Best 2 Crispy Baby Potatoes Recipes

Crispy baby potatoes are a delightful side dish that is perfect for any occasion. They are easy to make and can be roasted, fried, or air fried. This article provides three delicious recipes for crispy baby potatoes, so you can choose the one that best suits your taste and dietary needs. The first recipe is for classic roasted baby potatoes, which are tossed in olive oil, salt, and pepper and then roasted in the oven until crispy. The second recipe is for air fryer baby potatoes, which are coated in a flavorful mixture of olive oil, garlic powder, paprika, and salt before being cooked in an air fryer. The third recipe is for pan-fried baby potatoes, which are cooked in a skillet with butter and herbs until golden brown. All three recipes result in crispy, flavorful baby potatoes that are sure to be a hit with your family and friends.

Here are our top 2 tried and tested recipes!

CRISPY BABY POTATOES

Crispy Baby Potatoes image

Baby potatoes, garlic powder, dried parsley, and a little salt and pepper is all that you need for these little gems. Easy to prepare and they can be made well in advance, a bonus when planning a dinner party or for an easy night meal. I've used parsley and garlic but you can choose any seasoning that will complement your meal.

Provided by Bren

Categories Side Dish Potato Side Dish Recipes

Time 35m

Yield 4

Number Of Ingredients 5

Ingredients

1 ½ pounds baby potatoes, halved
½ teaspoon dried parsley
¼ teaspoon garlic powder
salt and ground black pepper to taste
1 tablespoon olive oil, or more as needed

Steps:

Place a steamer insert into a saucepan and fill with water to just below the bottom of the steamer. Bring water to a boil. Add potatoes, cover, and steam until just fork tender, about 10 minutes or longer, depending on the size of the potatoes.
Transfer potatoes to a bowl. Add parsley, garlic powder, salt, and pepper; toss to coat.
Heat oil in a large skillet over medium-high heat. Add potatoes to the hot oil. Cook, shaking the skillet occasionally, until potatoes are browned on all sides, about 10 minutes.

Nutrition Facts : Calories 161.7 calories, Carbohydrate 29.9 g, Fat 3.5 g, Fiber 3.8 g, Protein 3.5 g, SaturatedFat 0.5 g, Sodium 49.3 mg, Sugar 1.4 g

LEMON-SCENTED CRISPY CHICKEN THIGHS WITH POTATOES AND BABY CARROTS

Lemon-Scented Crispy Chicken Thighs with Potatoes and Baby Carrots image

Provided by Kelsey Nixon

Categories main-dish

Time 1h

Yield 4 servings

Number Of Ingredients 11

Ingredients

1/2 baguette, cubed
12 ounces small red new potatoes, halved
Canola oil
8 bone-in chicken thighs, skin on
Kosher salt and freshly cracked black pepper
1 large yellow onion, sliced
6 cloves garlic, peeled and smashed
12 ounces heirloom baby multi-colored carrots or supermarket baby carrots, scrubbed and tops removed
2 lemons, cut into wedges
1 small bunch fresh lemon thyme or thyme sprigs
Fresh parsley leaves, for garnish

Steps:

Preheat the oven to 325 degrees F. Place the cubed baguette on a sheet tray and bake 10 minutes to dry out. Reserve. Add the potatoes to a pot of simmering water and simmer until you just take the bite off, 10 minutes (we will cook these again in the skillet). Remove and reserve. Turn up the oven temperature to 425 degrees F. Heat a 14-inch heavy-bottomed skillet on high and coat with canola oil. Sprinkle the chicken thighs with salt and pepper. Sear the chicken skin-side down, working in batches if needed, until golden brown, 4 to 5 minutes. Flip and cook another 2 minutes. Remove the chicken from the skillet, reserving all of the fat in the pan. Add the onions, sprinkle with salt and sweat until translucent and softened, 1 to 2 minutes. Add the garlic and cook 1 minute. Add the baguette cubes, reserved potatoes and carrots, and sprinkle with salt and pepper. Add the lemon wedges and lemon thyme. Toss all the ingredients in the fat with an additional glug of oil if needed. Arrange the thighs on top and place in the oven until the thighs reach 160 degrees F, about 15 minutes. Garnish with parsley and serve.

Tips:

Choose the right potatoes: Use small, waxy potatoes like baby potatoes or fingerling potatoes. These potatoes hold their shape well and crisp up nicely when roasted.
Cut the potatoes evenly: This will help them cook evenly. Aim for pieces that are about 1-inch thick.
Toss the potatoes in oil and seasonings: This will help them get crispy and flavorful. Use a good quality olive oil and season the potatoes with salt, pepper, and any other herbs or spices you like.
Roast the potatoes at a high temperature: This will help them get crispy on the outside and tender on the inside. Aim for a temperature of 425 degrees Fahrenheit (220 degrees Celsius).
Don't overcrowd the pan: If you overcrowd the pan, the potatoes will steam instead of roast. Make sure there is enough space between the potatoes so that they can get crispy all over.
Flip the potatoes halfway through cooking: This will help them cook evenly. Use a spatula to gently flip the potatoes so that they don't break.
Serve the potatoes immediately: Crispy baby potatoes are best served hot out of the oven. They can be served as a side dish or as a main course with a salad or soup.

Conclusion:

Crispy baby potatoes are a delicious and easy-to-make side dish that can be enjoyed by people of all ages. They are perfect for any occasion, from casual weeknight dinners to special holiday gatherings. With these tips, you can make the perfect crispy baby potatoes every time.