20 Flavorful Little Red Potatoes Recipes Perfectly Seasoned

Little red potatoes are the unsung heroes of the kitchen—small but mighty, and packed with flavor! Whether you’re whipping up a quick weeknight dinner, craving cozy comfort food, or celebrating seasonal produce, these 20 perfectly seasoned recipes will turn humble spuds into star-worthy dishes. Get ready to roast, mash, and savor your way through this irresistible roundup. Let’s dig in!

Garlic Herb Roasted Little Red Potatoes

These crispy-on-the-outside, tender-on-the-inside potatoes are packed with garlicky herb flavor—perfect for weeknights or impressing guests.

Ingredients:

• 1.5 lbs little red potatoes, halved (or quartered if large)
• 3 tbsp olive oil
• 4 cloves garlic, minced
• 1 tbsp fresh rosemary, finely chopped
• 1 tbsp fresh thyme leaves
• 1 tsp kosher salt
• ½ tsp black pepper
• ¼ tsp crushed red pepper flakes (optional)

Instructions:

1. Preheat oven to 425°F. Toss potatoes with 3 tbsp olive oil, 1 tsp kosher salt, and ½ tsp black pepper on a rimmed baking sheet until evenly coated.
2. Roast for 20 minutes, then stir in 4 cloves minced garlic, 1 tbsp rosemary, 1 tbsp thyme, and ¼ tsp red pepper flakes (if using).
3. Return to oven and bake 10–15 more minutes until potatoes are golden and fork-tender.

The minced garlic caramelizes just enough to mellow its bite while infusing the potatoes with rich aroma—no parboiling required!

Tip: For extra crispiness, spread potatoes in a single layer and avoid overcrowding the pan.

Lemon Butter Little Red Potatoes

These buttery, citrus-kissed potatoes are the perfect side dish—simple enough for weeknights but fancy enough for company.

Ingredients:

• 1.5 lbs little red potatoes, halved
• 3 tbsp unsalted butter, melted
• 2 tbsp fresh lemon juice
• 1 tsp lemon zest
• 1 tsp garlic powder
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1 tbsp chopped fresh parsley

Instructions:

1. Preheat oven to 400°F. Toss potatoes with 3 tbsp melted butter, 2 tbsp lemon juice, 1 tsp lemon zest, 1 tsp garlic powder, 1/2 tsp salt, and 1/4 tsp black pepper until evenly coated.
2. Spread in a single layer on a baking sheet. Roast for 25–30 minutes, flipping halfway, until crispy outside and tender when pierced with a fork.
3. Sprinkle with 1 tbsp fresh parsley before serving.

The lemon butter glaze caramelizes slightly in the oven, giving these potatoes a bright yet rich flavor that’s downright addictive.

Tip: For extra crispiness, broil for 1–2 minutes at the end—just watch closely to avoid burning!

Parmesan Crusted Little Red Potatoes

These crispy, cheesy little potatoes are the perfect side dish—simple enough for weeknights but fancy enough to impress guests.

Ingredients:

• 1.5 lbs little red potatoes, halved
• 3 tbsp olive oil
• 1/2 cup grated Parmesan cheese
• 1 tsp garlic powder
• 1 tsp dried thyme
• 1/2 tsp salt
• 1/4 tsp black pepper

Instructions:

1. Preheat oven to 400°F. Line a baking sheet with parchment paper.
2. Toss potatoes with 3 tbsp olive oil, 1 tsp garlic powder, 1 tsp thyme, 1/2 tsp salt, and 1/4 tsp black pepper until evenly coated.
3. Arrange potatoes cut-side down on the baking sheet. Roast for 20 minutes.
4. Flip potatoes, then sprinkle evenly with 1/2 cup Parmesan. Return to oven for 10–12 minutes until cheese is golden and potatoes are tender.

The Parmesan forms a savory, crackly crust that contrasts perfectly with the creamy potato centers—no flipping halfway for this crispy magic!

Tip: For extra crunch, broil for 1–2 minutes at the end (watch closely!).

Rosemary Garlic Smashed Little Red Potatoes

These crispy-on-the-outside, fluffy-on-the-inside potatoes are infused with fragrant rosemary and garlic—perfect for elevating any weeknight meal.

