Potatoes are my favourite carb! They work for any meal of the day, and are perfect whether you buy them or grow them. Roasted Little Potatoes will fit the bill of an easy side dish!
The first potatoes of the season to come out are always these cute little ones in the grocery store. They don’t necessarily keep well, but they sure are tasty.
On the flip side when you harvest in the fall, you often have a bunch of little ones that won’t keep well so you want to eat them first. Right now we have potatoes that we had kept as seed but we kept more than we needed. So now we’re eating them because a seed potato for us is just a regular potato. They're not treated or sprayed.
If you've got larger potatoes that need using up, twice baked potatoes are always the way to go! I also love to whip up some ranch to drizzle on these. If you are turning on the oven anyway, I like to batch bake, so I might have some sourdough banana bread ready to pop in at the same time. If I'm already heating up the house I may as well make it worth it!
Key Ingredients
Potatoes - Try and sort out potatoes that are all relatively the same size so they cook evenly. Don't want any to burn or be solid in the center. This is of course easier when using homegrown. If any are super large you can cut them in half.
Fat - Use a high-heat oil like avocado oil, or you can use your rendered tallow or lard.
Seasoning - I just go with salt and rosemary, making these a neutral side dish to fit any meal.
How to Make Oven Roasted Mini Potatoes
***See recipe card below for precise measurements and instructions.***
Step 1: Wash the potatoes well, but don't go peeling these!
Step 2: Set in your baking dish or pan of choice and coat with oil before roasting. No need to dirty a bowl!
Step 3: Remove from the oven and add seasoning and stir. Roast until done!
Tips and Tricks
- You can swap out seasoning to whatever you like or that will match up with your main dish.
- I never waste time peeling potatoes, especially when they are tiny like this. You'll get more fingers than potatoes peeled.
- Save those leftovers to re-roast!
FAQs
These are amazing the first time around, but you can chop them up and roast on your griddle while you make eggs for the crispiest hash browns in town. I honestly also sneak some cold before I cook. Nothing beats potatoes as the perfect side dish for any meal!
I love using tallow, I just think it adds the most flavour. But of course it is solid and if your kitchen is cooler, I still don't dirty a mixing bowl! I just plop it on the potatoes and after five minutes or so it is melted and I can stir them around to coat to finish roasting.
I love roasting a whole chicken with these, or a venison backstrap is quite lovely. Don't think of these only for dinner, though! You can absolutely pop these in the oven during morning chores and enjoy them with bacon and eggs.
Photos by Dante from Shire by the Sea
More Perfect Potato Recipes
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Roasted Little Potatoes
Ingredients
- 2 ½ - 3 lb potatoes 1-1.5” in diameter
- 3 tablespoons lard, tallow, or avocado oil
- 1 teaspoon dried rosemary
- 1 teaspoon salt
Instructions
- Preheat oven to 375°F.
- Wash potatoes well if needed.
- Toss potatoes in oil and roast in a baking dish or on a sheet pan for 30 minutes.
- Remove from oven, add salt and rosemary, and stir around well.
- Roast for another 10 minutes, up to another 30, depending on how crispy you want 'em!
Notes
- Do not peel - these are too small to fuss with, plus that's where your nutrients are!
- If using tallow and it doesn't want to mix in at first, I just pop the whole tray in the oven for 5 minutes until it is melted and then stir it around and finish the first 30.
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