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    🏠Home » Recipes » Potato Recipes

    Roasted Baby Potatoes

    Mar 28, 2022 · Modified: Oct 26, 2022 by Dan Mikesell AKA DrDan · 11 Comments

    Recipe Table of Contents    
    4.59 from 53 votes

    One of the easiest recipes ever with only four ingredients, roasted baby potatoes are the perfect side dish for any meal, including that special holiday spread. Scrub, cut, season, and bake. This recipe is a 1/10 on the skill level but a 10/10 on the useful scale.

    a pile of browned red potato quarters on a white plate

    Jump To:
    • 👨‍🍳How to make this recipe
    • 🥔Ingredients
    • 🌡️⏰Oven Temperature and Time
    • When Are Potatoes Done?
    • FAQs
    • 📖Oven Potato Recipes
    • 🖼️Step-by-Step Photo Instructions
    • 📝Recipe

    Blue ribbon divider used for visual effect

    Introduction

    This recipe is a formalization of our baby potato recipe we have used for 40+ years. We always call them roasted "little red potatoes," but they don't need to be red.

    Start with a hot oven. Almost any temperature will do—adjust the cooking time to compensate. Scrub your potatoes and cut them into pieces that are about 1-inch max. Coat with olive oil, garlic, and salt. Finally, spread over a large baking sheet and roast for 30 minutes. It's very hard not to get perfect roasted potatoes every time.

    👨‍🍳How to make this recipe

    1. Start with scrubbed thin skin potatoes cut into pieces of 1 inch or less thickness. The recipe is set for 4 serving (one pound) and can be easily adjusted up or down. Soak, rinse and pat dry if you have time.
    2. Crush 2 cloves of garlic. Use more or less depending on taste.
    3. In a large bowl, mix the trimmed potatoes with olive oil, garlic, and kosher salt.
    4. Spread over the coated potatoes over an oiled rimmed baking sheet. A large baking dish may be used but don't "crowd the pan." I like the cut side up.
    5. Place in a 400° convection or 425° conventional oven and bake until golden brown—about 30 minutes.

    🥔Ingredients

    🥔Baby Potatoes

    Baby potatoes are also sometimes called "new potatoes." Red is the most common, but purple and gold are commonly found. They have a creamy texture and are incredibly tender.

    There are several hundred types of potatoes, but I like to divide them into russets potatoes (thick skin) and thinner skin types like red or Yukon Gold.

    Use trimmed baby red or Yukon Gold potatoes but other potatoes like yellow, gold, or fingerling are also good choices.

    Other Ingredients

    • Garlic - fresh garlic is preferred but garlic powder may be used.
    • Olive Oil
    • Kosher Salt
    • Other seasoning can add more flavor—dried herbs and spice can be added with the garlic but fresh rosemary or thyme should be at the end of cooking or they will burn. A sprinkle of black pepper just before baking if you wish.

    🌡️⏰Oven Temperature and Time

    The cooking time is almost always 30 minutes if you use the recommended size of potatoes and oven temperature of 400° convection.

    But this is a great recipe to cook along with something else and vary your timing for the potatoes.  Remember, potatoes can stay hot for a long time tented with foil.

    Here are some approximate cooking times. The size of your potatoes, the pan, and your oven will affect the timing—see the next section about the endpoint of cooking.

    Convention
    Temperature
    Conventional
    Temperature
    Approximate
    Cooking
    Time
    Comment
    350°45 Minutes
    350°375°40 Minutes
    375°400°35 Minutes
    400°425°30 MinutesPreferred
    425°25 Minutes

    When Are Potatoes Done?

    With this recipe, just going by the browning and fork-tender seems to almost always work.

    If unsure, check the internal temperature—200° is good, but 190° is not done. I like to use 210°. Cook's Illustrated recommends 205° to 212°.

    FAQs

    Can the potatoes be prepared ahead of time?

    Yes, you can trim the potatoes up to a day ahead and store them covered with water refrigerated. Rinse and dry thoroughly before coating with oil, then cooking. The soaking does have a benefit of a little added crispiness.

    Can I use larger red or gold potatoes?

    Sure, anything with thin skin is fine, just not russets. Trim them down to the correct size.

    How to store and reheat roasted baby potatoes.

    Store them in an airtight container for 2-3 days, refrigerated if you have leftovers. I don't generally freeze.

    Use an oven, air fryer, stovetop, or even the microwave to reheat, but they are always better freshly cooked.

