If you’re looking for a simple yet irresistibly flavorful side dish, the Roasted Tiny Red Potatoes with Garlic and Parsley Recipe is here to win your heart and your taste buds. These little gems roast up golden and crispy on the outside while staying tender and creamy inside, all bursting with the rich aroma of garlic and the fresh brightness of parsley. Whether you’re serving them alongside a weekday dinner or bringing a dish to a gathering, this recipe hits that perfect balance between comfort and elegance every single time.
Ingredients You’ll Need
Don’t let this recipe fool you with its simplicity—the ingredients you choose play a starring role in creating that amazing taste and texture. Each one is essential, working together to deliver crispy outsides, tender centers, and layers of flavor that are both vibrant and familiar.
- Tiny red potatoes: These small potatoes roast faster and have a naturally thin skin that crisps beautifully.
- Olive oil: Provides a luscious coating that helps the potatoes crisp up and enhances the garlic’s flavor.
- Salt: Seasoning is key to highlight the natural earthiness of the potatoes.
- Freshly ground black pepper: Adds a subtle bite and aromatic spice that complements the garlic perfectly.
- Garlic cloves, finely chopped: Infuses every potato with a savory punch that warms your palate.
- Chopped parsley: Brings a fresh, herbaceous note to lighten and brighten the dish right before serving.
How to Make Roasted Tiny Red Potatoes with Garlic and Parsley Recipe
Step 1: Preheat Your Oven
Start by preheating your oven to 400°F (204°C) and positioning the rack in the middle for even roasting. Line a baking sheet with parchment paper—it makes cleanup a breeze and keeps the potatoes from sticking, ensuring that perfect crispy crust.
Step 2: Season the Potatoes
Place the tiny red potatoes in a large bowl and drizzle with olive oil. Add the finely chopped garlic, salt, and freshly ground black pepper. Toss everything together until each potato is generously coated. This step infuses the potatoes with the essential flavors that make this recipe so beloved.
Step 3: Roast to Perfection
Spread the seasoned potatoes out evenly on the prepared baking sheet. Give them room to breathe so they roast evenly instead of steaming. Slide the pan into the oven and roast for about 20 minutes. You’ll know they’re ready when the potatoes are tender inside and have that lovely golden crust outside.
Step 4: Toss with Fresh Parsley
Once the potatoes come out of the oven, transfer them to a large bowl and stir in the freshly chopped parsley. The herb adds a fresh, vibrant pop that perfectly balances the rich garlic and earthy potatoes, making every bite come alive.
Step 5: Final Seasoning and Serve
Give the potatoes a quick taste test and adjust seasoning with extra salt or pepper as needed. Serve these warm for the best flavor and texture. You’re now ready to enjoy this classic that’s sure to become a staple in your kitchen.
How to Serve Roasted Tiny Red Potatoes with Garlic and Parsley Recipe
Garnishes
To elevate your Roasted Tiny Red Potatoes with Garlic and Parsley Recipe, sprinkle additional chopped parsley on top just before serving for an extra burst of color and freshness. A light dusting of grated Parmesan or a squeeze of lemon juice also works wonders to add a tangy, savory twist that wakes up the dish beautifully.
Side Dishes
This recipe pairs like a dream with roasted chicken, grilled steak, or baked salmon. Also, it complements vibrant green salads, sautéed spinach, or even a creamy mushroom sauce. The versatility of these potatoes means they effortlessly complement both simple and more elaborate meals alike.
Creative Ways to Present
Think beyond the ordinary: serve these roasted potatoes in a rustic cast iron skillet for a charming presentation, or toss them into a warm bowl alongside a dollop of herb-infused sour cream. Alternatively, mix them into a warm grain salad or serve as a centerpiece for a tapas-style meal to impress guests with style and flavor.
Make Ahead and Storage
Storing Leftovers
Got leftovers? No worries! Store your cooked Roasted Tiny Red Potatoes with Garlic and Parsley Recipe in an airtight container in the fridge for up to 3 days. They’ll hold their flavor nicely, making them an easy option for quick meals later in the week.
