roasted baby potatoes

Greek Lemon-Garlic Roasted Potatoes

mini potatoes ((I used Yukon Gold))

olive oil

lemon

garlic (minced)

oregano

salt

black pepper

vegetable broth (or chicken broth)

Preheat the oven to 400 degrees F. Cut the potatoes in half and set in a 9X13 inch baking dish.

Drizzle the olive oil over the top. Then add the lemon zest, minced garlic, oregano, salt and pepper. Toss the potatoes to coat in seasoning.

Pour the lemon juice and vegetable broth in the side of the pan, being careful not to “washed” the seasoning off the potatoes. Roast for 30 minutes in the oven.

Flip the potatoes and place back in the oven for 25-30 minutes, until the potatoes are tender and the skin is starting to crisp.

Toss the potatoes in the glaze and serve. (Sprinkle with fresh parsley if desired.)

https://content.jwplatform.com/videos/xld2DuuF.mp4

Greek Lemon-Garlic Roasted Potatoes Recipe - Our version of roasted Greek lemon potatoes features tender baby potatoes and lots of zesty garlic for a bright and tangy side dish.

Greek Lemon Potatoes

Boiled potatoes pan roasted in an Indian spice mix.

Achari Aloo/Potatoes in Pickle Spice

300 Gms Baby Potatoes(Boiled yet firm in texture)

Tbsp Mustard oil/Oil of your choice.

Dry red chillies

Tsp Nigella seeds

asafoetida(optional)

Tbsp Coriander Seeds

Tbsp Fennel Seeds

Dry red chilli

Tsp Turmeric Powder

Tsp Kashmiri red Chilli powder

Tsp Dry Mango Powder

Tsp Chaat Masala

Salt according

Tbsp Fresh Cilantro leaves

Lemon wedges(optional)

Take a wide pan .Heat it and roast fennel seeds, coriander seeds and red chilli on medium flame .Grind this into a coarse powder.

Peel boiled potatoes and keep aside.

Take a pan and heat it on medium flame.

Add mustard oil. When its hot enough(reaches its smoking point)Add Nigella seeds ,Asafoetida and dry red chillies.

Add potatoes and mix it nicely with the oil and seasoning.

Saute it till it looks light pink.It will take 3-4 minute.

Now add all the spices (grounded and listed under spice powder) both.

Mix it well .Make sure potatoes are coated nicely with this spice mix. Saute on medium flame for 2-3 minute, till it looks little crispy. Your Potatoes are ready to serve .Switch off the flame now.

Check seasoning.

Garnish with fresh cilantro and lemon wedges.

Serve.

This Roasted Baby Potatoes Recipe makes such an easy and delicious side dish. &nbsp;It is five ingredients, takes about five minutes to make, and is so delicious. &nbsp;These baked baby potatoes are easy enough to make on a weeknight, but delicious enough to serve on a holiday table.&nbsp;

Roasted Baby Potatoes Recipe

potatoes

unsalted butter (melted)

black pepper (to taste)

Preheat your oven to 425 degrees. &nbsp;Spray a baking dish with cooking spray.

Whisk together the melted butter and then minced garlic. &nbsp;

Add the potatoes to the baking dish, then pour the butter garlic mixture over it. &nbsp;Sprinkle with the salt and pepper and then toss to combine.

Bake for 20 to 25 minutes or until the potatoes are fork tender.

https://embed.mediavine.com/videos/ipViSRTAr

This Roasted Baby Potatoes Recipe makes such an easy and delicious side dish. It is five ingredients, takes about five minutes to make, and is so delicious. These baked baby potatoes are easy enough to make on a weeknight, but delicious enough to serve on a holiday table.

Roasted Baby Potatoes

My husband isn’t a potato fan and even he couldn’t get enough of these crispy dill roasted potatoes with lemon. He said they tasted butter-soaked (spoiler: they’re not!).

Dill Roasted Potatoes with Lemon (so easy!)

potatoes, washed (I used the Little Potato Company)

extra virgin olive oil

sea salt

black pepper (less if you’re not a pepper fan)

dill,

lemon,

Preheat oven to 425°F.

On a rimmed baking sheet, toss potatoes with olive oil, salt, pepper, and dill.

Roast for 15 minutes, stir, and continue to roast for 10 additional minutes, or until potatoes are crispy on the outside and fork tender on the inside.

Squeeze lemon over potatoes and garnish with additional dill. Serve immediately.

https://embed.mediavine.com/videos/y29e2knop2gdi0munsog

My husband isn't a potato fan and even he couldn't get enough of these crispy dill roasted potatoes with lemon. He said they tasted butter-soaked (spoiler: they're not!).