    📖Oven Potato Recipes

    Crispy Smashed Potatoes

    Crispy Parmesan Baked Potatoes

    Crispy Baked French Fries

    Old Fashion Scalloped Potatoes

    This recipe is listed in these categories. See them for more similar recipes.

    Potato Recipes, Side Dish Recipes
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    🖼️Step-by-Step Photo Instructions

    Baby potatoes with garlic and oil

    Start by preheating an oven to 400° convection or 425° conventional or combining with other dishes and adjusting the potatoes' cooking time accordingly.

    chopped baby potatoes on a wooden board

    Scrub your potatoes and cut them into pieces keeping the size about 1 inch or less thickness. You can soak the potatoes for 15-30 minutes and then rinse to remove starch for a crispier surface but be sure to dry before coating with oil.

    coating potatoes with oil and garlic in a bowl

    In a mixing bowl, combine the potatoes, 1 tablespoon olive oil, 2 teaspoons of crushed or minced garlic (2 medium cloves of fresh), and 1 teaspoon kosher salt. Stir well until all the potatoes are well covered.

    speading cut potatoes over sheet pan

    Spread evenly over a large rimmed oiled baking pan. Keep them separated so they can brown nicely. I like to do cut sides up.

    roasted baby potatoes on a sheet pan

    Bake for about 30 minutes until nicely browned. The internal temperature should be 200° plus.

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    📝Recipe

    Roasted baby potatoes on a white plate

    Roasted Baby Potatoes

    From Dan Mikesell AKA DrDan
    One of the easiest recipes ever with only four ingredients, roasted baby potatoes are the perfect side dish for any meal, including that special holiday spread. Scrub, cut, season, and bake. This recipe is a 1/10 on the skill level but a 10/10 on the useful scale.
    Tap to leave a Rating
    4.59 from 53 votes
    Print Email CollectionCollected
    Prep Time: 5 minutes
    Cook Time: 30 minutes
    Total Time: 35 minutes
    Servings #/Adjust if desired 4 servings

    Ingredients

    US Customary - Convert to Metric
    • 1 pound baby potatoes - red or other thin skinned potatoes
    • 1 tablespoon olive oil
    • 2 teaspoons crushed or minced garlic - approximately 2 medium cloves
    • 1 teaspoon kosher salt
    Prevent your screen from going dark

    Instructions

    • Start by preheating an oven to 400° convection or 425° conventional or combining with other dishes and adjusting the potatoes' cooking time accordingly.
      Baby potatoes with garlic and oil
    • Scrub your potatoes and cut them into pieces keeping the size about 1 inch or less thickness. You can soak the potatoes for 15-30 minutes and then rinse to remove starch for a crispier surface but be sure to dry before coating with oil.
      chopped baby potatoes on a wooden board
    • In a mixing bowl, combine the potatoes, 1 tablespoon olive oil, 2 teaspoons of crushed or minced garlic (2 medium cloves of fresh), and 1 teaspoon kosher salt. Stir well until all the potatoes are well covered.
      coating potatoes with oil and garlic in a bowl
    • Spread evenly over a large rimmed oiled baking pan. Keep them separated so they can brown nicely. I like to do cut sides up.
      speading cut potatoes over sheet pan
    • Bake for about 30 minutes until nicely browned. The internal temperature should be 200° plus.
      roasted baby potatoes on a sheet pan
    See the step-by-step photos in the post. Some recipes have an option to display the photos here with a switch above these instructions but the photos DO NOT print.

    Your Own Private Notes

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    Recipe Notes

    Pro Tips

     
    1. Easy to scale to the number of servings you need. Use a serving size of ¼ to ⅜ pounds per serving.
    2. Cut into slices but keep them about 1-inch or less thickness. Larger thin skin potatoes can be use and cut down. Do not use Russet potatoes.
    3. Don't skimp on the oil and season to your taste.
    4. I suggested an oven temperature of 400° convection but match other things you are cooking and adjust the time.
    5. Usually, just the color is a good endpoint but if unsure, a done potato has an internal temperature of at least 200°.
    6. Alternate oven temperatures are discussed in the post.

    To adjust the recipe size:

    You may adjust the number of servings in this recipe card under servings. This does the math for the ingredients for you. BUT it does NOT adjust the text of the instructions. So you need to do that yourself.

