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Herb-Roasted Red Bliss Potatoes

Herb Roasted Red Bliss Potatoes

You may have already noticed by now that I love all things mini. In potatoes, that means baby red bliss, fingerlings and the small white variety sometimes sold as "creamers." Use any combination of mini potatoes for this recipe.

  • Duration
  • Cook Time
  • Prep Time
  • 8Servings


  • 3 pounds baby red bliss potatoes, halved
  • 1/2 cup olive oil
  • 2 tablespoons dried parsley flakes (or 4 tablespoons fresh minced parsley)
  • 2 tablespoons onion powder
  • 1 tablespoon garlic powder (or 2 tablespoons prepared crushed garlic)
  • 1-1/2 teaspoons crumbled, dried oregano
  • 1-1/2 teaspoons kosher salt
  • 1 teaspoon coarse black pepper


  1. Preheat oven to 400 degrees F. Spray 2 9 x 13-inch pans with non-stick cooking spray.
  2. Divide potatoes evenly between the 2 prepared pans and drizzle with olive oil. Toss to coat.
  3. In a small bowl, mix parsley, onion and garlic powders, oregano, salt and pepper. Sprinkle over potatoes and toss to distribute evenly.
  4. Roast, uncovered, at 400 degrees for 30 to 40 minutes or until potatoes are soft inside and crisp and golden brown outside.
  5. Serve hot.

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