Oven Roasted Baby Dutch Potatoes Recipes

ROASTED BABY POTATOES WITH HERBS

Steps:

• Preheat the oven to 400 degrees F.
• Put the potatoes into a large bowl. In a small bowl, whisk the herbs, garlic, and oil together until blended, and then pour over the potatoes. Sprinkle generously with salt and pepper and toss to coat. Transfer the potatoes to a heavy large baking dish, spacing them evenly apart.
• Roast the potatoes until they are tender and golden, turning them occasionally with tongs, about 1 hour. Transfer the roasted potatoes to a decorative platter and drizzle with extra-virgin olive oil and herbes de Provence, if desired. Serve hot or warm.

ROASTED BABY POTATOES WITH ROSEMARY

Steps:

• Preheat oven to 450 degrees F.
• Halve potatoes and place on a cookie sheet. Combine with cracked cloves of garlic. Coat potatoes and garlic with extra-virgin oil and season with rosemary, salt and pepper.
• Place potatoes on center rack of oven and roast 20 minutes, until just tender.

ROASTED BABY POTATOES

Steps:

• Preheat the oven to 400 degrees F (200 degrees C).
• Combine potatoes, olive oil, garlic, rosemary, sea salt, and pepper in a bowl. Toss until potatoes are covered and garlic is evenly distributed. Transfer to a rimmed baking sheet.
• Bake on the bottom rack of the preheated oven, shaking every 5 minutes to prevent burning, until fork-tender, about 20 minutes.

OVEN ROASTED BABY DUTCH POTATOES RECIPE

Steps:

• Preheat the oven to 400 degrees.
• Wash, dry and halve the potatoes.
• Place potatoes cut side down on the sheet pan and place the sheet pan on the BOTTOM rack of the oven.
• Roast for about 15-20 minutes or until golden and tender. Time may vary depending on size of potatoes and your oven temperature.
• Serve immediately. Vegan sour cream is a wonderful dip for these potatoes!

OVEN ROASTED BABY RED POTATOES

Steps:

• Cut potatoes into 1" to 1 1/2" pieces. We didn't cut the really tiny taters. Place them in a large pot half full with warm water. Bring potatoes to a boil and cook for 7-9 minutes (they should be almost cooked) Drain, cover to keep warm, and set aside
• In a small bowl, mix together 2 Tbsp olive oil, 2 pressed garlic cloves, 1 1/2 tsp dry parsley, 1 tsp sea salt (or 3/4 tsp table salt) and 1/2 tsp black pepper.
• Gently Toss potatoes with the seasoning mix until evenly coated (it helps to use a large mixing bowl for tossing).
• Transfer potatoes to a large rimmed, non-stick baking pan and place cut side down. Bake at 425° for 20 minutes or until the sides facing the pan are golden. Transfer to a serving bowl, garnish with chopped fresh dill if desired and serve.

CRISPY SMASHED DUTCH POTATOES

Steps:

• Set a rack in the upper 1/3 of oven and preheat oven to 425F.
• While oven is preheating, place potatoes whole in a pot. Add water so that potatoes are covered by 1-2 inches. Add 1 1/2 tsp. kosher salt. Bring water to a boil. Continue to cook until potatoes are fork tender, about 10-15 minutes.
• When potatoes are cooked throughout, drain water from pot and allow potatoes to sit until cool enough to handle, about 5 minutes.
• Coat baking sheet (lined with foil if you'd like) with 1-2 Tbs. of the olive oil. Transfer potatoes to a baking sheet. Smash with a potato masher, so that potatoes are about 1/2-inch thick, smashed but still mostly together.
• Brush or drizzle remaining 3 Tbs. olive oil over potatoes. Sprinkle with garlic powder, remaining 1 1/2 tsp. kosher salt, and black pepper.
• Bake in preheated oven for 20-25 minutes, until potatoes are crispy along edges.
• Serve immediately.

BUTTERY BABY DUTCH YELLOW POTATOES

Steps:

• Place potatoes in a large saucepan with salted cold water. Bring to almost a boil, turn down and simmer on low until tender with pierced with a sharp knife tip, about 18 minutes.
• When potatoes are tender, drain and set aside in a bowl. Potatoes can be done until this point and hour or two ahead. Keep at room temperature until ready to finish for serving.
• To finish potatoes, warm olive oil and butter in a saute or fry pan over medium heat. When the oil and butter is warm and bubbling, pour in potatoes and season with salt pepper and granulated garlic. As potatoes begin to brown, move the pan around so potatoes brown somewhat evenly. When they are hot and ready to serve, toss with the fresh herbs and serve.

OVEN-ROASTED BABY POTATOES

Steps:

• Preheat the oven to 400 F.
• Place the baby potatoes in a large pot, cover with cold water, and bring to a boil.
• Serve immediately and enjoy.

ROASTED BABY DUTCH POTATOES

Steps:

• Preheat oven to 425°
• Line a rimmed baking sheet with parchment paper or aluminum foil
• Rinse potatoes and pat dry. Slice potatoes in half
• Place potatoes in mixing bowl, and add olive oil, sea salt, pepper, garlic powder, onion powder and dried parsley. Mix until well coated
• Place potatoes in single layer, spaced evenly on baking sheet
• Bake for 30 minutes or until golden brown and fork tender
• Remove from oven, sprinkle with Parmesan cheese and fresh parsley if desired