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Roasted Mixed Baby Potatoes


If you can get a bag of mixed baby potatoes, please do. They are usually more expensive per pound than other potatoes, but still economical and a treat for a special occasion. I get different varieties depending on what is available. I love the gemstones, which includes baby white, gold, red, purple and fingerlings. I love having the mixture, because each variety has a unique flavor and the color is beautiful. Baby potatoes are the genuine 'new' potatoes, those that are harvested very young, before the sugar fully converts to starch. Consequently, they are very thinned-skinned, somewhat sweeter, and have a creamier texture than older potatoes. Because of their age and size, they cook very quickly and there is no need to peel. This recipe for roasted baby potatoes is a quick, easy, healthy and absolutely delicious side dish that complements most entrees.

Roasted Baby Potatoes Recipe Photo

Preheat oven to 400° F. Rinse potatoes in cool water. Do not scrub or peel. Dry on a towel. You want to keep them whole. However, if some are much larger than others, cut them in half. (I look at the bags before purchasing to try to get potatoes of fairly equal size.)

Place the potatoes on a baking sheet large enough to hold them in one layer with a little space between them. Add the garlic. Drizzle with the oil. Season with the marjoram, salt and pepper. Toss to combine. Roast until tender, about 30 minutes. Add the fresh herbs and toss again. Serve immediately. These potatoes are also good at room temperature.

Notes: The potatoes can be roasted at a higher or lower temperature, adjusting the time a little, if you are also using the oven for a main dish. Alter the herbs as desired. This is good with rosemary, oregano, chives, or even spices such as cumin or paprika. Be creative and use any seasonings that will complement the entree. The recipe can be made in any amount needed.