Easy Roasted Baby Dutch Potatoes

This Roasted Baby Dutch Potatoes recipe makes golden brown, fork tender potatoes with crispy skins. An easy side dish with minimal effort! Your whole family will love this delicious side dish, and it pairs perfectly with almost any main dish!

I'm all about easy recipes, and this roasted baby dutch yellow potatoes recipe is one of the easiest side dishes you can make!

These delicious little potatoes are simply seasoned and roasted until they're golden brown and fork tender.

I like to add fresh herbs, like parsley or basil and a sprinkle of grated Parmesan cheese. Roast potatoes are the perfect side dish for Sunday supper, simple weeknight dinners or a special holiday meal.

We're a family of potato lovers, so we also love Instant Pot baby potatoes, crispy air fryer baby potatoes and microwave baked potatoes!

Ingredients

You only need a few simple ingredients to make oven roasted baby dutch potatoes. You should be able to find everything you need in your local grocery store:

• Baby dutch yellow potatoes -- I usually buy one's from Melissa's Produce, but new potatoes, baby red potatoes and creamer potatoes are basically the same thing. I
• Olive oil
• Dried parsley
• Garlic powder
• Sea salt
• Onion powder
• Black pepper
• Shredded Parmesan cheese

Note -- This potato recipe will work with Yukon gold potatoes as long as you cut them up into smaller pieces.

Russet potatoes, sweet potatoes and other large potatoes have different cooking times and don't work with this recipe.

How to Make Oven Roasted Baby Dutch Yellow Potatoes

First, rinse the baby potatoes under cold water. Then pat them dry with a paper towel.

If you don 't dry the potatoes after rinsing, they won't brown as well.

Then, slice the mini potatoes in half. This helps these small potatoes brown evenly and cook faster.

Place potatoes in a mixing bowl. Then, pour a little olive oil over potatoes.

Season the baby potatoes with a little salt, pepper, onion powder and garlic powder. I like to add dried parsley for added flavor.

Mix potatoes with a large spoon so that they are evenly coated with the seasonings.

Next, line a rimmed baking sheet with aluminum foil or parchment paper. It makes clean-up easier.

If you want, you can use an unlined baking sheet or a casserole dish.

Place potatoes evenly on the sheet pan in a single layer. If they are too crowded, the potatoes won't brown.

Cooking Time

Roast potatoes at 425 degrees F for 30 minutes, or until they are golden brown and fork tender.

Once your oven roasted baby potatoes are done baking, sprinkle parmesan cheese over top.

Variations

You can add the shredded Parmesan cheese while baking the potatoes, sprinkle it on top after they're done baking, or leave out the Parmesan completely.

If you don't have dried parsley, Italian seasoning works too. Fresh herbs are also a perfect accompaniment for these roasted potatoes.

Fresh rosemary, basil, parsley, and fresh thyme pair deliciously!

My favorite way to spice up this baby potato recipe is to sprinkle some taco seasoning on top, but curry powder or chili power are also great.

How to Store and Reheat

Store any leftover potatoes in an airtight container in the refrigerator. They'll keep for 3-4 days.

Reheat potatoes in the air fryer, or bake in an oven. I wouldn't recommend microwaving the potatoes, because they'll get too mushy.

You can also slice up the leftovers, and use them as breakfast potatoes or in breakfast burritos.

Recipe

Roasted Baby Dutch Potatoes

Published by Dee

This Roasted Baby Dutch Potatoes recipe makes golden brown, fork tender potatoes with crispy skins. An easy side dish with minimal effort! Your whole family will love this delicious side dish, and it pairs perfectly with almost any main dish!

5 from 25 votes

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Cook ModePrevent your screen from going dark

Prep Time 10 minutes mins

Cook Time 30 minutes mins

Total Time 40 minutes mins

Course Side Dish

Cuisine American

Servings 6

Calories 128 kcal

Ingredients

  

1x2x3x

• 1½ pounds baby dutch yellow potatoes
• 1 tablespoon olive oil
• 1 teaspoon dried parsley
• 1 teaspoon garlic powder
• ½ teaspoon sea salt
• ½ teaspoon onion powder
• ¼ teaspoon black pepper
• ¼ cup shredded Parmesan cheese optional

Instructions

 

• Preheat oven to 425°
• Line a rimmed baking sheet with parchment paper or aluminum foil
• Rinse potatoes and pat dry. Slice potatoes in half
• Place potatoes in mixing bowl, and add olive oil, sea salt, pepper, garlic powder, onion powder and dried parsley. Mix until well coated
• Place potatoes in single layer, spaced evenly on baking sheet
• Bake for 30 minutes or until golden brown and fork tender
• Remove from oven, sprinkle with Parmesan cheese and fresh parsley if desired

Notes

You can use avocado oil or vegetable oil in place of olive oil

Add your favorite herbs, or use Italian seasoning in place of dried parsley.

You can add Parmesan cheese before or after baking or omit, if you prefer

Nutrition information is estimated. Please do your own calculation to fit special diets.

Nutrition

Calories: 128kcalCarbohydrates: 21gProtein: 4gFat: 4gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gCholesterol: 4mgSodium: 265mgPotassium: 492mgFiber: 3gSugar: 1gVitamin A: 39IUVitamin C: 22mgCalcium: 62mgIron: 1mg

Tried this recipe? Please comment and rate it! Show me your dish on Instagram!Mention @meatloafandmelodrama or tag #meatloafandmelodrama!

Recipe was originally published in 2015 and updated in 2021.

I hope you enjoy this delicious, baby potatoes recipe as much as we do. It's simple side dish, but it's a family favorite!

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