Ingredients:

• 1.5 lbs little red potatoes (halved if large)
• 3 tbsp olive oil, divided
• 4 garlic cloves, minced
• 1 tbsp fresh rosemary, finely chopped
• 1 tsp kosher salt
• 1/2 tsp black pepper

Instructions:

1. Preheat oven to 400°F. Toss potatoes with 1 tbsp olive oil and arrange cut-side down on a parchment-lined baking sheet. Roast for 20 minutes until fork-tender.
2. Meanwhile, heat remaining 2 tbsp olive oil in a small skillet over low heat. Add minced garlic and rosemary, sautéing for 1 minute until fragrant (don’t let garlic brown). Remove from heat.
3. Use a flat-bottomed cup or spatula to gently smash each potato to about 1/2-inch thickness. Drizzle with the garlic-rosemary oil, then sprinkle evenly with salt and pepper.
4. Return to oven for 15-20 minutes until edges are golden and crispy. Serve immediately.

The double-cook method ensures maximum crispiness while keeping the centers pillowy—ideal for soaking up the herby garlic oil.

Tip: For extra crunch, broil for 1-2 minutes at the end (watch closely!).

Honey Mustard Glazed Little Red Potatoes

These Honey Mustard Glazed Little Red Potatoes are the perfect balance of sweet and tangy, with a caramelized crust that makes them irresistible.

• 1.5 lbs little red potatoes, halved
• 2 tbsp olive oil
• 2 tbsp honey
• 1 tbsp Dijon mustard
• 1 tbsp whole-grain mustard
• 1/2 tsp garlic powder
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1 tbsp chopped fresh parsley (optional, for garnish)

1. Preheat oven to 400°F. Toss the potatoes with 2 tbsp olive oil, 1/2 tsp salt, and 1/4 tsp black pepper on a baking sheet.
2. Roast for 20 minutes, stirring halfway, until potatoes are tender and starting to brown.
3. In a small bowl, whisk together 2 tbsp honey, 1 tbsp Dijon mustard, 1 tbsp whole-grain mustard, and 1/2 tsp garlic powder.
4. Drizzle the honey mustard mixture over the potatoes and toss to coat. Return to the oven for 5–7 minutes until the glaze is sticky and caramelized.
5. Sprinkle with chopped parsley before serving, if using.

The double hit of mustards gives these potatoes a bold depth of flavor, while the honey adds just the right touch of sweetness. They’re a standout side for weeknight dinners or holiday spreads alike.

Tip: For extra crispiness, broil for the last 2 minutes—just keep an eye on them to prevent burning!

Bacon Wrapped Little Red Potatoes

These bite-sized beauties are the ultimate party appetizer—crispy bacon hugging tender potatoes, with a hint of smoky sweetness.

Ingredients:

• 1 lb little red potatoes (about 20, golf-ball-sized)
• 6 slices bacon, cut into thirds
• 2 tbsp olive oil
• 1 tbsp maple syrup
• 1/2 tsp garlic powder
• 1/2 tsp smoked paprika
• 1/4 tsp black pepper
• 1/4 tsp salt

Instructions:

1. Preheat oven to 400°F. Line a baking sheet with parchment paper.
2. Toss potatoes with 1 tbsp olive oil, 1/2 tsp garlic powder, 1/2 tsp smoked paprika, 1/4 tsp black pepper, and 1/4 tsp salt until evenly coated.
3. Wrap each potato tightly with a bacon piece (secure with a toothpick if needed). Arrange on the baking sheet.
4. Brush bacon-wrapped potatoes with remaining 1 tbsp olive oil and 1 tbsp maple syrup.
5. Bake for 30–35 minutes, flipping halfway, until bacon is crispy and potatoes are fork-tender.

The magic here? The maple syrup caramelizes the bacon into a sticky-sweet glaze while keeping the potatoes creamy inside—no dipping sauce needed.

Tip: For extra crispness, broil for 1–2 minutes at the end (watch closely!).

Cajun Spiced Little Red Potatoes

These crispy-on-the-outside, tender-on-the-inside potatoes pack a punch of smoky Cajun flavor—perfect for spicing up weeknight dinners or weekend barbecues.

