.
- White wine vinegar: A finishing touch that cuts through the richness with a bright, tangy flavor boost.
How to Make Oven Roasted Red Potatoes with Garlic, Herbs, and White Wine Vinegar Recipe
Step 1: Preheat and Prep
Start by preheating your oven to 400 degrees F. Give your baby red potatoes a good scrub to remove any dirt — you want them clean but still skin-on to retain all that flavor and texture.
Step 2: Cut Evenly
Slice each potato in half, or quarter any that are larger, so each piece is roughly the same size. This helps them roast evenly without some pieces burning while others remain undercooked.
Step 3: Seasoning Delight
Place the potato pieces on a rimmed baking sheet, then add the smashed garlic cloves right in. Drizzle everything generously with olive oil, then sprinkle the combined spices — kosher salt, seasoning salt, cracked pepper, thyme, cayenne, and garlic powder — evenly over the potatoes. Use your hands to massage the oil and seasonings into every potato piece, ensuring each bite is bursting with flavor.
Step 4: Arrange and Roast
Arrange the potatoes cut-side down on the pan, spacing them apart so they don’t steam. This is the secret to achieving that perfect crispy crust. Roast at 400 degrees for 30 minutes.
Step 5: Flip and Finish Roasting
Carefully flip the potatoes using a spatula or tongs so the other cut-side touches the pan. If you see excess oil pooling, blot it with a paper towel to keep the potatoes from getting soggy. Return the pan to the oven and roast for another 15 to 20 minutes until gold and crisp.
Step 6: The Final Zing
Right after roasting, sprinkle fresh chopped herbs like dill or parsley over the potatoes, and toss with a tablespoon of white wine vinegar for a bright finish that balances the richness perfectly. This step really takes the Oven Roasted Red Potatoes with Garlic, Herbs, and White Wine Vinegar Recipe to the next level in flavor!
How to Serve Oven Roasted Red Potatoes with Garlic, Herbs, and White Wine Vinegar Recipe
Garnishes
Fresh herbs are the obvious choice — dill, parsley, or rosemary work beautifully. Adding freshly grated Parmesan cheese also creates a luscious, melty topping that complements the tangy vinegar. A light drizzle of extra olive oil or a sprinkle of flaky sea salt adds an elegant finishing touch.
Side Dishes
These potatoes are endlessly versatile. Serve them alongside roasted chicken, grilled steak, or a hearty fish dish. They also pair wonderfully with a crisp green salad or steamed seasonal vegetables for a balanced meal that feels both light and satisfying.
Creative Ways to Present
Transform your Oven Roasted Red Potatoes with Garlic, Herbs, and White Wine Vinegar Recipe into a crowd-pleasing appetizer by serving them in small ramekins or on a platter with an assortment of dipping sauces like chipotle mayo, garlic aioli, or a tangy tzatziki. You could even toss them with a bit of crumbled crispy bacon and chopped scallions for an irresistible party snack.
Make Ahead and Storage
Storing Leftovers
Once cooled, store leftover roasted potatoes in an airtight container in the refrigerator. They stay delicious for up to 3 days and actually develop an even better flavor after resting overnight.
Freezing
Although the texture is best fresh, you can freeze the cooked potatoes if needed. Flash freeze them spread out on a baking sheet before transferring to a freezer-safe bag. Thaw in the refrigerator overnight before reheating.
Reheating
To keep these potatoes crispy when reheating, place them on a baking sheet and warm in a 350-degree oven for about 10 minutes. Avoid microwaving if possible, as it warms but won’t retain that irresistible crunch. A quick sauté in a hot skillet also works beautifully to revive their crispiness.
FAQs
Can I use other types of potatoes for this recipe?
Absolutely! While baby red potatoes are ideal for their texture and skin, Yukon golds or fingerlings can also roast well. Just adjust the cut size so pieces stay uniform for even cooking.
Do I have to smash the garlic cloves?
Smashing the garlic releases its flavor gently during roasting without overpowering the dish. But if you prefer more intense garlic, you can mince and toss it with the potatoes instead.
What can I substitute for white wine vinegar?
If you don’t have white wine vinegar on hand, a mild apple cider vinegar or lemon juice works as a bright, acidic substitute to provide that essential zing at the end.
How spicy will the cayenne pepper make these potatoes?
The cayenne pepper in this recipe is added sparingly, more to deepen flavor than to add heat. If you’re sensitive to spice, you can leave it out without losing much of the overall taste.
Can I make this recipe vegan and gluten-free?
This dish is naturally gluten-free, and vegan as written! Just be sure your seasoning salt doesn’t contain any hidden animal products, and you’re good to go.