    Nutrition Estimate

    Nutrition Facts
    Roasted Baby Potatoes
    Amount Per Serving
    Calories 120.5 Calories from Fat 32
    % Daily Value*
    Fat 3.6g6%
    Saturated Fat 0.5g3%
    Polyunsaturated Fat 0.4g
    Monounsaturated Fat 2.6g
    Sodium 588.5mg25%
    Potassium 483.6mg14%
    Carbohydrates 20.3g7%
    Fiber 2.5g10%
    Sugar 0.9g1%
    Protein 2.4g5%
    Vitamin A 2.4IU0%
    Vitamin C 22.8mg28%
    Calcium 16.7mg2%
    Iron 0.9mg5%
    * Percent Daily Values are based on a 2000 calorie diet.
    Serving size is my estimate of a normal size unless stated otherwise. The number of servings per recipe is stated above. This is home cooking, and there are many variables. All nutritional information are estimates and may vary from your actual results. To taste ingredients such as salt will be my estimate of the average used.
    Course : Potato
    Cuisine : American

    © 101 Cooking for Two, LLC. All content and photographs are copyright protected by us or our vendors. While we appreciate your sharing our recipes, please realize copying, pasting, or duplicating full recipes to any social media, website, or electronic/printed media is strictly prohibited and a violation of our copyrights.

    Editor note: This recipe was first published on April 10, 2012. The blog was not very busy yet, and not very many visitors saw it. I have re-edited the text and pictures. I have added a couple of new dog photos.

    Dogs romping in the yard
    image of dogs with toys lined up on an a brown carpet
    This happened when Molly and Lilly were left home alone for 6 hours while we went to the Eagles concert.

    More Potato Recipes

    • Easiest French Fries on the Stovetop
    • Old Fashioned Scalloped Potatoes and Ham
    • Crispy Smashed Potatoes
    • Crispy Parmesan Baked Potatoes

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    1. Deborah L

      March 28, 2022 at 5:42 pm

      5 stars
      Delicious! And here's an option. Ran out of potatoes when family wanted this again. Took 2 cans whole potatoes, patted them dry, then seasoned and cooked per recipe. I eyeballed their doneness. They were already cooked. But just Meh out of the can. This made them great.

      Reply
    2. Dick Hynes

      May 13, 2019 at 11:42 am

      5 stars
      Senior guy learning to cook. You have become the "go to" source for cooking ideas. My wife is thrilled with the results.

      Reply
      • Dan Mikesell AKA DrDan

        May 14, 2019 at 9:15 am

        Hi Dick,
        Welcome to the blog (old guy to old guy),
        My wife loves my hobby also. She is a wonderful cook but sometimes I have to force her to do it now.
        Let me know if you have questions, comments or requests.
        Dan

    3. Ginny Gass

      May 11, 2018 at 4:18 am

      Absolutely love, love these!
      As per my grandma, I put the oven on 400 degrees. I then place the metal baking pan in the cool-oven for 10 minutes ( to get the pan very-hot). I then add the cut potatoes. I bake for approx. 30 minutes.
      Note: The reason I place the pan ( without the potatoes ) in the oven first, is so the outcome will be a much-crunchier potato.

      Reply
    4. Steve

      March 22, 2018 at 11:26 am

      This same recipe with some parmesan at the end is also very good.

      Reply
      • DrDan

        March 25, 2018 at 10:06 pm

        Hi Steve,
        You are definitely right about the parmesan, it goes well with this recipe. I sprinkle it on with about 5 minutes left.
        Thanks for the note.
        Dan

    5. Donna

      March 18, 2018 at 7:46 pm

      These would have been a great side dish with my meatloaf (your tasty recipe) last night. Speaking of meatloaf, I ran out of ketchup, so we will be having meatloaf sandwiches tomorrow night after a trip to the store. Will attach this potato recipe to the meatloaf recipe...which I will definitely be making again! Off to leave rating and comment to that recipe now.

      Reply
      • Donna

        March 20, 2018 at 7:38 pm

        These were awesome with the leftover meatloaf last night. Finished up both tonight and both were just as tasty as the night I made them. Will def have both again!

    6. Angela Upton

      April 10, 2015 at 7:50 pm

      It was very easy to prepare and it was very good good ole soul food I live in the south Louisiana this is what we eat good good

      Reply
    7. Molly Mo

      June 11, 2013 at 9:55 pm

      This is one of my favorite things to make!

      Reply
    8. Chris

      April 15, 2012 at 1:19 am

      One of our favorite side dishes, for sure!

      Reply

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