The baby red potatoes recipe is one of my all-time favorites because I love to make it quite often whenever I need a side dish to pair with any of meat recipe for a dining.
While baking it after boiling brings the red potatoes a lot fluffier inside and incredible when taste. On Sunday dinner, this is one of my family’s favorite side dish and that makes everyone clamored for it.
I prefer to cook this baby red potatoes recipe for my family because it contains a lot of vitamin C that makes my family member immunity strong from inside. But I always know if I don’t cook it as tasty as they are hoping then they would never ever demand it again.
You can do great things with the same recipe by adding parmesan cheese or any of your herbs or spices that you like to add as a flavor to this baby red potatoes recipe.
Baby Red Potatoes Recipe
- Course Side Dish
- Cuisine American
- Keyword Baby Red Potatoes Recipe
What can be healthier and tastier side dish in the world than this baby red potatoes recipe? A dish that is very crispy from the outside layer and creamy from inside gives a tremendous taste with the very first bite.
For me, the use of different herbs and great taste of minced garlic manifold the taste of this baby red potatoes recipe than how I ever cooked it before. In my experience, while cooking these red potatoes recipe it, the boiling and baking method blend the real good taste inside of the red potatoes.
- 2 lbs or 1 kilogram of baby red potatoes
- 3 very finely chopped garlic cloves
- Kosher salt
- 4 rosemary sprigs
- Extra virgin olive oil
- 1 minced cloves of garlic
- 2 tbsp of unsalted butter
- Black pepper to garnish
Preheat the oven to 425 degrees F.
Scrub and clean the potatoes. Cut the potatoes into two pieces.
Take a 3-quart saucepan and add the potatoes, rosemary sprigs, garlic, 1/4 cup of kosher salt and plenty of water to it. Heat it on high flame until the water comes to boil when it starts boiling turn the flame to medium and simmer it for next 12 to 15 minutes or until potatoes are nicely cooked.
(To check the doneness pierces one potato using a fork and check if it easily go through the potatoes)
Discard the water and heat it on high flame until the rest of the water evaporates completely from the saucepan. Also, discard the rosemary sprigs and garlic.
Take 2 tablespoons of extra virgin olive oil and brush it on a rimmed baking sheet. Shift the potatoes to the baking sheet and create some room among the potatoes for them to bake nicely. Transfer the baking sheet to the oven and bake it for next 20 to 25 minutes or until the color of potatoes turn golden brown in color. When potatoes are finely done shift to a serving plate. Wait until it cools down.
In meantime, take a small bowl and add unsalted melted butter, parsley, thyme, rosemary, black pepper and minced garlic with 1/2 tsp of salt and 1 tablespoon of oil. Mix them well.
Now, use this prepared mixture to brush on potatoes evenly.
Serve it hot!
I love to make them crispy brown so it pairs perfectly with meat recipe because something crispy at other end enhances the taste of meat as well.
You can do a lot of experiment as variations to this same old dish. Potatoes are something that is high in demand and red potatoes give an amazing taste if cooked nicely. The major drawback comes when the potatoes are not cooked well.
To cook and make it perfect crispy it is very necessary to check the doneness by piercing by a fork then bake it at perfect timing.
If you follow exactly the same method as I am mentioning below with this baby red potatoes recipe then I am highly sure you will cook it every now and then.