Ah, baby red potatoes—those little gems of the vegetable world. There’s something truly magical about their crispy edges and creamy centers, like a cozy sweater for your taste buds. Just toss them in the oven and let the aroma fill the kitchen, instantly transforming any evening into a delightful occasion.
Steps
- Chop the baby red potatoes into pieces about 1 to 1 1/2 inches wide, leaving the smallest ones whole. Put them in a large pot filled halfway with warm water. Bring to a boil and cook for 7-9 minutes until nearly done, then drain, cover, and set aside to keep warm.
- In a small bowl, combine 2 tablespoons of olive oil, 2 cloves of pressed garlic, 1 1/2 teaspoons of dried parsley, 1 teaspoon of sea salt (or 3/4 teaspoon of table salt), and 1/2 teaspoon of black pepper.
- Toss the potatoes with the seasoning mixture in a large bowl to ensure they are evenly coated.
- Spread the seasoned potatoes on a large, non-stick baking sheet with the cut sides down. Bake in a preheated oven at 425°F for about 20 minutes until the bottom side is golden brown. Move to a serving bowl, add fresh dill if desired, and serve.
Ingredients
- 3 pounds of baby red potatoes, unpeeled
- 2 tablespoons of extra light olive oil
- 1 1/2 teaspoons of dried parsley
- 1 teaspoon of sea salt or 3/4 teaspoon of table salt
- 1/2 teaspoon of freshly ground black pepper
- 2 cloves of garlic, pressed
Nutritional Values
Calories: 1212 kcal | Carbs: 222 g | Protein: 24 g | Fat: 30 g | Saturated Fat: 6 g | Sodium: 2574 mg | Potassium: 6192 mg | Fiber: 24 g | Sugar: 18 g | Vitamin A: N/A | Vitamin C: 120 mg | Calcium: 12 mg | Iron: 12 mg
FAQ
- Can I use a different type of potato for this recipe?
- Yes, you can substitute baby red potatoes with other small potatoes such as fingerling or Yukon Gold. Just ensure they are cut to similar sizes for even cooking.
- Do I need to peel the potatoes before roasting?
- No, you do not need to peel baby red potatoes. Their skins are thin and add a nice texture and flavor when roasted.
- Can I prepare these potatoes in advance?
- You can boil the potatoes ahead of time and store them in the refrigerator. When ready to serve, season and roast them in the oven for the best texture and flavor.
- What other herbs can I use besides parsley?
- You can experiment with other herbs like rosemary or thyme. Fresh herbs can also be used for garnishing once the potatoes are roasted.
- Can I make this recipe without an oven?
- While the oven method gives the best results, you can also pan-fry the seasoned potatoes in a skillet until they are golden and crispy.
Tips
- Pre-Boiling Tip: Boil the potatoes until they are almost cooked through. This ensures they are tender on the inside while still allowing them to crisp up in the oven.
- Seasoning Mix: Use a large mixing bowl to toss the potatoes with the seasoning. This helps ensure that each piece is evenly coated for maximum flavor.
- Baking Tip: Arrange the potatoes cut side down on the baking sheet. This allows the cut surfaces to become beautifully golden and crisp during roasting.
- Garnish Suggestion: For an extra burst of flavor and freshness, garnish the roasted potatoes with chopped fresh dill before serving.
Equipment
- Large rimmed, non-stick baking pan
- Garlic press
