Our household’s new favorite potato dish is Roasted Baby Potatoes. My three year old snatches them off the baking try as soon as they are cool enough to handle. A few minutes later she’s back for seconds, and then thirds. Available in a variety of colors: deep purple, red, creamy baby Dutch and fingerling, baby potatoes can be cooked and served with their skins on and provide a great source of iron and vitamin C. When roasted, they become slightly crisp on the outside and moist and fluffy on the inside.
I’ve been buying mine from Whole Foods for $1.99 lb. and a friend told me that they are also available at Costco. I added a few small sweet potatoes that needed to be halved because they were bigger than the baby potatoes. If you can’t find all the colors just pick out the small ones from bins of loose potatoes in the produce section. Add any type of herbs or seasonings that you enjoy or roast with just a little olive oil, salt and pepper. Either way you can’t go wrong.
Please leave me a comment in the section below if you have an original seasoning for this dish. I would love to hear what you come up with.
Roasted Baby Potatoes
2 lbs. small potatoes (purple, red, creamy baby Dutch, fingerling, and sweet or a combination of)
2 T. olive oil
3 cloves of garlic, crushed
¾ t. salt
½ t. ground black pepper
1)Preheat oven to 357 F.
2)Line a rimmed baking sheet with parchment paper (not foil, they will stick).
3) Gently scrub potatoes to remove any dirt. Prick each one with a fork 3-4 times. This will allow steam to escape and keep them from splitting.
4) Place potatoes in a single layer on baking sheet.
5) Evenly cover with olive oil, garlic, salt and pepper. Mix, (hands work best).
6) Place in the oven for 40-45 minutes until fork tender and slightly crisp on the outside.