If you’re looking for the perfect side dish that’s easy, flavorful, and guaranteed to win over any crowd, Roasted Tiny Red Potatoes are about to become your new go-to. These little gems roast up beautifully golden, with crisp edges and tender, fluffy centers, all thanks to a blend of olive oil, garlic, herbs, and a touch of smoked paprika. Whether you’re serving them for a weeknight dinner or a special gathering, you can always count on these potatoes to deliver on taste and charm—plus, they’re naturally vegan, gluten-free, and oh-so-satisfying!
Ingredients You’ll Need
One of the best things about Roasted Tiny Red Potatoes is how a handful of simple ingredients can transform into something so irresistibly delicious. Each element plays its part, from the creamy potatoes to the aromatic herbs and that hint of smoky spice.
- Tiny red potatoes: Their naturally creamy texture and thin skins crisp up perfectly in the oven—halve or quarter the larger ones for even roasting.
- Olive oil: Helps the potatoes get that beautiful golden exterior and adds a subtle richness.
- Garlic powder: Adds a mellow, savory depth without overpowering the potatoes.
- Dried rosemary (or thyme): Brings a fragrant, earthy note—both herbs work well, so use your favorite.
- Smoked paprika (optional): A pinch infuses a gentle smokiness and gorgeous color; feel free to skip if you prefer a milder flavor.
- Salt: Essential for bringing out the natural sweetness and earthiness of the potatoes.
- Black pepper: Adds just the right amount of bite to balance the flavors.
- Fresh parsley, chopped (for garnish): Lends a burst of freshness and a pop of color to finish the dish.
How to Make Roasted Tiny Red Potatoes
Step 1: Prep the Potatoes
Start by giving your tiny red potatoes a good scrub to remove any dirt, then halve or quarter any larger ones so they all roast up evenly. If you have time, soak the cut potatoes in cold water for about 30 minutes—this extra step helps draw out some of the starch, making them even crispier once roasted. Just remember to dry them thoroughly before moving on!
Step 2: Season and Toss
In a large bowl, combine the potatoes with olive oil, garlic powder, rosemary (or thyme), smoked paprika if using, salt, and black pepper. Use your hands or a sturdy spoon to toss everything together until each potato piece is coated in that lovely, herby mixture. This is where all the flavor magic happens, so don’t be shy with the seasonings.
Step 3: Arrange on a Baking Sheet
Line a sturdy baking sheet with parchment paper for easy cleanup and even roasting. Spread the seasoned potatoes out in a single layer, cut side down if possible. Laying them this way encourages extra crispy edges—trust me, those golden bottoms are the best part!
Step 4: Roast to Perfection
Slide the tray into your preheated 425°F (220°C) oven. Roast for 25 to 30 minutes, flipping the potatoes halfway through to ensure even browning. When they’re deeply golden and fork-tender, you’ll know they’re ready to come out.
Step 5: Garnish and Serve
As soon as the Roasted Tiny Red Potatoes are out of the oven, sprinkle them with freshly chopped parsley. This last touch adds a bright, herbal note that really makes the dish pop. Serve them warm, and watch them disappear!
How to Serve Roasted Tiny Red Potatoes
Garnishes
For an extra special touch, scatter a bit more fresh parsley or even some fresh chives over the top. A sprinkle of flaky sea salt or a dusting of Parmesan cheese can also elevate the Roasted Tiny Red Potatoes, making them feel restaurant-worthy with zero fuss.
Side Dishes
These potatoes are brilliantly versatile and pair well with just about anything. Serve them alongside roasted chicken, grilled steak, or your favorite plant-based main. They also make a hearty addition to a brunch spread—think eggs, sautéed greens, and these crispy beauties all on one plate.
Creative Ways to Present
Try piling Roasted Tiny Red Potatoes onto a rustic platter for family-style serving, or thread them onto skewers with veggies for a fun twist at your next barbecue. You can even smash them lightly with a fork and top with a dollop of herbed yogurt or vegan sour cream for an easy appetizer.
Make Ahead and Storage
Storing Leftovers
Let any leftover Roasted Tiny Red Potatoes cool to room temperature before transferring them to an airtight container. They’ll keep well in the refrigerator for up to 4 days, making them a great meal prep option for quick lunches or dinners.
