baby red potatoes

🥔 Roasted Baby Red Potatoes (Crispy Outside, Creamy Inside)

Serves: 4
Prep time: 10 minutes
Cook time: 30–40 minutes

🧾 Ingredients

• 1½ lbs (700 g) baby red potatoes

• 2–3 tbsp olive oil

• 1 tsp salt

• ½ tsp black pepper

• 1 tsp garlic powder (or 2 cloves fresh garlic, minced)

• 1 tsp dried rosemary or thyme (optional)

• Fresh parsley (optional, for garnish)

👩‍🍳 Instructions

1️⃣ Prep

1. Preheat oven to 200°C (400°F).

2. Wash and dry potatoes.

3. Cut in halves (or quarters if larger).

2️⃣ Season

1. Toss potatoes with olive oil, salt, pepper, garlic, and herbs.

2. Spread in a single layer on a baking sheet (cut side down for extra crispiness).

3️⃣ Roast

• Bake 30–40 minutes.

• Flip halfway through.

• They’re done when golden brown and fork-tender.

4️⃣ Finish

• Sprinkle with fresh parsley.

• Optional: squeeze fresh lemon juice on top.

🔥 Extra Crispy Tip

For ultra-crispy edges:

• Parboil potatoes for 8–10 minutes first.

• Drain, shake gently to roughen edges, then roast.

If you’d like, I can also give you:

• 🧄 Garlic butter baby potatoes

• 🧀 Parmesan crusted version

• 🥓 Bacon & herb style

• 🥘 Skillet version (no oven)