Best 5 Roasted Mini Potatoes With Oregano Butter Recipes

Embark on a culinary journey with roasted mini potatoes, where crispy exteriors meet fluffy interiors, tantalizing taste buds with every bite. These bite-sized delights are the epitome of simplicity, yet they pack a flavorful punch that will elevate any meal. Whether you're hosting a casual gathering or preparing a special dinner, these roasted mini potatoes with oregano butter will steal the show.

This curated collection of recipes offers a delightful array of variations, catering to diverse preferences and dietary needs. From classic roasted mini potatoes with a touch of garlic and herbs to zesty lemon-herb roasted potatoes, each recipe promises a unique taste experience. For those seeking a bolder flavor profile, the spicy roasted mini potatoes with paprika and cumin pack a punch, while the sweet and savory roasted mini potatoes with honey and balsamic vinegar create a harmonious balance of flavors.

For those with dietary restrictions, the gluten-free roasted mini potatoes ensure everyone can enjoy this delectable dish. And for those following a vegan lifestyle, the vegan roasted mini potatoes with rosemary and thyme offer a satisfying plant-based alternative without compromising on taste.

So gather your ingredients, preheat your oven, and prepare to be amazed by the delightful symphony of flavors that await you in these roasted mini potato recipes.

Here are our top 5 tried and tested recipes!

ROASTED BABY POTATOES

Roasted Baby Potatoes image

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

Ingredients

1 (24 ounce) bag unpeeled golden baby potatoes
2 tablespoons olive oil
2 cloves garlic, minced
1 teaspoon chopped fresh rosemary, or to taste
sea salt and freshly ground black pepper to taste

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 ROSEMARY

Roasted Baby Potatoes with Rosemary image

Provided by Rachael Ray : Food Network

Categories side-dish

Time 30m

Yield 4 servings

Number Of Ingredients 5

Ingredients

2 pounds small potatoes, baby Yukon gold or red skin potatoes
6 cloves garlic, cracked away from skin
2 to 3 tablespoons extra-virgin olive oil, enough to just coat potatoes
2 tablespoons fresh rosemary leaves, chopped
Salt and freshly ground black pepper

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 OREGANO POTATOES

Roasted Oregano Potatoes image

Make and share this Roasted Oregano Potatoes recipe from Food.com.

Provided by Parsley

Categories Potato

Time 1h15m

Yield 6-8 serving(s)

Number Of Ingredients 5

Ingredients

3 lbs small red potatoes, scrubbed and cut into quarters
2 tablespoons Greek oregano
1 teaspoon salt
1/2 teaspoon pepper
1/3 cup olive oil

Steps:

Preheat oven to 350.
place cut up potatoes in a single layer in a large baking dish. Srinkle with oregano, salt and pepper; toss around alittle to coat evenly.
Drizzle the olive oil over potatoes.
Bake at 350, uncovered for about an hour or until potatoes are to desired tenderness.

ROASTED POTATOES WITH OREGANO AND LEMON

Roasted Potatoes with Oregano and Lemon image

Roasting fingerling potatoes with fresh oregano creates an easy and flavorful side dish. A squeeze of lemon juice before serving lends Mediterranean brightness.

Provided by Martha Stewart

Categories Food & Cooking Healthy Recipes Gluten-Free Recipes

Number Of Ingredients 5

Ingredients

2 pounds fingerling potatoes or other small potatoes
4 sprigs oregano
1 tablespoon extra-virgin olive oil
Coarse salt and ground pepper
1 tablespoon fresh lemon juice

Steps:

Preheat oven to 450 degrees. On a rimmed baking sheet, toss potatoes and oregano with olive oil; season with salt and pepper. Arrange in a single layer and roast until potatoes are tender when pierced with a knife, about 30 minutes, tossing halfway through. Transfer to a serving bowl and toss with lemon juice.

Nutrition Facts : Calories 127 g, Fat 2 g, Fiber 3 g, Protein 4 g

ROASTED POTATOES WITH GARLIC, LEMON, AND OREGANO

Roasted Potatoes with Garlic, Lemon, and Oregano image

For perfect Roasted Potatoes with Garlic, Lemon, and Oregano there is no need to peel them, but I suggest that you halve them, because they taste best when they can absorb more sauce.

Provided by Aglaia Kremezi

Categories Garlic Potato Side Roast Easter Lemon Spring Oregano Sugar Conscious Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher

Yield Makes 4 to 6 servings

Number Of Ingredients 9

Ingredients

3 pounds baking potatoes, peeled and cut into 1 1/2-inch cubes
1/2 cup olive oil
4 garlic cloves, minced
1 1/2 teaspoons dried oregano, crumbled
1 teaspoon salt
Freshly ground black pepper
1/2 cup beef stock or chicken stock
1/3 cup freshly squeezed lemon juice
2-3 tablespoons chopped fresh oregano

Steps:

Preheat oven to 400°F.
Place the potatoes in a single layer in a 13-x-9-inch baking dish and pour the oil over them. Add the garlic, dried oregano, salt and pepper to taste and toss well to coat with the oil.
Bake the potatoes for 15 minutes. Add the stock, toss and bake for 10 minutes more. Add the lemon juice, toss and bake for 10 to 15 minutes more, or until the potatoes are cooked through. If you like, preheat the broiler and broil the potatoes for 2 to 3 minutes, or until golden brown.
Sprinkle with the fresh oregano and serve at once.
Variation:
Dissolve 1 tablespoon tomato paste in the stock, and reduce the amount of lemon juice to taste. Substitute Aleppo pepper or crushed red pepper flakes for the black pepper.

Tips:

Choose the right potatoes: Small, waxy potatoes like baby potatoes or fingerling potatoes are best for roasting. They hold their shape well and develop a crispy exterior.
Parboil the potatoes: Parboiling helps the potatoes cook evenly and prevents them from drying out in the oven. To parboil, bring a pot of water to a boil, add the potatoes, and cook for 5-7 minutes, or until they are tender when pierced with a fork.
Toss the potatoes in oil and seasonings: Before roasting, toss the potatoes in olive oil, salt, pepper, and any other desired seasonings. This will help them brown and develop flavor.
Roast the potatoes at a high temperature: Roasting the potatoes at a high temperature (425 degrees Fahrenheit or higher) will help them get crispy on the outside and tender on the inside.
Don't overcrowd the pan: When roasting the potatoes, make sure to spread them out in a single layer on the baking sheet. Overcrowding the pan will prevent them from roasting evenly.

Conclusion:

Roasted mini potatoes with oregano butter are a delicious and easy side dish that can be served with a variety of meals. They are perfect for weeknight dinners, potlucks, and holiday gatherings. With a few simple tips, you can make sure your roasted potatoes are crispy, tender, and flavorful every time.