Roasted Red Potatoes with Garlic
Crispy on the outside, creamy on the inside, and kissed with pungent garlic, buttery grated cheese, and fragrant herbs, this Mini Red Potatoes recipe transforms humble taters into a show‑stopping side. Whether you’re serving them with runny eggs in the morning, alongside your favorite weeknight dinner, or adding them to your holiday table, you'll love these simple, yet stunningly delicious roasted little red skin potatoes.
Equipment
- 1 Large Mixing Bowl
- 1 Large Rimmed Baking Sheet
Ingredients
- 2 Pounds Little Red Potatoes
- 2 1/2 TBS Olive Oil
- 2-6 Cloves Garlic – minced (SEE NOTES)
- 1 1/2 TBS Each: Dried Rosemary and Dried Thyme
- 3/4 tsp Garlic Powder
- To taste Kosher Salt and Ground Black Pepper
- 1 TBS Champagne Vinegar – substitute: dry white vinegar
- 2-4 TBS Freshly Grated Parmesan, Pecorino, or Asiago Cheese
- To taste Fresh Rosemary Leaves and Thyme Leaves - minced
Instructions
- Preheat Oven and Pan: Arrange oven rack to the center position. Add the rimmed baking sheet to the center rack, then close the oven door and preheat the oven to 425-degrees Fahrenheit (or 400-degrees convection).
- Prepare Red Skin Potatoes for Roasting: Wash and thoroughly dry all the potatoes. Place the potatoes onto a clean work surface and cut in half or quarters, depending upon size. (Note: If potatoes are larger than a golf ball, cut them into quarters. Regardless, be sure to cut all the potatoes into roughly the same size to ensure even roasting.)
- Season the Red Potatoes: Add all the cut potatoes to a large mixing bowl and drizzle the oil over the potatoes. Grab a spoon and toss the potatoes well to thoroughly coat in the oil. Next, add the smashed garlic cloves and season the potatoes with the dried rosemary, dried thyme, garlic powder, 1 heaping teaspoon kosher salt, and a heaping ½ teaspoon black pepper. Toss the potatoes again to thoroughly coat them in the seasonings.
- Arrange Potatoes on Hot Pan: Carefully remove the hot baking sheet from the oven and place it onto a wire rack. Dump the seasoned red skin potatoes out onto the hot pan and carefully spread them out into an even, single layer on the pan with the cut-side facing down on the pan. Use a rubber spatula to scrape any flavored oil from the bottom of the bowl over the potatoes. (Note: Do not overcrowd the pan as this will cause the potatoes to steam, versus roast. If necessary, use two large baking sheets and rotate them during baking.)
- Roast the Little Potatoes: Transfer the potatoes to the oven and roast, tossing the potatoes at the 28- to 30-minute mark, for 40 to 55 minutes or until they’re golden, crispy on the outside, and creamy on the inside. Remove and discard garlic cloves.
- Garnish and Serve Roasted Red Potatoes: Transfer the roasted little potatoes to a large bowl, drizzle with vinegar, and toss to coat. Garnish the roasted little potatoes with grated cheese, fresh herbs, flakey sea salt, and freshly cracked black pepper. Enjoy while hot.
Video
Notes
- I use red skinned potatoes in this recipe, but you can substitute Yukon Gold or Fingerling potatoes.
- If your potatoes are on the larger side, I recommend quartering them. If they are on the small side, you can just half them. If you have a mix of both, half the small ones and quarter the large ones - you want them all roughly the same size.
- Cheese: You want to freshly grate the cheese here! Now is not the time for that pre-grated green bottle stuff. Go get a nice block of asiago or parm from the cheese section of your market. And use a food processor or grate the cheese using the smallest holes on your box grater.
- Roasting and Flipping Potatoes: You will need to flip the potatoes while roasting to ensure the potatoes are golden brown and crispy all over. I flip mine around the 28-minute mark, but the total time will depend on how hot or cold your oven runs. The potatoes will easily release from the pan when they're ready to flip.
- Below are a few tips and tricks to ensure your potatoes are crispy on the inside and meltingly tender on the inside. The first tip is optional, but recommended if you have the time. However, the last three tips are imperative.
- Soak the halved potatoes in cold water for an hour. Soaking the potatoes before roasting will remove some of the starch and aid in them becoming crispy. If you soak your potatoes, make sure you pay attention to the tip above and dry your potatoes thoroughly!!
- Make sure you preheat your oven WITH the pan in the oven! Starting the roasting process with a hot pan gives the potatoes a head start to become crispy! (Imperative tip!)
- Do NOT overcrowd the pan! If you overcrowd the pan and have overlapping potatoes, the potatoes will steam versus roast. (Imperative tip!)
- Make sure your potatoes are DRY before seasoning. After washing your potatoes make sure they are completely dry. Wet potatoes will cause the potatoes to steam, much like overcrowding the pan! (Imperative tip!)
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Need to Scale the Recipe? Hover your mouse over the number of servings in the recipe card. You'll see a sliding scale pop up, you can use that to scale the recipe up or down as needed.
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Got questions? I've got answers! If you ever run into an issue, have a question, or need any clarification - please feel free to drop them in the comments section. I'm happy to help when I can!
Nutritional information is provided as a courtesy and the nutrition facts are an estimate based upon 6 servings. Exact information will depend upon the brands of ingredients and precise measurements used.
Nutrition
Calories: 195kcal Carbohydrates: 28g Protein: 5g Fat: 7g Saturated Fat: 1g Cholesterol: 4mg Sodium: 131mg Potassium: 794mg Fiber: 3g Sugar: 2g Vitamin A: 115IU Vitamin C: 16.7mg Calcium: 100mg Iron: 1.5mg