Roasted Baby Potatoes
Roasted baby potatoes — parm roasted potatoes and broccoli, crispy smashed potatoes, French onion roasted potatoes — an easy side for any weeknight.
★ dinner
dinnerParm roasted potatoes and Broccoli 🥦
When you see the ingredients you may think I am crazy. But I promise this is a delicious and easy side. My kids always have seconds.
Jacqueline FernandezIngredients
- About 6 Red skin potatoes
- 1/2 cup Mayo
- 3 tbsp Ranch powder
- With your heart Garlic powder
- To taste Salt & pepper
- 1 bag Frozen Broccoli
- 1/2 cup Parm cheese
Instructions
- 1Preheat oven to 400F and line a sheer tray with parchment paper
- 2Cut potatoes into 1 inch cubes and add to a large bowl with the Broccoli
- 3Add remaining ingredients and mix until evenly coated
- 4Bake until veggies are tender and golden brown. About 45 mins.
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Open in Pepper →A Pan Of Potatoes Saves Dinner
A bag of little potatoes and a hot oven turn into the side dish everybody actually eats. No peeling, no mashing, just crispy edges and soft middles.
Cooks on Pepper reach for this collection when the main dish is handled but the plate still looks empty, or when they need something that can roast while the chicken rests.
Every recipe here is a real weeknight side: parm roasted potatoes and broccoli, crispy smashed potatoes, garlic parmesan smashed potatoes, ranch roasted potatoes, and butter and herb baby potatoes.
Quick Tips
- 1
Cut them the same size
Halve or quarter baby potatoes so every piece is about 1 inch, so they finish roasting at the same time.
- 2
Preheat the pan
Slide the empty sheet pan into a 425°F oven for 5 minutes before adding the potatoes for a crispier bottom.
- 3
Boil before smashing
Simmer baby potatoes 15 to 20 minutes until a fork slides in, then smash flat and roast until the edges crisp.
- 4
Add cheese at the end
Stir in parmesan during the last 5 to 8 minutes so it melts and browns instead of burning.
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