An easy recipe for buttery, garlicky Baby Dutch Potatoes, perfectly seasoned and roasted to a crispy, golden-brown. No chopping, no peeling necessary!
Baby Dutch Potatoes are creamy and perfectly sized to roast up perfectly golden-brown all around. Just the way a roasted potato should be.
Simple aromatics like garlic and parsley give them a little extra oomph, but if you’re short on time, feel free to leave out those ingredients. You’ll still end up with some seriously delicious, perfectly cooked potatoes.
- 1 1/2 lbs Baby Dutch potatoes rinsed and dried
- 6 cloves of garlic left whole
- 1 tbsp freshly minced Italian Flat-Leafed parsley
- 2 tsp Kosher salt + extra for sprinkling
- 1 tsp black pepper
- 2 tbsp canola oil
Preheat the oven to 425° and have ready a large rimmed baking sheet lined with nonstick* aluminum foil.
Cut the smaller potatoes into halves and the larger ones into fourths. The pieces should all be roughly the same size.
In a medium sized mixing bowl, combine the potatoes along with the garlic, parsley, salt and pepper. Drizzle with canola oil and toss until well combined. Transfer mix to the baking sheet and sprinkle with a pinch of Kosher salt.
Place in the oven and roast for 20 minutes. Carefully pull out the baking sheet, toss the potatoes and return back to the oven for another 10-15 minutes, or until they are fork tender and golden brown. Serve hot from the oven and enjoy.
*Nonstick aluminum foil can make all the difference in the world when it comes time to toss your potatoes, an important step within the recipe.