Oven baked baby potatoes are one of the easiest and most delicious ways to prepare them. They are tender, full of flavour, and can be served as a side dish for the perfect ribeye steak, crispy salmon fillet or in a warm potato salad alongside a juicy oven-baked chicken breast.
Why bake baby potatoes
There are plenty of ways to cook them.
Each with their own pros and cons.
The two most popular ways to cook them is to either boil in water or to oven roast straight from raw.
While boiling is delicious when done right, straight dry heat roasting is a BIG no-no.
When you dry roast them, they develop an unpleasant chewy skin and by boiling them, their already gentle flavour dilutes even more.
This is why I prefer and professionally suggest to bake them using the method used in this recipe.
It's a combination of roasting and steaming and by cooking the potatoes this way we intensify their flavour and prevent them from drying out or losing their fluffy texture.
What is the best Variety of mini potatoes to use
You can use any mini or baby potato for this recipe.
Make sure they're all good quality though.
To check this use the following guidelines:
- No green discolouring
- No sprouts
Be creative and use a combination of red skin baby potatoes, purple and regular white.
Pick similar sized potatoes to make sure they all cook evenly and at the same rate.
Useful equipment for this recipe
Electronic Kitchen Scales
Ceramic Baking Dishes
- Potatoes - Use any medium sized variety of baby potatoes. Try and make sure their all the same size so they cook evenly.
- Herbs - Stalky herbs like rosemary and thyme work best.
- Aromatics - Garlic is magical with potatoes but you can also use ginger, lemongrass, turmeric or nutmeg with great results.
- Fat - Extra virgin olive oil is my choice but feel free to use regular canola oil or lard. Note that when using lard the fat will solidify so you won't be able to use the potatoes in a cold salad.
How to make it
- Turn your oven to 230 degrees Celsius or 446 degrees Fahrenheit.
- Wash the potatoes under clean running water.
- Prepare a baking sheet or ceramic baking dish.
- Roughly crush the garlic cloves leaving the skin on if you wish.
- Trip the rosemary from the stalks and bruise the leaves between your thumb ad forefinger to release some of the oils.
- In a mixing bowl, mix the potatoes with the oil, salt, pepper, rosemary and garlic until thoroughly combined.
- Place the potatoes onto the baking sheet or baking dish. Cover with a lid or foil.
- Bake for 20 to 30 minutes until the potatoes are cooked through.
- If you want to add some more colour to the potatoes simply grill for a few minutes moving the potatoes around so that they brown evenly.
- Serve immediately or cool down and store in the fridge for later use.
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You can easily modify this recipe doing the following.
- Change the rosemary to other herbs like sage, thyme or oregano.
- Add smoked bacon.
- Roast with other vegetables like carrot, sweet potato, parsnip or Jerusalem artichokes.
- Add chilli flakes or other spices like cumin, caraway or nutmeg.
- Change the olive oil to butter, lard or flavoured oil like truffle oil.
Baked baby potatoes are very versatile and they can be served in many ways. Either on their own or to accompany other foods.
- With roasts like mom's slow-cooked leg of lamb.
- Simple side dish for bavette steak or chimichurri steak
- With whole roasted angelfish or pan-fried salmon fillet
- Use in a simple warm potato salad or add to other salads with a creamy Caesar dressing or with homemade balsamic reduction.
Frequently asked questions
Baked baby potatoes are good for meal prep as it can be cooked and kept in the fridge until you are ready to eat it.
To reheat simply place into the oven at 230 degrees Celsius or 446 degrees Fahrenheit, covered with a baking lid or foil.
Alternatively, microwave for 2 minutes on high in a closed microwave-safe container.
Once cooked make sure to cool them down completely before placing into sealed airtight containers.
It will keep in the fridge for up to 5 days. It can be frozen for up to 3 months.
When frozen the texture will change slightly and it's better used in soups and stews.
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