Roasted Baby Potatoes
Baby potatoes tossed in a garlic butter mixture and roasted cut-side down until golden and fork-tender. A five-ingredient side ready in about 45 minutes.
- 1.5 pounds unpeeled baby creamer potatoes, cut in half
- 3 tablespoons unsalted butter, melted (or olive oil, for dairy-free)
- 2 cloves garlic, minced
- 1 teaspoon kosher salt
- ground black pepper, to taste
- fresh parsley, optional
- Preheat the oven to 425°F. Line a rimmed baking sheet with parchment paper and set aside.
- Whisk together the melted butter with the minced garlic, salt, and pepper.
- In a large bowl, combine the potatoes with the butter mixture until well coated. Spread them on the prepared sheet, cut side down.
- Bake for 20 to 25 minutes, or until the potatoes are fork-tender. Sprinkle with fresh parsley, serve warm, and enjoy.
Chef's Note: Arranging the potatoes cut-side down on the pan is a small detail that makes a real difference — it's what gives you that golden, slightly caramelized bottom instead of pale, steamed-looking flesh. Leaving the skins on isn't just for convenience; it adds texture and helps the pieces hold their shape through roasting rather than turning mushy.
Any small potato works here as long as it's under about two inches and halved, though creamer potatoes give the most consistent results. For a dairy-free version, swap the butter for the same amount of olive oil — the technique stays exactly the same either way.
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