August 19 is National Potato Day and even though we are smack dab in the middle of August and therefore certain to be hot, I can't resist sharing my favorite go-to hot recipe for potatoes. Is there anything better than roasted baby potatoes, crispy on the outside and creamy-good inside? I think not. They remind me of a cross between a baked potato and a French fry. Irresistible!
Oven Roasted Red Potatoes Ingredients
- Small red potatoes
- Olive oil
- Salt & pepper
Best small potatoes for roasting
Red potatoes work so well for roasting: In addition to that lovely skin (no peeling required), the potato itself has enough starchiness to roast well. For this batch, I purchased a supply of mixed red and yellow potatoes from a local grocery store branded The Little Potato Company. They describe these as "creamer" potatoes, with "buttery soft flesh and a silky fluffy texture." SOLD!
The advantage of "baby" or "little" potatoes is that they're similar sized and only need to be cut in half. If you use much larger red potatoes, simply cut them into similar sized pieces (less than two inches) in order to ensure uniform cooking times.
How to roast red potatoes
If you've seen my other posts for roasting Swiss chard, carrots and Brussels sprouts, this will seem familiar.
- First, put the cut potatoes in a one-gallon Ziploc bag, add olive oil and mix well. I love this method for evenly coating vegetables with oil. If preferred, go ahead and toss the potatoes with oil right on the baking sheet.
- Once the potatoes are evenly coated, spread out uniformly (I use a silicone mat under for ease in clean up). Then, salt and pepper lightly before roasting.
- I like to start roasting with the cut side down. That way, when I flip midway through the cooking time I can easily judge how well the cut side is crisping up. It's also more obvious to see which potatoes have not been turned. 😏
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Check closely during the roasting time
I have found that oven times can vary greatly for roasting vegetables. If you have a "convection roast" option, this will cook the fastest. The "bake" setting on conventional ovens may take longer. In this case, use the 30-minute total cooking time as an estimate. The potatoes should be turned at the 20-minute mark, so take that opportunity to judge how quickly your spuds are cooking and adjust accordingly.
In my oven at 20 minutes.
Once cooked through, the potatoes will be creamy inside (and "buttery soft" with a "silky fluffy texture"), contrasted by the delicious crispy-brown texture outside.
A "can't miss" hot recipe, even in August.
Roasted New Potatoes FAQs
This is not necessary; however some people do like to add this step. A brief parboiling can sometimes allow the starches on the surface of the potato to become fluffier, which can help achieve a ore crispy texture.
If your roast potatoes aren't crispy, it may be due to overcrowding on the baking sheet. When potatoes are too close together, they steam instead of roast. Also, using enough oil and roasting at a high temperature (around 450°F) can improve crispiness. This is also why I prefer using convection roast if it is an option on your oven.
For best flavor, season the potatoes with salt, pepper, and any preferred herbs before roasting. Adding a final sprinkle of salt just before serving can also enhance the taste.
Red potatoes are done when they are golden brown and fork-tender. You should be able to pierce them easily with a fork or knife without resistance.
Looking for more ideas? Potato lovers will want to check out these Arabic potatoes: tender roasted potatoes in a spicy sauce.
📖 Recipe
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Small Potatoes (Oven Roasted Red Potatoes Recipe)
Ingredients
- 2 LB small red new potatoes halved
- 2 TB olive oil
- Salt and pepper to taste
Instructions
- Heat oven to 450 degrees.
- Toss potatoes with oil. Add salt and pepper as desired.
- Arrange potatoes, cut side down, on rimmed cookie sheet, leaving space between potatoes if possible.
- Roast for 20 minutes, then flip the potatoes with a spatula. The cut edge should be starting to brown. If very brown, the cooking time may need to be shortened. If there is no browning, the time may need to be lengthened. Estimated additional time is 10 minutes but monitor closely based upon how quickly the potatoes cook.
Nutrition
Nutrition values are estimates only, using online calculators. Please verify using your own data.
Roasted baby potatoes make such a fantastic side dish for so many traditional favorites. Try with meatloaf - yum!
Big Trouble
Funny that National Potato Day is in August, as these seem perfect for the winter months!
Sula
Agreed!
Texasgirl
Roasted reds are my favorite.....so yummy!!
Sula
Mine too!