Roasted Baby Potatoes

3 ingredients. 1 perfect side dish.


This is a go to recipe for me when I’m catering.They are easy to make, require no prep, and taste delicious. Using quality ingredients is the key to this dish.

Think quality over quantity, people. It’s only three ingredients. Admittedly, my kitchen is probably a little more stocked than the average person so as I tell you how I make them, please know you could use any olive oil, salt, and potatoes and I’m sure they will be delicious. With that being said, here is what I recommend.

There are so many varietals of potatoes these days- be adventurous. I like to use really small potatoes and mix of purple, white and red if I can find them. It really will make for a beautiful dish. These little gems came from my CSA. I suggest a good fruity olive oil. It’s ok to spend a little more here. Don’t use it for everyday cooking. Save it for dishes where you are really going to taste it. Lastly, I like to use a fleur de sel in this recipe. Considered the caviar of salts, it’s a French finishing salt that will add the perfect crunch to the creamy potatoes. You could add dried herbs before roasting- herbes de provence is delicious or some fresh chopped parsley after roasting. Either way they are divine!


Roasted Baby Potatoes


The simplicity of this dish stands out when you use quality ingredients.


  • 1 lb small potatoes
  • 1/4 cup olive oil
  • Fleur del Sel to taste


  1. Preheat oven to 400F degrees.
  2. Toss potatoes with olive oil and coat evenly. Place on rimmed baking sheet, taking care not to overcrowd. Roast about 45 minutes, turning occasionally. Remove from oven and transfer to serving platter and sprinkle generously with salt. Garnish with fresh parsley if desired.
  3. Serve warm or at room temperature.