They may be called baby potatoes, but it would be unfair to judge them by their size. Red and yellow baby potatoes are harvested earlier than other potatoes, when they’re about 1 inch in diameter. Still, they teem with a mild, sweet flavor -- a sensation that is enhanced when they’re baked with their flavorful skins on. Also referred to as creamer potatoes, baby potatoes can earn a grown-up seat next to any main dish at your dinner table when you bake them to crispy perfection.
Things You'll Need
- 1 to 1 ½ pounds of baby potatoes
- Vegetable brush
- Paper towels
- 2 bowls (one large, one small)
- Olive oil
- Minced garlic
- Seasoning salt
- Rosemary or dill (optional)
- Baking dish
- Dry parsley
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Wash the potatoes under cold water. Scrub away dirt with a vegetable brush. Let the potatoes dry on paper towels, then slice each one in half. Place the potatoes in a large bowl.
Combine several tablespoons of olive oil, some minced garlic and seasoning salt in a small bowl. Add a dried herb such as rosemary or dill, if you like, for added flavor. Pour this mixture over the potatoes, coating them thoroughly.
Preheat your oven to 450 degrees Fahrenheit. Brush a large baking dish with a little olive oil. Pour the bowl of seasoned potatoes into the dish. Arrange the potatoes in a single layer so that they cook and brown evenly and are easy to turn.
Bake the potatoes for between 25 and 30 minutes, stirring them once about halfway through. Remove the potatoes from the oven when they are golden brown. Sprinkle the hot potatoes with dry parsley.