Baby Red Potatoes Recipe

Wash and halve

Preheat oven to 425°F (220°C). Wash the baby red potatoes thoroughly and pat dry. Cut any potatoes larger than 1 1/4 inch in half so most pieces are uniform in size (about 3/4–1 inch). Leave small ones whole.

Parboil (optional for extra tender interior)

Place potatoes in a medium pot and cover with cold water by 1 inch. Add 1/2 teaspoon kosher salt. Bring to a boil, then simmer for 6–8 minutes until just starting to become tender but not falling apart. Drain well and let steam-dry for 1–2 minutes.

Toss with oil and seasonings

In a large bowl, combine extra-virgin olive oil, minced garlic, chopped rosemary, thyme, paprika (if using), lemon zest (if using), 2 1/2 teaspoons kosher salt, and the ground black pepper. Add the drained potatoes and toss until evenly coated. If you skipped parboiling, increase oven time (see next step).

Roast

Spread potatoes in a single layer on a rimmed baking sheet lined with parchment or lightly oiled. Roast in the preheated 425°F (220°C) oven for 25–35 minutes, turning once halfway through, until edges are golden and potatoes are tender when pierced with a fork. If potatoes were not parboiled, roast closer to 35–40 minutes; if parboiled, 20–25 minutes may suffice.

Remove the potatoes from the oven. While still hot, add butter (if using) and gently toss to melt and coat. Sprinkle chopped fresh parsley and the remaining 1/2 teaspoon kosher salt over the potatoes, toss to combine, and adjust seasoning to taste. Transfer to a serving bowl and serve warm.