Ingredients:

• 1.5 lbs little red potatoes, halved (or quartered if large)
• 2 tbsp olive oil
• 1 tbsp Cajun seasoning
• 1 tsp garlic powder
• 1/2 tsp smoked paprika
• 1/2 tsp salt
• 1/4 tsp black pepper
• 2 tbsp chopped fresh parsley (for garnish)

Instructions:

1. Preheat oven to 425°F. Line a baking sheet with parchment paper.
2. In a large bowl, toss the potatoes with 2 tbsp olive oil, 1 tbsp Cajun seasoning, 1 tsp garlic powder, 1/2 tsp smoked paprika, 1/2 tsp salt, and 1/4 tsp black pepper until evenly coated.
3. Spread potatoes in a single layer on the baking sheet. Roast for 25–30 minutes, flipping halfway, until crispy and fork-tender.
4. Garnish with 2 tbsp chopped fresh parsley before serving.

The Cajun seasoning caramelizes slightly in the oven, creating a bold, savory crust that contrasts beautifully with the creamy potato centers.

Tip: For extra crispiness, broil for 1–2 minutes at the end—just keep an eye on them!

Cheesy Loaded Little Red Potatoes

These bite-sized spuds are stuffed with melty cheese, crispy bacon, and all the fixings—perfect for game day or a cozy weeknight side!

Ingredients:

• 1.5 lbs little red potatoes, halved
• 2 tbsp olive oil
• 1 tsp garlic powder
• 1 tsp smoked paprika
• 1/2 tsp salt
• 1/2 tsp black pepper
• 4 slices cooked bacon, crumbled
• 1 cup shredded cheddar cheese
• 1/4 cup sour cream
• 2 tbsp chopped fresh chives

Instructions:

1. Preheat oven to 400°F. Toss potatoes with olive oil, garlic powder, smoked paprika, salt, and black pepper. Arrange cut-side down on a baking sheet.
2. Roast for 25 minutes until tender and golden. Flip potatoes cut-side up, then top each with shredded cheddar and bacon crumbles.
3. Return to oven for 3–5 minutes until cheese melts. Dollop with sour cream and sprinkle with chives.

The crispy-edged potatoes hold their shape while the centers turn creamy—ideal for scooping up every cheesy, smoky bite!

Tip: For extra crunch, broil for 1–2 minutes after adding cheese (watch closely!).

Dill and Sour Cream Little Red Potatoes

These buttery little potatoes get a creamy, herby upgrade with a tangy sour cream and fresh dill finish—perfect for weeknights or potlucks.

Ingredients:

• 1.5 lbs little red potatoes, halved (or quartered if large)
• 2 tbsp unsalted butter, melted
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1/3 cup sour cream
• 2 tbsp fresh dill, finely chopped
• 1 tsp lemon zest

Instructions:

1. Preheat oven to 400°F. Toss potatoes with melted butter, 1/2 tsp salt, and 1/4 tsp black pepper. Spread in a single layer on a baking sheet.
2. Roast for 25–30 minutes, flipping halfway, until tender and golden at the edges.
3. Transfer warm potatoes to a bowl. Gently fold in sour cream, fresh dill, and lemon zest until evenly coated.

The lemon zest brightens the rich sour cream, while the crispy edges of the potatoes add the perfect contrast to the creamy sauce.

Tip: For extra flavor, mix in a minced garlic clove with the butter before roasting.

Balsamic Glazed Little Red Potatoes

These tender little potatoes get a glossy, tangy-sweet glaze that makes them irresistible—perfect for weeknights or impressing guests.

Ingredients:

• 1.5 lbs little red potatoes, halved
• 2 tbsp olive oil
• 1/2 tsp salt
• 1/4 tsp black pepper
• 3 tbsp balsamic vinegar
• 1 tbsp honey
• 1 tsp Dijon mustard
• 1 clove garlic, minced
• 1 tbsp chopped fresh rosemary

Instructions:

1. Preheat oven to 400°F. Toss potatoes with 2 tbsp olive oil, 1/2 tsp salt, and 1/4 tsp black pepper on a baking sheet. Roast for 20 minutes, flipping halfway, until fork-tender.
2. Meanwhile, whisk 3 tbsp balsamic vinegar, 1 tbsp honey, 1 tsp Dijon mustard, and 1 clove minced garlic in a small bowl.
3. Drizzle glaze over potatoes and toss to coat. Return to oven for 5–7 minutes until glaze thickens and potatoes are sticky.
4. Sprinkle with 1 tbsp chopped rosemary before serving.

