Roasted Baby Potatoes Recipe

Baby potatoes: Small, tender potatoes that cook quickly and have a creamy texture.

Olive oil: Adds richness and helps the potatoes crisp up in the oven.

Salt: Enhances the natural flavors of the potatoes.

Freshly ground black pepper: Adds a touch of heat and depth to the dish.

Garlic powder: Provides a subtle garlic flavor without the need for fresh garlic.

Dried rosemary: Adds a fragrant, earthy flavor that complements the potatoes perfectly.

To achieve perfectly crispy baby potatoes, make sure to spread them out in a single layer on the baking sheet. Overcrowding the potatoes can cause them to steam rather than roast, resulting in a less crispy texture. Additionally, flipping the potatoes halfway through the roasting process ensures even browning on all sides.

• baby potatoes - Substitute with fingerling potatoes: They have a similar texture and flavor profile, making them an excellent alternative.

• baby potatoes - Substitute with Yukon Gold potatoes: These potatoes have a creamy texture and buttery flavor that works well when roasted.

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

• olive oil - Substitute with grapeseed oil: Grapeseed oil is also neutral in flavor and has a high smoke point, suitable for roasting.

• salt - Substitute with sea salt: Sea salt can provide a slightly different texture and flavor but works similarly in seasoning.

• salt - Substitute with kosher salt: Kosher salt has larger grains and can be used in the same quantity for a similar taste.

• freshly ground black pepper - Substitute with white pepper: White pepper has a milder flavor but can be used to achieve a similar spiciness.

• freshly ground black pepper - Substitute with cayenne pepper: Use sparingly as it is much spicier, but it can add a different dimension of heat.

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

• garlic powder - Substitute with onion powder: While not the same, onion powder can add a different but complementary flavor.

• dried rosemary - Substitute with fresh rosemary: Fresh rosemary has a more vibrant flavor; use about twice the amount of dried.

• dried rosemary - Substitute with dried thyme: Thyme has a different but complementary herbaceous flavor that works well with roasted potatoes.

• Allow the roasted baby potatoes to cool completely at room temperature before storing. This helps prevent condensation, which can make them soggy.
• Transfer the cooled potatoes to an airtight container or a resealable plastic bag. Make sure to remove as much air as possible to maintain their crispiness.
• Store the container or bag in the refrigerator. The roasted potatoes will stay fresh for up to 3-4 days.
• For longer storage, place the cooled potatoes on a baking sheet in a single layer and freeze them for about 1-2 hours. This prevents them from sticking together.
• Once the potatoes are frozen solid, transfer them to a resealable freezer bag or airtight container. Label the container with the date to keep track of freshness.
• When ready to enjoy, reheat the refrigerated or frozen potatoes in a preheated oven at 375°F (190°C) for about 10-15 minutes, or until they are heated through and crispy again. You can also use an air fryer for a quicker reheating option.
• Avoid microwaving the potatoes, as this can make them mushy and lose their delightful crispiness.

• Oven Method:

  1. Preheat your oven to 350°F (175°C).
  2. Spread the leftover roasted baby potatoes on a baking sheet.
  3. Cover with aluminum foil to prevent them from 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.
  2. Add a small amount of olive oil or butter to the skillet.
  3. Add the leftover roasted baby potatoes to the skillet.
  4. Cook, stirring occasionally, for about 5-7 minutes until they are heated through and crispy.

• Microwave Method:

  1. Place the leftover roasted baby potatoes in a microwave-safe dish.
  2. Cover the dish with a microwave-safe lid or a damp paper towel.
  3. Microwave on high for 1-2 minutes, checking and stirring halfway through.
  4. Continue to heat in 30-second intervals until they are warmed through.

• Air Fryer Method:

  1. Preheat your air fryer to 350°F (175°C).
  2. Place the leftover roasted baby potatoes in the air fryer basket in a single layer.
  3. Heat for about 5-7 minutes, shaking the basket halfway through to ensure even heating.

• Toaster Oven Method:

  1. Preheat your toaster oven to 350°F (175°C).
  2. Place the leftover 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 the desired temperature of 400°F (200°C).

• Mixing bowl: Utilized to toss the halved baby potatoes with olive oil, salt, pepper, garlic powder, and dried rosemary.

• Baking sheet: Provides a flat surface to spread the potatoes evenly for roasting.

• Spatula: Handy for flipping the potatoes halfway through the roasting process to ensure even cooking.

• Measuring spoons: Essential for accurately measuring the olive oil, salt, pepper, garlic powder, and dried rosemary.

• Knife: Used to halve the baby potatoes before seasoning.

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

Preheat the oven early: Start preheating your oven before you begin prepping the baby potatoes to save time.

Use pre-cut potatoes: Buy pre-cut baby potatoes to skip the halving step.

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

Mix in a bag: Toss the potatoes and seasonings in a resealable plastic bag for quick and even coating.

Batch cooking: Roast a larger batch of baby potatoes and store leftovers for quick meals later in the week.