My family loves potatoes in every form so I’m always looking for new ways to make a tried and true staple that pairs well with just about any main dish. Lately I’ve found myself making this recipe again and again because it’s so simple, requiring just 3 ingredients and 5 minutes of hands-on preparation time making it ideal for weeknight dinners. I like to make them with just a bit of oil and finish them with flakey salt but you could use seasoning that you fancy. Black pepper, garlic powder or another seasoned salt variation are all delicious here and if you’ve got chopped, fresh rosemary on hand that’s a great way to finish them off and really take them over the top flavor-wise. But more on that later.
Recipe Highlights
- Quick prep time: This recipe takes a total of 5 minutes to prep
- Minimal ingredients: Only 3 simple ingredients are needed to make this recipe
- A great way for kids to help in the kitchen: My kids love to wash and pat dry the potatoes, drizzle them with oil, and sprinkle with salt before I pop them into the oven to roast
- Incredibly versatile: These are the perfect side dish for one of my favorite crockpot recipes but they’re also great with roast chicken, broiled salmon, or a grilled steak and they cook faster than a traditional baked potato
Ingredients
My favorite potatoes for roasting are Dutch yellow potatoes. I’m particularly fond of Melissa’s peewee Dutch yellow potatoes for their size and flavor but any small potatoes will work.
While Dutch yellow potatoes don’t differ significantly from other potatoes when it comes to nutrition, they are waxier, denser, and moister than most other varieties including red potatoes. Baby Yukon gold potatoes, which are actually a cross between a yellow potato and a white potato, are a great stand-in for Dutch yellow potatoes in this recipe and have a nice texture that makes them a good all-purpose choice for mashed, crisp-roasted, or smashed potatoes and a delicious addition to a sheet pan meal. And like Dutch yellow potatoes, they’re a good source of vitamin C, potassium, and vitamin B6 plus carbohydrates (carbs) for energy and fiber to support proper digestion.
As for the oil, you can choose what you like best. I use either olive oil or avocado oil but you can also use melted butter for a richer taste. Both olive oil and avocado oil are good sources of heart-healthy monounsaturated fat. Olive oil lends these roasted baby potatoes a bit more flavor while avocado oil is perfectly neutral tasting which allows the delicate flavor of the potatoes to shine through. The only caveat here is to avoid using extra virgin olive oil which is better suited for cold applications like salad dressings than for roasting or baking.
I use two different types of salt in this recipe because each has a different purpose. Fine salt is preferred for seasoning the potatoes before baking to enhance their flavor but for finishing, I like to sprinkle them with my favorite flaky sea salt or kosher salt to give them a bit of crunch.
Find the ingredient list with exact measurements in the recipe card below.
Tip! Add Some Extra Flavor
If you’re looking for an easy way to elevate the flavor of these already nearly-perfect roasted baby potatoes give these options a try:
- Garnish with fresh herbs such as finely chopped rosemary, thyme, or tarragon leaves or finely minced fresh parsley after removing from the oven
- Toss with dried herbs or spices such as herbs de provence, Italian seasoning, garlic powder, or your favorite seasoned salt or toss with fresh minced garlic cloves after tossing with oil on the baking pan
Great Entree Pairings
I am particularly fond of serving these fork-tender oven roasted baby potatoes with this slow cooker pork recipe that has become a family favorite at my house lately. They also pair perfectly with any savory main dish like whole roast chicken, smoked pork butt, a fall-apart tender brisket, or a simple grilled steak or piece of salmon.
The Best Way To Store
Leftover roasted potatoes can be kept in an airtight container or glass meal prep container with tight-fitting lids in the fridge for up to 4 days.
I recommend reheating in the microwave for 60-90 seconds or until heated through. Alternatively, you can reheat them on the stovetop by placing the desired portion in a small skillet over medium heat with 1-2 tablespoons of water and heat with the lid on for 5-6 minutes or until heated through.
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Roasted Baby Potatoes
With just 3 ingredients and 5 minutes of prep time, you can turn a humble baby potato into a healthy and delicious side dish that pairs well with many dishes.
Ingredients
- 1 ½ lb bag of baby Dutch yellow potatoes
- 2 tablespoons olive oil or avocado oil (melted butter also works)
- ¼ teaspoon fine salt
- Flakey salt
Instructions
- Preheat oven to 400℉. Place potatoes on a large rimmed baking sheet. You may line the pan with parchment paper if desired although it’s not necessary.
- Toss with olive oil.
- Season with fine salt.
- Roast in the oven for 25-30 minutes or until tender and starting to turn golden brown. Total cook time will vary depending on the size of the potatoes you use.
- Top with flakey salt and serve immediately.
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Notes
- May substitute baby Yukon gold potatoes
- Melted butter may be used in place of olive oil or avocado oil
- Additional seasonings you may like:
- Sprinkle with finely chopped rosemary, thyme, or tarragon leaves or finely minced fresh parsley just before serving
- Toss with dried herbs or spices such as herbs de provence, Italian seasoning, garlic powder, or your favorite seasoned salt or toss with fresh minced garlic cloves after tossing with oil on the baking pan
Nutrition Information
- Serving Size: ¼ recipe
- Calories: 175
- Fat: 7 g
- (Sat Fat: 1 g)
- Sodium: 165 mg
- Carbohydrate: 28 g
- (Fiber: 2 g
- Sugar: 1 g)
- Protein: 3 g
- Cholesterol: 0 mg
Dietary
Frequently Asked Questions
Yes, they are. The words ‘new’ and ‘baby’ when used to describe potatoes indicate that the potatoes were harvested early in the growing season before they have fully matured. This results in potatoes with a thin skin and creamy texture.
Yes and no. If you’re roasting a larger potato and want a really crispy exterior with evenly baked flesh then parboiling before roasting is a good idea. However, if you’re using a small or baby potato like we do in this recipe and you want ease and convenience, then we recommend skipping the boiling and going straight to roasting.
The secret to making crispy potatoes is two-fold. Parboiling (or slightly boiling) the potatoes before roasting softens the potatoes exterior allowing the cooking fat to better penetrate the surface which helps them get crispier when roasted at a high temperature.
The second key to crispy potatoes is to cook them in a single layer in a well-preheated oven at a high temperature. Since the goal of this recipe isn’t to get the crispiest potatoes, but rather fork-tender mini roasted potatoes we’ve skipped the parboiling step and go straight to roasting.
The photos in this post were taken by Megan McKeehan.
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