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.

Course Main Course

Cuisine American

Prep Time 10

Cook Time 35

Total Time 45

Servings servings

Calories 338kcal

Author Tania Sheff

Ingredients

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

Instructions

Rinse and scrub the baby potatoes thoroughly before cutting them in half.
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.
Add the olive oil, garlic, oregano, paprika, and salt and black pepper to the drained potatoes and toss everything together carefully.
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.

Video

Notes

How to Store

Store any leftovers of these Baked Baby Potatoes in an airtight container in the refrigerator for up to 5 days. You can also freeze them once cooled in a ziplock bag or freezer-safe container for up to 3 months. Thaw before reheating in the microwave, oven, or air fryer.

Nutrition