Indulge in the delightful simplicity of roasted baby potatoes, a culinary classic that combines tender interiors with irresistibly crispy exteriors. These bite-sized gems are a versatile side dish that complements a wide range of main courses, from hearty roasts to grilled meats and even fish. This article presents a collection of delectable roasted baby potato recipes that cater to various dietary preferences and flavor profiles. Whether you prefer a classic herb-roasted preparation, a tangy lemon-garlic twist, or a spicy chili-lime kick, you'll find a recipe that tantalizes your taste buds.
The "Perfect Roasted Baby Potatoes" recipe emphasizes simplicity and showcases the natural flavors of the potatoes. With just a few pantry staples like olive oil, salt, and pepper, you can create perfectly roasted potatoes that are crispy on the outside and fluffy on the inside.
For a vibrant and flavorful twist, the "Lemon Garlic Roasted Baby Potatoes" recipe adds a zesty touch with lemon and garlic. These potatoes are sure to brighten up any meal with their tangy and aromatic flavor.
If you crave a bit of heat, the "Spicy Chili-Lime Roasted Baby Potatoes" recipe delivers a delightful combination of spicy and tangy flavors. The chili powder, cumin, and lime juice create a tantalizing taste that will leave you craving more.
For those with dietary restrictions, the "Roasted Baby Potatoes with Herbs (Gluten-Free and Vegan)" recipe offers a delectable option that caters to gluten-free and vegan diets. This recipe uses a blend of herbs and olive oil to create a flavorful and satisfying dish.
Finally, the "Garlic Parmesan Roasted Baby Potatoes" recipe adds a touch of cheesy goodness to the classic roasted baby potatoes. With grated Parmesan cheese and garlic powder, these potatoes are sure to be a hit with both kids and adults.
Each recipe provides detailed instructions, making it easy for home cooks of all skill levels to achieve perfectly roasted baby potatoes. So, whether you're a seasoned cook looking to expand your repertoire or a beginner seeking a simple yet delicious side dish, this article has something for everyone. Get ready to elevate your meals with these tantalizing roasted baby potato recipes!
ROASTED BABY POTATOES
Quick and easy recipe for roasted baby potatoes. Bake them at the same time as you cook your main dish! Can also be used as a quick appetizer! These were so good you don't even need butter or salt to taste. Made the mistake of having them done before the main dish and they were almost all gone by the time dinner started!
Provided by Jenny
Categories Side Dish Potato Side Dish Recipes Roasted Potato Recipes
Time 25m
Yield 4
Number Of Ingredients 5
Steps:
- Preheat the oven to 400 degrees F (200 degrees C).
- Combine potatoes, olive oil, garlic, rosemary, sea salt, and pepper in a bowl. Toss until potatoes are covered and garlic is evenly distributed. Transfer to a rimmed baking sheet.
- Bake on the bottom rack of the preheated oven, shaking every 5 minutes to prevent burning, until fork-tender, about 20 minutes.
Nutrition Facts : Calories 193 calories, Carbohydrate 30.2 g, Fat 6.9 g, Fiber 3.8 g, Protein 3.5 g, SaturatedFat 1 g, Sodium 90.6 mg, Sugar 1.3 g
ROASTED BABY POTATOES WITH HERBS
Provided by Giada De Laurentiis
Categories side-dish
Time 1h10m
Yield 4 to 6 servings
Number Of Ingredients 6
Steps:
- Preheat the oven to 400 degrees F.
- Put the potatoes into a large bowl. In a small bowl, whisk the herbs, garlic, and oil together until blended, and then pour over the potatoes. Sprinkle generously with salt and pepper and toss to coat. Transfer the potatoes to a heavy large baking dish, spacing them evenly apart.
- Roast the potatoes until they are tender and golden, turning them occasionally with tongs, about 1 hour. Transfer the roasted potatoes to a decorative platter and drizzle with extra-virgin olive oil and herbes de Provence, if desired. Serve hot or warm.
