These are the crispiest, most tender roasted baby potatoes elevated with caramelized shallots. You’ll never have a boring potato side dish again!
This roasted baby potatoes recipe is my go-to side dish – not just because they’re SO easy and pair well with pretty much any dish, but because they’re SO yummy.
My friends always joke that shallots are one of my favorite ingredients. It’s not a joke…I love ‘em! This recipe gives shallots the well-deserved spotlight.
The shallot rings get all toasty and caramelized. The potatoes get crispy and golden. Add a pinch of salt and you’ll be a potato-shallot lover too. They’re just as good served as breakfast potatoes as they are as a side dish to so many dinners like Honey Mustard Chicken recipe or a Baked Halibut.
Roasted Baby Potatoes
Roasted baby potatoes are different from other types of potatoes in several ways, however, the most obvious is size. Baby potatoes are smaller in size, resulting in shorter cooking or roasting time which makes the cooking process way more convenient! The key though, is to achieve the optimal crispy to tender ratio. Luckily, baby potatoes offer the best combination of a crispy outside and soft inside when roasted. The best part? They are adorably bite-size making them 10x tastier.
Ingredients for Roasted Baby Potatoes
- Baby or peewee potatoes – peewee potatoes are extra small, providing the best balance, offering a crispy exterior and tender interior when roasted.
- Shallots – shallots add texture and a bit of sweet, toasty astringency.
- Extra virgin olive oil – extra virgin olive oil is used to coat the potatoes and provide moisture for roasting.
- Salt – salt enhances flavor.
How to Make Roasted Baby Potatoes
Full instructions in the recipe card; this is just an outline!
- Toss.
Toss together the sliced potatoes, shallots, olive oil, and salt on a large baking sheet.
- Spread.
Spread potato and shallot mixture out in one layer.
- Roast.
Sprinkle with more salt and then place in the oven to roast at 375℉ for 35-45 minutes, until the shallots are crispy and potatoes are golden. Serve hot!
Tips and Tricks
- Don’t crowd the pan: make sure to arrange the potatoes in a single layer and don’t overlap excessively. This will ensure the baby potatoes get crispy and brown.
- Line baking sheet with aluminum foil: place two layers of aluminum foil on the cookie sheet prior to placing the potatoes to simplify the cleaning process!
- Toss well: make sure all potatoes and shallots are coated with olive oil and salt.
Frequently Asked Questions (FAQs)
No, you do not need to peel baby potatoes before roasting. The benefit of using baby potatoes is that their skin is thinner and more tender than their other potato counterparts.
Good quality extra virgin olive oil has delicious flavor and helps potatoes roast into crispy, flavorful morsels.
Absolutely! I love how versatile roasted baby potatoes are. You can add herbs and spices such as garlic, onion powder, thyme, rosemary, paprika, cayenne pepper, or even a sprinkle of grated parmesan cheese for added flavor! Dried herbs and spices should be added before roasting, while fresh herbs and cheese should be added after roasting.
Yes, you can cut potatoes ahead of time before roasting. Please be aware that after potatoes are cut, they will slowly begin to brown. The best way to slow the browning process is to place the cut potatoes in a bowl of cold water. Cover the bowl with plastic wrap and refrigerate them. This can be done for several hours depending on your schedule. Before roasting, make sure to drain the potatoes thoroughly and pat them dry well. Excess moisture can affect the crispiness of the roasted potatoes!
When using baby potatoes, it is not recommended to parboil before roasting. Smaller potatoes like these tend to roast quickly and evenly without the need to boil them ahead of time.
Serving Suggestions
I love the versatility of roasted baby potatoes! Need a breakfast or dinner side? An appetizer? A snack? Boom, done! Here are a few of my favorite ways to serve:
- As a dinner side dish: roasted baby potatoes pair really well with any chicken, beef or fish main course. I love how the textures blend with my Grilled Pork Tenderloin recipe.
- As a breakfast side dish: brunch isn’t served without breakfast potatoes! These roasted baby potatoes are perfect with Scrambled Eggs, Omelettes, or other breakfast favorites.
- Tapas or appetizer platter: serve alongside a tapas-style platter or charcuterie spread with other appetizers like these Sausage Stuffed Mushrooms.
- Holiday feast or BBQ gathering: roasted baby potatoes are great made ahead, making them the perfect option for your next holiday gathering or family barbeque.
- Add some spices: you can put any flare on these potatoes that you’d like. Options such as garlic, thyme, rosemary, paprika, or even cayenne pepper, are all great!
- Dip: serve with a dip like Beer Cheese, Tzatziki, or a spicy ketchup.
Storing and Freezing
- Storing: let fully cool and then place in an airtight container in the refrigerator for up to 5 days.
- Reheating: Reheat gently in the microwave or in a 350℉ oven for 5-10 minutes until hot.
- Freezing: allow the potatoes to fully cool and then place in a freezer-safe airtight container. Freeze for up to 3 months. You can let them thaw in the refrigerator overnight before reheating!
More Potato Side Dish Recipes You’ll Love!
Roasted Baby Potatoes (With Shallot Rings)
Ingredients
- 2 pounds baby or peewee potatoes, cut in half for peewee or quarters for regular baby potatoes
- 5 medium shallots, peeled and sliced into ⅛ inch rings
- 1 tablespoon extra virgin olive oil
- Salt, to taste
Instructions
- Preheat oven to 375℉. Add sliced potatoes, shallots, olive oil, and salt to a large baking sheet. Toss.
- Spread out potatoes in a single layer.
- Roast for 35-45 minutes, until golden and most shallot rings are crispy. No need to toss halfway through. Finish with more salt, and serve hot!
Notes
- Place two layers of aluminum foil on the cookie sheet to make clean-up easier!
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
