These Roasted Herbed Baby Potatoes are the perfect side dish for any beef, chicken, lamb or fish dish. A simple recipe with lots of flavor!
Joel and Kyle's Baby Shower dinner party had all menu items related to the word "baby." We were asked to bring baby potatoes so I immediately thought of my Roasted Herbed Baby Potatoes recipe.
Since this is a staple dish in our family, I had a simple and delicious recipe on hand. Melissa's Baby Dutch Potatoes come prepackaged in 1.5 pound bags and are a perfect size for this dish.
Even if some of the potatoes may be larger than others, it's important to cut them into uniform pieces to ensure they roast evenly. Fingerling potatoes may also be used.
The potatoes may be prepared hours before baking to save time but also to lock in the flavor of the ingredients. Mix the ingredients in a large bowl, cover and refrigerate. When ready to roast, spread the potatoes onto a large baking sheet lined with parchment paper or foil, and roast.
Be sure not to crowd the potatoes or they will steam instead of roast. Leave some space on the baking sheet.
Roasted Herbed Baby Potatoes
- 3 pounds red and yellow baby potatoes, scrubbed, rinsed and halved (or quartered)
- 10 large garlic cloves
- 1 small onion, chopped
- 2 Tablespoons chopped fresh rosemary
- 1/3 cup extra virgin olive oil
- 1 teaspoon salt
- 1/2 teaspoon freshly ground pepper
- 1/4 cup chopped fresh parsley
- Preheat oven to 425°.
- In a large bowl, add potatoes, garlic, chopped onion, rosemary, olive oil, salt and pepper and toss well so the mixture is well blended.
- On a well greased baking sheet (see Gr8 Tip), spread the potato mixture out evenly into a single layer, leaving room in-between the potatoes.
- Roast until potatoes are tender and brown, stirring occasionally to ensure even browning, about 45 minutes.
- Place roasted potatoes in a large glass bowl, toss with chopped parsley and serve.
- Parchment paper or aluminum foil lined on the baking sheet can be used to make clean up easier.
- Use leftover potatoes as a tasty breakfast side dish. Cut leftover potatoes into smaller pieces. Lightly grease a large skillet. Cook potatoes until heated through and crispy.