Roasted Baby Dutch Potatoes | Recipe
An easy potato side dish featuring Baby Dutch Potatoes.
I had actually never seen Baby Dutch potatoes in the grocery store until this past year. When we wanted special little roasted potatoes, I always went straight for the Fingerlings. But here's the problem with those little spudsy delicacies: (1) They're kinda pricey for potatoes, and (2) they spoil quickly. Bummer. Now, I am not doing away with the Fingerlings altogether, but these little Babies really give them a run for their money. They are creamy and perfectly sized to roast up all brown and golden-like. Just the way a roasted potato should be. I use a couple of aromatics like garlic and parsley. I gives them a little extra oomph, but it you're short on time and just need to slam out a weeknight side dish, you could easily leave out those ingredients and still end up with some pretty yummy, perfectly cooked potatoes. Just don't forget to turn them though. That step's kind of important. Enjoy.
Ingredients:
1 1/2 lbs Baby Dutch potatoes, rinsed and dried
6 cloves of garlic, left whole
1 tbsp freshly minced Italian Flat-Leafed parsley
2 tsp Kosher salt + extra for sprinkling
1 tsp black pepper
2 tbsp canola oil
Method:
Preheat the oven to 425° and have ready a large rimmed baking sheet lined with nonstick* aluminum foil.
Cut the smaller potatoes into halves and the larger ones into fourths. The pieces should all be roughly the same size.
In a medium sized mixing bowl, combine the potatoes along with the garlic, parsley, salt and pepper. Drizzle with canola oil and toss until well combined. Transfer mix to the baking sheet and sprinkle with a pinch of Kosher salt.
Place in the oven and roast for 20 minutes. Carefully pull out the baking sheet, toss the potatoes and return back to the oven for another 10-15 minutes, or until they are fork tender and golden brown. Serve hot from the oven and enjoy.
*Nonstick aluminum foil can make all the difference in the world when it comes time to toss your potatoes, an important step within the recipe.
Would pair well with:
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