Roasted Baby Potatoes Recipes

ROASTED BABY POTATOES WITH HERBS

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

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 BABY RED POTATOES

Steps:

• Preheat oven to 450 degrees.
• Spray an oven-proof dish with non-stick cooking spray. Add vegetables and drizzle with olive oil, tossing to coat.
• Sprinkle with freshly ground pepper and salt to taste.
• Place dish in oven and bake for 15 minutes, stir and return to oven for an additional 15 minutes or until potatoes are just tender.
• Sprinkle with dried basil, adjust salt and pepper as needed, cover and allow to stand for 5 to 10 minutes before serving.

ROASTED BABY POTATOES

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.

OVEN ROASTED BABY RED POTATOES

Steps:

• Cut potatoes into 1" to 1 1/2" pieces. We didn't cut the really tiny taters. Place them in a large pot half full with warm water. Bring potatoes to a boil and cook for 7-9 minutes (they should be almost cooked) Drain, cover to keep warm, and set aside
• In a small bowl, mix together 2 Tbsp olive oil, 2 pressed garlic cloves, 1 1/2 tsp dry parsley, 1 tsp sea salt (or 3/4 tsp table salt) and 1/2 tsp black pepper.
• Gently Toss potatoes with the seasoning mix until evenly coated (it helps to use a large mixing bowl for tossing).
• Transfer potatoes to a large rimmed, non-stick baking pan and place cut side down. Bake at 425° for 20 minutes or until the sides facing the pan are golden. Transfer to a serving bowl, garnish with chopped fresh dill if desired and serve.

OVEN-ROASTED BABY POTATOES

Steps:

• Preheat the oven to 400 F.
• Place the baby potatoes in a large pot, cover with cold water, and bring to a boil.
• Serve immediately and enjoy.

BBQ ROASTED BABY POTATOES

Steps:

• Place all ingredients in a bowl, toss well.
• Put potato mixture in the centre of a piece of aluminum foil.
• Fold the foil in half to cover the potatoes.
• Crimp the edges to create a sealed pouch. Fold all the edges over one more time to ensure that all steam will stay in the pouch.
• Place the pouch flat side down on a pre-heated barbeque grill or on a grill over a campfire at medium temperature and close the lid for four minutes.
• Open the lid and continue cooking the pouch for another 15-20 minutes.
• Remove the pouch and don't open until ready to serve.

OVEN ROASTED BABY POTATOES

Steps:

• Preheat the oven to 400° F (200°C).
• Cut the potatoes in half and put them in a bowl (if using normal sized potatoes cut them in small chunks). Toss with olive oil, garlic, salt, and pepper until evenly coated.
• Transfer to a large enough sheet pan and spread out the potatoes in one layer, cut side down.
• Roast in the middle of the oven for 50-60 min flipping them twice during cooking until browned and cooked through.
• Take them out of the oven and toss with fresh or dried parsley before serving.

OVEN ROASTED BABY DUTCH POTATOES RECIPE

Steps:

• Preheat the oven to 400 degrees.
• Wash, dry and halve the potatoes.
• Place potatoes cut side down on the sheet pan and place the sheet pan on the BOTTOM rack of the oven.
• Roast for about 15-20 minutes or until golden and tender. Time may vary depending on size of potatoes and your oven temperature.
• Serve immediately. Vegan sour cream is a wonderful dip for these potatoes!