This roasted baby potato recipe is so delicious is really shouldn’t be this easy! It’s a great side dish that you can throw in the oven while you’re getting the rest of the meal ready. Although it might steal the spotlight with the crispy golden outside, tender flavorful inside and amazing flavor from the dill, crispy garlic bits and olive oil!
Set the oven to high heat at 450ºF and use a convection oven setting if you have it.
Face the potatoes cut side down on the oven pan. This will get the potato as golden as possible.
If you have the time, you can even dry brine potatoes! Meaning you’ll mix the ingredients together including the salt and let the salt sink into the potatoes for 20 minutes or longer before cooking. The salt soaks into the center and makes it super flavorful. If you don’t have the extra time, it’s ok because these small potatoes do soak that salt in during the cooking process. I’ve done it both ways and they are both delicious, but the dry brined potatoes just kicks up that wow factor.
How Long to Cook Baby Potatoes in the Oven
These halved baby potatoes take about 25 to 30 minutes to cook at 450ºF. They’re done when they’re golden on the outside and cooked through in the middle. It’s best to scrape one off the pan, cut it in half and give it a taste. The added bonus to see if it’s done is to be able to adjust the salt if there isn’t quite enough to make the flavors pop yet, just sprinkle a tiny bit more on top.
Time Tips for Roasted Baby Potatoes
This dish can be prepped earlier in the day and sit covered on the counter until you’re ready it cook it. In fact, it’s great if you get this step out of the way early because it will give it more time to soak the salt into the center of the potatoes, aka dry brine, as mentioned above.
This recipe does call for a lot of garlic, so it’s a great opportunity to use two frozen garlic cubes! This is a time saving hack I use often. I do suggest dethawing the garlic cube for a bit in the microwave so it can spread evenly over the potatoes.
Adjustments for Kids
My kids honestly love this roasted baby potato dish. It’s a great way to introduce potatoes because they’re so cute and delicious looking. It is very hot when you first cut into these baby potatoes when it’s fresh out of the oven, so be sure to let it cool or cut it up for them if needed. Also, I usually don’t give them much of the crispy bits of garlic, I reserve that for me!
Thoroughly wash the potatoes and set on a towel to pat dry. Cut each baby potato in half and set aside in a large bowl. If there are any buds of growth or bruises on the baby potato, just cut it off and discard. As long as the rest of the potato isn't bruised or soft, it can be used.
Finely chop the fresh garlic. Alternatively, if using a frozen garlic cube put in the microwave for 30 seconds on high heat to dethaw. Add the garlic to the potatoes in the bowl.
Remove thick stems from the dill, thin stems are ok. Chop the dill moving your blade slowly in one directly, then turn and chop the other direction. Then stop to prevent over chopping the herbs and losing the delicious oils. Add the dill to the potatoes in the bowl.
Drizzle the olive oil over the potatoes. Add the salt and pepper. Mix together so the olive oil evenly coats the potatoes. If prepping earlier in the day, you can cover and let the potatoes sit on the counter until ready to cook.
When ready to cook, spread the potatoes on a large cookie sheet and make sure everyone is face down, so the cut side is touching the pan.
Roast in the oven for 25 to 30 minutes, until the outside is golden and inside is soft. Use a spatula to scrap off the pan quickly in order to keep the golden side of the potato intact.
Prep Time:5 minutes
Cook Time:25 minutes
Category:Side Dish
Cuisine:Healthy American
Variations
I hope you loved this recipe as much as we do! To add variety in the future, try substituting the dill out with thyme, marjoram, savory, or rosemary (chopped finely) or a mixture of several of these. Dried herbs can also be used, just be sure to chop them up finely so that it sticks to the potatoes.
Let us know how it turned out and if you tried any variations in the comments!
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