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
Scale
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.
