Are new potatoes and baby potatoes the same thing?

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.

Is it better to boil potatoes before roasting?

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.

What is the secret to making crispy potatoes?

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.

Roasted Baby Potatoes Recipe (Easy + Delicious)

Servings: Serves 4

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

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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.

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

Dairy-Free Egg-Free Gluten-free Grain-Free Nut-free Paleo Vegan Vegetarian Whole30

Recipe By: Stacie Hassing