Crispy Roasted Baby Potatoes

These Crispy Roasted Baby Potatoes are so simple to make and everyone will love them! Perfectly crisp on the outside but soft and fluffy on the inside, these roasted potatoes will be delicious with any meal.

While we generally try to avoid too many carbs, sometimes we just need a little something extra on our plate or have guests coming over. In cases like these, we often opt for what we’re pretty sure is just about the perfect roasted baby potato. These little nuggets of roasty potato goodness are seriously delicious and will make the perfect addition to your summer dinner plate.

Now, you might be thinking: they’re just roasted potatoes. But it’s the method we use to cook these lil’ guys that takes them over the top!

The Potatoes

First, let’s talk about choosing your potatoes.

We love using little baby potatoes or fingerling potatoes because of their itty bitty size and thin skin. Bonus if you can get your hands on tri-colored potatoes for extra pizazz!

We also choose organic potatoes whenever possible. As much as we would love to buy all organic produce, it’s not financially feasible for us. To help us decide which foods to buy organic, we use the Environmental Group’s Dirty Dozen Guide, a list of foods that have been found to contain the highest pesticide residue. Foods like apples, strawberries, spinach, and potatoes are all on the Dirty Dozen list, so we prioritize those foods to buy organic.

Cooking the Potatoes

As we mentioned, the method we use for these roasted potatoes is what sets them apart. Before they’re roasted, the potatoes are actually cooked through. We like to steam the potatoes using our beloved Instant Pot, but you can also simply boil them until they are fork tender.

After the potatoes are cooked, they’re sliced in half lengthwise. It’s that fluffy potato flesh that will become so, so crispy when they are roasted.

The Roasting Fat

Part of what makes these potatoes incredibly golden brown, crispy, and delicious is the fat they’re roasted in. Our go-to cooking fat for these roasted baby potatoes is reserved bacon or lamb fat. The roasting sheet is preheated in the oven and the fat is melted in a thin layer, which is then generously seasoned before the potatoes are placed on the roasting sheet, cut side down.

For seasoning, we almost always just use sea salt and pepper. You can also add some turmeric or herbs like thyme and rosemary.

Roasting the Potatoes

The potatoes are roasted in the oven at 425⁰F for about 25 minutes. You know they’re ready when the cut side is golden brown and super crispy, and the skin is a little wrinkly.

Serving the Potatoes

These roasted potatoes are the perfect sidekick to homemade burgers or roasted chicken. Add a scoop of our Lemon Quinoa Salad with Parsley and Chickpeas or veggie loaded Epic Salad and you’ll have the perfect summer plate!

Do you love roasted potatoes as much as we do?

 

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