Perfectly roasted young potatoes with crispy skins and lots of fresh herbs. It's the perfect side dish!
I always get excited when I find these tri-color young potatoes! Just look at how cute they are!!
They are just so perfect and bite-sized. OK, maybe two-bite-sized. However many bites it takes you, their small size makes them very addictive!
We roasted the potatoes and actually had ourselves a dinner of just these roasted young potatoes, and nothing else.
Related recipe: Roasted Parsnip Fries with Bacon
If you can find some tri-color young potatoes for this recipe, then get them. They are so pretty, just look how gorgeous the purple potato is in the center! And the purple color means that the potatoes are packed with antioxidants.
If you can't find the colorful ones, then any baby potatoes will work for this recipe.
How to get crispy skins on roasted baby potatoes:
Young potatoes are perfect for roasting because their thin skin crisps up so nicely without having to use any special techniques or a ton of butter. Just toss them on a baking sheet with plenty of olive oil and salt, add some fresh herbs, and roast them at a high temperature of 425F. The high temperature helps brown the skin and cook the potatoes faster.
How to serve roasted young potatoes:
These roasted baby potatoes make a great summer side dish, are wonderful in a potato salad, and make a great party appetizer! Just serve them alongside some Garlic Herb Green Yogurt Dip for dipping, and it makes a great comfort food appetizer. We had these alongside Maple Glazed Pork Chops:
Other potato side dishes you will love:
- Cheesy scalloped potatoes au gratin
- Potatoes with mushrooms
- Truffle Parmesan potato wedges
- Mashed potato fritters
Did you enjoy this recipe? Let me know with a comment and a star rating below! And don't forget to save it for later on Pinterest:
Roasted Young Potatoes with Herbs
- Preheat oven to 400F.
- Spread the olive oil all over a large baking pan. Add the potatoes, and gently shake the pan back and forth to get the potatoes covered in oil. Season with the dried herbs, salt and pepper. Shake the pan again.
- Bake at 400F for 25 minutes, or until the potatoes can easily be pierced with a fork and the skins are crispy. Toss with fresh parsley. Serve hot.