Recipes for "baby potatoes"

1. Preheat the oven to 400 degrees F.

2. On a large baking sheet, toss together the potatoes, olive oil and a pinch each of salt and pepper. Transfer to the oven and roast 20 minutes or until the potatoes are fork tender. Using a potato masher or a fork, gently press down on the potatoes, smashing them to about 1/4 inch thickness.

3. Mix together the butter, garlic, and thyme. Drizzle the butter over the potatoes and return the potatoes to the oven and roast another 20-25 minutes or until golden and crisp. During the last 5 minutes of cooking, add a thin slice of brie to each potato and roast until melted.

4. Arrange the warm potatoes on a serving plate and drizzle with truffle oil. Top with sage and peppercorns. Enjoy!

Gather the ingredients. Preheat an outdoor grill for medium heat and lightly oil the grate.

Place a 24-inch long piece of heavy-duty aluminum foil on a flat work surface. Spread potatoes onto the middle of the foil. Drizzle vinegar and olive oil over potatoes; season with onion powder, salt, and pepper. Distribute butter chunks evenly over potatoes.

Bring two shorter edges of the foil up and around potatoes; fold together several times at the top to create a seam. Fold the remaining two edges to seal the packet.

Place packet of potatoes (with the seam facing up) on the preheated grill. Cook until potatoes are tender, about 25 minutes, turning and shaking the packet several times during cooking to redistribute potatoes.

Remove from the grill and keep packet sealed until ready to serve. Be careful when opening as potatoes will be very hot and steam will release quickly.

Gather all ingredients and preheat the oven to 400 degrees F (200 degrees C).

Combine potatoes, olive oil, garlic, rosemary, sea salt, and pepper in a bowl. Toss until potatoes are covered and garlic is evenly distributed. Transfer to a rimmed baking sheet.

Bake on the bottom rack of the preheated oven, shaking every 5 minutes to prevent burning, until potatoes are crispy on the outsides and fork-tender on the insides, about 20 minutes.

Enjoy!

Preheat the oven to 400 degrees F (200 degrees C). Line a baking dish or rimmed sheet with aluminum foil.

Place potatoes in a large resealable plastic bag. Add olive oil and Italian dressing mix, seal the bag, and shake until potatoes are coated evenly. Transfer mixture to the prepared baking dish.

Roast in the preheated oven until tender, flipping potatoes halfway through cooking time, about 30 minutes.

Preheat an air fryer to 400 degrees F (200 degrees C) according to manufacturer's instructions.

Toss potatoes, oil, garlic, rosemary, and salt together in a large bowl; arrange in a single layer in the air fryer basket without overcrowding (work in batches, if necessary).

Air fry until potatoes are golden brown and tender, about 20 minutes. Sprinkle with lemon zest before serving.

Place a steamer insert into a saucepan and add enough water to reach the bottom of the steamer. Bring water to a boil. Add potatoes, cover, and steam until fork tender, about 10 minutes.

Transfer potatoes to a bowl. Add parsley, garlic powder, salt, and pepper; toss to coat.

Heat oil in a large skillet over medium-high heat. Add potatoes to hot oil and cook, shaking the skillet occasionally, until potatoes are browned on all sides, about 10 minutes.

Preheat the oven to 475 degrees F (245 degrees C).

Toss potatoes, oil, garlic, thyme, rosemary, salt, and pepper together in a bowl; place on a rimmed baking sheet.

Roast in the preheated oven until tender, 30 to 35 minutes.

Preheat the oven to 450 degrees F (250 degrees C) and gather all ingredients.

Place potatoes in a large roasting pan and toss with oil, salt, pepper, and rosemary until evenly coated.

Spread out potatoes in a single layer.

Bake, stirring occasionally, in the preheated oven until tender, about 20 minutes. Serve warm.

Serve hot and enjoy!

Gather all ingredients.

Preheat the oven to 450 degrees F (230 degrees C).

Toss together potatoes and olive oil on a large rimmed baking sheet until fully coated. Whisk together cornstarch, salt, onion powder, garlic powder, and paprika in a small bowl until combined. Sprinkle evenly over potatoes; toss to coat, arranging potatoes in an even layer.

Bake in the preheated oven until deep golden brown and crispy on all sides, stirring every 10 minutes, 30 to 35 minutes. Remove from oven and let rest on baking sheet for 5 minutes before transferring to a serving dish.

Meanwhile prepare the sauce; whisk together mayonnaise, buttermilk, Sriracha, sweet Thai chili sauce, and rice vinegar in a small bowl until fully combined. Drizzle sauce over potatoes; garnish with sliced scallions.

