|Nutritional Guidelines (per serving)|
|Servings: 2 to 3|
|Amount per serving|
|% Daily Value*|
|Total Fat 9g||12%|
|Saturated Fat 1g||6%|
|Total Carbohydrate 32g||12%|
|Dietary Fiber 3g||12%|
|Total Sugars 2g|
|Vitamin C 15mg||73%|
|*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.|
This simple recipe for oven-roasted baby potatoes makes a great side dish for a wide variety of meals. The secret to these crispy-on-the-outside, creamy-on-the-inside roasted potatoes is to parboil the potatoes first, giving the insides a head-start on cooking. They are drained well and then tossed in olive oil, salt, and pepper before roasting in a hot oven. If you have a flavored salt blend or a fine quality olive oil, this is a great time to use them.
Baby potatoes (also called new potatoes) are simply young potatoes, and therefore can be white, red, or even purple. Since they are harvested right at the beginning of the season, they are waxy, sweet, and full of moisture, which contributes to their creaminess.
Click Play to See This Quick Oven-Roasted Baby Potatoes Recipe Come Together
1 pound baby potatoes, also known as new potatoes
2 tablespoons olive oil
1 1/2 teaspoons kosher salt
1/2 teaspoon black pepper
Chopped fresh parsley, optional
Gather the ingredients.
Preheat the oven to 400 F.
Place the baby potatoes in a large pot, cover with cold water, and bring to a boil.
Parboil, just until soft, 8 to 10 minutes. Immediately drain and let cool.
Slice cooled potatoes in half and place in a bowl. Gently toss with the olive oil, salt, and pepper, being sure to coat well.
Put the potatoes, cut-side down, on a nonstick baking pan and roast in the oven for 15 to 20 minutes, or until golden brown and crispy.
Remove from oven and sprinkle with fresh parsley if using.
Serve immediately and enjoy.
Why Don't I Need to Peel the Potatoes?
The skin on baby potatoes is very thin, and the potatoes are small, making peeling very challenging. But since the skin is paper-thin, there is no reason to remove it anyway. And, as an added bonus, the skin contains important nutrients, like iron and Vitamin C, so you can feel good about eating the whole potato.