The balsamic caramelizes into a shiny coat, balancing the potatoes’ creaminess with a punchy sweetness. Tip: For extra crispness, broil for 1–2 minutes at the end (watch closely!).

Garlic Parmesan Little Red Potatoes

These Garlic Parmesan Little Red Potatoes are crispy on the outside, tender on the inside, and packed with savory flavor—perfect for a fuss-free side that steals the show.

• 1.5 lbs little red potatoes, halved
• 3 tbsp olive oil
• 4 cloves garlic, minced
• 1/3 cup grated Parmesan cheese
• 1 tsp salt
• 1/2 tsp black pepper
• 1 tbsp chopped fresh parsley

1. Preheat oven to 400°F. Toss potatoes with 3 tbsp olive oil, 1 tsp salt, and 1/2 tsp black pepper until evenly coated.
2. Spread potatoes cut-side down on a baking sheet. Roast for 25 minutes until golden and crisp.
3. Flip potatoes, then sprinkle with 4 cloves minced garlic and 1/3 cup Parmesan. Return to oven for 5 minutes until cheese melts.
4. Garnish with 1 tbsp fresh parsley before serving.

The Parmesan forms a salty, crackly crust while the garlic infuses every bite—no fancy techniques required!

Tip: For extra crispiness, avoid overcrowding the baking sheet.

Herb Butter Little Red Potatoes

These buttery, herb-kissed potatoes are the ultimate side dish—simple enough for weeknights but fancy enough for guests.

Ingredients:

• 1.5 lbs little red potatoes, halved (or quartered if large)
• 3 tbsp unsalted butter, melted
• 1 tbsp fresh parsley, finely chopped
• 1 tsp fresh thyme leaves
• 1/2 tsp garlic powder
• 1/2 tsp kosher salt
• 1/4 tsp black pepper

Instructions:

1. Preheat oven to 400°F. Toss potatoes with 3 tbsp melted butter, 1/2 tsp garlic powder, 1/2 tsp salt, and 1/4 tsp black pepper until evenly coated.
2. Spread in a single layer on a baking sheet. Roast for 25–30 minutes, flipping halfway, until crispy outside and tender when pierced with a fork.
3. Remove from oven and immediately toss with 1 tbsp parsley and 1 tsp thyme. Serve warm.

The fresh herbs add a bright finish to the rich butter, while the garlic powder infuses every bite without overpowering. Perfect for soaking up gravy or standing alone!

Tip: For extra crispiness, broil for 1–2 minutes at the end—just watch closely to avoid burning.

Maple Glazed Little Red Potatoes

These bite-sized potatoes get a sweet-savory upgrade with a sticky maple glaze that caramelizes into pure perfection.

Ingredients:

• 1.5 lbs little red potatoes, halved
• 2 tbsp olive oil
• 1/2 tsp salt
• 1/4 tsp black pepper
• 3 tbsp pure maple syrup
• 1 tbsp Dijon mustard
• 1 clove garlic, minced
• 1/2 tsp smoked paprika

Instructions:

1. Preheat oven to 425°F. Toss potatoes with olive oil, salt, and black pepper on a rimmed baking sheet. Roast 20 minutes, stirring halfway.
2. Whisk together maple syrup, Dijon mustard, garlic, and smoked paprika in a small bowl. Drizzle over potatoes and toss to coat.
3. Return to oven for 10-12 minutes until glaze is bubbly and potatoes are fork-tender with crispy edges.

The magic here? That glossy glaze clings to every nook of the potatoes, balancing earthy sweetness with a hint of smoky depth.

Tip: For extra caramelization, broil 1-2 minutes at the end – just keep a close eye!

Pesto Roasted Little Red Potatoes

These buttery little potatoes get a vibrant upgrade with a garlicky pesto glaze—perfect for tossing on a sheet pan and forgetting until they’re crispy-edged and fragrant.

