Small red potatoes can be cooked deliciously by boiling or roasting, with each method bringing out different flavors and textures.
Boiling Small Red Potatoes
- Wash the potatoes thoroughly.
- Place them in a pot, cover with cold water, and add salt.
- Bring water to a boil and cook for 15-20 minutes until tender when pierced with a fork.
- Drain and serve hot with butter, herbs, or seasonings as desired.
Roasting Small Red Potatoes
- Preheat oven to 425°F (220°C).
- Wash and cut potatoes in half if larger.
- Toss with olive oil, salt, pepper, garlic powder, and optional fresh herbs like rosemary or thyme.
- Spread in a single layer on a baking sheet.
- Roast for 25-30 minutes until golden brown and crispy on the outside.
- Serve as a crispy, flavorful side dish.
Both methods are simple and highlight the natural sweetness and texture of small red potatoes. For crispier potatoes, soaking cut pieces in cold water before roasting helps remove starch.
