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Crispy Little Red Potatoes

Crispy Little Red Potatoes

Crispy Little Red Potatoes

Few side dishes could be simpler and tastier than crispy little red potatoes. Rusty light reddish colors coating elongated shapes specked with tiny little imperfections of earthiness until once cooked, emerge their brightly shaded exteriors while revealing their tender white creaminess within.



Slight sizzling welcomes the pale interior into the pan arranged like small snugly fit caps while pungent pieces of onion sweeten, almost caramelize a subtly flavoring as the flat creamy interior transforms to a slight crunch of shiny golden brown protecting the delicate softness of the contents beneath.  


Transformed to crispiness, coarsely scattered pieces of freshly scented parsley, the saltiness of the sea salt and cracks of fresh black pepper pungently flavor the finish.


A quiet hush temporarily ensues, like the choir that momentarily stops just before ushering in its crescendo, reaching its heights, finishing its combined chorus: ‘are there any more fried potatoes?’ Crispy Red Fried Potatoes.


Crispy Little Red Potatoes

Category: Veggies

Crispy Little Red Potatoes


  • 2 pounds little red potatoes
  • 1 medium onion, cut into half moons
  • 1/4 cup fresh coarse chop parsley
  • 1/8 cup olive oil, or more as needed
  • 1 teaspoon kosher salt, or more to taste
  • 1/2 teaspoon fresh cracked pepper


  1. Boil water to cover potatoes by about two inches
  2. Meanwhile halve potatoes, or quarter them if using larger sized red potatoes, rinse in colander
  3. Salt the water then tumble in the potatoes, cook on high heat just until a fork just goes easily through, around fifteen minutes or longer, drain
  4. Heat a large nonstick sauté pan on medium heat, pour in the olive oil, add in the onions
  5. Cook onions on very low heat for one minute then increase the temperature to medium placing the cooked potato halves white side down, fry around five minutes until potatoes have turned lightly golden
  6. Stir potatoes around with the onions and cook a few more minutes before again turning the potatoes so that all of the potato halves are white side down, cook another few minutes until potatoes are deep golden browned and crispy, sprinkle in the salt, pepper, and fresh coarse chopped parsley, adjusting seasoning to taste, serve hot immediately

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