ROASTED BABY POTATOES WITH ROSEMARY
Provided by Rachael Ray : Food Network
Categories side-dish
Time 30m
Yield 4 servings
Number Of Ingredients 5
Steps:
- Preheat oven to 450 degrees F.
- Halve potatoes and place on a cookie sheet. Combine with cracked cloves of garlic. Coat potatoes and garlic with extra-virgin oil and season with rosemary, salt and pepper.
- Place potatoes on center rack of oven and roast 20 minutes, until just tender.
ROASTED GREEN BEANS AND BABY RED POTATOES
Fresh green beans and baby red potatoes are lightly seasoned and roasted into an easy side dish you can put together in a snap.
Provided by photog_grrl
Categories Side Dish Vegetables Green Beans
Time 35m
Yield 6
Number Of Ingredients 7
Steps:
- Preheat the oven to 350 degrees F (175 degrees C). Spray a rimmed baking sheet with cooking spray.
- Cut potatoes in half if they are golf-ball-sized or larger. Lay potatoes and green beans in a single layer on the prepared baking sheet and spray with cooking spray. Sprinkle salt, garlic powder, pepper, and parsley on top.
- Bake in the preheated oven until potatoes are tender, 25 to 30 minutes.
Nutrition Facts : Calories 79 calories, Carbohydrate 17.9 g, Fat 0.3 g, Fiber 4 g, Protein 2.9 g, Sodium 397 mg, Sugar 1.9 g
GARLIC AND HERB ROASTED BABY POTATOES
Quick, easy, and perfect for a weeknight side dish, these roasted baby potatoes are tossed in a garlic and herb blend that everyone will love.
Provided by jcromwell
Categories Side Dish Potato Side Dish Recipes Roasted Potato Recipes
Time 40m
Yield 6
Number Of Ingredients 7
Steps:
- Preheat the oven to 475 degrees F (245 degrees C).
- Toss potatoes, oil, garlic, thyme, rosemary, salt, and pepper together in a bowl; place on a rimmed baking sheet.
- Roast in the preheated oven until tender, 30 to 35 minutes.
Nutrition Facts : Calories 197.8 calories, Carbohydrate 36 g, Fat 4.8 g, Fiber 5.6 g, Protein 4.5 g, SaturatedFat 0.7 g, Sodium 303.3 mg, Sugar 1.5 g
LEMON AND HERB ROASTED CHICKEN WITH BABY POTATOES
Steps:
- Preheat the oven to 400 degrees F.
- Rinse the chicken with cool water, inside and out, then pat it dry with paper towels. Season the cavity with salt and pepper, and then stuff the lemon, garlic, and herbs inside. Place the chicken, breast-side up, in a roasting pan. Tie the legs of the chicken together with kitchen twine to help hold its shape. Toss the potatoes around the chicken. Season the whole thing with a fair amount of salt and pepper and drizzle with olive oil. Roast the chicken and potatoes for 1 to 1 1/2 hours. Don't forget to baste the chicken with the drippings and rotate the pan every 20 minutes or so to insure a golden crispy skin. The chicken is done when an instant-read thermometer says 165 degrees F when inserted into the thickest part of the thigh (the legs of the chicken should wiggle easily from the sockets too.) Remove the chicken to a platter and let stand for 10 minutes, so the juices settle back into the meat before carving. Serve with the roasted potatoes on the side.
ROASTED POTATOES AND BABY CARROTS WITH GARLIC
I just purchase a small bag of baby carrots and use the whole bag for this, or use regular peeled carrots cut into about 2-inch chunks. Try to use a good quality olive oil for this. After you have been making this for a while you will know just how much to adjust your salt and garlic, the amounts listed are about the amounts I use when I make this, but all ingredients can be adjusted to suit taste, if you are a garlic-lover use lots of garlic, after cooking the garlic flavor will mellow and will not as strong, so don't be intimated by 8 cloves! This can be made hours in advance and just rewarmed. If you find that the baby carrots are done before the potatoes just remove them to a bowl. I make this very often, it is a simple side dish with lots of flavor, I roast all of my root veggies using the same method and ingredients, rutabagas, parsnips, beets, large chunky size carrots and even sweet potatoes or yams, just peel them and chop into 2-inch pieces (larger size for yams). This is a fantastic side dish, simple and delicious!