Final Thoughts
I truly believe once you try this Oven Roasted Red Potatoes with Garlic, Herbs, and White Wine Vinegar Recipe, it will become a new staple in your kitchen. It’s simple, approachable, and endlessly delicious with that perfect dance of crispy edges, tender interiors, and a bright finish that keeps you reaching for more. So grab those potatoes, gather your favorite herbs, and get ready to wow yourself and anyone you share them with!
Print
Oven Roasted Red Potatoes with Garlic, Herbs, and White Wine Vinegar Recipe
- Prep Time: 5 minutes
- Cook Time: 45 minutes
- Total Time: 50 minutes
- Yield: 6 servings
- Category: Side Dish
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
This Oven Roasted Red Potato recipe delivers perfectly crispy, flavorful baby red potatoes with a delightful herby and garlicky kick. Roasting at a high temperature brings out the natural sweetness of the potatoes, while a blend of spices and olive oil ensures every bite is mouthwatering. Ideal as a versatile side dish or a party appetizer, these potatoes are easy to prepare and pair wonderfully with various dips and garnishes.
Ingredients
Potatoes and Aromatics
- 2 pounds baby red potatoes
- 3–4 cloves garlic, smashed and left whole (or minced if preferred)
Oils and Seasonings
- 3 & 1/2 tablespoons olive oil
- 1 teaspoon kosher salt
- 1/2 teaspoon seasoning salt
- Cracked black pepper, to taste
- 1/4 teaspoon thyme
- 1/8 teaspoon cayenne pepper
- 1/2 teaspoon garlic powder
Garnish
- Fresh dill (or rosemary, thyme, or parsley), chopped
- 1 tablespoon white wine vinegar (optional, for tossing before serving)
Instructions
- Preheat Oven: Set your oven to 400°F (204°C) to ensure it reaches the perfect roasting temperature.
- Prepare Potatoes: Wash and thoroughly scrub the baby red potatoes to remove any dirt. Spread them out and allow to dry slightly.
- Cut Potatoes: Slice each potato in half, or quarters if they are larger, aiming for uniform size to ensure even cooking.
- Arrange on Baking Sheet: Place the cut potatoes on a rimmed 11×17 inch baking sheet, making sure they are not touching each other to avoid steaming.
- Add Garlic: Scatter 3-4 smashed garlic cloves over the potatoes. Optionally, you can mince the garlic and mix it with the potatoes for a stronger garlic flavor.
- Drizzle Olive Oil: Pour 3 and 1/2 tablespoons of olive oil evenly over the potatoes and garlic.
- Mix Spices: Combine 1 teaspoon kosher salt, 1/2 teaspoon seasoning salt, cracked black pepper, 1/4 teaspoon thyme, 1/8 teaspoon cayenne pepper, and 1/2 teaspoon garlic powder in a small bowl.
- Season Potatoes: Sprinkle the mixed spices over the potatoes. Use your hands to massage the oil and spices, ensuring every piece is well coated.
- Position Cut-Side Down: Arrange the potatoes cut-side down on the pan, making sure they do not touch one another to achieve crispiness.
- First Roast: Roast in the preheated oven for 30 minutes to start the browning process.
- Flip Potatoes: Remove the pan and carefully flip each potato so the other cut-side touches the pan. Dab away any excess pooling oil to promote browning.
- Second Roast: Return the pan to the oven and roast for an additional 15-20 minutes, totaling 45-50 minutes of roasting time for perfect crispness.
- Garnish and Serve: Once roasted, remove from the oven and immediately toss the potatoes with chopped fresh herbs and 1 tablespoon white wine vinegar for a fresh zing. Optionally, top with shredded parmesan cheese.
- Store Leftovers: Cover leftovers and refrigerate. To reheat while retaining crispness, warm them in an oven at 350°F (175°C) for about 10 minutes or sauté quickly in a pan. Avoid microwaving as it softens the texture.
- Serving Suggestions: Serve as a side dish for any meal or as an appetizer with dips such as Chipotle Mayo, Garlic Aioli, Tzatziki, Buttermilk Ranch, or Cheese Sauce for added indulgence.
Notes
- Make sure potatoes are spaced apart on the baking sheet to prevent steaming and achieve crispiness.
- Leaving garlic cloves whole during roasting gives a mild garlic aroma; mincing will yield stronger flavor.
- Adjust cayenne pepper to control the subtle heat; it’s more for flavor than spice.
- Fresh herbs can be swapped with rosemary, thyme, or parsley based on preference.
- White wine vinegar adds a bright zing but can be omitted if desired.
- Reheating in the oven or pan is best to keep potatoes crispy; microwaving will make them soft.
- This recipe can be easily doubled for larger gatherings.
