When I think about comfort food, my mind often drifts back to the simple yet flavorful dishes my grandmother used to make. Her kitchen was always filled with the aroma of herbs, garlic, and something delicious roasting in the oven. One of her go-to sides was oven-roasted potatoes—a dish that, to this day, brings a sense of warmth and nostalgia every time I prepare it. But these weren’t just any potatoes; they were tiny, colorful gems, crisp on the outside and buttery soft on the inside, seasoned to perfection with herbs and a touch of cheese.
I remember one particular Sunday, the whole family gathered around the dining table after spending the morning at the local farmers’ market. We’d picked up fresh, vibrant baby potatoes—red, gold, and even a few purple ones. My grandmother believed in letting the ingredients shine, and this dish was the perfect way to celebrate the season’s bounty. She’d slice those baby potatoes in half, toss them with olive oil and her favorite herbs, and roast them until they developed that irresistible golden crust.
What made her version so special was the addition of Pecorino Romano, a nod to our Italian roots. The sharp, salty cheese would melt ever so slightly, clinging to the potatoes and creating little pockets of intense flavor. It was the kind of dish that didn’t need much else—just a sprinkle of salt and a crack of black pepper, and it was ready to steal the spotlight on any dinner table.
As I’ve traveled and cooked for my own family, I’ve adapted this recipe to fit my lifestyle, but I’ve kept the essence of it the same. There’s something incredibly satisfying about turning simple ingredients into something so comforting and full of flavor. Whether I’m making it for a holiday feast or a casual weeknight dinner, these oven-roasted baby potatoes never fail to bring back fond memories of those Sunday meals at my grandmother’s house.
This dish has become a staple in my home, a reminder of the power of food to connect us to our past, our family, and the places we’ve been. I hope this recipe brings the same warmth and joy to your table as it does to mine, making it a new family favorite that you’ll cherish for years to come.
How to Prepare Oven Roasted Baby Potatoes
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Ingredients
- 1 1/2 pounds small baby potatoes (red, Yukon gold, or mixed colors)
- 3 tablespoons extra virgin olive oil
- 1 teaspoon garlic powder
- 1 1/4 teaspoons dried Italian herbs
- 1 1/2 tablespoons grated Pecorino Romano or Parmesan cheese
- 1/2 teaspoon kosher salt (plus extra for topping)
- Ground black pepper, to taste
- Olive oil spray
Directions
- Start by preheating your oven to 400°F and placing the oven rack in the middle position.
- Slice each baby potato in half, ensuring they’re evenly sized for consistent cooking.
- Coat the bottom of a baking sheet with olive oil, spreading it evenly across the surface.
- Evenly distribute the garlic powder, dried Italian herbs, grated cheese, salt, and a sprinkle of black pepper over the olive oil.
- Arrange the halved potatoes on the baking sheet, cut side down, forming a single layer.
- Lightly spray the tops of the potatoes with olive oil and sprinkle an additional pinch of salt.
- Bake for 30 to 35 minutes, until the potatoes are tender and the bottoms are crisp and golden. Test with a knife for doneness.
Storing Suggestion
Store leftover roasted potatoes in an airtight container in the refrigerator for up to 4 days. To reheat, place them in a preheated oven at 375°F for about 10 minutes or until warmed through and crispy.
Cooking Tips
For an extra crispy texture, you can increase the oven temperature to 425°F for the last 5 minutes of cooking. If you prefer a milder garlic flavor, reduce the garlic powder to 1/2 teaspoon.
Serving Suggestions
Serve these roasted baby potatoes with a sprinkle of fresh herbs like parsley or chives. They pair well with grilled meats, roasted chicken, or as a hearty side for a salad.
Ingredient Substitutions
If Pecorino Romano or Parmesan cheese isn’t available, try using Grana Padano or Asiago cheese. For a dairy-free version, skip the cheese and add a sprinkle of nutritional yeast for a similar umami flavor.
Seasonal Variations
In the summer, add fresh cherry tomatoes to the roasting pan for a burst of sweetness. During the fall, try adding some chopped rosemary or thyme for an earthy twist.
Allergen Information
This recipe contains dairy in the form of cheese. For those with dairy allergies, omit the cheese or replace it with a dairy-free alternative. Ensure that all ingredients, such as the olive oil spray, are free from cross-contamination.
FAQ:
Can I use larger potatoes instead of baby potatoes?
Yes, you can use larger potatoes. Simply cut them into smaller, bite-sized pieces to ensure even cooking.
What other herbs can I use in place of Italian seasoning?
You can substitute Italian seasoning with a mix of your favorite herbs, such as rosemary, thyme, or oregano, depending on your taste preference.
How can I make these potatoes spicier?
To add a bit of heat, sprinkle some red pepper flakes or cayenne pepper over the potatoes before roasting.
Can I prepare these potatoes ahead of time?
Yes, you can slice and season the potatoes in advance, then cover and refrigerate them for up to a day. Bake them fresh when you’re ready to serve.
How do I prevent the potatoes from sticking to the baking sheet?
Ensure the baking sheet is well-coated with olive oil, and avoid overcrowding the potatoes to allow even cooking and crisping.
Can I use a convection oven for this recipe?
Yes, a convection oven can help achieve a crispier texture. If using convection, reduce the baking time by about 5 minutes and keep an eye on the potatoes to prevent overcooking.
Oven Roasted Baby Potatoes
Ingredients
- 1 1/2 pounds small baby potatoes red, Yukon gold, or mixed colors
- 3 tablespoons extra virgin olive oil
- 1 teaspoon garlic powder
- 1 1/4 teaspoons dried Italian herbs
- 1 1/2 tablespoons grated Pecorino Romano or Parmesan cheese
- 1/2 teaspoon kosher salt plus extra for topping
- Ground black pepper
- Olive oil spray
Instructions
- Preheat your oven to 400°F and position the rack in the middle. Slice the baby potatoes in half.
- Pour olive oil onto the bottom of a baking sheet, spreading it evenly.
- Sprinkle garlic powder, Italian herbs, grated cheese, salt, and pepper over the oil.
- Arrange the potatoes cut side down in a single layer. Lightly spray the tops with olive oil spray and add a touch more salt.
- Bake in the center of the oven for 30 to 35 minutes, or until the bottoms are golden and the potatoes are tender when tested with a knife.
