Get ready to elevate your side dish game with these baked small red potatoes. Golden, crispy on the outside, and fluffy on the inside, they’re the perfect accompaniment to any meal. Plus, they’re incredibly easy to make!
Why This Recipe Works
- Perfect Texture: The high heat ensures a crispy exterior while keeping the inside tender and fluffy.
- Simple Ingredients: With just a few pantry staples, you can create a dish that’s bursting with flavor.
- Versatile: These potatoes can be seasoned in countless ways to match any meal.
- Quick Prep: Minimal prep time means you can have these in the oven in no time.
Ingredients
- 2 pounds small red potatoes, halved
- 3 tablespoons olive oil
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 teaspoon garlic powder
- 1 teaspoon dried rosemary
Equipment Needed
- Large mixing bowl
- Baking sheet
- Parchment paper or aluminum foil
- Measuring spoons
Instructions
Preheat and Prep
Preheat your oven to 425°F (220°C). Line a baking sheet with parchment paper or aluminum foil for easy cleanup. This step is crucial for achieving that perfect crispy texture without sticking.
Season the Potatoes
In a large mixing bowl, toss the halved potatoes with olive oil, salt, black pepper, garlic powder, and dried rosemary until evenly coated. The oil not only adds flavor but also helps the spices adhere to the potatoes.
Arrange on Baking Sheet
Spread the potatoes in a single layer on the prepared baking sheet, cut side down. This ensures that each piece gets evenly crispy and golden. Avoid overcrowding to prevent steaming.
Bake to Perfection
Bake in the preheated oven for 25-30 minutes, or until the potatoes are golden brown and crispy on the outside. For extra crispiness, flip the potatoes halfway through baking.
Serve and Enjoy
Remove from the oven and let cool for a few minutes before serving. These potatoes are best enjoyed hot, with your favorite dipping sauce or as a side to your main dish.
Tips and Tricks
For an even crispier texture, you can parboil the potatoes for 5 minutes before baking. This step helps to soften the inside while the outside gets extra crispy in the oven. Another tip is to use fresh herbs instead of dried for a more vibrant flavor. Lastly, don’t skip the step of flipping the potatoes halfway through baking; it ensures even browning on all sides.
Recipe Variations
- Cheesy Garlic: Add grated Parmesan and minced garlic to the seasoning mix for a cheesy, garlicky twist.
- Spicy: Incorporate cayenne pepper or chili flakes for a spicy kick.
- Herb-Infused: Experiment with different herbs like thyme, oregano, or basil for varied flavors.
- Lemon Pepper: Add lemon zest and extra black pepper for a zesty, tangy flavor.
Frequently Asked Questions
Can I use other types of potatoes? Yes, while small red potatoes are recommended for their size and texture, you can substitute with Yukon gold or fingerling potatoes. Just adjust the baking time as needed.
How do I store leftovers? Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the oven or toaster oven to maintain crispiness.
Can I make these ahead of time? Yes, you can prep the potatoes up to a day in advance by cutting and seasoning them. Store them in the refrigerator until ready to bake.
Summary
These baked small red potatoes are a simple, flavorful, and versatile side dish that’s perfect for any occasion. With minimal prep and maximum flavor, they’re sure to become a staple in your recipe collection.