Ingredients

• 1.5 lbs little red potatoes, halved (or quartered if large)
• 3 tbsp prepared basil pesto
• 2 tbsp olive oil
• 1/2 tsp kosher salt
• 1/4 tsp black pepper
• 1 tbsp grated Parmesan cheese (optional, for serving)

Instructions

1. Preheat oven to 425°F. Line a baking sheet with parchment paper.
2. Toss potatoes with olive oil, 1/2 tsp salt, and 1/4 tsp black pepper. Spread in a single layer on the baking sheet.
3. Roast for 25 minutes, stirring halfway, until potatoes are golden and fork-tender.
4. Remove from oven and immediately drizzle with 3 tbsp pesto, tossing gently to coat. Sprinkle with Parmesan if using.

The pesto clings to every nook of the potatoes, creating pockets of herby richness in each bite—no fancy flipping or basting required!

Tip: For extra crunch, broil for 1–2 minutes after adding the pesto (watch closely to avoid burning).

Spicy Chili Little Red Potatoes

These crispy little potatoes pack a punch with smoky chili powder and a hint of garlic—perfect for game day or a zesty side dish any night of the week.

Ingredients:

• 1.5 lbs little red potatoes, halved
• 2 tbsp olive oil
• 1 tbsp chili powder
• 1 tsp smoked paprika
• 1/2 tsp garlic powder
• 1/2 tsp salt
• 1/4 tsp cayenne pepper (optional, for extra heat)

Instructions:

1. Preheat oven to 425°F and line a baking sheet with parchment paper.
2. Toss potatoes with 2 tbsp olive oil, 1 tbsp chili powder, 1 tsp smoked paprika, 1/2 tsp garlic powder, 1/2 tsp salt, and 1/4 tsp cayenne (if using) until evenly coated.
3. Spread in a single layer on the baking sheet and roast for 25–30 minutes, flipping halfway, until crispy and fork-tender.

The smoky chili crust gives these potatoes a bold, restaurant-worthy finish—no deep-frying required!

Tip: For extra crispiness, broil for 1–2 minutes at the end (watch closely to avoid burning).

Smoked Paprika Little Red Potatoes

These crispy little potatoes pack a smoky, garlicky punch—perfect for tossing on a sheet pan and forgetting while you prep the rest of dinner.

Ingredients:

• 1.5 lbs little red potatoes, halved (or quartered if large)
• 3 tbsp olive oil
• 1.5 tsp smoked paprika
• 1 tsp garlic powder
• 1 tsp kosher salt
• 1/2 tsp black pepper
• 2 tbsp chopped fresh parsley (optional garnish)

Instructions:

1. Preheat oven to 425°F. On a rimmed baking sheet, toss potatoes with 3 tbsp olive oil, 1.5 tsp smoked paprika, 1 tsp garlic powder, 1 tsp salt, and 1/2 tsp black pepper until evenly coated.
2. Spread in a single layer, cut-side down. Roast for 25–30 minutes, flipping once halfway, until deeply golden and fork-tender.
3. Sprinkle with fresh parsley if using. Serve warm.

The smoked paprika caramelizes into a savory crust while the insides stay creamy—no parboiling required!

Tip: For extra crispiness, give the potatoes a gentle press with a spatula after flipping to maximize contact with the hot pan.

Thyme and Olive Oil Little Red Potatoes

These buttery-soft little potatoes get a golden crisp exterior thanks to a generous drizzle of olive oil and a sprinkle of fragrant thyme—simple, elegant, and impossible to resist.

Ingredients:

• 1.5 lbs little red potatoes, halved (or quartered if large)
• 3 tbsp extra-virgin olive oil
• 1 tbsp fresh thyme leaves (or 1 tsp dried thyme)
• 1 tsp kosher salt
• ½ tsp freshly cracked black pepper

Instructions:

1. Preheat oven to 425°F. Toss potatoes with 3 tbsp olive oil, 1 tbsp thyme, 1 tsp salt, and ½ tsp pepper until evenly coated.
2. Arrange in a single layer on a parchment-lined baking sheet, cut-side down. Roast for 25–30 minutes, flipping halfway, until deeply golden and fork-tender.
3. Transfer to a serving dish and drizzle with an extra glug of olive oil if desired.