Provided by Kittencalrecipezazz
Categories Potato
Time 50m
Yield 6-8 serving(s)
Number Of Ingredients 6
Steps:
- Dry the veggies well with a paper towel and place in a large bowl.
- Prepare a large non-stick baking sheet, you can line with foil and spray the foil liberally with cooking spray.
- In a small bowl combine olive oil, chopped garlic, coarse salt and black pepper; mix well to combine.
- Pour over the veggies and toss to coat with a wooden spoon or clean hands.
- Set oven to 400 degrees F.
- Roast in oven for about 30 minutes or until the potatoes are fork-tender, tossing occasionally with a spatula (might take more or less time depending on the size of potatoes).
ITALIAN-STYLE ROASTED BABY POTATOES
These roasted baby potatoes are a quick and easy side dish that can be made while the main dish is cooking.
Provided by Jules
Categories Side Dish Potato Side Dish Recipes Roasted Potato Recipes
Time 35m
Yield 8
Number Of Ingredients 3
Steps:
- Preheat the oven to 400 degrees F (200 degrees C). Line a baking dish or rimmed sheet with foil.
- Place halved potatoes in a large resealable plastic bag. Add olive oil and Italian dressing mix, seal bag, and shake until all potatoes are coated evenly. Transfer to the prepared baking dish.
- Roast in the preheated oven until tender, flipping potatoes halfway through cooking time, about 30 minutes.
Nutrition Facts : Calories 263.5 calories, Carbohydrate 49.5 g, Fat 5.3 g, Fiber 6.1 g, Protein 5.6 g, SaturatedFat 0.8 g, Sodium 414.3 mg, Sugar 3.4 g
ROASTED BABY POTATOES WITH THYME AND ROSEMARY
An easy Roasted Baby Potatoes recipe. For an extra special look, pick up a mix of white, red, and purple baby potatoes.
Categories Garlic Potato Side Roast Valentine's Day Vegetarian Quick & Easy Rosemary Vegan Thyme Bon Appétit Sugar Conscious Kidney Friendly Pescatarian Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Makes 2 servings
Number Of Ingredients 5
Steps:
- Cut the potatoes in half and toss them in a little chopped fresh thyme and rosemary, some chopped garlic, and a little olive oil.
- Roast on a baking sheet in a 450°F oven for about 30 minutes.
BUFFALO MEATLOAF WITH SPINACH AND ROASTED BABY POTATOES
Steps:
- Preheat oven to 375°F. Toss potatoes with 1 tablespoon oil in medium bowl. Place on 13x9-inch rimmed baking sheet or roasting pan. Sprinkle with salt. Roast 20 minutes.
- Meanwhile, heat 2 tablespoons oil in medium skillet over medium heat. Add mushrooms and onion; sauté until mushrooms are beginning to brown and onion is translucent, about 4 minutes. Remove from heat; mix in sage and thyme. Cool slightly.
- Mix buffalo, mushroom mixture, egg, 1/2 cup tomato sauce, panko, salt, and pepper in large bowl. Push potatoes to sides of baking sheet; shape buffalo mixture into 6x3-inch loaf in center of sheet. Roast 30 minutes. Combine 1/4 cup tomato sauce and red pepper in small bowl. Pour over top of meatloaf. Roast 20 minutes longer. Remove from oven; let rest while preparing spinach.
- Heat remaining 2 tablespoons oil and garlic in large pot over medium-high heat. Add spinach, and toss until wilted, about 3 minutes. Season to taste with salt. Slice meatloaf; serve potatoes and spinach alongside.
- *Available in the Asian foods section of some supermarkets and at Asian markets.
~ GARLIC & HERB ROASTED BABY RED POTATOES ~
I always par cook my potatoes for home fries to insure crispy potatoes once frying and cutting the cooking time in half. Same goes for these wonderful potatoes. Steaming really cuts down on baking time. Awesome crispiness and flavor as well. If you don't own a steamer, perhaps boil until tender, but not mushy. Steaming is best...
