It is such a breeze to cook oven roasted red potatoes because it has been favorite of my family for long decades. My grandmother has learned it from her grandmother and I still follow the same method and it tastes dangerously amazing.
Oven roasted red potatoes when boiled in salted water becomes almost 3/4 cooked that toss along with the spices and herbs and it can be anything that you want to like not just those that I mentioned.
Later, we go for baking in the oven to make it crispier outside and crunchy at the taste. It really combines nicely with Creole and minced garlic that followed by sprinkling the spices and garnish with the herbs.
What comes out is really amazing and tasty that can make your Sunday very joyful. My family loves to eat meat dishes and on Sunday dining I let them surprise with any of potatoes dishes.
Not all people like to eat carbohydrates but if you cook this oven roasted red potatoes they will fall in love with and cry to see it at the dining table.
Oven Roasted Red Potatoes
- Course Side Dish
- Cuisine American
- Keyword Oven Roasted Red Potatoes
If you like to make anything that is out of the box and something that is perfect as a side dish for a family dines then oven roasted red potatoes must be your first pick. Soft, juicy and tender inside crispy, crunchy and flavorful outside really accomplish a great pair to any meat dish you like to pair with.
- 2 lbs or 1 kg of small red potatoes
- 4 tbsp of olive oil
- 1 tbsp Creole seasoning
- 2 tbsp of garlic finely minced
- Black pepper to taste
- Parsley to garnish
Preheat the oven to 425 degrees F.
Scrub and clean the potatoes well. Now, cut the potatoes into 2 pieces then shift it to a large saucepan. Add water and a little salt to the saucepan then on high flame bring it to boil.
Once the water comes to boil reduce the heat to low and simmer it on low flame for next 7 to 8 minutes. This timeframe is more than enough to cook the potatoes now.
Drain the water from the saucepan and heat the saucepan on medium flame until all the water evaporates completely. Now, let it sit for 5 minutes until it comes to a temperature that is easy to handle the potatoes.
Take a small saucepan and heat it on medium flame. Add the olive oil, minced garlic and Creole seasoning. Stir fry for next 20 to 30 seconds until the raw smell goes out. Take the saucepan off the flame now and let it sit for 5 minutes.
In a large saucepan add 1 tablespoon of salt and toss the potatoes so everything combines well. Set it aside.
On the baking sheet place, a parchment paper and above it spread the potatoes in a line and place the baking tray into the oven. Bake the potatoes for 40 minutes or until it is completely baked nicely while flip all the potatoes after every 12 to 14 minutes using a spatula. This way the potatoes become more browned, crispy and tender cooked inside.
Sprinkle some black pepper and salt. Garnish it using minced parsley leaves. Remove the baking sheet from the oven and shift the potatoes to a plate and wait until it comes to normal temperature. Serve it now!
Many people prefer russet potatoes or large size potatoes while making any oven roasted potato recipe but I have tasted all kind of roasted potatoes recipes and nothing can compare to oven roasted red potatoes.
I prefer to go with small red potatoes to make this great dish but in case if I don’t find it near my market I don’t mind to cook this oven roasted red potatoes with medium or any kind of red potatoes.
The red potatoes work great while cooking and roasting this dish in oven and when you use herbs and spices it enhances the overall taste. You should give this oven roasted red potatoes a try and you will understand why I am saying this way.