Baby Potatoes Recipe

This Baby Potatoes Recipe is a must-try. The potatoes come out of the oven crispy and cheesy, and it is hard to resist not eating them straight from the baking dish. But, the green onion topping gives this dish a special touch. You can have it as part of your vegetarian diet or pair it with the meat of your choice. I opted for the vegetarian version and paired it with tasty veggies salad. This is an easy recipe for roasted baby potatoes that everyone will love. 

There is something special in my mind about baby potatoes. When I was a kid, the presence of baby potatoes signaled that summer was around the corner. I liked going to the farmer’s market with my mom; wherever you looked, all you could see were baby potatoes. So, now when I am a grownup, I enjoy preparing them. And the smell of the crispy roasted baby potatoes makes me smile every time. There are so many options to prepare them. You could fry them in the skillet, boil them, or make baby potatoes in the oven. I boiled them first in this easy baby potatoes recipe and roasted them in the oven while adding cheese topping in the last 10 minutes of cooking. They were delicious!

Baby Potatoes vs. Normal Potatoes

Some diets recommend not eating potatoes. One reason is that they are high in carbohydrates. I don’t see it this way. Potatoes are a great nutritious food with lots of health benefits. But, we have to pick the right way to cook them. So, while french fries are delicious, we should not limit our potato consumption to french fries only. The issue with french fries is not potatoes; it is the oil cooked in. Like potatoes, bread is also high in carbohydrates. But, we should not avoid eating either, but rather eat them moderately. Here is my take about sugar spikes caused by eating bread and potatoes in another post.

The main difference between baby potatoes and regular potatoes is harvest timing. Baby potatoes are harvested before they reach their maturity. They are smaller than regular potatoes, and their skin is thinner. So, you don’t have to peal baby potatoes like regular potatoes. But did you know that they have a slightly different nutritional profile than regular potatoes? Stay with me to see what is different.

Nutritional Value

Baby potatoes offer slightly more benefits than regular potatoes, as they are higher in vitamin C, iron, and protein. So, when baby potatoes are in season, don’t hesitate to give them a preference over regular potatoes!

How to Prepare Green Onion Topping

Green onion topping gives a special touch to the potatoes. It is effortless to prepare and offers just the right twist for a fresh taste.

• Mix one cup of mascarpone cheese and two cups of sour cream in a bowl. 
• Reserve half of this mix to pour over potatoes in the last 10 minutes of baking.
• Cut green onion into thin circles and add them to the remaining half of the mixture.
• Add topping to the individual portions of baked baby potatoes per your liking.

How to Cook Baby Potatoes in the Oven

I found that I can achieve the best crispiness when I boil the potatoes and then bake them in the oven.

• Wash the potatoes under running water and cut them in half. You don’t have to peel baby potatoes.
• Add them to boiling water and boil for about 10 minutes. You don’t want to cook them, so they become mushy; you want them to soften up a little.
• Prepare a baking dish (I used a glass dish with a lid), and add two tablespoons of oil. Sprinkle some dried rosemary on the bottom.
• Drain the water from the pot where you boiled your potatoes. Add two tablespoons of olive oil, salt and pepper to taste, and one teaspoon of oregano. Mix well with a wooden spoon.
• Add baby potatoes to the baking dish.
• Close with a lid and bake at 200C (400F) for about 45 minutes or until slightly golden.
• Take the dish from the oven, remove the lid and add half of the cheese topping.
• Return to the oven and bake for an additional 10 minutes.

Note: Baking time might depend on your oven and how you like the potatoes. Use the times provided as a general guide and focus on making the baby potatoes to your liking.

How to Prepare Veggie Salad

Veggie salad is always a great companion to main courses. I made this one with tomatoes, cucumbers, and mixed greens.

• Cut the tomatoes and cucumbers into cubes.
• Add mixed greens.
• Add one tablespoon olive oil and one teaspoon balsamic vinegar.
• Sprinkle with salt and pepper to your liking and mix well.

The last thing left is to enjoy these great-tasting baby potatoes in the oven meal!

If you liked this recipe, here are some other great options to try:

• Whole Branzini with Veggies in Oven Recipe
• Lemon Butter Chicken Risotto in a Dutch Oven
• Easy Oven-Baked Potato with Green Onion and Sour Cream
• Easy Baked Cod with Fried Rice
• Easy and Healthy Avocado Toast with Tomatoes

Baby Potatoes Recipe

Baked baby potatoes with cheesy green onion topping, served with tasty veggie salad.

5 from 1 vote

Print Pin Rate

Course: Main Course

Cuisine: Mediterranean

Prep Time: 10 minutes minutes

Cook Time: 1 hour hour

Total Time: 1 hour hour 10 minutes minutes

Servings: 2 people

Calories:

Author: Nena

Ingredients

• 1 lb baby potatoes cut in half, do not peel
• 1 cup mascarpone cheese
• 2 cups sour cream
• 1 green onion cut into circles
• 4 tbsp olive oil
• 1 tsp oregano dried
• 1 tsp rosemary dried
• salt and peper to taste
• 1 large tomato for side salad
• 1 large cucumber for side salad
• 1 cup mixed greens for side salad
• 1 tbsp olive oil for side salad
• 1 tsp balsamic vinegar for side salad
• salt and pepper to taste for side salad

Instructions

• Green onion topping prep: Mix one cup of mascarpone cheese and two cups of sour cream in a bowl. 
• Reserve half of this mix to pour over potatoes in the last 10 minutes of baking.
  
• Cut green onion into thin circles and add them to the remaining half of the mixture.
  
• Add topping to the individual portions of baked baby potatoes per your liking. 
• Baby Potatoes in the Oven: Wash the potatoes under running water and cut them in half. You don't have to peel baby potatoes.
• Add them to boiling water and boil for about 10 minutes. You don't want to cook them, so they become mushy; you want them to soften up a little. 
  
• Prepare a baking dish (I used a glass dish with a lid), and add two tablespoons of oil. Sprinkle some dried rosemary on the bottom.
  
• Drain the water from the pot where you boiled your potatoes. Add two tablespoons of olive oil, salt and pepper to taste, and one teaspoon of oregano. Mix well with a wooden spoon. 
• Add baby potatoes to the baking dish.
  
• Close with a lid and bake at 200C (400F) for about 45 minutes or until slightly golden.
• Take the dish from the oven, remove the lid and add half of the cheese topping. 
  
• Return to the oven and bake for an additional 10 minutes.
• Veggie salad prep: Cut the tomato and cucumber into cubes.
• Add mixed greens.
• Add one tablespoon olive oil and one teaspoon balsamic vinegar.
• Sprinkle with salt and pepper to your liking and mix well. 
  
• Serve baby potatoes with green onion topping and veggie salad.
  

Notes

Note: Baking time might depend on your oven and how you like the potatoes. Use the times provided as a general guide and focus on making the baby potatoes to your liking.