Provided by Cassie *
Categories Other Side Dishes
Time 50m
Number Of Ingredients 8
Steps:
- 1. Cut washed potatoes in half. I used a few medium potatoes and cut into fourths. Steam in microwave for 20 minutes or on top the stove, until fork tender.
- 2. Preheat oven to 450 degree F. In a baking dish, mix oil, salt, pepper, garlic, onion powder and paprika well.
- 3. Add the potatoes, carefully tossing and making sure all are coated with the mixture. Add more oil if needed.
- 4. Bake for 15 - 20 minutes, turning once half way during baking time, or until desired crispness. Serve as a delicious side to any meat entree.
ROASTED BABY POTATOES WITH EGGPLANT CAVIAR AND CREME FRAICHE
Steps:
- Preheat the oven to 400 degrees F. Set a cooling rack into a baking sheet.
- Halve the eggplant lengthwise and score the flesh by making three long cuts down the middle and sides, making sure not to pierce the skin. Salt the eggplant and then place it
- cut-side down on the prepared cooling rack for 30 minutes to release moisture.
- Turn the eggplant over and remove the cooling rack. Using paper towels, dry the eggplant and the baking sheet of any moisture. Cut the eggplant into 1-inch cubes and place back on the baking sheet. Scatter the garlic cloves among the eggplant. Drizzle with 3 tablespoons of olive oil. Sprinkle with the smoked paprika and some salt and pepper. Toss to coat. Roast until the eggplant is completely soft and browned, about 30 minutes. Let cool.
- Increase the oven temperature to 425 degrees F.
- Lightly oil a baking sheet. Toss the potatoes in a medium bowl with 1 tablespoon olive oil, 1/2 teaspoon salt and some pepper. Place the potatoes cut-side down on the oiled baking sheet and roast until tender, 13 to 15 minutes. Let cool.
- Scrape the cooled eggplant into the bowl of a food processor and squeeze the roasted garlic out of its peels into the food processor. Add the lemon zest, lemon juice, parsley, mint and the remaining 2 tablespoons olive oil and puree until smooth. Add the shallot and tomato and pulse to combine. Season with salt and pepper, if necessary.
- To serve, scoop out a cavity in each potato half with a paring knife or small spoon. Fill with the "eggplant caviar" and top with a dollop of creme fraiche and a sprinkle of black sesame seeds.
ROASTED GARLIC, LEMON, AND ROSEMARY CHICKEN, WITH BABY POTATOES
Yum! Yum! Love this chicken! Very flavorful and super easy to make! Makes a great dinner party meal or Sunday supper!
Provided by Helping Hands
Categories Whole Chicken
Time 1h5m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- Place chopped rosemary in baking dish.
- Add olive oil, garlic, and lemon juice and stir well.
- Place chicken in mixture in dish, skin side down.
- Turn to coat with mixture.
- Cover and place in fridge for one hour.
- Preheat oven to 450 degrees.
- Bake chicken uncovered for 15 mins.
- Turn chicken pieces and add baby potatoes, turning potatoes to coat with juices in pan.
- Reduce heat to 375 degrees and bake for 25 mins.
- Remove from oven and remove potatoes from pan.
- Keep potatoes warm.
- Put chicken under broiler for a few minutes until nice and crispy.
- NOTE: Watch carefully while under broiler because juices and oil in pan will get very hot.
- Spoon pan juices onto chicken pieces and baby potatoes and serve.
ROASTED BABY RED POTATOES WITH ROSEMARY
Provided by Dave Lieberman
Categories Herb Potato Side Roast Vegetarian Vegan Bon Appétit
Yield Makes 4 servings
Number Of Ingredients 4
Steps:
- Preheat the oven to 450°F.
- Toss baby red potatoes with olive oil and kosher salt on large rimmed baking sheet. Place rosemary sprigs alongside the potatoes. Roast until the potatoes are tender and beginning to brown in spots, about 45 minutes.
