Here’s an easy recipe for Roasted Tiny Red Potatoes that pairs perfectly with fresh fish and steak dinner. These little potatoes roast up tender and golden, making them a great side dish for any weeknight dinner.
These tiny roasted red potatoes are a healthy side dish made with just a few clean ingredients—mini red potatoes, garlic, parsley, and a little olive oil or butter. No cheese, no extras. Just roast until golden and tender. Simple, real food that goes with anything.
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Why You'll Love This Dish
Roasted Red Potatoes is a simple side dish that brings out the natural flavors of the potatoes with a touch of garlic. These adorable little potatoes are fun to eat and kids love them!
While this is a great side dish, cooking roasted red potatoes in the oven is a fantastic way to elevate any meal. The oven's dry heat crisps up the exterior of the potatoes, creating a crispy contrast to the fluffy interior.
Plus, you can infuse them with your favorite seasonings like garlic, rosemary, or paprika for added flavor. Whether served alongside a juicy lamb chop or roasted fish, roasted red potatoes are a dish everyone loves.
This morning at Publix, I spotted a bag of tiny red potatoes. They were so small, I knew they’d roast up fast with almost no prep, perfect for a quick dinner side.
What are Tiny Potatoes?
Red potatoes, known for their thin, red skin and creamy white interior, are often used for roasting due to their waxy texture, which holds up well during cooking.
These mini potatoes are grown by a California company called Tasteful Selections. They're called Nibbles, which perfectly describes their size.
The little potatoes are non-GMO, low in starch, and they roast up to crispy little bites that are delicious! They are located right next to the russet potatoes.
What You Need
I've added garlic and parsley to make this recipe taste great, but they're optional. Make sure you mix the potatoes with the oil and the salt or they will be dry and bland.
You can also serve with a lemon wedge for more flavor.
- Small red potatoes
- Olive oil
- Salt
- Black pepper
- Parsley
- Garlic cloves
How to Roast Tiny Red Potatoes at 400°F
- Preheat the oven to 400°F or 204°C with the rack set in the center of the oven. Line a rimmed baking sheet with parchment paper.
- In a large bowl, toss the potatoes with olive oil, garlic, salt and pepper.
- Scatter the seasoned potatoes on the sheet pan.
- Roast 20 minutes or until tender when pierced with the tip of a knife.
- Remove pan from oven. Place the potatoes in a large bowl. Toss with chopped parsley. Season with salt and pepper to taste.
Halfway through cooking you can give the pan a gentle shake, but there is really no need to move them around.
What Goes with Roasted Red Potatoes?
Try small red potatoes with Maille whole grain mustard. It’s tangy, slightly sweet, and has a bit of crunch from the seeds.
This roasted red potato recipe goes with just about everything. Try our easy fish recipes. Grilled foods, such as chicken and steaks are great too!
If you love roasted vegetables, check out out roasted vegetables recipes, including cauliflower, broccoli, Brussels sprouts, and asparagus.
Below is a dish of Seared Tripletail with this mini potatoes recipe. The fish is quickly seared in hot oil and a hot butter sauce is poured over the top for extra flavor.
How To Add Extra Flavor to Roasted Red Potatoes
Roasted tiny red potatoes are a great side for fish and meat entrees. You can add extra flavor to the potatoes by adding the following:
Cheese: A dusting of Locatelli Romano or aged parmesan cheese can also be used for an extra touch of flavor. Add it to the pan in the last 5 minutes of roasting.
Seasonings: Experiment with different seasonings like paprika, garlic powder, onion powder, cayenne pepper, or a sprinkle of smoked paprika for a smoky flavor.
Zest: Grate some lemon or orange zest over the potatoes before or after roasting. Citrus zest adds a bright, fresh flavor that complements the natural taste of the potatoes.
Storage
Store red potatoes in a cool dry location, such as your pantry. Do not purchase sprouted potatoes or those that feel soft to touch.
Store the cooked potatoes in an airtight container for up to 3 days. They should not be frozen.
FAQ
Little red potatoes are a type of small potato with a thin, smooth, red skin and a waxy texture. They are known for their creamy flesh and are popular in various culinary applications.
Look for smooth, unblemished skin. Avoid any that are sprouting or have soft spots.
No, you don't need to peel little red potatoes. The skin is thin and adds to the overall texture and flavor. These potatoes are too small to peel.
Roasted Tiny Red Potatoes
Ingredients
- 1 pound small red potatoes, rinse and pat dry with paper towels
- 1 tablespoon olive oil
- ½ teaspoon salt
- freshly ground black pepper
- ¼ cup chopped parsley
- 4 cloves garlic, peeled, crushed, and roughly chopped
Instructions
- Preheat the oven to 400°F or 204°C with the rack set in the center of the oven. Line a rimmed baking sheet with parchment paper.
- In a large bowl, toss the potatoes with olive oil, garlic, salt and pepper. Scatter the seasoned potatoes on the sheet pan.
- Roast 20 minutes or until tender when pierced with the tip of a knife.
- Remove pan from oven. Place the potatoes in a large bowl. Toss with chopped parsley. Season with salt and pepper to taste.
