These tiny roasted red potatoes are crisp around the edges, tender in the middle, and ready in about 25 minutes. Tossed with olive oil, garlic, and fresh parsley, they make an easy side dish for fish, chicken, steak, or a simple weeknight dinner.
Tiny Roasted Red Potatoes at a Glance
- A simple side dish for fish, chicken, steak, or eggs
- Ready in about 25 minutes
- Roasted at 400°F until tender and golden
- Made with small red potatoes, garlic, olive oil, salt, pepper, and parsley
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Why You'll Love This Dish
Tiny red potatoes roast quickly with very little prep. The oven gives them crisp edges, tender centers, and plenty of garlic flavor.
Serve them with roasted fish, lamb chops, chicken, or steak. You can also change them up with rosemary, paprika, or your favorite potato seasoning.
What are Tiny Potatoes?
Tiny potatoes are small red potatoes with thin skins and creamy centers. Because they are waxy, they hold their shape well in the oven and roast up with crisp edges and tender middles.
You can usually find them near the regular red and russet potatoes at the grocery store. Their small size means there is very little prep, and they cook faster than larger potatoes.
What You Need
These roasted red potatoes are made with a few simple ingredients. Garlic and parsley add extra flavor, but you can leave them out if you prefer.
- Small red potatoes
- Olive oil
- Salt
- Black pepper
- Fresh parsley
- Garlic cloves
- Lemon wedges, for serving, optional
See the recipe card below for ingredient amounts and full instructions.
How to Roast Tiny Red Potatoes at 400°F
- Preheat the oven to 400°F. Line a rimmed baking sheet with parchment paper and place the oven rack in the center position.
- In a large bowl, toss the tiny red potatoes with olive oil, garlic, salt, and black pepper.
- Spread the potatoes in a single layer on the prepared baking sheet. Roast for about 20 minutes, or until tender when pierced with the tip of a knife.
- Transfer the hot potatoes to a serving bowl. Toss with chopped parsley, then taste and season with more salt and black pepper as needed.
What Goes with Roasted Red Potatoes?
Tiny roasted red potatoes are an easy side dish for fish, chicken, steak, and roasted vegetables. They are especially good with a simple sauce or a little whole grain mustard on the side.
Try them with:
How To Add Extra Flavor to Roasted Potatoes
Tiny roasted red potatoes are easy to change up with a few simple additions.
- Cheese: Sprinkle the hot potatoes with grated Locatelli Romano or aged Parmesan right after roasting. The heat will soften the cheese without making the pan greasy.
- Seasonings: Add paprika, garlic powder, onion powder, cayenne, or smoked paprika before roasting.
- Citrus: Finish the potatoes with a little lemon zest before serving. Orange zest also works well with roasted chicken or pork.
Storage and Reheating
Store leftover roasted red potatoes in an airtight container in the refrigerator for up to 3 days.
To reheat, spread the potatoes on a sheet pan and warm in a 400°F oven for 8 to 10 minutes, until hot and lightly crisp again. You can also reheat them in an air fryer at 375°F for a few minutes.
FAQ
Little red potatoes are small red potatoes with thin skins, creamy centers, and a waxy texture that holds up well when roasted.
Choose potatoes with smooth, firm skin. Avoid any with soft spots, deep cuts, green areas, or heavy sprouting.
No. Their skins are thin and tender, so there is no need to peel them before roasting. Just scrub them well and dry them before cooking.
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.