ROASTED BABY POTATOES WITH VEGETABLES, LEMON, AND HERBS
Baby red potatoes roasted with fresh herbs, lemons and an assortment of veggies including broccolini makes the perfect savory side dish.
Provided by HottKoko81
Categories Side Dish Vegetables Onion
Time 50m
Yield 6
Number Of Ingredients 15
Steps:
- Preheat the oven to 450 degrees F (230 degrees C).
- Fill a large saucepan with lightly salted water and bring to a boil. Add potatoes to the water and boil until only partially cooked, 3 to 4 minutes. Strain.
- Heat olive oil in a large skillet over medium-high heat. Add potatoes, broccolini, green bell pepper, leek, and onion and stir. Add garlic, parsley, rosemary, bay leaves, thyme, basil, pepper, and salt. Squeeze lemon slices over the mixture in the skillet and drop them in. Saute, stirring often, for 5 minutes. Add additional olive oil as needed.
- Transfer mixture to a baking sheet.
- Bake in the preheated oven until potatoes are golden brown on the edges, about 12 minutes, tossing halfway through. Remove and discard lemons and bay leaves and serve immediately.
Nutrition Facts : Calories 97.1 calories, Carbohydrate 12.3 g, Fat 4.7 g, Fiber 3 g, Protein 3.7 g, SaturatedFat 0.7 g, Sodium 415 mg, Sugar 3 g
BABY ROASTED DEVILED POTATOES
You can also make this using regular size potatoes cut into quarters. If you are making more than 3 pounds of potatoes then double the butter mixture. You will love these!
Provided by Kittencalrecipezazz
Categories Potato
Time 40m
Yield 6-8 serving(s)
Number Of Ingredients 8
Steps:
- Wash the potatoes well under cold water; dry the skins.
- Set oven to 425 degrees.
- Place a large baking sheet that has been lightly sprayed with non-stick cooking spray or buttered in the oven to preheat for 10 minutes.
- If using large potatoes, quarter them.
- Toss the potatoes with oil, 1 teaspoon salt and a small amount of black pepper if desired.
- Carefully remove the hot pan from the oven, and spread the potatoes, cut side down if using sliced potatoes.
- Roast for about 12-14 minutes until undersides are golden.
- Turn the potatoes and roast until tender (about another 12-15 minutes more).
- While the potatoes are roasting, melt butter in a small saucepan (can melt in the microwave).
- Whisk in vingear, mustard, cayenne pepper and 1 teaspoon salt.
- Transfer the roasted potatoes to a large bowl, then toss with the butter mixture with HOT potatoes until well coated.
- Delicious!
ROASTED BABY POTATOES WITH CREME FRAICHE, BACON, AND CHIVES
Make and share this Roasted Baby Potatoes With Creme Fraiche, Bacon, and Chives recipe from Food.com.
Provided by Queen Dana
Categories Potato
Time 50m
Yield 8 serving(s)
Number Of Ingredients 7
Steps:
- Preheat oven to 400°F Toss potatoes, olive oil, and rosemary in large bowl to coat. Sprinkle with salt and pepper; toss again.
- Coat large rimmed baking sheet with nonstick spray. Transfer potatoes, cut side down, to prepared sheet. Roast until brown on bottom, about 15 minutes. Using metal spatula, turn potatoes over and roast until tender, 5 to 10 minutes longer. DO AHEAD Can be made 4 hours ahead. Let stand on sheet at room temperature. Rewarm in 400°F oven 5 minutes before continuing.
- Cook bacon in medium skillet over medium heat until crisp. Using slotted spoon, transfer to paper towels to drain.
- Place potatoes, cut side up, on platter (slice off rounded end to make flat, if necessary). Top each with dollop of crème fraîche, then bacon and chopped chives. Serve warm or at room temperature.
ROASTED BABY POTATOES WITH CRACKLINGS AND CHIVES
If you plan to make this dish, ask your butcher for a skin-on shoulder, and remove the skin after braising. Roasted with the fat and tossed with crisped skin, the potatoes turn creamy inside and crunchy outside. Adding greens elevates this side dish to entree.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Pork Recipes
Number Of Ingredients 10
Steps:
- Preheat oven to 375 degrees. Toss together halved baby potatoes and room-temperature reserved skimmed pork fat. Season with coarse salt and freshly ground pepper.
