European Roasted Baby Potatoes – An easy oven-baked recipe featuring baby potatoes, known as pomme de terre Grenaille in France and Drillinge Kartoffeln in Germany. These tender new potatoes are roasted whole with their skins on, turning beautifully golden and crisp on the outside while remaining soft and creamy on the inside. Lightly seasoned with butter, a splash of water, and a pinch of sea salt, they add a touch of rustic European charm to any meal.
Let me share a simple, yet very delicious recipe for butter baby potatoes, easily roasted in the oven. My preferred method is to roast them with skin on in a ceramic baking dish. However, any non-stick baking dish will do.
If you want to learn how to make the fluffiest mashed potatoes, check out my recipe: French Mashed Potatoes (so fluffy!)
Behind the Bites
Baby potatoes refer to small potatoes that are harvested before they reach full size. They are known for their thin skins, creamy texture, and delicate flavor. We call them new baby potatoes, especially because they are harvested in spring. In France, you can see them sold as pomme de terre Grenaille or Drillinge Kartoffel in Germany – which in German means triplets as well.
Ingredients and Substitutions
- Baby potatoes – small potatoes like Grenaille and Drillinge are perfect. With thin skin and butter-y inside when cooked.
- Melted butter – a good quality butter
- Warm water
- Dill, finely minced – optional
- Pinch of sea salt
How to cook baby potatoes?
1st: Wash potatoes carefully to remove all dirt from the skin. Cut in half larger ones.
2nd: Mix well with the salt, melted butter and dill. Carefully add water on the side. Do not wash off the butter from potatoes. Bake until cooked while stirring a few times.
What to serve with baby potatoes?
A few quick suggestions from my kitchen:
European Roasted Baby Potatoes
Ingredients
- 700 g new baby potatoes
- 5 tbsp. melted butter
- 4 tbsp. warm water
- 1 tsp. dill, finely minced
- pinch of sea salt
Instructions
- In a large mixing bowl cover baby potatoes with cold water and let sit for 10 minutes. Then, with a brush or hands remove the dirt and some of the skin (that comes off easily).
- Drain well from excess water and transfer to baking dish of choice.
- Spread the melted butter onto potatoes, covering them in butter on all sides. Sprinkle with sea salt and some finely minced dill.
- Slowly add water at the edges of the cooking pan, trying not to wash off the butter from potatoes.
- Finally, bake potatoes in preheated oven (180C/360F). Turn the hot air ventilation on for the last 5-10 minutes of baking. Serve immediately.
Notes
Nutrition
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Love me some roasted potatoes, especially with butter