How To Cook Small Red Potatoes
Cooking small red potatoes whole brings out a buttery flavor that pairs well with almost any main dish. If you want to know how to cook small red potatoes, the good news is that it takes very little effort and just a few basic ingredients. These little spuds have thin skins, so you don’t even need to peel them. That saves time and keeps their natural texture intact.
In this guide, you’ll learn several cooking methods, from boiling and roasting to air frying. Each one gives you a different result. Pick the one that fits your meal and the tools you already have in your kitchen.
Why Small Red Potatoes Are So Easy To Work With
Small red potatoes are waxy potatoes. That means they hold their shape well after cooking. They won’t turn mushy like some larger baking potatoes do.
Their thin skin means you can leave it on. The skin adds a nice bit of texture and some nutrients too. You just need to scrub them clean under cold water before cooking.
They also cook fast because of their small size. A whole batch can be ready in under 30 minutes in most cases.
How To Cook Small Red Potatoes
Below are the most common and reliable methods. Each one works great for different meals. Read through them and choose what suits your dinner tonight.
Boiling Whole Small Red Potatoes
Boiling is the simplest method. It gives you soft, creamy potatoes that work well in salads or as a side dish.
- Wash the potatoes and cut away any bad spots. Leave the skin on.
- Place them in a large pot and cover with cold water by about an inch.
- Add a generous pinch of salt to the water.
- Bring to a boil over high heat, then lower to a simmer.
- Cook for 15 to 20 minutes, until a fork slides in easily.
- Drain well and serve with butter, salt, and pepper.
If you plan to make potato salad, let them cool slightly before cutting. Warm potatoes tend to crumble when sliced.
Roasting Small Red Potatoes In The Oven
Roasting gives you crispy edges and a fluffy inside. This is my favorite way to serve them with roasted chicken or steak.
- Preheat your oven to 425 degrees Fahrenheit.
- Wash and dry the potatoes completely. Dry skin equals crispier results.
- Cut larger ones in half so everything cooks evenly.
- Toss with olive oil, salt, pepper, and any herbs you like.
- Spread them on a baking sheet in a single layer.
- Roast for 25 to 30 minutes, flipping halfway through.
They are done when the skins are wrinkled and a fork goes in with little resistance. For extra flavor, add minced garlic during the last five minutes of roasting.
Boiling Then Smashing For Crispy Potatoes
This two-step method gives you the best of both worlds. The inside stays soft while the outside gets golden and crunchy.
- Boil the potatoes in salted water for about 15 minutes.
- Drain and let them steam dry for a few minutes.
- Place them on an oiled baking sheet and gently press each one flat with a cup.
- Drizzle with olive oil and season with salt and pepper.
- Roast at 450 degrees for 20 to 25 minutes until crispy.
This method works best with potatoes that are roughly the same size. That way they all cook at the same rate.
Cooking Small Red Potatoes In An Air Fryer
An air fryer is a quick option when you don’t want to heat up the whole oven. It works great for a small batch.
- Wash and dry the potatoes, then cut them in half.
- Toss with a tablespoon of oil and your seasonings.
- Place them in the basket in a single layer.
- Cook at 400 degrees for 15 to 18 minutes, shaking the basket halfway.
They come out crispy on the outside and tender inside. This is a good choice for a fast weeknight side.
Steaming On The Stovetop
Steaming keeps the potatoes moist and prevents them from getting waterlogged. It’s a gentle method that preserves their flavor.
- Add about an inch of water to a pot with a steamer basket.
- Place the washed potatoes in the basket.
- Cover and bring the water to a boil.
- Steam for 18 to 22 minutes, until tender.
This method is handy if you want to avoid oil or butter during cooking. You can always add a little butter after they’re done.
Tips For Better Results Every Time
Small details make a big difference with potatoes. Here are a few things to keep in mind.
- Choose potatoes that are firm and free of soft spots or green patches.
- Salt the cooking water well when boiling. It seasons them from the inside.
- Don’t overcrowd the pan or basket when roasting or air frying. Steam gets trapped and they won’t crisp.
- Cut larger potatoes so all pieces are about the same size.
- Add fresh herbs like rosemary or dill after cooking, not before, for the best flavor.
Common Mistakes To Avoid
One common mistake is boiling potatoes in hot water instead of cold. Starting with cold water helps them cook evenly from the center out.
Another mistake is skipping the drying step before roasting. Wet potatoes steam instead of roast, so you lose that crispy texture.
Also, don’t overboil them. Once a fork slides in easily, they are done. Cooking them longer makes the skins split and the insides turn watery.
Serving Ideas For Small Red Potatoes
These potatoes go with almost anything. Try them alongside grilled chicken, roasted salmon, or a simple meatloaf.
You can also toss boiled potatoes with olive oil, vinegar, and chopped onion for a warm potato salad. Add a little mustard to the dressing for a tangy kick.
For breakfast, roast a batch and serve them with eggs. They reheat well in a skillet the next morning.
Storing And Reheating Leftovers
Keep leftover potatoes in a sealed container in the fridge. They stay good for about three to four days.
To reheat, place them in a hot skillet with a little oil. This brings back some of the crispness. You can also warm them in the oven at 350 degrees for about 10 minutes.
Now you know how to cook small red potatoes in several easy ways. Pick a method, season them well, and enjoy a simple side dish that works with any meal.