Roast Baby Potatoes

When you need a satisfying, easy to make side dish, consider roasting baby potatoes. Baby potatoes come in several colorful varieties and they present well when accompanied by almost any protein-based entrée -- chicken, steak, pork, or even fish. The best part of a roasted baby potatoes recipe is that you probably have all the ingredients you need on hand.

Steps

  1. Go to the market and purchase 1 lb. of baby potatoes. Choose potatoes based on individual needs and preferences such as color and size.
  2. Preheat oven to 400 degrees Fahrenheit (204 degrees centigrade).
  3. Rinse baby potatoes under cool water and clean them thoroughly. Use a colander to hold the potatoes while you rinse them. This will help the water and dirt drain out while keeping the potatoes in place.
  4. Scrub each potato with a vegetable brush to remove excess dirt. If you do not have a vegetable brush, you can use your hands to rub the dirt off of the potatoes.
  5. Place clean baby potatoes in a roasting pan or baking dish and set aside.
  6. Combine and whisk the following ingredients in a small bowl: 1/4 cup (59ml) of extra-virgin olive oil, 2 tablespoons (30g) fresh, chopped rosemary, 1 minced garlic clove, 1 1/2 teaspoon (7.5g) salt, and 1/4 teaspoon (1.25g) black pepper.
  7. Pour the mixture over the potatoes.
  8. Toss the baby potatoes in the roasting pan or baking dish to coat each potato completely with the mixture. Use a slotted spoon to gently toss the potatoes.
  9. Space the potatoes apart in the pan. This will help them cook evenly.
  10. Place the baby potatoes in the oven and roast uncovered for 45 minutes to 1 hour.
  11. Rotate the potatoes with tongs or metal spatula 2 to 3 times during the roasting time. Rotating the potatoes is another way to ensure even roasting.
  12. Remove the potatoes from the oven once they are golden around the edges and are tender when pierced with a fork. Potatoes are undercooked if you cannot pierce the potato easily, and are overcooked if they dried out.
  13. Transfer the roasted baby potatoes with the slotted spoon to a serving platter and serve warm.

Tips

  • When roasting baby potatoes, consider adding vegetables to the potatoes. Green beans, asparagus and carrots can be combined with the potatoes, as can other vegetables. If using green beans or asparagus cover the baking dish with foil until there are 10 minutes left in the roasting time. This will keep the vegetables from shriveling.
  • Canola, sunflower or corn oil can be substituted if olive oil is unavailable.
  • Garnish the baby potatoes with fresh rosemary sprigs to "dress up" the potatoes.
  • Baby potatoes come in red, blue, white and golden. Consider using a variety of colors to make the dish more visually appealing.
  • Baby potatoes can be halved before roasting. This will cut down the roasting time significantly.
  • Fingerling potatoes are similar in size and can be used instead of baby potatoes.
  • Parboil the baby potatoes to decrease overall roasting time. Follow these steps to parboil potatoes. Put the potatoes in a large saucepan. Cover the potatoes with room temperature water. Place the saucepan on the stove and bring the potatoes to a boil. Let boil for 10 to 15 minutes. Avoid overcooking. Drain the potatoes and rinse with cool water until the potatoes are no longer hot to the touch. Resume tossing the potatoes with the olive oil mixture and follow the remainder of the above recipe. Total roasting time will be reduced to approximately 20 minutes. Fork test the potatoes occasionally until they are tender. You can also save time by parboiling the potatoes in advance and storing them in the refrigerator until you are ready to prepare them.

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Sources and Citations

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