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Roasted Baby Potatoes


Roasted Yukon Baby Potatoes
jdickert/Flickr/CC BY 2.0

Roasted baby potatoes make a lovely, comforting side dish to countless recipes, and, prepared with just a few all-natural ingredients, they're inexpensive, healthy, and so simple to make. Feel free to add additional fresh herbs and spices, steamed veggies, or even sun-dried tomatoes to your potatoes to add your own personal touch to this recipe, or read below the recipe for a few suggested variations.

What to serve with baby potatoes? Well, pretty much anything you like! Hearty soups and stews, dairy-free casseroles, meat and poultry entrees, fish entrees, and vegan entrees are all fair game!

Prep Time: 5 minutes

Cook Time: 20 minutes

Total Time: 25 minutes

Yield: 4 servings


  • 2 pounds baby Yukon gold potatoes, scrubbed well
  • 1 bulb garlic, peeled (but not chopped-leave cloves whole)
  • 2 T. good-quality extra-virgin olive oil
  • 1/4 cup fresh rosemary leaves
  • 1 T. dried oregano
  • Coarse sea salt and freshly ground black pepper


1. Preheat the oven to 450 F.

2. In a medium-sized mixing bowl, toss the potatoes, garlic, olive oil, fresh rosemary leaves and dried oregano together. Transfer to a baking dish just big enough to fit the potatoes in a single layer, and season generously with coarse sea salt and freshly ground black pepper. Place dish, uncovered, on the center rack in the preheated oven and bake until tender and lightly golden-brown, about 20 minutes. Serve hot.

Suggested Variations:

  • For a more "buttery" taste, melt dairy-free soy margarine and use in place of the olive oil.
  • In place of the rosemary and oregano, toss the potatoes with finely chopped fresh chives. Serve with dairy-free sour cream.
  • Before roasting, add other root vegetables to the mix. Carrots and pearl onions are lovely, flavorful additions to roasted potatoes.
  • Toss bacon bits (which are usually also vegan), chopped soy bacon, or chopped pork bacon with the potatoes before roasting.
  • Add a summery touch by adding a handful of olive-oil-packed sun-dried tomatoes and good-quality olives to the potatoes about half-way through roasting.
  • Make a roasted potato salad: Chill roasted potatoes and toss with Vegan Pesto.
  • During the fall months, add chunks of butternut squash to the mix. (Add 1 T. or so more of olive oil to make sure everything is coated.)
  • When the potatoes are almost tender, steam broccoli, kale, or other greens and then toss with the potatoes just before serving.
  • Before serving, sprinkle with your favorite dairy-free Parmesan substitute or nutritional yeast.
  • For a more colorful dish, use half baby red potatoes and half baby Yukon gold potatoes
  • Cook's Note:

      If you do not have a baking dish that's the right size, feel free to simply roast the potatoes on a baking sheet and then transfer the potatoes to a serving dish before serving.
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