Enjoy!

In a large saucepan, place the potatoes and cover them with cold water by 1 inch.

Bring the water to a boil over high and add the salt. Adjust the heat to a steady simmer and cook, uncovered, for 15 to 25 minutes, or until the potatoes are easily pierced with the tip of a paring knife. (The exact time depends on the size of your potatoes, so start checking at the 15 minute mark.)

Simply Recipes / Sally Vargas

Meanwhile, preheat the oven to 425ºF. Place 2 rimmed baking sheets in the oven.

Drain the potatoes in a colander. Line a baking sheet with a dish towel and spread the potatoes over it for 5 to 10 minutes to dry and cool.

Simply Recipes / Sally Vargas

When the potatoes are cool enough to touch, set each potato on a cutting board or plate and press them with the heel of your hand to flatten them (or use the bottom of a dry 1-cup measuring cup.) You want to flatten them to about 1/4-inch thick without breaking them into too many pieces.

Simply Recipes / Sally Vargas

Remove the hot baking sheets from the oven and drizzle each with 1 tablespoon oil. Wearing oven mitts, tilt the pans so the oil spreads over the baking sheets.

Arrange the potatoes over the two baking sheets, spreading them so they are not touching each other. Brush with as much of the remaining oil as you like using a basting brush and sprinkle with flaky salt.

Bake for 20 to 25 minutes, or until they are golden and crispy. Sprinkle with black pepper to taste and serve hot.

These are best served immediately right out of the oven, but in the unlikely event that you do have leftovers, store them, covered with foil, in the refrigerator for up to 5 days.  Pop them back in a 425ºF oven on a sheet pan for 5 to 10 minutes, or until hot.

Did you love the recipe? Let us know with a rating and review!

Simply Recipes / Sally Vargas

Simply Recipes / Sally Vargas

Heat oil in a wok over medium-high heat. Add potatoes; stir-fry until browned in spots and partially cooked through, 5 to 7 minutes.

While potatoes are cooking, mix together water, soy sauce, ketchup, corn syrup, sugar, garlic, and red pepper flakes in a bowl.

Pour soy sauce mixture over potatoes. Reduce heat and simmer until potatoes are tender and sauce thickens, 6 to 8 minutes. Sprinkle with sesame seeds and toss to coat.

Add the potatoes and 1 1/2 teaspoons salt to a medium saucepan. Add enough cold water to cover the potatoes by at least 1 inch and turn the heat to high.

When water comes to a boil, reduce the heat to medium and cook, uncovered, until the potatoes are easily pierced with a paring knife or fork, 10 to 12 minutes. Remove from the heat and drain.

Simply Recipes / Mihaela Kozaric Sebrek

Simply Recipes / Mihaela Kozaric Sebrek

Place the racks in upper and lower third positions. Drizzle a large rimmed baking sheet with 2 tablespoons of the oil.

Simply Recipes / Mihaela Kozaric Sebrek

While potatoes are still hot, carefully place them on the prepared baking sheet, and roll them around to coat them in oil. Use the bottom of a drinking glass, measuring cup, or other flat-bottomed object to smash them to about 1/3-inch thickness and 2 inches in diameter. Be careful not to smash the potatoes down so much that they break up.

Drizzle smashed potatoes with 1 tablespoon olive oil and sprinkle evenly with 3/4 teaspoon salt. Sprinkle the tops with Parmesan.

Simply Recipes / Mihaela Kozaric Sebrek

Simply Recipes / Mihaela Kozaric Sebrek

Bake the potatoes on the lower third rack until the bottoms are golden brown, about 10 minutes. Transfer baking sheet to upper third rack and continue to bake until tops are crisp and golden brown, 10 to 14 minutes more.

Simply Recipes / Mihaela Kozaric Sebrek

While potatoes bake, whisk together the vinegar, mustard, and remaining 1/2 teaspoon salt until smooth. Slowly drizzle in the remaining 3 tablespoons of olive oil, whisking constantly, until combined.

Drizzle the potatoes with the dressing and sprinkle with flaky sea salt, if desired.

These are best served immediately right out of the oven, but in the unlikely event that you do have leftovers, store them, covered with foil, in the refrigerator for up to 5 days.  Pop them back in a 425ºF oven on a sheet pan for 5 to 10 minutes or until hot. (Or use an air fryer to reheat them!)

Love the recipe? Leave us stars and a review below!

Simply Recipes / Mihaela Kozaric Sebrek

Simply Recipes / Mihaela Kozaric Sebrek

Simply Recipes / Mihaela Kozaric Sebrek