I must admit, I learned how to oven roast potatoes from Ina Garten over at Food Network. I wanted the perfect crispy on the outside, tender on the inside Oven Roasted Baby Dutch Potatoes Recipe and this is it! You can serve them ‘as is’ or with some vegan sour cream for dipping. Let me show you how I made them!
The first thing you want to do is wash these potatoes. I wouldn’t recommend using a scrub brush because the skin is so thin, you might rub it away. A good rinsing is all you need.
Since our goal is crispy potatoes, you want these as dry as possible. I washed mine, paper towel dried them and let them sit for about 20 minutes before proceeding. Alternately, you can always wash them the night before.
Slice the potatoes in half. If there are a few potatoes that are much larger than the rest, you can always quarter those.
Now add about a tablespoon of oil. Since there are so few ingredients in this recipe, go for the tastiest of oils and that is olive oil.
Season liberally with salt and pepper.
At this stage, you can really personalize this recipe with herbs such as rosemary or thyme. Whatever you prefer. Toss well.
How to oven roast baby Dutch potatoes
Place the potatoes cut side down on the sheet pan and roast for about 20 minutes or until golden and tender.
IMPORTANT!!! The sheet pan must be placed on the bottom rack of your oven for the crispiness to occur.
They should look like this.
And the cut side will look like this. My favorite part is this crispy side. Inside, the potatoes are soft and creamy almost melt in your mouth good!
Did you make my Oven Roasted Baby Dutch Potatoes Recipe? Leave me a comment below and let me know what you thought!
Oven Roasted Baby Dutch Potatoes Recipe
Ingredients
- 1 lb Baby Gold Potatoes washed, dried and halved
- 1 tbsp Olive Oil
- Salt to taste
- Pepper to taste
- HERBS such as rosemary or thyme optional
Instructions
- Preheat the oven to 400 degrees.
- Wash, dry and halve the potatoes.
- Place potatoes cut side down on the sheet pan and place the sheet pan on the BOTTOM rack of the oven.
- Roast for about 15-20 minutes or until golden and tender. Time may vary depending on size of potatoes and your oven temperature.
- Serve immediately. Vegan sour cream is a wonderful dip for these potatoes!
Gail says
Success! They turned out perfectly. The tip to use the bottom rack is not to be ignored. I’ll be using this recipe again.
P Edwards says
These came out perfectly…quick and easy…I added other spices like garlic & onion powder, Italian seasoning, etc…delishes side to any meal
Joan says
They were perfect! Big hit with my family. I added fresh parsley, rosemary, garlic seasoning mix. You can use a nice variety of seasonings.
Joel says
The instructions don’t say what to do with the oil or herbs.
Tony101 says
I didn’t notice a difference between bottom and upper rack, and I think I like them better if I put them skin side down! But they’re delicious either way. Thanks for the recipe.
Rebecca says
I’m disabled and cooking isn’t always easy especially when it comes to adding oil and what not. But this recipe was very helpful and now my favorite for the baby Dutch yellow potatoes! ❤️❤️