I mentioned in this Rib Eye Roast post during the recent holidays that I had made two side dishes to go with that fabulous roast. One of them, Roasted Baby Potatoes were really easy to prepare and required just a handful of ingredients. It worked out really well as I placed them in the oven while the roast rested on the counter.
This dish can easily be cooked totally on the stove as baby potatoes cook easily. I had the oven on and so it was convenient for me to put them in there. That way it freed me up to work on the other dishes I was preparing for the evening.
Cutting an X on the potatoes allows the seasoning to get into the potatoes and make them really tasty. It only takes a few extra minutes to do so. If you would like to cook the baby potatoes totally on the stove, simply add ½ cup (120ml) water after frying for 5 minutes. Cover the pan and reduce heat to low. Stir occasionally until potatoes are tender and water has evaporated. This should take about 15 to 20 minutes.
- 1½ lbs (675g) baby/petite potatoes
- 2 tbsp vegetable oil
- Freshly grated pepper
- ½ tsp dried thyme
- Scrub and cut a deep X into each potato.
- Heat vegetable oil in a cast iron pan. Add potatoes, salt, freshly grated pepper, and dried thyme over potatoes. Allow potatoes to cook for about 5 minutes over medium heat. Turn potatoes and allow them to cook for another 5 minutes.
- Transfer to a preheated 350°F (180°C) oven and roast for 20 to 25 minutes, depending on the size of the potatoes.
- Remove and serve immediately.
You cannot go wrong with these tender Roasted Baby Potatoes. They were quite delicious and the first dish to disappear from the table. Do give it a try.
Enjoy…..and have a wonderful day! 😎