This delicious Roasted Baby Potatoes recipe takes only 30 minutes to make for the most delicious oven-roasted potatoes that are crispy on the outside, and buttery soft on the inside.
It’s the perfect side dish for some chicken meal or your favorite dinner dish. Not only is this dish incredibly tasty, but it’s also kid-friendly too! They love the finger food nature of this dish as well as the perfect flavor.
This Oven Roasted Baby Potatoes recipe is so quick and easy to make that it’s the perfect option for a weeknight dinner, or even when you have guests coming over on short notice. You’re honestly going to love this one!
Want to learn how to make the most delicious Roasted Baby Potatoes? Then keep on reading!
Table of Contents
- What are Baby Potatoes?
- Which Potatoes Do I Use to Make Roasted Baby Potatoes?
- Why are Baby Potatoes Best for Roasting in Oven?
- Do I Need to Peel Baby Potatoes?
- What You Need to Make Roasted Baby Potatoes at Home
- How to Roast Baby Potatoes
- Flavor and Seasoning Variations for Roasted Baby Potatoes
- Why Boil the Potatoes Before Roasting?
- How to Store Leftover Roasted Baby Potatoes
- Similar Potato Recipes
- Recipe Card
- Oven Roasted Baby Potatoes with Garlic Butter and Dill
What are Baby Potatoes?
Baby potatoes are any little waxy potatoes. When compared to russet potatoes, waxy potatoes have a creamy, buttery texture on the inside.
There really isn’t a standard size for baby potatoes, and they can come in a variety of sizes from as small as a marble to as big as a golf ball.
There are many different names for baby potatoes too. They can be known as new potatoes, mini potatoes, creamers, and petite potatoes.
Which Potatoes Do I Use to Make Roasted Baby Potatoes?
Baby potatoes come in a few different varieties. A few good options that I recommend for delicious oven-roasted baby potatoes are baby Yukon gold potatoes, baby red potatoes, and baby fingerling potatoes.
You can also many times find a baby potato medley pack near the potatoes section in your local grocery store. As the name suggests, they will have a medley of baby potatoes including yellow, red, and purple potatoes.
How to Pick the Best Potatoes for Roasted Baby Potatoes
Whichever variety of baby potatoes you decide to go for, there are a few tips that can be really helpful every time you go to the grocery store to pick out some potatoes.
Firstly, it’s important to make sure that the potatoes feel firm to the touch. When you lightly squeeze them, they shouldn’t feel soft. Next, try to make sure the potatoes are free from soft spots. These are early signs of spoilage.
Also, make sure the potatoes you pick don’t have any spuds that are wrinkled. Those are the potatoes that have a green hue to their skin or contain tiny sprouts, cracks, bruises, or blemishes.
You’ll usually find them prepacked in two, three, or five-pound bags. But in case you’re filling your own bags, two pounds is approximately equal to 30 to 35 baby potatoes if they’re the regular 2-inch size.
Why are Baby Potatoes Best for Roasting in Oven?
Baby potatoes are by far the best potatoes for roasting in the oven and there are many reasons why.
They don’t require a lot of prep time beforehand whatsoever because you don’t need to peel them at all. Their skins are so thin that they taste delicious and roast well. They also happen to be a nutritious part of a potato so keeping them on is a lot healthier.
You also don’t have to chop them up. Many people like theirs cut in half so you can definitely do that or just roast them whole as I have.
They also cook quickly and oven roasting them will give you baby potatoes that are crisp on the outside, and tender and fluffy on the inside.
Do I Need to Peel Baby Potatoes?
You can definitely peel if you want to but peeling baby potatoes is not necessary at all. The skin of baby potatoes is so thin that it’s soft and edible especially when you roast it.
The skin also happens to be a nutritious part of the potato, so you’ll be losing out on some fiber and nutrients if you peel them.
What You Need to Make Roasted Baby Potatoes at Home
You only need a handful of pantry-staple ingredients to make these delicious roasted potatoes side dish at home. Here’s what you need:
- Baby potatoes: These are definitely the star of the dish. You’ll need 5 pounds baby potatoes for this easy recipe. I’ve included tips on which baby potatoes to choose in this post above. I’ve gone for a prepacked baby potato medley for this dish.
- Butter: You’ll need some unsalted melted butter for this recipe to give it a delicious flavor and to help crisp up the potatoes properly. I prefer butter over olive oil since it gives a lot more flavor to the potatoes and makes the dish very classic in flavor.
- Garlic: This will add a delicious flavor profile to this incredible side dish. I’ve used homegrown for the best flavor, but you can go for store-bought ones as well.
- Seasonings: We’ll be using some salt and pepper to lightly season this delicious oven-roasted baby potatoes recipe.
- Dill: Fresh herbs go great with oven-roasted potatoes, but dill happens to be one of the best choices! Simply garnish it with it after they’re out of the oven!
