Roasted New Red Potatoes Recipe

I was in search of an easy, yet tasty recipe for roasted red potatoes. I actually modifed this a bit by using sea salt instead of reg. salt, added minced garlic and rosemary. The end result was... the potates were roasted to perfection and had a great flavor. My family truly enjoyed them. I will certainly use this recipe again.

WOW!! This was amazing as it was easy! I improvised alot just using what I had on hand. Garlic infused olive oil, kosher salt, fresh ground black pepper, tyme and oregeno. I did cut them into smaller bites as one user had suggested and tossed in some onions. Only one change if you are going to use onions (and you should...YUMMY) put them in about 10 min before taking the potatoes out or else they will just be crunchy and burnt. The high heat is a MUST and everything came out PERFECT!!!

These were good, but I found that you really do need to make sure these potatoes are the new or small potatoes for them to really be worth this simple recipe. If you use larger potatoes, you'd have to cut them into smaller pieces and you'd lose the brown crispy part of it on some of the sides that are cut (which really makes the potato in my opinion!). I used coarsely ground sea salt and coarsely crushed black pepper, and I also sprinkled the potatoes with parsley. Next time I might add a little bit of rosemary also!

I used this recipe as a base, which was great, but I added my own twist to it. I quartered the small red potatoes. I then quarts a yellow sweet onion and peeled it into layers. I put both the potatoes and onions in a bowl, drizzled olive oil and sprinkled garlic powder, black pepper and salt over them. Tossed them a bit and then added more of the oil and seasonings before tossing them again. I them layered them on a cookie sheet that was lined with foil and sprayed with butter spray. I then sprinkled alittle seasoning and garlic salt before baking it for 10 minutes. After 10 minutes, I moved around the potatoes and onions to make sure they weren't sticking and then I baked for an additional 15 minutes. I then covered it with shredded parmesian cheese and let it sit in the (turned off) oven for a few minutes. Very yummy!

With just the 2 of us, I use our toaster oven for roasting. We typically eat one potato each and with a protein and vegetable, we are satisfied. I only need about 1Tablespoon of olive oil to cover with a couple of pinches of kosher salt and enough freshly ground black pepper to taste. I have added granulated CA style garlic powder (a couple of shakes) so far. My husband has declared that these are by far his favorite way to enjoy red potatoes. A definite keeper.

The trick is the high temperature. Makes them very crispy with a great edge all the way around. We actually quartered the larger red potatoes, halved the smaller ones, added lots of crushed garlic, about 5 large cloves, and about 3 TBSP of fresh, chopped rosemary. We let the potatoes marinate for about an hour before baking and we turned them carefully a couple of times during baking.

Excellent and easy, good tips from other reviewers. I did the 3 minutes in the microwave to speed up a little, then 10 minutes followed by onion slices added on top (after tossing in oil and seasoning left behind from potatoes tossed in a bowl), then 12 minutes more. Will make again, no question!

Easy and flavorful! I took advice from several other reviewers. First, I gave the potatoes a little head start in the microwave. Only five minutes but that was a big help. I added kosher salt instead of regular and just mixed a bit of italian seasoning and garlic powder with fresh ground pepper into the olive oil. Tossed it all around in a bowl and got the potatoes nicely coated. The hot oven made them deliciously crisp on the outside and nice and soft and fluffy on the inside. I added some bits of onion during the last ten minutes and the flavor was amazing! My guys gave it rave reviews!

This is the best way to bake small potatoes. I added a little sage, a little rosemary, garlic and onion powder. I sprinkle the salt last after the potatoes are on the cookie sheet. They are done to perfection in 23 minutes at 400. I also put some ghee on the cookie sheet that gives the potatoes a slight buttery flavor. Like Carrie said in her 2023 review, I sprinkle parm cheese on them and put them in the OFF oven for 10 minutes and they are amazing! Change up your spices and you can make these to go with almost any other dish.

This recipe is so good! I used roasted garlic olive oil, cut the potatoes a little smaller because mine were larger than "small". Used a little more salt and some garlic pepper and added chopped red onions when 10 minutes were left for the potatoes to cook. Next time, I think I will add the onions and some fresh grated Parmesan cheese when 10 minutes are left - even more yummy!

Looking for recipes my husband will like during our coronavirus lock-in. I had a bag of fresh creamer Potatoes from the little potato company, and they were perfect for this recipe. I cut the potatoes in half and followed the original recipe, using ground salt and ground peppercorns, and also adding garlic powder to the mix. They took about a half an hour to roast and came out to perfection. Here is my tip: nest a big baking pan inside of another baking pan. This creates an air baking effect, keeps the potatoes from sticking or burning, and makes cleanup easy.

Even my husband was impressed.

It is very mmhhkj

I love this easy to make side dish. I like to add dry Rosemarie & graded Parmesan cheese

Added some sage, thyme, and garlic to spice it up.

I didn’t change a thing and it was perfect.

EASY AND YUMMY

Quick and easy recipe. Just what I needed.

Easy recipe. Best recipes are simple recipes with potatos. I use fresh basil, rosemary and parsley with a dash or two of paprika. Maybe a dash of garlic powder or one crushed and minced garlic clove.

Can’t stop raving about it 😍