No longer are tiny potatoes something you might have to search out, buy at a special store, or luck out to find. These days the diminutive baby or new potatoes seem to be everywhere! There’s still special, though, so it’s a great idea to give them a little respect and cook them to bring all their delicate flavor forward. I love to make these Oven Roasted Tiny Potatoes.
The recipe is so simple and easy, it’s really a no brainer. Just a quick little drizzle of olive oil, some salt, and maybe just a little something to enhance the flavor is really all you need. Oh, and you might need to make extra; they’re kind of a just one more kind of thing. (And yes, they are good leftover, cold from the fridge. Just sayin’)
About Oven Roasted Tiny Potatoes:
These babies are the perfect side for just about anything baked or roasted. They’re small enough to be done at a variety of temperatures and if your timing is right, they’re perfect to toss right on a sheet tray with just about whatever you’re making for dinner.
A good touch of salt really enhances these, making their delicate skin crispy and just a little wrinkly, but other than that they can be seasoned so many ways. Maybe you have your own ninja way with roasted potatoes? Me, I like to sprinkle them with the magic that is my Homemade Seasoning Salt, and that’s what I used when I make my Individual Mushroom Swiss Meatloaves the other day.
In the summer, they’re fabulous with a fresh herb or two tossed right on the sheet tray. Just use something to complement what you’re making. Maybe a few sprigs of thyme or rosemary. It doesn’t take much to make these little puppies fabulous.
Making Oven Roasted Tiny Potatoes:
These tiny potatoes are about the size of a quarter, so they don’t take long to cook. At 350 degrees F, they’ll be done perfectly crispy on the outside and creamy on the inside in about 22 minutes. Crank your oven up a little more, to 400 degrees, and drop the time to about 16 to 18 minutes, and so on. You get the idea.
You can judge when to add them to a sheet tray if you’re cooking other items by how long they’ll take to cook at the temperature you’re using.
Always give your potatoes a good rinse, even if they look clean, but make sure they’re good and dry before you roast them. They’ll crisp better if they are. And be generous with the salt which flavors the whole potato and make that skin crispy. In the interest of making sure they’re all done at the same time, if you happen to have some potatoes that are larger and some that are smaller, just cut the larger ones in half so they’ll cook in the same amount of time. That’s it. Easy peasy.
Saving Money on Oven Roasted Tiny Potatoes:
These baby or new potatoes, or tiny potatoes or teeny-tiny potatoes are just potatoes harvested young and seem to come in all varieties these days. There are red ones (they’ve been around forever and some of the red varieties are small even when harvested at maturity) ones that look like baby russets, Yukon golds, and all kinds of mixed potatoes in little packages.
There was a time when you’d have to wait for late summer for new potatoes, and even then you’d buy in the old net bags, get them home and sort out the smallest for a special treat. I won’t ever stop thinking of them as being special, even if they’re available just about all summer long. You’ll probably find the prices and availability better very late spring through early summer, though. Keep an eye out for them at Aldi for some great pricing, and keep in mind that these potatoes are never “stored” like our common russets and reds. They’re a fleeting thing so take advantage of them when you see them.
Keep in mind, though, that they’re going to be pricier than any old standard potato. They’re worth it to dress up a meal now and then, although for the most bang for your buck, not the cheapest old way to go.
I hope you’ve enjoyed this recipe and are tempted to give these tiny potatoes a go next time you see them at the store. They might not be the lowest priced potatoes, but even so, the won’t break the bank and really are a special treat! Feel free to chime in with your favorite way to cook these little babies!
Oven Roasted Tiny Potatoes
- Total Time: 25 minues
- Yield: 4 servings 1x
- Category: Sides
- Cuisine: American
- 1 pound tiny potatoes
- about 1 1/2 tablespoons olive oil
- 2 teaspoons seasoning salt (or 1 teaspoon salt and an herb of choice)
Preheat oven to 350 degrees F.
Add washed and dry potatoes to a sheet pan. Drizzle with olive oil, roll and toss around to coat. Sprinkle with seasoning salt or salt and toss and roll the potatoes around. If just using salt and adding an herb, toss small pieces over the potatoes after the potatoes are salted.
Roast for about 22 minutes, stirring once or twice.
These will take less time at 400 degrees F.; count on about 16 to 18 minutes.
Potatoes get a little crispier if baked on a lower oven shelf; watch especially closely at the higher oven temperatures.
Keywords: hearty sides, new potatoes, Potatoes, Vegetable Side
I’ll be sharing at Fiesta Friday #329, hosted this week by Diann @ Of Goats and Greens
and Liz @ Spades, Spatulas & Spoons
6 thoughts on “Oven Roasted Tiny Potatoes”