Roasted Baby Potatoes Recipe

Baby potatoes: Small, tender potatoes that roast beautifully. Olive oil: Adds richness and helps the potatoes crisp up. Salt: Enhances the natural flavors of the potatoes. Freshly ground black pepper: Adds a touch of heat and depth. Garlic powder: Infuses the potatoes with a savory, aromatic flavor. Paprika: Adds a subtle smokiness and vibrant color.

For an extra layer of flavor, consider adding fresh herbs like rosemary or thyme to the potatoes before roasting. Simply chop the herbs finely and toss them with the olive oil and spices in step 2. This will infuse the potatoes with a fragrant, earthy aroma that complements their crispy texture.

• baby potatoes - Substitute with fingerling potatoes: Fingerling potatoes have a similar texture and size, making them a great alternative for roasting.

• baby potatoes - Substitute with Yukon Gold potatoes: Yukon Gold potatoes have a creamy texture and hold up well when roasted, providing a similar experience.

• olive oil - Substitute with avocado oil: Avocado oil has a high smoke point and a neutral flavor, making it a good substitute for roasting.

• olive oil - Substitute with grapeseed oil: Grapeseed oil is also neutral in flavor and has a high smoke point, suitable for roasting.

• salt - Substitute with sea salt: Sea salt can be used in the same quantity and provides a similar salty flavor.

• salt - Substitute with kosher salt: Kosher salt has a coarser texture but can be used in the same amount to achieve a similar taste.

• freshly ground black pepper - Substitute with white pepper: White pepper has a slightly different flavor but can be used to provide a similar peppery kick.

• freshly ground black pepper - Substitute with cayenne pepper: Cayenne pepper adds a bit more heat but can be used sparingly to replace black pepper.

• garlic powder - Substitute with fresh minced garlic: Fresh minced garlic provides a more intense garlic flavor and can be used in a slightly larger quantity.

• garlic powder - Substitute with onion powder: Onion powder offers a different but complementary flavor that can work well in place of garlic powder.

• paprika - Substitute with smoked paprika: Smoked paprika adds a smoky flavor along with the color and mild heat of regular paprika.

• paprika - Substitute with chili powder: Chili powder provides a bit more heat and a different flavor profile but can be used to add a similar color and spice.

• Allow the roasted baby potatoes to cool completely at room temperature before storing.
• Transfer the cooled potatoes to an airtight container or a resealable plastic bag. Ensure there is minimal air inside to maintain freshness.
• Store the container in the refrigerator. The potatoes will keep well for up to 3-4 days.
• For longer storage, place the cooled 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. Label with the date for reference.
• Frozen roasted baby potatoes can be stored for up to 2 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 spreading them on a baking sheet and baking at 400°F (200°C) for 20-25 minutes, or until crispy and hot.
• Avoid microwaving as it may result in uneven heating and loss of crispiness.

• 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 them with aluminum foil to prevent them from drying out.
  4. Heat for about 10-15 minutes, or until they 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 butter to the skillet.
  3. Add the leftover roasted baby potatoes to the skillet.
  4. Cook for about 5-7 minutes, stirring occasionally, until they are heated through and have regained their crispy texture.

• 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.
  3. Microwave on high for 1-2 minutes, checking and stirring halfway through, until they are heated 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, until they are warmed through and crispy.

• Toaster Oven Method:

  1. Preheat your toaster oven to 350°F (175°C).
  2. Spread the leftover roasted baby potatoes on the toaster oven tray.
  3. Heat for about 10-12 minutes, or until they are warmed through and crispy.

• Oven: Used to roast the baby potatoes at a consistent temperature of 400°F (200°C).

• Mixing bowl: Used to toss the halved baby potatoes with olive oil and seasonings to ensure they are evenly coated.

• Baking sheet: Provides a flat surface to spread the potatoes out in a single layer for even roasting.

• Spatula: Handy for flipping the potatoes halfway through cooking to ensure they roast evenly on all sides.

• Measuring spoons: Used to measure out the olive oil, salt, pepper, garlic powder, and paprika accurately.

• Knife: Essential for halving the baby potatoes before seasoning and roasting.

• Cutting board: Provides a safe and stable surface to halve the baby potatoes.

Preheat the oven early: Start preheating your oven while you prepare the baby potatoes to save time.

Use parchment paper: Line your baking sheet with parchment paper for easy cleanup and to prevent sticking.

Microwave first: Par-cook the potatoes in the microwave for 5 minutes before roasting to reduce oven time.

Uniform size: Cut the potatoes into uniform sizes to ensure even cooking.

Mix in a bag: Toss the potatoes and seasonings in a resealable plastic bag for quick and even coating.