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Roasted Red Potatoes with Garlic and Thyme

Roasted Small Red Potatoes with Garlic and Thyme
Yield:   4-6 servings
Cook Time:   45 minutes
Tips:   Small Yukon Gold (or yellow) potatoes may also be used (or a combination of red and yellow).
Suggestion:   Delicious served as a side dish for most any meat, poultry or seafood main course.
This recipe for oven roasted potatoes features small red potatoes (also sometimes referred to as red skin potatoes, new potatoes, baby red potatoes and mini potatoes) is one you will not want to pass up! It's amazingly easy to make, and delivers an elegant potato side dish with outstandinging flavor! Roasted Red Potato es with Garlic and Thyme features small red potatoes that are cut into quarters and halves
(depending on their size), and simply roasted in the oven with olive oil. (Note: Small Gold Yukon or yellow potatoes may also be used, or you can use a combination of both red and yellow potatoes.) Once baked until the potato meat is tender and the surfaces are crispy, the oven roasted potatoes are drizzled with a fabulous easy herb sauce made with minced garlic and finely chopped fresh thyme and parsley leaves sautéed in butter. These fresh herbs give these little potatoes wonderful color and a flavor that will please all ages. With very little effort, this easy potato side dish will beautifully accompany most any main course of meat, fish or poultry. If you'd like to explore more small red potato recipes, you might also want to check out the recipes for Smashed Red Potatoes. Roasted Red Potatoes with Raita, Red Potato Salad Cups and Curry Yogurt Potatoes. If you'd like to expand your search even further for more easy potato side dishes, simply visit the Vegetables pages for a variety of great potato recipes!



  • 2 lbs. small red potatoes
  • 1/4 cup olive oil
  • 3 tablespoons butter
  • 3 cloves garlic, minced
  • 2 tablespoons fresh thyme, finely chopped
  • 2 tablespoons fresh flat-leaf (Italian) parsley, finely chopped


Preheat oven to 350° F.

Leaving their skins on, gently scrub potatoes with a brush under cold running water to clean. Dry potatoes with a cloth or paper towels. Cut smaller potatoes into halves and larger potatoes into quarters (to create bite-size pieces).

Pour olive oil (without the potatoes) in a baking pan or large (about 10x15 inches) casserole dish and place in preheated oven for 10 minutes. When oil is heated, add potatoes and spread around evenly. Roast potatoes for 45 minutes (potatoes should look crisp when done). During roasting process, shake pan every 15 minutes to make the potatoes roll around so they brown evenly. If they stick to the pan or casserole dish, use a thin metal spatula to loosen them. Individually roll potatoes over that don't seem to move when you shake the pan.

While potatoes are roasting, chop thyme and parsley and mince garlic. Set aside.

When potatoes have roasted for 45 minutes, remove from oven and place on paper towels to soak up excess oil, then place in a serving dish covered with aluminum foil to keep warm. Set aside.

Place butter in a saucepan and melt over medium heat. As soon as butter is melted and hot, add garlic and sauté until garlic is light golden brown in color (about 1 minute). Add thyme and parsley and quickly stir to blend, then remove from heat. Drizzle garlic and herb butter mixture over potatoes. Add salt and pepper to taste.

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