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Petite Red Potatoes

These roasted petite red potatoes are crispy on the outside and fluffy on the inside, making them a delightful side dish for any meal.
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Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings: 4 people
Course: Side Dish
Cuisine: American
Calories: 150
Ingredients Equipment Method Notes

Ingredients
  

Main
  • 2 pounds of petite red potatoes washed and halved
  • 3 tablespoons of olive oil
  • 1 teaspoon of garlic powder
  • 1 teaspoon of dried rosemary
  • Salt and pepper to taste

Equipment

  • Large pot
  • Colander
  • Baking sheet
  • Parchment paper
  • Mixing bowl
  • Spoon or spatula

Method
 

  1. Preheat the oven to 425°F (220°C).
  2. Fill a large pot with water and add a generous pinch of salt before bringing it to a boil.
  3. Add the halved petite red potatoes to the boiling water and cook for about 10-15 minutes until tender.
  4. Drain the potatoes in a colander and let them sit for a few minutes to dry.
  5. Transfer the dried potatoes to a mixing bowl and drizzle with olive oil, tossing with garlic powder, rosemary, salt, and pepper.
  6. Line a baking sheet with parchment paper or grease it lightly with oil.
  7. Spread the seasoned potatoes in a single layer on the baking sheet.
  8. Place the baking sheet in the preheated oven and bake for 20-25 minutes, flipping halfway through for even browning.

Notes

These petite red potatoes are great as a side dish paired with grilled meats or salads.