How to Roast Baby Potatoes
Making roasted baby potatoes is incredibly easy and tastes amazing every single time. Here’s how to make it step by step:
First things first, rinse potatoes and add them to a medium pot. Fill the pot with cold water just until all the potatoes are covered. Add a tablespoon of salt and bring it to a boil.
As soon as the potatoes start boiling, reduce the heat to med/low and let it boil lightly for 7 to 10 minutes.
While the potatoes are boiling, dice the garlic into very fine pieces. Personally, I prefer dicing instead of mincing for a nice presentation. Chop the dill as well and set it aside.
Now preheat the oven to 375 F (190 C). Using a small skillet, melt butter then add finely diced garlic to it. Sauté on high for a minute then remove from heat.
Transfer half-cooked potatoes onto a baking sheet lined with parchment paper. Pour garlic butter over the potatoes.
Finally, using a large serving spoon, coat all the potatoes with garlic butter. Cover the pan of potatoes with foil and bake it in a preheated oven for 20 minutes until they’re fork-tender.
Remove from the oven and garnish straight away with chopped dill.
Serve right out of the pan or transfer into a large bowl. Your delicious oven-roasted baby potatoes are ready to be served!
Flavor and Seasoning Variations for Roasted Baby Potatoes
These roasted mini potatoes can be seasoned with different ingredients to add many different variations to the flavor! Here are some of the top ones:
Different herbs: Try different fresh herbs or even dry ones to change up the flavor I’ve garnished them with fresh dill but you can also have these roasted potatoes with thyme, rosemary, or fresh parsley.
Parmesan cheese: For a parmesan flavor, add shredded parmesan cheese halfway through roasting.
Spices: You can also try different spices to change up the flavor like smoked paprika, cumin, chili powder, or onion powder.
Why Boil the Potatoes Before Roasting?
Parboiling the potatoes before roasting them is a secret technique to making the best roasted baby potatoes ever. This is for three main reasons:
- It’ll remove the starch from the potatoes which will make them fluffy and delicious on the inside as they roast.
- Parboiling them speeds up the roasting process and gives you delicious potatoes that are crisp on the outside, and perfect on the inside.
- It’ll soften the potatoes for the right texture even when you crisp them on the outside.
Trust me, this is an incredibly important step that will make all the difference to give you the best potatoes ever!
How to Store Leftover Roasted Baby Potatoes
You can store your leftover roasted baby potatoes in an airtight container in the fridge for up to 5 days. Reheat them in the oven or use an air fryer when you want to serve the leftovers.
Alternatively, you can also freeze leftover roasted baby potatoes. Place the roasted and cooled baby potatoes on a baking sheet and let them freeze overnight and turn solid.
Then transfer them to a freezer bag or airtight container and freeze them for up to 3 months. When you want to serve them, thaw overnight in the fridge before reheating in the oven or your air fryer.
Similar Potato Recipes
- Instant Pot Creamy Mashed Potatoes Recipe
- Instant Pot Garlic Parmesan Ranch Potatoes Recipe
- Braised Potatoes with Beef (Stove Top Version)
- Creamy Mashed Potatoes Puree
- Young Potatoes with Caramelized Onion, Bacon, and Dill
- Onion Roasted Potatoes
- Potatoes Bacon Eggs Breakfast Omelet
- Scalloped Potatoes with Carrots
Oven Roasted Baby Potatoes with Garlic Butter and Dill
- 5 lbs. – baby potatoes
- 1 tbsp. – salt (for boiling potatoes
- 4 oz. – butter
- 4 large – garlic cloves
- ½ cup – chopped dill
- Additional salt and pepper to tast
How to Roast Baby Potatoes
- Making roasted baby potatoes is incredibly easy and tastes amazing every single time. Here’s how to make it step by step:
- First things first, rinse potatoes and add them to a medium pot. Fill the pot with cold water just until all the potatoes are covered. Add a tablespoon of salt and bring it to a boil.
- As soon as the potatoes start boiling, reduce the heat to med/low and let it boil lightly for 7 to 10 minutes.
- While the potatoes are boiling, dice the garlic into very fine pieces. Personally, I prefer dicing instead of mincing for a nice presentation. Chop the dill as well and set it aside.
- Now preheat the oven to 375 F (190 C). Using a small skillet, melt butter then add finely diced garlic to it. Sauté on high for a minute then remove from heat.
- Transfer half-cooked potatoes onto a baking sheet lined with parchment paper. Pour garlic butter over the potatoes.
- Finally, using a large serving spoon, coat all the potatoes with garlic butter. Cover the pan of potatoes with foil and bake it in a preheated oven for 20 minutes until they’re fork-tender.
- Remove from the oven and garnish straight away with chopped dill.
- Serve right out of the pan or transfer into a large bowl. Your delicious oven-roasted baby potatoes are ready to be served!