- Transfer to a rimmed baking sheet. Cut reserved skin into 1-inch pieces, and toss with room-temperature reserved skimmed pork fat and heated reserved shredded pork.
- Transfer to a separate baking sheet. Roast until potatoes are tender and golden and skin pieces start to crisp, 25 to 30 minutes.
- Meanwhile, heat extra-virgin olive oil in a skillet over medium heat. Add collard greens and water. Season with salt and pepper. Cook until wilted, about 7 minutes.
- Transfer greens to a platter, and top with potatoes and cracklings. Drizzle with heated reserved jus, and garnish with chives.
ROASTED GREEN BEANS AND BABY RED POTATOES
Excellent companion for any main dish. Roasted Green Beans and Baby Red Potatoes are light, quick, and loaded with flavor. Try them as a side for Thanksgiving or other holiday meal or in summer when they are in season.
Provided by Stoblogger
Categories Vegetable
Time 35m
Yield 8 , 6-8 serving(s)
Number Of Ingredients 4
Steps:
- Preheat oven to 350°.
- Thoroughly wash the whole green beans and cut off the stems. Lay whole green beans on paper towels to dry.
- Thoroughly wash, do not peel, the baby red potatoes using a brush to scrub the eyes. If the potatoes are golf ball size or larger, cut them in half. Lay whole baby red potatoes on paper towels to dry.
- Gently spray 2 large flat baking pans with olive oil flavored cooking spray. (I use 9"X13" metal or glass pans).
- Lay the green beans in one pan. It's best if they all lay flat on the bottom of the pan.
- Lay the potatoes in the other pan, laying flat, not piled up on top of each other.
- Generously spray both pans of veggies with olive oil flavored (or butter flavored) cooking spray.
- Place the pans in the oven on the rack above center, but not on the top rack.
- Bake for 25 minutes or until roasted, slightly brown, and fork tender.
- If baked for 25 minutes and the vegetables are not as brown as desired, broil for two or three minutes, watching closely.
- Remove from oven, pour potatoes over the green beans, sprinkle with coarse ground salt, toss gently, and serve immediately.
ROASTED BABY POTATOES AND VEGETABLES
I was at a friends house helping her cook a Moroccan meal, and she needed a side dish of baby red and white potatoes and some vegetables. What I came up with, with her, was this side dish. If you find that there some potatoes larger than others (and there were in the packages she bought), cut those in half.
Provided by Studentchef
Categories Potato
Time 40m
Yield 8-10 serving(s)
Number Of Ingredients 12
Steps:
- Preheat oven to 400 degrees F.
- Combine the vegetables and seasonings in a casserole dish. Drizzle with peanut oil and bake for 30 minutes.
- Once out of the oven add the butter and mix until butter has melted. Serve warm.
Tips:
- Choose the right potatoes: Baby potatoes are the best choice for roasting, as they cook evenly and have a tender texture. Look for small, firm potatoes that are about 1-2 inches in diameter.
- Wash the potatoes thoroughly: Scrub the potatoes well under cold water to remove any dirt or debris. You can also use a vegetable brush to help clean them.
- Cut the potatoes into even-sized pieces: This will help them cook evenly. If you have larger potatoes, you can cut them into quarters or eighths.
- Toss the potatoes with oil and seasonings: This will help them crisp up and develop flavor. You can use olive oil, vegetable oil, or melted butter, and season them with salt, pepper, garlic powder, or 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°F (220°C).
- Roast the potatoes until they are tender and browned: This will usually take about 20-30 minutes, but the cooking time may vary depending on the size of the potatoes and how hot your oven is.
Conclusion:
Roasted baby potatoes are a delicious and versatile side dish that can be served with a variety of meals. They are easy to make and can be customized to your liking by adding different herbs, spices, or vegetables. Next time you're looking for a quick and easy side dish, give roasted baby potatoes a try. You won't be disappointed!
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