Freezing
While you can freeze Roasted Tiny Red Potatoes, their texture is best enjoyed fresh. If you do freeze them, place the cooled potatoes in a single layer on a baking sheet to freeze individually, then transfer to a freezer bag for up to 2 months. Reheat straight from frozen for best results.
Reheating
To bring back their crispiness, reheat the potatoes in a hot oven (400°F/200°C) for about 10 minutes, or until warmed through and re-crisped. The air fryer is also a fantastic way to revive their golden edges—just a few minutes at 375°F (190°C) will do the trick.
FAQs
Can I use other types of potatoes for this recipe?
Absolutely! While Roasted Tiny Red Potatoes have a naturally creamy texture and thin skin that crisps up beautifully, you can also use baby Yukon golds or fingerlings if that’s what you have on hand. Just keep the sizes similar for even roasting.
Do I need to peel the potatoes?
No peeling required! The thin skins of tiny red potatoes are not only packed with nutrients but also get delightfully crispy in the oven. Just give them a good wash and you’re ready to go.
How do I make the potatoes even crispier?
For the crispiest Roasted Tiny Red Potatoes, soak the cut potatoes in cold water for 30 minutes before roasting, then dry them thoroughly. Laying them cut side down on the baking sheet and using high heat also helps achieve that irresistible crunch.
Can I prepare these ahead of time?
You can prep the potatoes and toss them with the seasonings up to a few hours in advance. Keep them covered in the fridge, then roast just before serving for the freshest flavor and texture.
What herbs can I use besides rosemary?
If rosemary isn’t your favorite, dried thyme, oregano, or Italian seasoning all work beautifully. Feel free to experiment with your favorite herb blend to make the Roasted Tiny Red Potatoes your own!
Final Thoughts
If you’re craving a side dish that’s as comforting as it is impressive, give Roasted Tiny Red Potatoes a try. They come together with minimal effort and always deliver on big, crowd-pleasing flavor. Grab a bag of those pretty red potatoes and get roasting—you’ll be hooked from the very first bite!
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Roasted Tiny Red Potatoes Recipe
- Total Time: 40 minutes
- Yield: 4 servings 1x
- Diet: Vegan
Description
This recipe for Roasted Tiny Red Potatoes delivers crispy, golden potatoes perfectly seasoned with garlic, rosemary, and a hint of smoked paprika. Ideal as a flavorful vegan and gluten-free side dish, these potatoes are easy to prepare and pair well with a variety of main courses.
Ingredients
Potatoes
- 1 1/2 pounds tiny red potatoes, halved or quartered if large
Seasonings and Garnish
- 2 tablespoons olive oil
- 1 teaspoon garlic powder
- 1 teaspoon dried rosemary (or thyme)
- 1/2 teaspoon smoked paprika (optional)
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 tablespoon fresh parsley, chopped (for garnish)
Instructions
- Preheat Oven: Preheat your oven to 425°F (220°C) and line a baking sheet with parchment paper to prevent sticking.
- Prepare Potatoes: In a large bowl, toss the halved or quartered red potatoes with olive oil, garlic powder, dried rosemary, smoked paprika if using, salt, and black pepper until they are evenly coated with the seasoning mixture.
- Arrange for Roasting: Spread the seasoned potatoes in a single layer on the prepared baking sheet with the cut side down to maximize crispiness on the edges.
- Roast Potatoes: Roast in the preheated oven for 25–30 minutes, flipping the potatoes halfway through the cooking time to ensure even browning and tender insides.
- Garnish and Serve: Once golden and fork-tender, remove the potatoes from the oven, sprinkle with fresh chopped parsley for brightness, and serve warm with your preferred main dish.
Notes
- For extra crispy potatoes, soak the cut potatoes in cold water for 30 minutes before roasting, then pat them completely dry.
- This dish pairs wonderfully with roasted chicken, steak, or serves as a hearty side for breakfast dishes.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Side Dish
- Method: Roasting
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 180
- Sugar: 2 g
- Sodium: 310 mg
- Fat: 7 g
- Saturated Fat: 1 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 26 g
- Fiber: 3 g
- Protein: 3 g
- Cholesterol: 0 mg