Dill Roasted Potatoes with Lemon

Roasted Baby Potatoes with Garlic &amp; Fresh Herbs are creamy in the center, and brown and crispy on the outside. Pair all that deliciousness with a dipping sauce made of mustard, horseradish, and mayonnaise, and you have the perfect side dish or even a fun and unusual party appetizer!! 

Roasted Baby Potatoes with Garlic and Fresh Herbs

baby potatoes

salt (or

garlic

rosemary

thyme

mayonnaise

horseradish

yellow mustard

Preheat oven to 425-degrees. Place an empty baking sheet into the oven to heat while preparing the potatoes. 

In a large bowl, toss the potatoes with the olive oil, salt, pepper, garlic, and fresh herbs.

Remove the baking sheet from the oven and add the potatoes in an even layer onto the hot baking sheet.

Roast the potatoes for 20-25 minutes stirring them once during roasting.

To make the roasted potatoes;

In a  medium bowl, stir together the sauce ingredients. Serve the dipping sauce with the hot (or room temperature) roasted potatoes.

To make the mustard dipping sauce;

Simple and butter, Oven Roasted Baby Potatoes are baked in butter, garlic and herbs for an easy, yet complex in flavor, side dish.

Oven Roasted Baby Potatoes Recipe

lbs baby potatoes (cut in half if necessary)

herbs

tsp kosher salt

tsp fresh ground pepper

Preheat oven to 350˚F.

Place the potatoes in a large bowl and add the olive oil, herbs, garlic, salt and pepper. (If you want more butter flavor, you can also add 2 tbsp melted butter.) Toss to coat.

Transfer the potatoes and herb oil mixture to a baking dish.

Roast the potatoes in the oven for 20 minutes. Toss the potatoes to coat. Return to the oven to roast for another 25 minutes or until fork tender and golden brown.

Sprinkle the potatoes with kosher salt and fresh chopped herbs before serving, if desired.

This Roasted Baby Dutch Potatoes recipe makes golden brown, fork tender potatoes with crispy skins. An easy side dish with minimal effort! Your whole family will love this delicious side dish, and it pairs perfectly with almost any main dish!

Roasted Baby Dutch Potatoes

baby dutch yellow potatoes

parsley

garlic powder

onion powder

Parmesan cheese (optional)

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

These quick and easy oven roasted baby potatoes with garlic and rosemary are absolutely perfect! Plus, you don’t have to boil them before baking them, so they’re super simple to make.

BEST Roasted Baby Potatoes Recipe

garlic (pressed through a garlic press, or minced)

fine sea salt

fresh coarse ground black pepper

dry thyme leaves *

Tablespoons diced fresh parsley

Preheat the oven to 375 F (190 C).

Wash and dry the potatoes, removing any visible...

Wash and dry the potatoes, removing any visible dirt.

In a medium mixing bowl, toss the potatoes...

In a medium mixing bowl, toss the potatoes with the olive oil, garlic, rosemary, salt, pepper, and dry thyme leaves.

Arrange the seasoned potatoes in a single layer...

Arrange the seasoned potatoes in a single layer on a small rimmed baking sheet. If there was any leftover seasoning or oil in the bowl, scoop that out and spread it over the potatoes. Cover the baking sheet tightly with foil, and bake for 40 minutes (if your potatoes are exceptionally small, you may want to bake them a little less).

After 40 minutes, remove the potatoes from the...

After 40 minutes, remove the potatoes from the oven, remove the aluminum foil, and give the potatoes a good stir with a wooden spoon. Turn the oven temperature up to 450 F (232 C). Once the oven reaches 450 F, return the potatoes to the oven, and bake them for 10 - 15 minutes. The potatoes are ready when they’re fork tender and the skin is crispy. It’s important to keep an eye on them during this part of the cooking process because the cooking time varies based on the size of the potatoes you’re using.

Remove the potatoes from the oven, toss them...

Remove the potatoes from the oven, toss them with the fresh diced parsley, and serve.

This Roasted Small Potatoes and Carrots recipe is such an easy side dish to make. The baby potatoes will roast at 400°F/205°C for approximately one hour. The roasting process begins by covering them with foil. Intrigued?

Roasted Small Potatoes and Carrots Recipe

potatoes (680 grams, washed and halved)

shallots (halved)

carrots (454 grams, peeled, cut into ½-inch pieces)

olive oil (extra virgin)

paprika

rosemary (fresh,

lemon juice (freshly squeezed, optional)

Italian flat-leaf parsley (fresh and finely chopped, optional)

Preheat the oven to 400°F/205°C. Place one oven grate at the bottom and another one in the middle of the oven.

