Oven Roasted Baby Potatoes coated in extra virgin olive and herbes de provence are roasted to golden-brown perfection. They're crisp on the outside and buttery and tender on the inside. This recipe uses only 4 ingredients to create the most savory baby Dutch yellow potatoes.
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Why This Recipe Works
Although these yellow dutch baby potatoes complement an assortment of meat, poultry, seafood, and veggie dishes, what truly makes them special is that they're:
- Quick and easy to make
- Requires only a few minutes of prep (literally)
- Peeling the skin off isn't necessary which makes this a low maintenance recipe
- Ready in under 30 minutes
This is one of my go-to side dishes when I'm looking to whip up a quick and delicious side with minimal effort whether it's a casual weeknight or a holiday gathering.
Best Potatoes Used for Roasting
Red, fingerling, or Yukon gold/Dutch yellow potatoes are best when it comes to roasting. They have a waxy texture and moist flesh which makes them a great options for roasting compared to russet potatoes which have a drier flesh and are best when used for frying.
Serving Suggestions
This recipe pairs really well with an array of succulent main dishes. From Rosemary Marinated Lamb Loin Chops, to fork tender Oven Baked Chuck Roast. Just imagine them alongside this Tender Braised Brisket or these fall-of-the-bone Baked Beef Short Ribs.
Leaning toward seafood instead? Perfect, serve them with charred Lemon Garlic Broiled Salmon or Broiled Cajun Blackened Cod.
The possibilities are endless, you can also serve them with:
- Cajun Oven Roasted Turkey Thighs
- Dutch Oven Cajun Turkey Breast
- Garlic Butter Herb Roasted Turkey Recipe
- Cajun Spatchcock Chicken Recipe
Top Tips
- After washing the potatoes, pat them dry thoroughly with clean paper towels.
- Coat them well with extra virgin olive oil to prevent them from tasting dry after roasting.
- Don't forget to add salt.
- For easy clean-up, line your baking sheet with parchment paper. It will prevent the potatoes from sticking while still allowing them to turn golden brown and crisp.
- Arrange the potatoes on a baking sheet with the flat side down and skin-side up (refer to recipe card below for detailed instructions).
- Do not overcrowd the pan this will prevent them from becoming nice and crisp.
- If doubling the recipe, use 2 baking sheets, so you don't overcrowd the baking sheet.
- No need to flip them on the other side while roasting.
- Half way through the cooking process, gently slide a spatula under the potatoes to ensure they do not stick.
- Feel free to get creative by using different seasonings like Ranch or Cajun.
- If your potatoes are super small, leave them whole but use a fork to poke a few holes in them, so the steam escapes.
How to Make Oven Roasted Baby Potatoes
This recipe is straightforward and doesn't require any special equipment or ingredients. Preheat the oven, and let's get into it.
- Add the potatoes to a colander and rinse under cool water and pat dry thoroughly with paper towels.
- Place them on a cutting board and use a sharp knife to cut them in half.
- Add them to a bowl and drizzle with extra virgin olive oil and seasoning.
- Place them onto a baking sheet lined with parchment paper and arrange in a single layer with the flat slide down and skin-side up.
- Roast in a preheated oven.
- When done remove them from the oven and serve alongside your main dish.
Store and Reheat
Store
Store any leftovers in an airtight container and place in the fridge for up to 3 days.
Reheat
When ready to reheat, place them on a baking sheet or pan and into a 375-degree preheated oven until they're warm.
FAQs
Yes, you can use red, fingerling, small white potatoes, or regular-sized potatoes cut into smaller chunks. But, it's important to know that certain types of potatoes can give slightly different textures and cooking times may vary.
Remember 3 things 1) Use paper towels to pat them dry thoroughly to remove any excess moisture; 2) When placing your potatoes in a single layer onto your baking sheet, do not crowd the pan; 3) Preheat your oven.
This dish is very versatile and the good news is that you can experiment and get creative using seasonings that complement each other. You can use everyday seasonings like garlic powder, onion powder, and dried herbs. Ranch-flavored roasted potatoes would be a good one or Italian roasted potatoes.
📖 Recipe
Crispy Oven Roasted Baby Potatoes
Equipment
- colander
- Cutting board
- Sharp knife
- large mixing bowl
- Measuring spoons
Ingredients
- 1.5 lbs baby dutch yellow potatoes (in bag)
- 3 tablespoon extra virgin olive oil
- 1-½ teaspoon kosher salt (up to 2 teaspoon of kosher salt)
- 1-½ teaspoon herbes de provence (or Italian seasoning)
Instructions
- Preheat oven to 415 degrees F.
- Line a baking sheet with parchment paper. Set aside.
- Cut bag and add baby potatoes in a colander. Rinse potatoes under cool water then dry them thoroughly with paper towels.
- Place the potatoes onto a cutting board and using a sharp knife cut each baby potato in half lengthwise (unless really small you can leave whole)
- Transfer cut potatoes to a mixing bowl and drizzle with extra virgin olive oil, kosher salt, and herbes de provence. Toss the potatoes making sure they're well coated with the oil mixture.
- Remove the potatoes from the bowl and onto the prepared baking sheet. Place them in a single layer with the flat side down and the skin side up. Make sure you do not over-crowed the pan. If doubling this recipe, use 2 baking sheets.
- Roast the potatoes in the oven for 20 to 25 minutes. At the 20 minute mark, insert a tooth pick or fork into the largest potato. If it goes through the potato smoothly. They're done.
- Serve with your protein of choice and enjoy.
Notes
- After washing the potatoes, pat them dry with paper towels.
- Coat them well with extra virgin olive oil to prevent them from coming out dry after roasting.
- Don't forget to add salt.
- Feel free to line your baking sheet with parchment paper for easy clean-up.
- Parchment paper will also prevent them from sticking to the baking sheet.
- They will still turn golden brown when using parchment paper.
- Arrange the potatoes on a baking sheet with the flat side down and skin-side up (refer to recipe card below for detailed instructions).
- Do not overcrowd the pan this will prevent them from becoming nice and crisp.
- If doubling the recipe, use 2 baking sheets so you do not overcrowd the baking sheet.
- No need to flip them on the other side while roasting.
- Half way through the cooking process, gently slide a spatula under the potatoes to ensure they do not stick.
- By the way, feel free to get creative by using different seasonings like ranch or Cajun.
- If your potatoes are super small, leave them whole but use a fork to poke a few holes in them, so the steam escapes.
Nutrition
Nutrition Disclaimer
Nutritional information is an estimate provided by an online nutrition calculator. For the most accurate results, we recommend calculating the nutritional information using the specific ingredients and brands you use.
Terry says
Very nice recipe goes great with baked chicken
Gloria Serido says
This recipe is just what I was looking for for my Yukon gold baby potatoes! Just perfect!
Cree says
Hi Gloria - I'm so happy you found my recipe and thank you so very much for the 5-star rating. This means so much. Take care.
Addie Spain says
Love you site . This works for me . I like thing short and to the point . Great job!!!
CookingwithBliss says
Hi Addie - I so appreciate you taking the time to leave such a kind message. Thank you so much.