How to Cook Roasted Baby Red Potatoes on a Cookie Sheet

Baby red potatoes are younger versions of fully grown red potatoes, with the same thin skin and waxiness, but with a slightly sweeter flavor. They're typically very small, roughly an inch in size, making them ideal to roast whole, although you can cut them in half, if you prefer. The potatoes only need tossing in oil and seasoning before being roasted to perfection on a cookie sheet. Roasting small potatoes like baby reds isn't difficult, but the resulting crispy skin and moist, tender potato flesh inside belies its simplicity.

Things You'll Need

Stiff kitchen brush
Paper towels
Olive oil
Sea salt

Black pepper
Additional seasonings, optional
Cookie sheet
Parchment paper

Instructions

Preheat your oven to 450 degrees Fahrenheit. Wash and scrub the baby red potatoes with a stiff kitchen brush under running water. Pat dry with paper towels.
Toss the potatoes in a large bowl with a few drizzles of olive oil, ensuring all of the potatoes are well coated. Add sea salt and freshly cracked black pepper to taste and toss again. You can also add additional seasonings that complement the potatoes, such as garlic powder, onion powder or fresh rosemary.
Spread the baby potatoes out on a cookie sheet lined with parchment paper. Place the cookie sheet in the oven and allow the potatoes to cook for about 45 minutes to an hour, until they are tender and slightly starting to brown.
Remove the baby red potatoes from the oven and serve or cut them into smaller pieces. You can even press down on each potato with the back of a spatula to serve them smashed.

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