Freezing
Although fresh roasted potatoes taste best, you can freeze them if needed. Freeze in a single layer on a baking sheet first, then transfer to a freezer-safe bag or container. Use within 1 to 2 months for the best quality, though texture might be a little softer upon reheating.
Reheating
To bring your roasted potatoes back to life, reheat them in a hot skillet with a splash of olive oil or in a 375°F oven until warmed and crispy again. Avoid microwaving as it can make them soggy and less appetizing.
FAQs
Can I use larger potatoes instead of tiny red potatoes?
Absolutely! Just cut larger red potatoes into bite-sized pieces to ensure even roasting and cooking through. Tiny potatoes are convenient because they require less prep and cook quickly, but the flavor and texture will remain equally delicious.
Is this recipe gluten-free?
Yes, this Roasted Tiny Red Potatoes with Garlic and Parsley Recipe is naturally gluten-free, making it a perfect side dish for those following gluten-free diets.
Can I add other herbs besides parsley?
Definitely! Feel free to experiment with rosemary, thyme, or chives for different flavor profiles. Parsley keeps it fresh and bright, but other herbs add wonderful depth and aroma to the dish.
How do I make the potatoes extra crispy?
To maximize crispiness, make sure the potatoes are dry before tossing with oil, don’t overcrowd the baking sheet, and roast at a high temperature (400°F) so the outsides brown before the insides become soft.
Can I prepare this dish vegan?
Yes, this recipe is already vegan-friendly since it uses olive oil and fresh herbs without any animal products. It’s a fantastic plant-based side that everyone can enjoy.
Final Thoughts
There’s something so comforting about a plate of Roasted Tiny Red Potatoes with Garlic and Parsley Recipe that feels both effortless and special. Whether you’re new to roasting potatoes or a seasoned pro, this recipe has a way of transforming humble ingredients into something memorable. Give it a try—you might find yourself craving these savory bites again and again!
Print
Roasted Tiny Red Potatoes with Garlic and Parsley Recipe
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 4 servings
- Category: Side Dish
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
This recipe for Roasted Tiny Red Potatoes offers a simple yet flavorful side dish perfect for any meal. The potatoes are tossed with olive oil, garlic, salt, and pepper, then roasted to tender perfection and finished with fresh parsley for a vibrant, aromatic touch. Ready in just 30 minutes, it’s an easy and delicious way to elevate your potato game.
Ingredients
Potatoes
- 1 pound tiny red potatoes, rinsed
Seasoning
- 1 tablespoon olive oil
- ½ teaspoon salt
- Freshly ground black pepper, to taste
- 4 cloves garlic, finely chopped
Garnish
- ¼ cup chopped parsley
Instructions
- Preheat Oven: Preheat the oven to 400°F (204°C) and place the oven rack in the center position. Line a rimmed baking sheet with parchment paper to ensure easy cleanup and prevent sticking.
- Season Potatoes: In a large bowl, combine the rinsed tiny red potatoes with olive oil, finely chopped garlic, salt, and freshly ground black pepper. Toss thoroughly so each potato is evenly coated with the seasoning mixture, enhancing flavor throughout.
- Roast: Spread the seasoned potatoes evenly on the prepared baking sheet in a single layer to ensure uniform roasting. Place in the oven and roast for about 20 minutes, checking for doneness by piercing a potato with a knife tip; it should be tender.
- Add Parsley: Remove the potatoes from the oven and transfer them into a large bowl. Toss with the fresh chopped parsley to add a bright, herbal note that complements the roasted flavors.
- Season and Serve: Taste the potatoes and adjust the seasoning with additional salt and black pepper if needed. Serve the roasted tiny red potatoes warm as a delightful side dish.
Notes
- For extra crispiness, you can increase the oven temperature to 425°F and roast for a few additional minutes, monitoring closely.
- Feel free to add other herbs like rosemary or thyme to customize the flavor profile.
- This dish pairs wonderfully with roasted meats, grilled vegetables, or a fresh salad.
- Leftovers can be stored in the refrigerator for up to 3 days and reheated in the oven to maintain crispness.
