Recipes With Petite Potatoes
Quick and easy roasted baby potatoes recipe, homemade with simple ingredients in one pan in 30 minutes. Loaded with Italian herbs, garlic, olive oil.
These potatoes boast a crispy skin that is coated in flavor, with a tender center, that is delicious at any time of day! Make sure to try these Oven Roasted Potatoes (One Pan) or these Crispy Breakfast Potatoes (One Pan) for slight variations on a classic side dish.
Serve the potatoes immediately for the best texture. Also, prior to roasting the potatoes make sure to pat them dry to remove any excess water. This allows them to crisp nicely. Do not cover the potatoes with foil after roasting them. The steam will soften the potatoes. Also, spread them out in the baking tray so they are not overlpping for even baking.
Rosemary Roasted Baby Potatoes
Add other veggies– Such as broccoli, green beans, cauliflower, zucchini, bell peppers, or eggplant and roast at 425 degrees F for 30 minutes.
Roasted smashed mini potatoes– Boil the potatoes first until fork tender. Then, smash them with the bottom of a cup or bowl, add butter, olive oil and seasonings and roast according to the instructions below.
What potatoes are best for baking? Baby red, yellow, gold, or fingerling potatoes are all excellent choices. Choose whichever you prefer. You can even use a combination of potatoes for some visual variance and appeal. Make sure they are all about the same size so they don’t take different time frames to cook.
Roasted Fingerling Potatoes With Craveable Sauce
Do you need to soak potatoes before roasting? Do you need to boil them? I don’t do this, and I haven’t seen a major difference when I did it. If you want, you can soak diced potatoes in cold water for up to 1 hour. This removes starch and makes for a fluffier potato. You must pat them dry before baking or else they will end up being soggy. There is no need to boil them at all unless you are planning on making the smashed version.
Fresh herbs vs. Dried herbs-Dried herbs can be added before the potatoes are cooked. However, fresh herbs need to be added at the end so that they don’t char. Add them accordingly for best results.
Spread out the potatoes– Overlapping the potatoes will prevent them from browning and crisping on the outside. Make sure to spread them out on the baking tray.
Baby Potatoes With Butter & Herbs
Line the tray with foil– Because this helps prevent the potatoes from sticking to the tray and makes for easy clean-up as well.
Reheat– In the oven, air fryer, on the stovetop, or in the microwave, but they won’t be as crispy as when made fresh.
Calories: 280 kcal , Carbohydrates: 51 g , Protein: 6 g , Fat: 7 g , Saturated Fat: 4 g , Trans Fat: 1 g , Cholesterol: 15 mg , Sodium: 130 mg , Potassium: 1224 mg , Fiber: 7 g , Sugar: 2 g , Vitamin A: 298 IU , Vitamin C: 57 mg , Calcium: 56 mg , Iron: 3 mgThis post may contain affiliate links which will not change your price but will share some commission. Please read my privacy policy.
Hasselback Mini Potatoes
Roasted Mini Potatoes are crispy and flavorful. They’re a quick and delicious side dish that requires minimal effort and yields excellent results!
When I did Whole30, the only things that would satisfy a carb craving were these baby roasted potatoes. I made them at least twice a week and they’re still my go-to veggie side dish!
They’re such an easy side dish made with minimal ingredients and will have the entire family asking for more. Sometimes simple recipes are best!
Best Oven Roasted Potatoes Recipe
Slowly roasting the potatoes brings out their best flavor. It keeps them from drying out on the inside, while leaving them crispy on the outside.
These mini potatoes may be small in size but they are exploding with flavor from the fresh chopped herbs! You’ll be surprised at how addicting they are.
Fresh herbs are best, but if you can’t get them, you can use dried herbs instead. Although, I highly recommend garnishing the potatoes with fresh chopped parsley!
Oven Roasted Red Potatoes {4 Ingredients!} +video
2. Combine the ingredients. Toss the mini potatoes, garlic, rosemary, parsley, thyme, olive oil, salt, and pepperin a medium sized mixing bowl untilthe potatoesare fully coated.
4. Finish baking the potatoes. Remove the potatoes from the oven and tossthemin the pan with a wooden spoon, increase heat to 450 F. Bake, uncovered, for an additional 10-15 minutes or until crispy and easy to poke with a fork.
