Roasted Baby Potatoes Recipe

Baby potatoes: Small, tender potatoes that roast quickly and evenly.

Olive oil: Adds a rich flavor and helps the potatoes crisp up in the oven.

Garlic powder: Provides a savory, aromatic flavor without the need for fresh garlic.

Dried rosemary: Adds a fragrant, earthy note that complements the potatoes perfectly.

Salt: Enhances the natural flavors of the potatoes.

Pepper: Adds a hint of heat and balances the overall seasoning.

To ensure your baby potatoes roast evenly and achieve a perfect golden crisp, make sure to cut them into uniform halves. This allows them to cook at the same rate. Additionally, preheating the baking sheet in the oven for a few minutes before spreading the potatoes can help jumpstart the crisping process, giving you that desirable crunchy exterior.

• Baby potatoes - Substitute with sweet potatoes: Sweet potatoes offer a similar texture and can be roasted to achieve a crispy exterior and soft interior.

• Olive oil - Substitute with avocado oil: Avocado oil has a high smoke point and a neutral flavor, making it a great alternative for roasting.

• Garlic powder - Substitute with fresh minced garlic: Fresh minced garlic provides a more robust and aromatic flavor compared to garlic powder.

• Dried rosemary - Substitute with fresh rosemary: Fresh rosemary has a more intense and vibrant flavor, enhancing the overall taste of the dish.

• Salt - Substitute with sea salt: Sea salt can offer a more complex flavor profile and is less processed than regular table salt.

• Pepper - Substitute with crushed red pepper flakes: Crushed red pepper flakes add a bit of heat and a different dimension of flavor to the dish.

• Allow the roasted baby potatoes to cool completely at room temperature before storing.
• Transfer the cooled potatoes into an airtight container or a resealable plastic bag.
• Store the container in the refrigerator for up to 4-5 days to maintain freshness.
• For longer storage, place the potatoes in a single layer on a baking sheet and freeze until solid, about 1-2 hours.
• Once frozen, transfer the potatoes to a freezer-safe bag or container, removing as much air as possible to prevent freezer burn.
• Label the container with the date and store in the freezer for up to 3 months.
• To reheat refrigerated potatoes, spread them on a baking sheet and warm in a preheated oven at 350°F (175°C) for 10-15 minutes or until heated through.
• For frozen potatoes, reheat directly from the freezer by placing them on a baking sheet and baking at 400°F (200°C) for 20-25 minutes, flipping halfway through, until they are crispy and hot.
• Alternatively, reheat in a skillet over medium heat with a bit of olive oil until warmed and crispy.
• Avoid microwaving as it may result in soggy potatoes.

• Oven Method:

  1. Preheat your oven to 350°F (175°C).
  2. Spread the leftover roasted baby potatoes on a baking sheet in a single layer.
  3. Cover the baking sheet with aluminum foil to prevent the potatoes from drying out.
  4. Heat for about 10-15 minutes, or until the potatoes are warmed through and crispy again.

• Stovetop Method:

  1. Heat a non-stick skillet over medium heat.
  2. Add a small amount of olive oil or vegan butter to the skillet.
  3. Add the leftover roasted baby potatoes to the skillet.
  4. Stir occasionally and cook for about 5-7 minutes, or until the potatoes are heated through and have regained their crispiness.

• Microwave Method:

  1. Place the leftover roasted baby potatoes in a microwave-safe dish.
  2. Cover the dish with a microwave-safe lid or a damp paper towel to retain moisture.
  3. Heat on high for 1-2 minutes, checking and stirring halfway through to ensure even heating.
  4. If needed, heat for an additional 30 seconds to 1 minute until the potatoes are warmed through.

• Air Fryer Method:

  1. Preheat your air fryer to 350°F (175°C).
  2. Place the leftover roasted baby potatoes in the air fryer basket in a single layer.
  3. Heat for about 5-7 minutes, shaking the basket halfway through to ensure even heating.
  4. Check for desired crispiness and heat for an additional 1-2 minutes if necessary.

• Oven: Preheat and roast the baby potatoes to achieve a golden and crispy texture.

• Baking sheet: Spread the potatoes in a single layer to ensure even roasting.

• Mixing bowl: Toss the potatoes with olive oil, garlic powder, rosemary, salt, and pepper.

• Knife: Halve the baby potatoes for uniform cooking.

• Cutting board: Provide a stable surface for halving the potatoes.

• Measuring spoons: Measure out the olive oil, garlic powder, and dried rosemary accurately.

• Spatula: Flip the potatoes halfway through roasting to ensure even browning.

• Colander: Wash the baby potatoes thoroughly before halving them.

Preheat the oven early: Start preheating the oven while you wash and halve the baby potatoes. This way, the oven is ready when you are.

Use pre-minced garlic: Substitute garlic powder with pre-minced garlic to save time on preparation.

Line the baking sheet: Use parchment paper or a silicone baking mat to make cleanup faster and easier.

Batch seasoning: Mix the olive oil, garlic powder, dried rosemary, salt, and pepper in a large bowl first, then toss the potatoes in the mixture.