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–+ servings
Crispy roasted red potatoes in a bowl.

Roasted Tiny Red Potatoes

Felice Kaufman
Tiny roasted red potatoes are an easy oven side dish made with small red potatoes, olive oil, garlic, and fresh parsley. Roast them at 400°F until golden on the outside and tender in the middle, then serve with chicken, beef, or fish.
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Prep Time 5 minutes
Cook Time 20 minutes
Total Time 25 minutes
Course Side Dish
Cuisine American
Servings 4 servings
Calories 116.1 kcal

Ingredients
  

  • 1 pound small red potatoes, rinsed and patted 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
  • lemon wedges for serving

Instructions
 

  • Rinse the potatoes under cool running water and scrub away any dirt. Dry them well.
  • Preheat the oven to 400°F. Line a rimmed baking sheet with parchment paper. Toss the potatoes with olive oil, garlic, salt, and black pepper.
  • Spread in a single layer and roast about 20 minutes, until tender when pierced with the tip of a knife.
  • Transfer the hot potatoes to a serving bowl, toss with parsley, and season to taste.

Notes

Storage: Store leftover roasted red potatoes in an airtight container in the refrigerator for up to 3 days.
Reheating: Reheat on a sheet pan in a 400°F oven for 8 to 10 minutes, until heated through and lightly crisp. You can also reheat them in an air fryer at 375°F for 3 to 5 minutes.

Nutrition

Calories: 116.1kcalCarbohydrates: 19.3gProtein: 2.4gTotal Fat: 3.7gSaturated Fat: 0.5gSodium: 313.8mgPotassium: 548.9mgFiber: 2.1gSugar: 1.5g
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