Everyone needs at least one minimal effort side dish, like these roasted baby potatoes. I think everyone loves them because they are crispy, flavourful and super easy to make. They also look so cute and often show up on my festive dinner table.
Let me tell you my story. Growing up in Europe, potatoes were on our family table almost every day. Boiled, mashed or roasted next to whatever was cooking in the oven, they were always there. So when I started cooking for my own family, potatoes were the first thing I reached for. But regular potatoes take time. You peel them, you cut them, you wait for them, and on a busy evening that is sometimes just too much.
The first time I hosted a big holiday dinner, I had a long list of side dishes planned. So, luckily I had a bag of baby potatoes to save the day. So I slightly pre-cooked them, mixed them with butter and spices, then put them in my Dutch oven and hoped for the best.
They turned out crispy on the outside, soft on the inside, and easily became the star of the show. Since then these roasted mini potatoes show up for every holiday, and on regular weeknights too.
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What Baby Potatoes to Choose
I usually choose a mix of russet, yellow and white baby potatoes. They are often sold together in one bag, and the mix of colours looks so pretty on the plate. But if you have one type only, not a big deal, use what you have. They all roast well. Try to pick potatoes that are about the same size so they cook evenly. If few are much bigger than the rest, simply cut them in half. Look for firm potatoes with smooth skin and skip any with green spots or sprouts.
Simply wash them from any dirt (often supermarkets sell them pre-washed), and they are ready to be cooked. No peeling needed (yey!). The skin is thin and it is exactly the part that gets crispy in the oven.
Why Are Roasted Mini Potatoes the Best Side Dish
I love them because they are so cute and they wonderfully pop as you bite. They make a great presentation on a festive dinner table and literally take less time to make compared to regular potatoes. No peeling, no cutting needed. Did I mention how low-effort they are?
They also go with almost anything. Roasted chicken, steak, salmon, meatballs or even just a simple salad. And when the main dish needs all your attention, it is so nice to have one side you don’t have to think about. You put them in the oven and they take care of themselves.
What You’ll Need
Baby potatoes – The star of the dish. A mix of colours looks pretty, but one type works just as well.
Herb butter – This is where most of the flavour comes from, and it helps the skin get crispy and golden. I like rosemary or dill flavoured butter, but use whatever you have. Regular butter with a little extra dill works too.
Ground cumin – Cumin adds a warm, earthy note that goes so well with potatoes.
Smoked paprika – Paprika gives a gentle smoky flavour and that lovely golden colour.
Chilli powder – Just a little kick is all you need. Skip it if you are cooking for kids as it may be too strong for them.
Fresh or dried dill – Herbs bring a fresh herby taste that makes the potatoes so delicious.
Salt and black pepper – I always season potatoes, they really need it.
Crispy Roasted Baby Potatoes
Course: SidesDifficulty: Easy4
servings15
minutes25
minutes230
kcal40
minutesCrispy roasted baby potatoes made in a Dutch oven. Flavourful, golden and so cute, these roasted mini potatoes are the easiest side dish ever.
Ingredients
2 pounds of baby potatoes
2-3 tablespoons of herb butter or regular butter
½ teaspoon ground cumin
1 teaspoon smoked paprika
½ teaspoon chilli powder
1 teaspoon fresh or dried dill
Salt and black pepper
How to Make Roasted Baby Potatoes
- Wash the baby potatoes from any dirt.
- Place them in a large pot with salted water and cook on medium high for about 15 minutes after the water starts boiling.
- Drain the water carefully. Transfer them back in the pot.
- Add the butter while the potatoes are still hot so it melts and covers them all.
- Season with the spice mix, salt and pepper, then shake them well, so they are nicely coated.
- Layer the potatoes in a baking sheet and transfer into a preheated oven at 400F. Let them roast covered for about 20-25 minutes.
- Take them out, let them cool down for few minutes and they are ready to serve.
Notes
- No herb butter at home? Regular butter works too. Just add a bit of extra dill or a pinch of dried rosemary for great flavour.
- If you have Dutch oven - great! You can boil and roast the potatoes all in just one pot! Less dishes to wash - less mess.
Why I Prefer Using a Dutch oven for This Recipe
When you use a Dutch oven, you can do it all in just one pot. You can pre-cook the potatoes and then roast them straight in the oven. One pot means less dishes to clean, plus the flavour is out of this world and the roasting goes faster. The heavy pot holds the heat so well that the potatoes start getting crispy as soon as the lid comes off.
If you need to serve them later, for example when guests are coming, you can keep them covered with the lid in the warm oven until you are ready to serve. They can keep a perfect temperature for up to 2 hours. What a win, right? You can prepare things ahead with no stress.
This is exactly what saved me at that first holiday dinner. While everyone was arriving and I was still busy with the gravy, the potatoes were just sitting in the warm oven, waiting for me. No juggling, no last minute rush, and they came out just as crispy as when I first made them.
Don’t have a Dutch oven? No problem. Boil the potatoes in a regular pot (as I did here), then roast them on a baking sheet or in any oven-safe dish, covered with foil for the first 10 minutes.
How to Keep Leftovers
A good way to store them is in the fridge in an airtight container for up to three days. You can simply rewarm them in the oven or air fryer for about 5 minutes, or make a breakfast casserole! In a buttered pan, add the potatoes cut in half with the flat side on the bottom and cook until crispy. Add some veggies and eggs and it is ready to go.
Or simply serve the crispy pan fried potatoes as another side dish with your next meal. You can also toss them into a salad with some greens and a simple dressing for an easy lunch.
I really don’t like throwing food away, so in my house leftover potatoes never go to waste.
Roasted Baby Potatoes FAQ
Do I need to peel baby potatoes? No, the skin is thin and that is the part that gets crispy. Just wash and go.
Can I skip boiling the potatoes first? Yes, you can roast them raw at 400F, covered for the first 15 minutes, for about 30-40 minutes total. They just take longer.
Can I make them ahead? Yes. Pre-cook them earlier in the day, keep them in the fridge and roast when you are ready. Or roast them and keep them covered in the warm oven for up to 2 hours.
Can I use olive oil instead of butter? Absolutely. Olive oil works great and makes them dairy free too.
Why are my potatoes not crispy? Usually they are too wet or too crowded. Let the steam escape after draining and give them a few extra minutes with the lid off.
Are they kid friendly? Yes, my kids love them. Skip the chilli powder if your little ones don’t like a bit of heat.
Give these crispy baby potatoes a try for your next family dinner or holiday table, and let me know in the comments how they turned out and what you served them with.
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Hi, I’m Biba, the creator of Chick in Apron! As a busy mom and food blogger, I am passionate about making cooking fun and stress-free. I share simple, delicious recipes that are quick and easy to prepare, along with helpful kitchen hacks to save you time.
So, let’s turn cooking into something you enjoy with tasty meals and handy tips to make kitchen tasks a breeze! ✨
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