These Crispy Roasted Baby Red Potatoes are the perfect golden-edged, fluffy-centered side dish you can pair with anything. Seasoned with garlic, onion, fresh thyme, and fresh sage, they roast up beautifully in just 40 minutes. Simple ingredients, minimal prep, and restaurant-level crispiness—your new go-to potato side.
Ingredients
- 1 (24 oz) bag Baby Red Potatoes
- 2 tbsp avocado oil (or olive oil)
- ½ tsp kosher salt
- ½ tsp black pepper
- 1 tsp garlic powder (or 3–4 cloves minced)
- 1 tsp onion powder
- 2 tsp fresh thyme, finely chopped
- 2 tsp fresh sage, finely chopped
- Optional: ½ tsp smoked paprika (adds color + smoky depth)
Instructions
- Preheat oven to 425°F (220°C). Spray cooking oil on baking sheet.
- Rinse the potatoes well. Pat completely dry — moisture prevents crisping. Cut into halves.
- In a large mixing bowl, combine: potatoes, avocado oil, salt, pepper, garlic powder, onion powder, thyme, sage, and smoked paprika (if using). Toss until every piece is evenly coated.
- Spread the potatoes out on the baking sheet, cut-side up. Roast for 40 minutes, or until golden, crispy on the edges, and tender inside. Optional: Flip halfway through for more even browning.
Serve them hot and watch them disappear—these crispy baby red potatoes are the kind of simple, comforting side dish that makes every meal better. Save this recipe for busy nights, weekend brunch, or anytime you’re craving that perfect potato crunch.
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