Organic Baby Red Potatoes Recipe

Wash and halve

Preheat oven to 425°F (220°C). Thoroughly wash the baby red potatoes under cold running water to remove dirt. Pat dry with a clean towel. Trim any blemishes. Cut larger potatoes in half so all pieces are roughly uniform (about 1 to 1 1/2 inches).

Gather and measure the olive oil, butter, garlic, herbs, salt, and pepper. Finely chop rosemary, thyme, and parsley. Zest one small lemon if using.

Toss with oil and aromatics

In a large mixing bowl, combine 2 tbs extra-virgin olive oil and 1 tbs melted or softened unsalted butter. Add the minced garlic, chopped rosemary, chopped thyme, 1 tsp sea salt, 1 tsp freshly ground black pepper and 1 tsp lemon zest if using. Add the halved potatoes and toss thoroughly so each piece is evenly coated. Let sit for 5 minutes to allow flavors to meld.

Arrange on baking sheet

Spread the seasoned potatoes in a single layer on a rimmed baking sheet lined with parchment paper or a silicone mat. Place cut side down where possible to maximize browning; avoid crowding—use two sheets if needed.

Roast until tender and golden

Roast in the preheated oven at 425°F (220°C) for 25–30 minutes, stirring or shaking the pan once halfway through (about 12–15 minutes). Roast until potatoes are fork-tender and the exterior is golden-brown and slightly crisp. Smaller pieces may finish sooner—check at 20 minutes.

Finish with herbs and lemon

Remove the baking sheet from the oven. Immediately transfer potatoes to a serving bowl or leave on the sheet. Sprinkle the chopped fresh parsley and drizzle 1 tsp fresh lemon juice over the hot potatoes if using. Taste and adjust seasoning with additional salt and pepper to taste.

Serve hot as a side dish. Leftovers keep well refrigerated in an airtight container for up to 3 days and reheat in a 400°F (200°C) oven for 8–10 minutes to re-crisp.