Roasted Little Potato Recipe

In this roasted little potato recipe (AKA Roasted Baby Potatoes), I share how to make a basic version, plus a fancy version with fresh herbs and Parmesan cheese for a delicious side dish!

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Pssst! Here’s the perfect side dish to round out your supper!

How to make Roasted Little Potatoes:

I’m going to share two versions of these roasted baby potatoes. 

First, I’ll show you the basic method of roasting them in olive oil and salt and pepper. This is such an easy side dish, perfect for weeknight dinners. 

Then, I’ll show you how to elevate them into an incredibly flavorful side dish that would be wonderful alongside a steak dinner. 

Easy Version:

Okay, here’s how to make the easy version of this baked baby potatoes recipe!

Ingredients:

You’ll just need a few simple ingredients:

• Baby Potatoes: You can use any small potatoes: fingerling potatoes, baby red potatoes, or baby Yukon gold potatoes. I’m partial to the Yukon golds, but use your favorite! I haven’t personally seen baby russet potatoes in stores, but you could always just use regular potatoes and cut them into smaller pieces. 
• Olive Oil: I like to use extra virgin olive oil since it’s flavorful. But you can substitute avocado oil or expeller pressed coconut oil if you prefer.
• Salt: You can go for regular table salt, kosher salt, or unrefined sea salt.
• Pepper: I like to use freshly ground black pepper.

Preparing the Potatoes:

Begin by washing the mini potatoes really well.

Next, cut out any eyes or major blemishes with a paring knife. 

You can slice any larger potatoes in half. That way the potatoes will bake more evenly. If you place them cut side down in the pan, they will get crispier. 

Divide the potatoes between two 13×9-inch baking dishes in a single layer.

I like to use a glass baking dish because the potatoes get crispier. But if all you have is a metal pan, you can definitely use that as well.

If you have a really large baking sheet (of course it should be rimmed), you may be able to fit all of the potatoes on that. 

Drizzle the olive oil all over the potatoes.

Toss potatoes with the olive oil until evenly coated.

Sprinkle the baby potatoes with salt and pepper.

Alternately, you could place the potatoes in a large bowl and toss them with the olive oil and salt and pepper before transferring to the baking dish.

How Long to Roast Mini Potatoes:

Place the prepared little potatoes in a 425 degree F hot oven and roast for 35-45 minutes.

The cooking time will vary depending on the size of your potatoes. Start checking them at 30 minutes. 

The high temperature helps the potatoes to crisp up.

To test for doneness, insert a fork into a few of the potatoes. If there is no resistance, they’re done!

You can roast them longer if you like crispy potatoes.

And there you have it! Super simple yet scrumptious roasted little potatoes that your whole family will enjoy!

Look how lovely the potato skins get!

Serving:

My favorite way to eat these is to slice through the skin with my fork, mash the potato a bit, and add some salt and grass-fed butter. Heavenly. 

You could also add a dollop of sour cream.

Elevated Version:

Okay, let me show you how to make the elevated version!

Ingredients:

• Baby Potatoes: Again, you can use just about any mini potatoes that you’d like!
• Olive Oil: Same as with the easy version, you can either use EVOO, avocado oil, or expeller pressed coconut oil.
• Salt and Pepper: Large grained sea salt and freshly ground black pepper are lovely.
• Lemon Zest: This adds some brightness to the flavor combination.
• Garlic: I highly recommend using fresh garlic instead of garlic powder. There’s just something special that fresh garlic lends that can’t quite be replicated with dried!
• Fresh Parsley: You can use either flat leaf parsley or curly parsley. You’ll want to chop it finely.
• Fresh Rosemary: You’ll want to pull the leaves off of the stems and finely chop them. 
• Parmesan Cheese: You can use either grated or shredded parmesan cheese here. The grated parmesan will result in drier potatoes, and the shredded parmesan will melt and get crispy. The shredded parmesan is more difficult to clean off of your baking dish.

Preparing the Potatoes:

Prepare the potatoes just like you did in the simple version: wash, remove any eyes/blemishes, and cut any large ones in half.

These baby Yukon Gold potatoes were on the large size so I cut them in half.

Place the prepared potatoes in 2 baking dishes in an even layer.

You could line the baking tray with parchment paper, but the potatoes probably won’t get as crispy.

Pour the olive oil on top and toss to coat.

Sprinkle with salt and pepper to taste.

Par-Baking:

Place them in a 425 degree Fahrenheit oven.

Bake for 25-30 minutes, or until just before they’re tender.

Mixing Together the Seasoning Blend:

Meanwhile, while the little potatoes are roasting, mix together the seasoning blend.

In a small bowl, mix together the lemon zest, 2 cloves garlic, fresh herbs, and parmesan cheese.

Now like I said, you can use either grated or shredded Parmesan cheese. 

Adding the Seasoning Blend to the Roasting Potatoes:

After the potatoes have baked for about 25 minutes, sprinkle the herb seasoning evenly over both pans.

Bake for an additional 10 minutes, or until the cheese is nicely browned and the potatoes are fork tender. 

Serving Roasted Little Potatoes:

Allow to cool for about 5-10 minutes, and serve.

You’ll want to eat these while they’re still warm!

 

Storing:

If you have any leftovers (ha!), you can cool them to room temperature and then store them in an airtight container in the refrigerator for up to 5 days.

Video Tutorial:

 

Here’s a video tutorial for this roasted little potato recipe in case you learn better visually!

More Side Dishes:

• Gluten Free Cheesy Potatoes
• Butternut Squash Mac and Cheese
• Sour Cream and Dill Mashed Potatoes
• Green Bean Casserole from Scratch
• Oven Roasted Brussels Sprouts
• Sage Dressing Recipe
• Cream Cheese and Bacon Corn

Main Courses:

• How to Cook a Grass-Fed Roast Beef Dinner
• Crockpot Pulled Pork
• Salmon En Papillote

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