Roasted Baby Potatoes with Garlic & Fresh Herbs are creamy in the center, and brown and crispy on the outside. Pair all that deliciousness with a dipping sauce made of mustard, horseradish, and mayonnaise and you have the perfect side dish, or even a fun and unusual party appetizer!! YUM!!
If you’ve been on a potato free diet (been there, done that), then close your eyes and pretend these are mushrooms instead. LOL. Just kidding.
The truth of the matter is, these Roasted Baby Potatoes with Garlic & Fresh Herbs will make you rethink that whole doing without potatoes thing…and rightly so!
**Please Note – The printable recipe card with detailed instructions, complete ingredient measurements, and nutritional information for making Roasted Baby Potatoes with Garlic & Fresh Herbs is available near the end of this post.
The easy ingredient list for the roasted baby potatoes;
- baby yellow potatoes (or other color baby potatoes)
- minced garlic
- fresh chopped herbs; rosemary, and thyme
- salt and pepper
- olive oil
Ingredients for the roasted potato dipping sauce;
- mayonnaise
- horseradish
- yellow mustard
- black pepper
Check out my latest and greatest Kudos Kitchen tasty BBQ side dishes recipe roundup.
These potatoes work wonderfully well as a delicious side dish, OR if you’re thinking outside-the-box, how about a fun and tasty appetizer which will please the entire crowd?!! After all, when you’re at a party, calories and carbs don’t count! HaHa! If only…
For additional delicious potato recipes I’ve shared in the past, please click on the following titles for;
- Zippy Pimento Cheese Mashed Potatoes
- Tex-Mex Stuffed Sweet Potatoes
- Lemon Ginger Shrimp with Veggies and Potatoes
- Roasted Red Potatoes with Lemon Grass and Cilantro
- Chicken Pot Potatoes
You’ll notice I’ve made a quick paced video for you regarding the making of these Roasted Baby Potatoes with Garlic & Fresh Herbs. I had a great time making the video and with eating the potatoes for the final shot. Oh yeah. It happened! 🙂
An important tip you’ll see while watching the video;
- When roasting potatoes (or even vegetables) in the oven on a baking sheet, it’s always a good idea to preheat the baking sheet first before adding the ingredients. This way the ingredients will get off to a great start browning, first thing, even before they hit the hot oven!
Guess where this one went after I took the picture?!! Yep. You’ guessed it! 😉
Doreen asks; “Can I make a day ahead of my party?”
Hi, Doreen!
I have made these ahead and then reheated them in the oven at 350-degrees for 10 minutes.
Before reheating, bring them to room temperature to ensure that they’re heated through quickly.
I do not suggest microwaving them to reheat. The oven will give you the crispy exterior you desire.
Great question. I hope this helps.
Renee
FYI: The dip can be made several days in advance and stored in an airtight container in the refrigerator.
Are you one of the lucky people who has a sunny windowsill which is perfect for growing herbs? If so, I’m jealous! Here is an article on how to grow herbs indoors which I know you’ll find helpful!
Below is the printable recipe card for today’s Roasted Baby Potatoes with Garlic and Fresh Herbs.
If you’ve enjoyed this recipe and look forward to making it (or have already made it), I’d appreciate if you’d take a moment to give it some feedback by way of stars near the comment section at the end of this post. Thank you so much!
- 3 pounds baby potatoes
- 3 tablespoons olive oil
- 1 tablespoon salt or to taste
- 2 teaspoons black pepper
- 6 cloves garlic minced, or to taste
- 2 teaspoons chopped fresh rosemary
- 2 teaspoons chopped fresh thyme
- 1 cup mayonnaise
- 3 tablespoons prepared horseradish
- 1 tablespoon yellow mustard
- ½ teaspoon black pepper
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Preheat oven to 425-degrees, and add an empty baking sheet to the oven to heat while preparing the potatoes.
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In a large bowl, toss the potatoes with the olive oil, salt, pepper, garlic, and fresh herbs.
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Remove the hot baking sheet from the oven and add the potatoes in an even layer onto the hot baking sheet.
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Roast the potatoes for 20-25 minutes, stirring them once during the roasting.
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In a medium bowl, stir together the sauce ingredients. Serve the dipping sauce with the hot, or room temperature roasted potatoes, if serving as an appetizer.
I sincerely hope you’ve enjoyed today’s recipe for Roasted Baby Potatoes with Garlic & Fresh Herbs as much as I’ve enjoyed bringing it to you!
Should you have any questions regarding this recipe or anything else you’ve seen on my site, please don’t hesitate to contact me directly or leave me a comment in the comment section below. It is always my distinct pleasure to get back to you with a reply just as soon as I possibly can!
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Kudos Kitchen by Renée ~ Cooking up artistically delicious family-friendly dishes from my Kudos Kitchen to yours!
Until we eat again, I hope you have a delicious day!
- 22Shares
OH my goodness! These look amazing! And that mustard sauce! YUMMMYYY!!!!
The mustard sauce is the perfect compliment for the roasted potatoes. I’m glad you like it, Kasey!
Roasted baby potatoes are my very favorite and this sauce takes it to a whole ‘nother level!!!
Thanks, Wilhelmina! Glad you think so. I agree!!
This is exactly what I was looking for – roasted whole baby potatoes with garlic. I’m doubling the recipe for a crowd. Thanks so much for sharing this.
You are a girl after my own heart, Sue. Bring on the garlic and potatoes!!
Enjoy, and have a fantastic day!
Renee
Can I make a day ahead of my party
Hi, Doreen!
I have made these ahead and then reheated them in the oven at 350-degrees for 10 minutes.
Before reheating, bring them to room temperature to ensure that they’re heated through quickly.
I do not suggest microwaving them to reheat. The oven will give you the crispy exterior you desire.
Great question. I hope this helps.
Renee