Pair these Slow Roasted Tiny Potatoes with Pork Chops, Grilled Halibut, Slow Cooker Pulled Pork. I also love serving roasted potatoes alongside some fresh-made Salmon Cakes!
Easy Oven Roasted Baby Red Potatoes
You know what else goes really well with these potatoes? Air Fryer Chicken! It’s so good and so juicy, you’ve got to try it.
I don’t know what I would have done if potatoes weren’t allowed in the Whole30 diet! They were pretty much the only thing I could eat that would completely satisfy me with dinner, but you don’t have to be on any sort of diet to enjoy these mini potatoes!
Potatoes are rich in vitamins, minerals, and antioxidants which are all great health benefits. Studies have even linked potatoes to some impressive health benefits like improved blood sugar control and reduced heart disease risk.
Baby Potato Salad Recipe
Baby potatoes like cool, dark places. So storing them in a mesh or paper bag in the refrigerator will keep them happy.
Plastic won’t allow the potatoes to breathe so if you brought them home from the store in one, just be sure to remove them before storing. Properly stored potatoes will last for 4-6 months!
If you’re doing Whole30 or considering it, you’ll want to check out my Whole30 recap, 5 Tips For Surviving Whole30, and my Whole30 Survival Guide!
Roasted Baby Potatoes With Rosemary And Garlic Recipe
Did you make this recipe?Post a photo onInstagramand tag me@JZEATS or #JZEATSso I can see! Leave a comment below and let me know what you think, too!
Calories: 98 kcal | Carbohydrates: 17 g | Protein: 2 g | Fat: 3 g | Saturated Fat: 1 g | Sodium: 6 mg | Potassium: 389 mg | Fiber: 2 g | Sugar: 1 g | Vitamin A: 86 IU | Vitamin C: 20 mg | Calcium: 14 mg | Iron: 1 mgDon't let their size fool you! These roasted mini potatoes may be small but they're bursting with the flavors of fresh herbs, garlic, and a hint of lemon. They're golden and crispy on the outside with a soft center, making them the perfect easy side dish the whole family will love.
These roasted mini potatoes require minimal effort but yield excellent results. There's no peeling or chopping and the cooking time is mostly hands-off meaning you can prepare another dish, do a quick workout, or kick back while they're in the oven. Roasting them brings out the most delicious crispy exterior and fluffy center. They're a crowd-pleaser so they're great for serving to the whole family or to company.
Garlic Parmesan Potatoes In Cream Sauce
Many people wonder if potatoes are healthy and the answer is, yes! They're a vegetable and they're loaded with vitamins and nutrients. Keeping the skin on plays an important role; adding extra nutrients but also fiber that keeps blood sugar levels in check. Skip the fries and prepare them using healthy cooking methods like roasting or baking to enjoy all the benefits.
These are so easy and healthy that they're sure to become a go-to side dish. They're ready in just three easy steps:
You can use any kind of potato diced into small pieces for a delicious dish but the mini potatoes offer a unique flavor and texture. If you can find mini potatoes, we recommend trying them!
Garlic Butter Boiled Potatoes (how To Boil Potatoes)
You can find mini potatoes year-round in the produce section of most grocery stores. They often come in a bag close to the other potatoes.
Cooking them whole helps give these potatoes their soft center but if you're limited on time then yes, go ahead and slice them.
We love fresh parsley in this recipe but if you're out you can use dried. Instead of using it at the end, add ½ teaspoon of dried parsley at the same time as the Italian seasoning, salt, and pepper.
Roasted Garlic Parmesan Baby Potatoes
A Microplane is a grater that will make a paste out of garlic. This works well to coat each of the potatoes well, rather than being left with chunks of garlic. You can also use your knife to mince the garlic really well.
Serving: 1 = ¼ of the recipe , Calories: 198 kcal (10%) , Carbohydrates: 31 g (10%) , Protein: 4 g (8%) , Fat: 7 g (11%) , Saturated Fat: 1 g (6%) , Polyunsaturated Fat: 1 g , Monounsaturated Fat: 5 g , Sodium: 592 mg (26%) , Potassium: 738 mg (21%) , Fiber: 4 g (17%) , Sugar: 1 g (1%) , Vitamin A: 25 IU (1%) , Vitamin C: 34 mg (41%) , Calcium: 44 mg (4%) , Iron: 2 mg (11%)
Hi, I'm Kristen! I LOVE everything to do with food: making it, taking pictures of it, and (the best part) eating it. ♡♡♡
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