These oven roasted potatoes utilize the Baby Dutch variety which are creamy, naturally buttery, and stay fluffy when baked. They’re the ultimate side dish for breakfast, lunch, dinner, holidays, cookouts, you name it! Everyone loves ’em. You can jazz them up in so many ways which is always fun. I’d call these my “everyday” potatoes. They seriously go with anything!

Before you start prepping everything, you’ll need a large mixing bowl and greased baking tray. I like to cut my potatoes in half, but you can also leave them whole if they’re really tiny or that’s your preference. Here’s what you’ll need:

  • 1.5 lbs. Baby Dutch Potatoes, cut in half
  • ¼ cup Olive Oil
  • ½ tsp. Salt
  • ½ tsp. Black Pepper
  • 2 tsp. Fresh Rosemary, finely chopped
  • 1 tsp. Fresh Thyme, finely chopped
  • 1 Garlic Clove, minced
  • ¼ cup Grated Parmesan
  • Italian Parsley, for garnish

NOTE: When you cut the potatoes in half, place them on the baking tray cut side down. They’ll create this unbelievably flavorful crust on the cut side end that’s oh-so-yummy.


Instructions:

  1. Preheat the oven to 400F.
  2. Cut the potatoes, herbs, and garlic clove. Mix all ingredients in a large bowl (except for the Italian Parsley) until the potatoes are well coated.
  3. Place the seasoned potatoes, cut side down, on a large baking sheet. Bake for 30 minutes, or until the potatoes are tender and the cut side down is crispy.
  4. Remove from the oven and sprinkle with fresh parsley. Enjoy!

*NOTES FOR THIS RECIPE*

  • While I prefer to roast these with olive oil, you could also use canola, safflower, vegetable, grapeseed, or avocado oil instead.
  • Baby Dutch potatoes primarily are the same size, but some are smaller than others. I like to cut the normal sized ones in half and leave the smaller ones whole.
  • Leftovers should be refrigerated in an airtight container and consumed within two days. I honestly like them cold inside a salad. If you must reheat, I suggest reheating in the air fryer or oven, as the microwave will make them soft.

Jessica Bentley has over 10 years of experience sharing recipes and cooking tips with

a goal to make everyone feel comfortable in their own kitchen and eat a more colorful

plate. You can follow her on all social media platforms and via her website SliceOfJess.com