Knowing how to cook small red potatoes in the oven is a simple kitchen skill that delivers big flavor. Whether you’re serving them as a side dish or adding them to a hearty meal, roasted red potatoes come out crispy on the outside and soft on the inside when done right. In this guide, you’ll learn exactly how to cook small red potatoes in the oven using easy steps and everyday ingredients.
Why Roast Mini Red Tubers?
Ruby potatoes are ideal for roasting because of their waxy texture, which holds up well at high temperatures. Their delicate skins turn perfectly crisp in the oven, while the inside becomes tender and rich with flavor. Roasting enhances their natural sweetness and adds a nutty depth that you can’t achieve by boiling.
Ingredients for Oven-Roasted Red-Skinned Potatoes
- 1.5 lbs baby or petite red potatoes (halved or quartered)
- 2 to 3 tablespoons olive oil
- 1 teaspoon garlic powder or fresh minced garlic
- 1 teaspoon dried rosemary, thyme, or Italian herbs
- ½ teaspoon smoked paprika (optional)
- Salt and freshly ground black pepper, to taste
- Fresh parsley or lemon zest, for garnish (optional)
Preparing Mini Red Spuds for Roasting
Clean, Cut, and Dry
Begin by thoroughly rinsing the root vegetables to remove any dirt. You don’t need to peel them—the skin adds both texture and flavor. Cut them into even halves or quarters for consistent cooking. Pat them dry with a clean towel to remove excess moisture—this helps them crisp up in the oven.
How to Roast Petite Red Tubers
Step 1 – Preheat the Oven
Preheat your oven to 425°F (220°C). A hot oven is essential for getting a crispy, golden exterior without drying out the interior.
Step 2 – Season the Tubers
Place the red-skinned spuds in a large bowl. Add olive oil, garlic, herbs, paprika (if using), salt, and pepper. Toss well to coat each piece evenly.
Step 3 – Arrange for Roasting
Spread the seasoned root vegetables on a parchment-lined baking sheet in a single layer, cut side down. Avoid crowding, as space between the pieces allows them to brown evenly.
Step 4 – Roast Until Golden
Bake for 25 to 35 minutes, flipping the spuds once halfway through. They are done when they are crisp on the edges and fork-tender in the center.
What to Serve with Oven-Baked Ruby Potatoes
These crispy tubers are incredibly versatile. Serve them with:
- Chargrilled or oven-roasted meats such as chicken, steak, or pork
- Baked fish or seafood
- A fresh green salad or sautéed vegetables
- Serve with garlic dip, herb-infused yogurt, or a dollop of sour cream on the side.
Tips for Perfect Oven-Roasted Root Vegetables
- Dry the spuds thoroughly before roasting to enhance crispiness.
- Cut uniformly to ensure even cooking.
- Line the tray with parchment paper to keep food from sticking and simplify cleanup.
- Add toppings like grated Parmesan, lemon zest, or chili flakes during the last few minutes of roasting for extra flavor.
How to Store and Reheat Leftovers
Allow leftover tubers to cool completely before storing them in an airtight container. They will keep in the refrigerator for up to four days. To reheat, place them in a preheated oven or air fryer at 375°F for 8 to 10 minutes to restore their crisp texture.
Conclusion: Mastering How to Roast Petite Red Tubers
Now that you’ve learned how to prepare petite red potatoes in the oven, you can enjoy this simple, adaptable side dish anytime. With just a few ingredients and the right technique, you’ll create crispy, golden, and flavorful roasted root vegetables that elevate any meal