How to cook baby potatoes?

How to Cook Baby Potatoes

Boiled potatoes are a staple food, but there’s so much more you can do with these mini spuds. Try them seasoned with rosemary and garlic, roasted in the oven or in a burrito.

These simple roasted baby potatoes are crispy on the outside and creamy on the inside. Tossed with olive oil and seasoned with herbs and spices, they are easy to make and sure to please.


The classic way to boil baby potatoes is in a pot of salted water on the stove. This simple and delicious method is easy to follow, and will result in perfectly tender spuds every time. Start by scrubbing and rinsing the potatoes under running water, then place them in a large saucepan. Fill the pan with enough cold water to cover the potatoes by an inch or two, and bring to a boil. Then, reduce the heat to a simmer and cook until the tip of a knife easily slides into the potato.

The amount of time the potatoes need to cook will vary depending on the size and your stove, but 12-15 minutes is a good guideline. Once they are done, drain them and allow to cool slightly. Then, halve them and toss with olive oil, salt, pepper, and herbs like rosemary and garlic powder. The resulting dish is flavorful, nutritious, and versatile—perfect for serving alongside eggs and bacon in the morning or with your favorite protein at dinnertime.

You can also roast baby potatoes in the oven to achieve a crisper texture. They are delicious as a side dish with just about any meal, and are especially good with poultry, pork, beef, or fish. Just make sure to scrub and rinse the potatoes well, and pat them dry before adding them to the oven. Also, remember that roasted baby potatoes will become crispy if they are brushed with olive oil first.

Another great way to use baby potatoes is in a buttery boiled potato salad. The recipe is very simple, and can be altered to suit anyone’s taste preferences. Start by scrubbing and soaking the potatoes in cold water, then boiling them for about 15 minutes. Once the potatoes are fork-tender, drain them and let cool slightly. Then, toss them with vegan butter, dill, parsley, and salt and pepper.

Boiled potatoes can be served in a variety of ways, including with eggs and bacon for breakfast or alongside meat dishes like pork chops, chicken wings, or beef tacos at dinnertime. They are also a tasty addition to soups and stews, such as this Hearty Vegetable Soup with Potatoes.


Baby potatoes cook quickly and easily, so steaming them is a fast way to turn out a healthy side dish. Fill a steamer with water and bring to a boil. Once the water is boiling, add the potatoes. Sprinkle with salt, if desired, and cover the steamer with a lid. Steam the potatoes until tender, which should only take about 20 minutes for new potatoes or 30 minutes for larger older ones.

If you’re using a metal steamer, be careful not to overfill it or the water might seep under the potatoes and ruin their flavor. For best results, select a variety of small to medium-sized potatoes that are all relatively the same size so they cook at the same rate.

Once steamed, drain the potatoes and transfer them to a bowl. Toss with melted butter and a sprinkle of herbs or seasonings to serve. This is an easy and delicious potato side dish that goes well with almost any main course.

Oven roasted baby potatoes are simple to make and taste so good. The combination of olive oil and garlic gives these oven-roasted baby potatoes a fantastic flavor and the rosemary gives them a fragrant aroma that just makes your mouth water.

This is an ideal recipe for a quick weeknight dinner since it only takes about 30 minutes to make. Just select a mix of small to medium-sized baby red, Yukon gold or multicolor potatoes and prepare them as instructed in the recipe.

If you have a large enough oven, roasting the entire batch of baby potatoes at once can be quite convenient. But if you’re roasting for just one or two servings, it’s much easier to bake them in smaller batches. Also, if you’re using whole baby potatoes, it’s better to half them first as they are harder to get totally crispy when they are roasted whole. This is especially true if you’re serving them with fresh herbs, like parsley or thyme.


Roasting baby potatoes in the oven creates a delicious side dish that’s crispy on the outside and creamy on the inside. The potatoes are tossed with oil and spices, then roasted until they’re golden brown. The result is a potato that’s full of flavor and ready to serve with any meal.

To make roasted baby potatoes, you’ll need small baby red or golden potatoes (depending on your preference), olive oil, garlic, and salt and pepper. If desired, you can also add a pinch of parsley or other fresh herbs to the mix to give the potatoes a flavor boost.

After you wash and dry the potatoes, toss them with the oil, garlic, and herbs of your choice. Then, transfer the potatoes to a rimmed baking sheet and place them cut-side down. If needed, cover the potatoes with foil or parchment paper to keep them from sticking. Toss the potatoes to ensure they’re evenly coated with the seasonings. Then bake them in the oven at a toasty 450 degrees Fahrenheit until they’re tender on the inside and crispy on the outside.

These roasted baby potatoes are easy to prepare and are a perfect addition to any meal. They’re especially tasty when served alongside a protein such as chicken, steak, or pork. They also pair well with other roasted vegetables, like carrots, rutabaga, or broccoli. For added flavor, you can toss the potatoes in a little extra butter and garnish with more fresh herbs before serving.

Another delicious way to cook baby potatoes is by using the slow cooker to create a creamy soup. This potato soup recipe is incredibly easy and only requires a few ingredients. It’s a quick and easy meal that the whole family will enjoy.

If you have any leftovers, they can be stored in the refrigerator for 3-5 days. You can also freeze them once they’re cooled in an airtight container for up to 3 months.

This delicious mashed potato recipe uses both the slow cooker and a blender to create the perfect consistency. It’s a simple recipe that can be made in less than 30 minutes. It’s the perfect option for busy weeknights or when you don’t feel like making an elaborate dinner.


Potatoes are a versatile vegetable that can be prepared in almost any way imaginable. Fried potatoes are a great choice because they can be made quickly and are easy to prepare.

Unlike boiling or roasting, frying doesn’t require any pre-planning because the ingredients are ready to go in your pantry and kitchen. These savory, crispy skillet potatoes can be eaten at breakfast, lunch or dinner. They pair well with both meaty entrees like Ground Turkey Kebabs and vegetarian or vegan mains like Roasted Cauliflower Steaks.

They also work well with many herbs. I’ve used dill in this recipe, but chives and parsley are also great. Try adding a little garlic, too. Garlic adds a nice flavor without overpowering the potatoes, and it pairs nicely with the herb flavors in this dish.

For this recipe, you’ll need:

-Potatoes (I’m using fingerling baby potatoes here, but you can use red or creamer baby potatoes as well. Just make sure they’re well scrubbed and cut evenly)

–Salt & Pepper

–Place the potatoes in a large pot and cover with water. Add 1 tablespoon of salt to the water. Bring to a boil, then reduce the heat and simmer for 15 minutes. Then drain the potatoes, reserving the cooking water.

Place the potatoes in a large skillet and cook them, uncovered, over medium heat, for about 8 to 10 minutes. When the bottoms are golden brown, turn them over and cook for another 8 to 10 minutes. The potatoes are done when they can be pierced with the tip of a knife.

Once the potatoes are cooked and browned, remove from the pan and sprinkle with salt and pepper to taste. Toss in the herbs and stir to combine. If you’re making this for a crowd, you can easily double or triple the recipe. This dish tastes best when served right away, but it can be partially made ahead. Cook the potatoes until lightly browned, then cool, cover and refrigerate for up to a day. To reheat, take them out of the fridge about 30 minutes before you want to eat — this will help to crisp them up in the oven.

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