Last updated on May 28th, 2019.
Perfectly roasted young potatoes with crispy skins and lots of fresh herbs. It’s the perfect side dish!
Whenever I go to Brooklyn to visit my mom, I am always excited to go food shopping with her. There is so much more variety in fruits and vegetables in the mom-and-pop produce stores in Brooklyn than in our local Shop Rite. In Brooklyn is where I usually find tiny bell peppers, Jerusalem artichokes, and super fresh peaches. And this time I was excited to 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.
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:
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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.