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–+ servings
Herb and Garlic Roasted Baby Red Potatoes in a white baking dish.

Oven Roasted Baby Red Potatoes

Julie Wunder
Oven Roasted Baby Red Potatoes are so tender and delicious, and make a delicious, easy side dish for any meal. Roasted under high heat and tossed with rosemary, thyme, and garlic, the edges come out flavorful and crispy every time.  This healthy side-dish is a crowd-pleaser!
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Prep Time 5 minutes
Cook Time 20 minutes
Total Time 25 minutes
Course Side Dish
Cuisine American
Servings 4
Calories 97 kcal

Ingredients
  

  • 1 pound baby red potatoes, cut in half (about 5 cups)
  • ½ tablespoon olive oil
  • 1 teaspoon dried thyme
  • 1 teaspoon dried crushed rosemary
  • 1 teaspoon minced garlic
  • ¼ teaspoon salt or to taste
  • ¼ teaspoon pepper or to taste
  • cooking spray
  • garnish: fresh parsley

Instructions
 

  • Preheat oven to 425 degrees
  • Line a cookie sheet with foil and spray with cooking spray
  • Toss the potatoes, olive oil, thyme, rosemary, garlic, salt and pepper in a bowl. Make sure all of the potatoes are covered well.
    Sliced baby red potatoes in a mixing bowl.
  • Pour on to cookie sheet and bake for 20-25 minutes or until golden brown and soft.
  • Serve warm as a side dish.

Notes

I used very small baby red potatoes. When you cut them in half they are about the size of a quarter round. If your potatoes are larger, you might want to quarter them.
Store any leftovers in an airtight container in the fridge for up to 5 days.

Nutrition

Calories: 97kcalCarbohydrates: 18gProtein: 2gFat: 2gSaturated Fat: 1gSodium: 21mgPotassium: 516mgFiber: 2gSugar: 1gVitamin C: 10mgCalcium: 16mgIron: 1mg
Keyword Roasted Baby Potatoes
Tried this recipe?Mention @Julie_Wunder or tag #RunninginaSkirt!