Here's a great recipe for Roasted Tiny Red Potatoes to go with your fresh fish recipes.
This morning, I noticed these tiny potatoes at Publix, (our friendly neighborhood Florida grocery store). They are so tiny, that I knew they would cook quickly for my fish dinner with almost no prep time.
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.
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 red 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.
- Tiny red potatoes
- Garlic cloves peeled, crushed, and roughly chopped
- Olive oil
- Salt and black pepper
- Parsley, roughly half a bunch
How to Roast Tiny Red Potatoes at 400°F
- Preheat the oven to 400° Fahrenheit or 204° Celsius with the rack set in the center of the oven.
- Line a rimmed baking sheet with parchment paper.
- Rinse the potatoes under cold running water and pat dry with paper towels.
- Peel the garlic and roughly chop.
- Chop the parsley into small pieces.
- In a large bowl, toss the potatoes with olive oil, garlic, salt and pepper.
- Scatter the seasoned potatoes on the sheet pan.
- Roast for 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. Add additional salt if needed.
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 this recipe for roasted red potatoes with fish or meats, and grilled foods, such as chicken and burgers.
If you love roasted vegetables, check out How Long to Roast Vegetables at 400 Degrees. which is a series of all of our roasted vegetable recipes, including cauliflower, broccoli, Brussels sprouts, and asparagus.
Shown below is Seared tripletail with roasted mini red potatoes. The fish is quickly seared in hot oil and a hot butter sauce is poured over the top for extra flavor.
Tripletail is fish that's local to South Florida.
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 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.
The uncooked potatoes should be stored 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.
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 skins. 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
- 1 pound tiny red potatoes rinsed
- 1 tablespoon Olive oil
- ½ teaspoon salt
- freshly ground black pepper
- ¼ cup chopped parsley
- 4 cloves garlic smashed with the side of a large knife, peeled, and roughly chopped
- Preheat the oven to 400° Fahrenheit or 204° Celsius 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.