Pan Roasted Baby Potatoes – the perfect 20-minute buttery fresh side meal that requires no oven. Healthy, delicious and quick these pan roasted baby potatoes go well with everything. Perfectly crisp, they can be prepared in an air fryer too.
Baby potatoes are traditionally sold only in spring in Europe. Their size ranges from small cherry-sized potatoes to a larger apricot-sized ones. Personally, I prefer the bigger ones because the skin is easier to clean. Then I cut the bigger ones in half or even four. That way I get a perfect mix of soft fresh potatoes and crispy buttery edges.
ROASTED BABY POTATOES – INGREDIENTS
- Baby potatoes, skin brushed – if potatoes are larger, cut in half/four like in photos. Recipe work perfect with the small sized baby potatoes as well.
- Fresh/dry dill, chopped – or any other seasoning (like French, Greek, Italian, skip the salt perhaps).
- Olive oil (or other vegetable oil) – potatoes will like it.
- Butter – just a small amount makes all the difference.
- Salt to taste -always taste test before serving.
- Water for boiling potatoes – to cover them in the pot.
HOW TO MAKE ROASTED BABY POTATOES – VIDEO
WHAT TO SERVE WITH ROASTED BABY POTATOES
Personally, I think all main meals go well with these pan roasted baby potatoes. If you are out of ideas try my tender braised beef recipe. When you are in a hurry a baked steelhead trout or baked cod with oranges and ginger always steal the show. If you have some ground meat, try these absolutely fabulous meatloaf nests. – my kids personal favorite.
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Pan Roasted Baby Potatoes
- 1 kg baby potatoes, skin brushed
- 2 tbsp fresh/dry dill, chopped
- 4 tbsp. olive oil (or other vegetable oil)
- 30 g butter
- salt to taste
- water for braising potatoes
- Wash baby potatoes under cold water. Using a knife/brush take some of the young skin off (the one that comes off easily). Cut potatoes in four (if needed).
- In a large cooking pan pour water and bring to a boil. Then add brushed, cut potatoes and let boil for 5-10 minutes (until almost cooked).
- Next, remove water (by straining in a colander per se). Then transfer potatoes back to the cooking pan, add olive oil, butter, salt and dill. Cover with a lid and let cook on medium heat for about 15 minutes. Stir frequently to allow all parts of the potatoes to be browned on each side.
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