Oven Roasted Baby Potatoes

by Deana Gunn on June 2, 2011 · 7 comments

This weekend my family and I had lunch at our friends’ home.  We were treated to a huge spread of food, including some oven roasted potatoes, something I haven’t made in a while.   Their recipe for roasting potatoes (using garlic, rosemary, olive oil, salt, and pepper) was pretty much how I do it too, and the resulting aroma throughout the house was simply fantastic.   I had forgotten how good they can be.  We couldn’t stop eating them – even after dessert I sneaked one or two more pieces.  Creamy on the inside, crisp and perfectly seasoned on the outside – they go wonderfully with so many dishes, from breakfast to dinner.

Yesterday, I thought I’d make a batch myself.  I’m not a big fan of peeling potatoes, so if you aren’t either, just do what I do and use baby potatoes (also called “new potatoes”), leaving the skin on.  You can roast them whole, but I like to quarter them since the cut sides get golden and crisped on the edges.   Yum!  Use the red or white/gold baby potatoes, or a mixture of the two.   Trader Joe’s even has the single bags of red, white, and purple baby potatoes (It’s called “Potato Medley” and I always make a “red, white, and blue” potato salad with them for 4th of July potlucks and cookouts).  Another option is to use Trader Joe’s Teeny Tiny Potatoes (are they baby Russets …?) and roast them whole.  They’re adorable!

Click here for the complete recipe for Oven Roasted Potatoes.  These potatoes are seasoned and flavored with salt, pepper, garlic, olive oil, and fresh rosemary.  If you like a buttery flavor, use half olive oil and half butter.  Another great variation would be to season the potatoes with Trader Joe’s 21 Seasoning Salute, one of my favorite blends at TJ’s (it’s also sodium-free, for those watching their sodium intake).  Enjoy!

{ 7 comments… read them below or add one }

Dave Carberry June 2, 2011 at 12:51 pm

Deana, you rock! Thanks for helping me and my wife break out of our cooking slump. It’s been hard for us to change our “same-old” cooking routine and your recipes have helped tremendously! Thanks again!
– Dave (has it really been 11+ years since we were working at HSC?)

Deana Gunn June 2, 2011 at 5:13 pm

Hi Dave! Wow, what a great surprise to hear from you! Yes, it feels like so many years since we shared an office at HSC. I’m thrilled that you’re liking our recipes!
PS – Remember that oxy-acetylene welding reference you loaned me? I discovered it in my books when we moved. Oops. Email me your address (deana at cookTJ.com) and I’ll send it to you.

Sara D. June 8, 2011 at 6:01 am

I make potatoes similar to these quite often. They’re so tasty I could eat them forever.

Deana Gunn June 8, 2011 at 7:45 am

I agree :) – They’re tasty, and it’s nice to have versatile sides like this that can be popped into the oven. And for variety, they can be seasoned with various herbs, spice blends, …even curry!

Sarah June 8, 2011 at 10:42 am

Just got your cookbook today! I’m so excited at the prospect of one-stop shopping and still being able to put yummy dinners on the table for my family as our schedules get all out of whack for the summer.
Thank you!

Deana Gunn June 8, 2011 at 10:49 am

Hi Sarah,
Hooray! I hope you find lots of recipes you love and lots of great meals that become part of your regular rotation. Come back and let us know which ones you tried.

Bernetta September 3, 2011 at 6:01 pm

Your oven roasted potatoes sound wonderful. We are always looking for new ways to fix potatoes because we have family members who could certainly live on them if it were possible. We will be trying this recipe soon.

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