Baked Baby Potatoes

These Baked Baby Potatoes are the perfect side dish to any main course. Creamy and rich, and cooked with fresh herbs, they’re utterly delicious.




– 3 lbs. baby potatoes (Yukon Gold or Red Bliss) – 2 tbsp. olive oil – 2 garlic cloves, minced – 2 tsp. oregano – 1 tsp. paprika – ¾ tsp. salt or to taste – ½ tsp. pepper or to taste

4 servings

45 minutes

Step 1

Rinse and scrub the baby potatoes thoroughly before cutting them in half.

Step 2

Put the potato halves in a large pot and cover them with water. Bring it to a boil and then cook them over medium heat for 7 minutes. Drain the water.

Step 3

Add the olive oil, garlic, oregano, paprika, and salt and black pepper to the drained potatoes and toss everything together carefully.

Step 4

Pour the potatoes out onto a large parchment paper-lined baking pan and lay them cut side down. Bake for 25 minutes at 425°F, or until the sides facing the pan are golden brown. Garnish with fresh dill and serve hot.

How to Store

Store any leftovers of these Baked Baby Potatoes in an airtight container in the refrigerator for up to 5 days.