Roasted Small Potatoes
Roasted Small Potatoes are the perfect side dish for many meals. The recipe is easy to follow, the potatoes are tender and flaky, and the flavor is delicious. Better than that, they’re ready in only 20 minutes. Win win.
Wondering what to serve with that chicken, pork, fish, or beef dinner? Answer: Roasted Small Potatoes.
Eat them plain, or dip them in ketchup or Ranch dressing. Delicious.
They’re also good as a breakfast side dish. Heat leftovers up in a pan and throw that fried egg right on top.
So good.
Making Roasted Small Potatoes
Here’s what I do. First, prep a baking sheet with foil and some non-stick spray.
I like the olive oil non-stick spray, but any will work.
Once you’ve cut the little spuds in half, place them cut-side up, then give them a light spray.
Season them, then pop the tray into the oven. Set the timer for 10 minutes, then they need to be flipped over.
To flip them over, take them out of the oven and close the oven door so as not to let out all the heat.
There are three reasons I start baking them cut-side up.
First, I can see how much seasoning I’m putting on. While I have to give measurements for the sake of the recipe, I don’t actually measure; I just sprinkle the seasoning on.
The second reason is that if they’re all facing the same direction when I begin flipping them over, I can tell which potatoes still need to be flipped.
The third reason is that after 10 minutes in the oven, the pan is hot, so flipping them onto the cut-side gives a crispier finish during those last 10 minutes in the oven.
Of course, half the time I forget all those ideals and I just throw it all together. Boom!
Anyway, once the potatoes have been flipped, continue baking for another 10 minutes.
Flipping small potato halves.
Maybe this is TMI, but here’s how I flip the little spuds. I hold a flat spatula next to the potato, then I use a fork to flip it.
The spatula is only there to keep the potato from sliding all over the place when I’m trying to flip it with the fork.
Also, you can line up 2 to 3 little spuds against the spatula, so you’re not doing one at a time.
Out of the oven.
The last thing I do with these tasty little spuds is drop a big pat of butter on top to melt.
Seriously, I drown mine in butter, because who doesn’t love melted butter on potatoes?
Once the butter is melted, I gently stir the potatoes right before I serve.
When I have leftovers, I throw them in a fry pan the next morning and serve with a fried egg on top.
I’m making myself hungry just thinking about it.
More side dish recipes:
- Baked Sweet Potato Fries
- Tex-Mex Pesto Pasta
- Easy Cheesy Baked Zucchini
- Pasta, Peas, and Parmesan Cheese
- Buttered Parmesan Broccoli
plus several other side dish recipes you may enjoy in the Side Dish section on my blog.
Roasted Small Potatoes
Ingredients
- 1 1/2 lb. baby medley potatoes
- 1/2 tsp. salt
- 1/2 tsp. black pepper
- 1/2 tsp. rosemary
- 1/2 tsp. garlic powder
- 1 Tbsp. butter
Instructions
- Preheat oven to 425° and line baking pan with foil. Spray with olive oil non-stick spray.
- Cut potatoes in half and place cut-side up on baking sheet. Spray olive oil spray on potatoes.
- Sprinkle the salt, pepper, rosemary, and garlic powder over tops.
- Bake for 10 minutes, then remove from oven. Turn potatoes over, and bake for another 10 minutes.
- Place roasted potatoes in bowl and place a liberal amount of butter on top to melt. Enjoy!
Nutrition
Roasted Small Potatoes
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