Roasted Baby Potatoes Recipe

Baby potatoes: Small, tender potatoes that cook quickly and evenly.

Olive oil: Helps to crisp up the potatoes and adds a rich flavor.

Salt: Enhances the natural flavors of the potatoes.

Black pepper: Adds a touch of heat and depth to the dish.

Garlic powder: Provides a savory, aromatic flavor without the need for fresh garlic.

Dried rosemary: Adds an earthy, pine-like flavor that complements the potatoes perfectly.

When preparing baby potatoes, ensure they are all cut to a uniform size. This guarantees even cooking and prevents some pieces from becoming overcooked while others remain underdone. Additionally, for an extra layer of flavor, consider adding a sprinkle of fresh herbs like parsley or thyme right before serving.

• baby potatoes - Substitute with fingerling potatoes: Fingerling potatoes have a similar texture and size, making them a great alternative for roasting.

• baby potatoes - Substitute with red potatoes: Red potatoes hold their shape well when roasted and have a creamy texture.

• olive oil - Substitute with avocado oil: Avocado oil has a high smoke point and a neutral flavor, making it suitable for roasting.

• olive oil - Substitute with grapeseed oil: Grapeseed oil is light and has a high smoke point, perfect for roasting at high temperatures.

• salt - Substitute with sea salt: Sea salt can provide a slightly different texture and flavor, enhancing the dish.

• salt - Substitute with kosher salt: Kosher salt has larger grains and can add a different texture and flavor profile to the dish.

• black pepper - Substitute with white pepper: White pepper has a milder flavor and can be used if you prefer a less pungent taste.

• black pepper - Substitute with cayenne pepper: Cayenne pepper adds a bit of heat and a different flavor profile to the dish.

• garlic powder - Substitute with fresh garlic: Fresh garlic provides a more intense and aromatic flavor compared to garlic powder.

• garlic powder - Substitute with onion powder: Onion powder can add a different but complementary flavor to the dish.

• dried rosemary - Substitute with fresh rosemary: Fresh rosemary has a more vibrant flavor and can be used in slightly smaller quantities.

• dried rosemary - Substitute with thyme: Thyme has a similar earthy flavor and can be used as an alternative herb.

• Allow the roasted baby potatoes to cool completely before storing. This helps prevent condensation, which can make them soggy.
• Transfer the cooled potatoes to an airtight container. If you have a lot, consider using multiple containers to avoid overcrowding.
• Store the container in the refrigerator. The roasted baby potatoes will stay fresh for up to 4 days.
• For longer storage, place the cooled potatoes in a single layer on a baking sheet and freeze until solid, about 1-2 hours.
• Once frozen, transfer the potatoes to a freezer-safe bag or container. Label with the date to keep track of freshness.
• When ready to enjoy, reheat the refrigerated potatoes in a preheated oven at 350°F (175°C) for about 10-15 minutes, or until heated through.
• For frozen potatoes, reheat directly from the freezer in a preheated oven at 400°F (200°C) for about 20-25 minutes, or until crispy and hot.
• Avoid microwaving as it can make the potatoes rubbery and less appetizing.

• Oven Method:

  1. Preheat your oven to 375°F (190°C).
  2. Spread the leftover roasted baby potatoes on a baking sheet in a single layer.
  3. Cover them with aluminum foil to prevent drying out.
  4. Heat for about 10-15 minutes, or until they are warmed through and crispy again.

• Stovetop Method:

  1. Heat a skillet over medium heat and add a small amount of olive oil.
  2. Add the leftover roasted baby potatoes to the skillet.
  3. Cook, stirring occasionally, for about 5-7 minutes until they are heated through and have regained their crispiness.

• Microwave Method:

  1. Place the roasted baby potatoes in a microwave-safe dish.
  2. Cover with a microwave-safe lid or a damp paper towel to retain moisture.
  3. Heat on high for 1-2 minutes, checking and stirring halfway through to ensure even heating.

• Air Fryer Method:

  1. Preheat your air fryer to 350°F (175°C).
  2. Place the roasted baby potatoes in the air fryer basket in a single layer.
  3. Heat for 3-5 minutes, shaking the basket halfway through to ensure even reheating and crispiness.

• Toaster Oven Method:

  1. Preheat your toaster oven to 375°F (190°C).
  2. Spread the roasted baby potatoes on the toaster oven tray.
  3. Heat for about 10-12 minutes, or until they are warmed through and crispy.

• Oven: Used to roast the baby potatoes at a consistent temperature of 400°F (200°C).

• Mixing bowl: Essential for tossing the potatoes with olive oil and seasonings to ensure even coating.

• Baking sheet: Provides a flat surface to spread the potatoes in a single layer for even roasting.

• Knife: Necessary for halving the baby potatoes to ensure they cook evenly.

• Cutting board: A safe surface to halve the baby potatoes.

• Measuring spoons: Used to measure out the olive oil, salt, pepper, garlic powder, and dried rosemary accurately.

• Spatula: Helpful for tossing the potatoes in the mixing bowl and for turning them on the baking sheet if needed.

Preheat the oven early: Start preheating your oven while you prepare the baby potatoes to save time.

Use pre-washed potatoes: Buy pre-washed baby potatoes to skip the washing step.

Line the baking sheet: Use parchment paper or a silicone baking mat to reduce cleanup time.

Mix in a ziplock bag: Toss the potatoes and seasonings in a ziplock bag for easy and even coating.

Cut uniformly: Halve the potatoes evenly to ensure they cook at the same rate.