The magic here? Letting the cut sides crisp up against the hot pan creates a contrast of textures—creamy inside, shatteringly crisp outside.

Tip: For extra flavor, toss with a minced garlic clove right after roasting (the residual heat mellows its bite).

Zesty Lemon Pepper Little Red Potatoes

These crispy little potatoes are bursting with bright lemon and bold black pepper—perfect for sprucing up weeknight dinners or impressing guests at a summer cookout.

Ingredients:

• 1.5 lbs little red potatoes, halved (or quartered if large)
• 3 tbsp olive oil
• 1 tbsp lemon zest (from about 1 large lemon)
• 2 tbsp freshly squeezed lemon juice
• 1 tsp coarse kosher salt
• 1.5 tsp freshly cracked black pepper
• 2 cloves garlic, minced
• 2 tbsp chopped fresh parsley

Instructions:

1. Preheat oven to 425°F. Toss potatoes with 3 tbsp olive oil, 1 tbsp lemon zest, 2 tbsp lemon juice, 1 tsp salt, and 1.5 tsp black pepper until evenly coated.
2. Spread in a single layer on a parchment-lined baking sheet. Roast for 25 minutes, then flip and add 2 cloves minced garlic. Roast 10–15 more minutes until deeply golden and fork-tender.
3. Toss with 2 tbsp chopped parsley while still warm. Serve immediately.

The lemon zest caramelizes slightly in the oven, creating little bursts of citrus that balance the peppery kick—no dull potatoes here!

Tip: For extra crispiness, space potatoes cut-side down and resist overcrowding the pan.

Garlic Butter Smashed Little Red Potatoes

These crispy-on-the-outside, fluffy-on-the-inside potatoes are a garlic lover’s dream—perfect for weeknights or impressing guests with minimal effort.

Ingredients:

• 1.5 lbs little red potatoes, scrubbed
• 3 tbsp unsalted butter, melted
• 4 cloves garlic, minced
• 1 tbsp fresh parsley, finely chopped
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1 tbsp olive oil

Instructions:

1. Preheat oven to 425°F. Boil potatoes in salted water for 15 minutes until fork-tender. Drain and let cool slightly.
2. Arrange potatoes on a baking sheet. Use a glass or measuring cup to gently smash each one to about 1/2-inch thickness.
3. Drizzle olive oil over potatoes, then bake for 20 minutes until edges are golden and crisp.
4. Meanwhile, mix melted butter, minced garlic, salt, and black pepper in a small bowl. Brush generously over potatoes and return to the oven for 5 more minutes.
5. Sprinkle with fresh parsley before serving.

The magic here? Smashing creates maximum crispy surface area while keeping the centers pillowy—plus, that garlic butter soaks into every nook.

Tip: For extra crunch, broil for 1–2 minutes after the final bake (watch closely!).

Chive and Sour Cream Little Red Potatoes

These buttery little potatoes are the perfect bite-sized side dish—creamy, herby, and just fancy enough to impress without any fuss.

Ingredients:

• 1.5 lbs little red potatoes, halved (or quartered if large)
• 2 tbsp unsalted butter, melted
• 1/2 tsp kosher salt
• 1/4 tsp black pepper
• 1/3 cup sour cream
• 2 tbsp fresh chives, finely chopped
• 1/2 tsp garlic powder

Instructions:

1. Preheat oven to 400°F. Toss potatoes with melted butter, 1/2 tsp salt, and 1/4 tsp black pepper. Spread in a single layer on a baking sheet.
2. Roast for 25–30 minutes, flipping halfway, until tender and golden at the edges.
3. Transfer warm potatoes to a bowl. Gently fold in sour cream, chives, and garlic powder until evenly coated.

The sour cream melts just enough to cling to every nook of the potatoes, while the chives add a fresh, oniony kick. Tip: For extra texture, sprinkle with crispy fried onions before serving.

Conclusion

With these 20 flavorful little red potato recipes, you’re all set to turn simple spuds into delicious, perfectly seasoned dishes! Whether you’re craving crispy roasted potatoes, creamy mashes, or zesty salads, there’s something here for every taste. Give them a try, then let us know your favorite in the comments—and don’t forget to share the love on Pinterest. Happy cooking!