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A quick and easy recipe for crisp and flavorful baby red potatoes that go well with any meal of the day.
If you follow me on Insta, you know that I post a lot of sneak peaks, teasers, and behind the scenes stuff (and if you don’t follow me, what are you doing?! @freshaprilflours!).
You’re likely to see recipes that I’m working on, my messy kitchen, and the occasional session of photo editing.
I’ll usually get a couple messages back from some of you who are excited for what’s coming or eager to hear more about what ingredients I’m working with, but I don’t know that I’ve ever had so many people DM me back about a recipe than I did when a video of these roasted herbed potatoes showed up on my story.
Friends, I had no idea you were such potato people. Don’t get me wrong, I am a big fan of potatoes, especially ones that taste really good and are crispy and flavorful and coated in all kinds of tasty things, but honestly… I’ve put this Thai peanut soup and these carrot cake coconut macaroons and this Texas sheet cake and THESE BAKED CHAI DONUTS on my story lately, and these potatoes have STILL generated the most excitement.
Roasted baby red potatoes must be ya’ll’s love language or something. Right?
Hey… Whatevs. Let’s breakfast/brunch/side dish together, shall we?
First of all, these herbed potatoes are e-a-s-y peasy. The list of ingredients might look intimidating, but it’s really not bad at all. It’s just a lot of spices that blend together to make the perfect complement of flavors to that crispy Parmesan coating (<– ohhh, mama!).
Trust me when I say you need all of them. You (and your tastebuds!) will thank me later!
SLICE, SEASON, BAKE!
The most labor intensive part of this recipe is cutting up the red bliss potatoes. And I think that you, dear reader, are completely competent in completing this task. After they’re cut, it’s just a matter of tossing them in my glorious herb blend (with a little olive oil, to make it stick, of course).
Spread everything on a large baking sheet, and get to baking!
The potatoes will need about 50 minutes to achieve maximum crispness, and you’ll need to push them around every 15 minutes to ensure even browning. These potatoes are kind of like granola, where a little more hands on time while it bakes yields the best end result for your mouth.
You can certainly bake these longer than 50ish minutes if you feel they’re not as brown as you’d like them. You know better than anyone else how you enjoy your oven roasted potatoes. You do you, friend.
After they’re perfectly browned, these tasty taters go wonderfully with breakfast.
Also as a snack.
And of course, with dinner.
They’re basically just a “red potato side dish” for any meal you deem in need of a dish of roasted baby red potatoes on the side of it.
PERFECT AS A SIDE FOR ANY TIME OF THE DAY
Needless to say, after I roasted these potatoes, ate a small plate with some eggs, took a large portion to brunch with my girlfriends, and brought home enough for Matt and me both to have some alongside our chicken that night, I found myself with zero potatoes left, NO RAGRETS, and one happy belly.
I’m telling you what… I might realize now why you all got so excited about a red potatoes recipe.
These roasted herbed red potatoes will become a staple in your kitchen after you try them, I’m sure of it. Perfect for feeding a crowd while entertaining, great to bring to a pot luck (reheating directions included in the recipe!), and a quick and easy way to add a side dish to dinner.
I sure do love me some versatile recipes, and this is one that can help you out for any meal you’re planning. And just for the record, these potatoes were totally kid approved, so go ahead and feed the fam!
Just don’t say I didn’t warn you about possibly wanting to double the recipe (<– official warning)…
Roasted Herbed Red Potatoes
- 3 pounds (1360g) baby red bliss potatoes washed and halved (quartered if potatoes are on the medium/large side)
- 3 Tablespoons (45mL) olive oil
- 6 cloves of garlic minced
- 1 teaspoon salt
- 1 teaspoon dried thyme
- ½ teaspoon black pepper
- ½ teaspoon dried oregano
- ½ teaspoon dried basil
- ½ cup (45g) grated Parmesan cheese
- 3 Tablespoons dried or fresh (and finely chopped) parsley optional; for garnish
- Preheat the oven to 400ºF (204ºC). Grease a large baking sheet with non-stick spray or olive oil. Set aside.
- In a large bowl, toss together all of the ingredients except the parsley until potatoes are evenly coated. Pour coated potatoes onto prepared baking sheet, spreading them out as evenly as possible.
- Bake for 45-55 minutes, turning every 15 minutes with a spatula, until browned and crisp. Sprinkle with fresh or dried parsley before serving, if desired. Potatoes are best served immediately, but will stay fresh in an airtight container in the refrigerator up to 3 days. Reheat in the microwave as needed, or reheat on baking sheet or large casserole dish, covered, in a 300ºF (149ºC) oven for 10-15 minutes or until heated through.
- Air fryer instructions: reduce oven temperature to 350ºF (177ºC) and bake for about 40 minutes, turning every 10 minutes.