Simple Roasted Baby Potatoes
These crisp, colourful potato nuggets make a great side for anything from your Sunday roast to a casual weeknight meal. The whole cloves of roasted garlic give little pops of flavour that add to the dish, which I love. I've also included some ideas for additional flavours if you prefer your potatoes spiced up a little!
I have to admit I'm a picky potato eater. I can live without those big Russet potatoes - I find the texture doesn't do much for me. Believe it or not I can also live without mashed potatoes. It's taken me a while to find a potato I really enjoy, but I think I've finally got it. I like my potatoes roasted until they're golden and crispy. Unlike larger russet potatoes, these potatoes have thin skins and a crisp, waxy texture. They hold their shape once cooked and cut, and are slightly sweeter than other varieties. Plus, they're so pretty and colourful as a side dish! I'm loving the Terrific Trio from the Little Potato Company (a Canadian company!); and they come in a handy 1.5lb size bag that I can actually use up before they go off.
Unlike larger russet potatoes, these potatoes have thin skins and a crisp, waxy texture. They hold their shape once cooked and cut, and are slightly sweeter than other varieties. This particular batch of potatoes didn't have very many colourful purple potatoes, but usually there's more and they look prettier.
- Large bar pan (stoneware baking sheet)
- Cutting board and knife
- Batter bowl, or other large bowl.
- 1.5 lb bag of baby new potatoes (I like the tri-colour ones)
- 1/2 head of garlic (more if you're a fan of roasted garlic!)
- 2 tsp canola or avocado oil - use a good quality oil for roasting.
- coarsely ground sea salt (~ 1/2 tsp)
- freshly ground pepper (~1/2 tsp)
Optional additional flavourings for roasting:
- fresh rosemary sprigs - whole or chopped
- fresh thyme and a squeeze of lemon
- parmesan (add near the end of roasting)
- smoked paprika
- grainy mustard and a splash of honey
- Preheat oven to 425F
- Wash baby potatoes well, scrubbing away any dirt that shows. Don't peel the potatoes! The skin adds texture and is full of fiber.
- Cut potatoes into quarters and put into batter bowl
- Peel cloves of garlic, leaving whole and add to batter bowl with quartered potatoes
- Add oil, salt and pepper and any optional add ins to bowl and toss
- Spread contents of bowl onto large stone baking sheet. Stoneware helps to make your roasted potatoes nice and golden and crispy, and also helps to keep them from sticking to the pan (they sometimes stick with metal baking sheets, but if you use parchment you can avoid this).
- Roast at 425F for ~30 minutes, stirring once during roasting. You can tell the potatoes are done when they pierce easily with a fork. They should be slightly browned and shrivel a bit. If you like them extra crispy give them a stir and pop them back in the oven for another 5-10, but check to make sure they don't burn! If you prefer your potatoes on the less-cooked side, take them out earlier.*
- Serve as a side with any of your favourite mains. The whole cloves of roasted garlic add are so good mixed in with the potatoes, but you might want to warn any non garlic lovers to watch out!
* Cooking time will depend on the size of your potato pieces, the pan you're using, and your oven. The smaller the pieces the faster they cook!
per 1/4 recipe, or ~ 1 cup cooked.
- Leaving the skin on your potatoes helps to boost the fiber content always a good thing.
- Potatoes are a good source of potassium - 1 cup of potatoes has more potassium than a banana!
- Waxy potatoes like these have a slightly lower Glycemic index (GI) than their mealy counterparts. This has to do with the kind of starch found in the potato. GI is a measure of blood sugar impact. In general it's better to eat lower GI foods.
- Although some people call potatoes a vegetable, nutritionally they don't count! Consider potatoes the starchy part of your meal, so be sure to include some veggies as a side along with these!