Roasted Baby Potatoes Recipe
Perfectly seasoned Roasted Baby Potatoes are crispy outside, fluffy inside, and finished with butter and chives for irresistible flavor.
Ingredients
- 2 teaspoons baking soda
- 3 pounds baby Yukon potatoes
- 4 tablespoons olive oil
- 5 finely minced garlic cloves
- 4 tablespoons melted unsalted butter
- 2 tablespoons thinly sliced fresh chives
- Coarse salt, and freshly cracked pepper to taste
Instructions
- Preheat the oven to 425° F fan off.
- In a large pot of boiling water, add enough salt so that it tastes like the ocean, and then 2 teaspoons of baking soda.
- Add in 3 pounds of baby yukons and boil them for exactly 10 minutes.
- After that amount of time, remove the potatoes and let them air dry in a strainer for a few minutes. This is great timing, because we can smash and finely mince 4 to 5 garlic cloves.
- Add the potatoes to a bowl, and you’ll easily be able to tell the skin is nice and dried out. Next, drizzle in 4 tablespoons of olive oil, the minced garlic, coarse salt, and pepper, and mix everything until combined.
- Transfer it all to a sheet tray lined with parchment paper and bake in the middle of the oven at 425° for 10 to 12 minutes. Be sure to come back and move things around after 5 minutes. Once finished, remove them from the oven.
- Drizzle on melted unsalted butter and then garnish with 2 tablespoons of thinly sliced chives and mix everything to combine. Serve.
Notes
While this is an optional step, gently shaking the boiled potatoes in the colander immediately after draining will create rough, jagged edges that crisp up really well in the oven. The seasonings will also sneak their way into all of those ridges to give you an explosion of flavor in every bite. Keep in mind that this works best with halved baby potatoes.
Salt the water: And I don’t mean with just a pinch of salt… Keep adding salt until the water tastes like seawater. This starts the seasoning process right from the beginning to help your potatoes taste their best.
Boil, then bake: Boiling potatoes before roasting them in the oven is the secret to any great roasted baby potato recipe. The alkaline water softens and slightly breaks down the potatoes to give you soft on the inside, crispy on the outside roasted potatoes. Plus, since they’re par-cooked, they’ll cook even faster in the oven.
Spread them out: Make sure there is at least 1/2" of space in between each baby potato on the sheet pan, or they will steam in the oven.
More seasonings for potatoes: Feel free to toss the potatoes in Italian seasoning, ranch seasoning, or a BBQ dry rub. You can use the seasoning blend of your choice instead of the garlic.
Garnish the way you like: Instead of melted butter and chives, you can garnish the potatoes with shredded Pecorino Romano cheese, your favorite fresh herbs, and a drizzle of garlic aioli.
Make-Ahead: These potatoes are best served as soon as they’re garnished with the melted butter and chives. You can also roast the potatoes up to 1 hour in advance. Keep them in a covered baking dish in a low-temperature oven (>200ºF) until it’s time to eat. Toss them in the butter and chives right before serving.
How to Store: Leftover baked baby potatoes will keep for up to 4 days in the refrigerator.
How to Reheat: You can reheat the leftover potatoes in a 400ºF oven or air fryer for about 10 minutes or until they’re crisp on the outside and hot on the inside.
Nutrition
Calories: 328kcalCarbohydrates: 40gProtein: 5gFat: 17gSaturated Fat: 6gPolyunsaturated Fat: 1gMonounsaturated Fat: 9gTrans Fat: 0.3gCholesterol: 20mgSodium: 439mgPotassium: 970mgFiber: 5gSugar: 2gVitamin A: 282IUVitamin C: 46mgCalcium: 35mgIron: 2mg