Spray a baking dish or roasting pan, at least 9 by 13 inches, with cooking spray.

Transfer the halved potatoes, shallots and the sliced carrots to the roasting pan or baking dish. 

Add 2 tablespoons of olive oil and toss the vegetables together for a few minutes ensuring all are well coated with the oil. 

Season with chopped rosemary, paprika, ½ teaspoon of salt (or to taste) and ⅛ teaspoon freshly ground pepper (or to taste).

Toss to combine. Arrange in a single layer. 

Cover tightly with a piece of aluminum foil and bake on the bottom oven grate for 20 minutes.

Remove the baked vegetable dish from the oven and carefully lift and remove the foil. Toss the vegetables gently together. 

Return the dish to the oven and place it on the middle grate. Roast for an additional 30-35 minutes or until the vegetables are golden, crispy on the edges and cooked through.  Gently toss the vegetables two more times as they are roasting in the oven. 

Remove from the oven, toss the vegetables with 1 teaspoon freshly squeezed lemon juice, taste and adjust seasonings for salt and pepper. 

Transfer to a serving platter. As an option, garnish with 1 tablespoon of chopped fresh flat-leaf Italian parsley. Enjoy.

These are the best, crispy Roasted Baby Potatoes made with on a sheet pan with small baby potatoes, Italian seasoning, garlic powder, and grated cheese.

Roasted Baby Potato Recipe

baby potatoes (red, Yukon gold

Italian seasoning

Pecorino Romano or Parmesan cheese

kosher salt (plus

olive oil spray

Garlic powder is ground, dehydrated garlic. It is a very common seasoning. Applications include pasta, pizza, and grilled chicken. Garlic salt is simply salt plus garlic powder. (Pre-made products usually include an anti-caking agent.) Garlic powder is a common component of spice mix. It is also a common component of seasoned salt.

pecorino romano

Preheat the oven to 400F and set the rack for the center of the oven. Cut the potatoes in half.

Drizzle the olive oil on the bottom of the sheet pan, spreading out to evenly cover the bottom.

Evenly sprinkle the oil with the garlic powder, Italian seasoning, grated cheese, salt and pepper.

Place the potatoes over the seasoning, cut side down in an even layer. Spritz the tops of the potatoes with olive oil spray and season the tops with a pinch more salt.

Bake in the center of the oven, 30 to 40 minutes, depending on the size of the potatoes, until the bottoms are golden and the potatoes are tender when pierced with a knife.

Roasted Baby Potatoes are an easy yet versatile side dish! Perfectly golden and crunchy on the outside, fluffy and tender on the inside.

golden baby potatoes

pepper

butter (melted)

parsley (finely chopped)

Preheat the oven to 400 degrees and prepare a baking sheet by lining with aluminum foil.

In a large bowl, toss the baby potatoes with the olive oil, garlic, salt and pepper until fully coated.

Spread evenly on the prepared baking sheet.

Bake for 20 minutes, then flip the potatoes.

Continue cooking for 10 more minutes or until the potatoes are fork tender.

When potatoes are finished cooking, remove them from the oven and drizzle with the melted butter. Toss to coat.

Sprinkle with the fresh parsley and serve.

Top 11 roasted baby potatoes recipes from across the web

The most viewed roasted baby potatoes recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine

Top Tags

Greek Lemon-Garlic Roasted Potatoes

Achari Aloo/Potatoes in Pickle Spic...

Roasted Baby Potatoes Recipe

Dill Roasted Potatoes with Lemon (s...

Roasted Baby Potatoes with Garlic a...

Oven Roasted Baby Potatoes Recipe

Roasted Baby Dutch Potatoes

BEST Roasted Baby Potatoes Recipe

Roasted Small Potatoes and Carrots ...

Roasted Baby Potato Recipe

Roasted Baby Potatoes

Top 11 roasted baby potatoes recipes from across the web

The most viewed roasted baby potatoes recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Greek Lemon-Garlic Roasted Potatoes

Achari Aloo/Potatoes in Pickle Spic...

Roasted Baby Potatoes Recipe

Dill Roasted Potatoes with Lemon (s...

Roasted Baby Potatoes with Garlic a...

Oven Roasted Baby Potatoes Recipe

Roasted Baby Dutch Potatoes

BEST Roasted Baby Potatoes Recipe

Roasted Small Potatoes and Carrots ...

Roasted Baby Potato Recipe

Roasted Baby Potatoes

The most viewed roasted baby potatoes recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine