36 Reviews of Roasted Baby Red Potatoes

From: Taterluvr

On Jun 25, 2008

REALLY good!! I used 1/2 yellow bell pepper and 1/2 orange bell pepper for color. I wasn't in the mood for basil tonight, so I sprinkled with dried rosemary. I think next time I might add the peppers in after the first 15 minutes. I like mine with a bit of crunch, and they were pretty smooshy. But, everything tasted wonderful! I really liked the red onion instead of using white or yellow. Thanks for a great recipe!

From: yogiclarebear

On Apr 21, 2007

MMMMM so good and easy! I used a bag of gemstone baby potatoes. Cooking times were right on for me. The basil was the perfect touch with the purple onions. I made these ahead of time and reheated them for dinner, perfect! Thanks!

From: TeresaS

On Aug 20, 2008

I just have to give this a 5+ star rating. It is awesome. With that said I'm leary about posting a photo because there are so many good ones. This is easy and quick. I did find out while preparing that I had no garlic cloves. So after the first 15 minutes of cooking I threw in 2 tbls of minced garlic (can/jarred). We still loved this dish. Thanks for posting.

From: -Sylvie-

On Jun 23, 2006

What abgreat recipe. I've been making a very similar one for a long time, but have never added cloves of garlic. What have I been missing!!!!! It is such a treat when the flavour of the roasted garlic just bursts in your mouth, together with the poatoes and the other veg. I didn't have red baby potatoes, but used Jersey Royals, the best baby potatoes in the UK. Thanks for sharing.

From: Lauralie41

On Sep 24, 2005

I make a similar potato recipe on the grill so had to try this recipe. Used a red pepper and it was not only tasty but a pretty dish too. Will be making these potatoes again soon. Thank you Paula!

From: startnover

On Aug 4, 2005

All I can say is WOW...this is a keeper!!! I did increase the garlic cloves for personal pref and did not cover to keep them crisp, but oh my!!!! Thank you so much Paula....I'm starting to love recipe tag!!!

From: Muffin Goddess

On Jun 26, 2006

These were one of the sides I made for dinner last night. Not one bite was left over after dinner! I used a yellow pepper instead of green, baby yukon gold potatoes (tiny enough that I only cut them in half instead of quarters), 5 cloves of sliced garlic (Mom panicked when she thought I was going to add 10 whole cloves to one recipe, and I couldn't convince her it was going to be okay), and I used the basil paste in a tube rather than the dried basil. I think I ended up cooking them for about 45 minutes instead of the suggested 30, but it wasn't a big deal because other components of the meal were still cooking after the 30 minutes anyhow. We make roasted baby potatoes a lot as it is, but the extra veggies in this recipe add great flavor. Thanks for posting!

From: Derf

On Mar 24, 2008

I had to cook the potatoes quite a bit longer also, maybe mine were cut bigger. Never the less the dish was delicious! The combination of veggies and garlic were perfect together. Thanks for posting it was a great side for our Easter dinner!. I will be making them again.

From: Japanese Delight

On Sep 15, 2009

I liked this a lot. Especially the roasted onions and garlic with the potatoes. I used walla walla sweet and it yummy!! I didn't have the red pepper so I left it out. Thanks!

From: Potluck

On Aug 28, 2009

Another great recipe Paula..I used half a red and green pepper..The potatoes took longer to cook,more like 40 minutes,then I added veggies for 15 minutes longer..Everyone loved this dish very tasty..Thank U ...