Roasted Baby Potatoes

Anne Lawton
by Anne Lawton
4 servings
35 min

Roasted Yellow Potatoes with Garlic and Caramelized Leeks are a quick and easy potato side dish. They are buttery, garlicky, fluffy on the inside and a bit crispy on the outside.

Potatoes are the ultimate comfort food! One of my favorite ways to prepare them is to roast them. It’s easy and hands-off. Just throw the potatoes in the oven to roast while you make the rest of your dinner.

Why This Recipe Works

  • It's easy to make, and the ingredients can be prepared ahead of time!
  • Is versatile! Use any type of potatoes and herbs.

Roasted Baby Potatoes with Rosemary

Roasted Baby Potatoes are perfect to serve to guests for dinner

A cast iron pan adds a little extra crispiness!

Recipe details
  • 4  servings
  • Prep time: 15 Minutes Cook time: 20 Minutes Total time: 35 min
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  • 1 ½ pounds baby yellow potatoes
  • 1 tablespoon extra virgin olive oil
  • 1 ½ tablespoons unsalted butter
  • 6 ounces sliced leeks
  • 1 tablespoon of fresh Rosemary and Thyme - stems removed

pre-heat the oven to 410
slice the leeks and place them in a bowl of cold water for about 5 minutes.
drain them and rinse them again in a colander, pat them dry and set them aside.
slice the baby potatoes in half and place them in a bowl toss them with oil and a little bit of sea salt and pepper to taste.
arrange the oil-coated potatoes on a parchment-lined baking sheet and bake them until they are fork-tender which will be about 15 to 20 minutes.
while the potatoes are cooking, add the butter to a skillet and melt it over medium heat. Once the butter has melted add the sliced leeks with garlic and begin to caramelize them; this should take about 15 minutes.
add the chopped rosemary and the roasted potatoes; toss everything together and serve immediately.
  • Yukon Gold or larger yellow potatoes can be used in place of the baby potatoes. Cut them into chunks that are 1 ½ to 2 inches in size.
Anne Lawton
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