These roasted peewee potatoes are crisp on the outside and creamy inside, with rosemary, garlic, olive oil, salt, and pepper. Because these tiny potatoes roast whole, there's no peeling or chopping. Serve them as an easy side dish with chicken, turkey, fish, or steak.
Recipe at a Glance: How to Roast Pee Wee Potatoes
- Taste: Savory and garlicky with fresh rosemary, crisp skins, and creamy centers.
- Total time: 30 minutes
- Main ingredients: Pee wee potatoes, olive oil, fresh rosemary, garlic, salt, and black pepper.
- Tools needed: Rimmed sheet pan, parchment paper, large mixing bowl, and tongs or a spoon.
- Why you'll love it: The thin skins snap when you bite into them, revealing soft, creamy centers.
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Whole Foods Peewee Potatoes
I got in the car, left the Keys, and drove north. It's an easy drive when I'm in the mood, and I make the trip almost every week.
At Whole Foods, a bag of tiny potatoes caught my eye, so I grabbed two.
I used to live near a Whole Foods Market in Brooklyn, but here in the Keys, the nearest one is a drive away. Since I love fresh produce, making the trip each week has become part of my routine.
These potatoes are about the size of marbles. They roast whole, and fresh from the oven, their skins almost pop when you bite into them. I season them simply with olive oil, finely chopped garlic, fresh rosemary, salt, and pepper.
This is an easy recipe I've made many times. The potatoes are a great side dish with chicken, turkey, fish, steak, or even a tuna sandwich.
What You'll Need
- Peewee potatoes: Or use any small yellow or red potatoes that can be roasted whole.
- Olive oil: Helps the skins get crispy.
- Fresh rosemary: Thyme or parsley also works well.
- Garlic: Finely chop it so it coats the potatoes evenly.
- Sea salt and freshly ground black pepper: For simple, savory seasoning.
- Flaky sea salt: Sprinkle it over the hot potatoes just before serving.
How to Roast Peewee Potatoes
- Preheat the oven to 400°F.
- Line a sheet pan with parchment paper.
Sort through the potatoes and discard any that are soft, shriveled, or have lost their shape. Rinse the remaining potatoes and pat them completely dry. Rinse the potatoes and pat them dry with an absorbent towel.
In a large bowl, combine the olive oil, chopped rosemary, garlic, salt, and pepper. Add the potatoes and toss well to coat.
Spread the potatoes in a single layer on the prepared sheet pan, leaving a little space between them. Spoon any remaining seasonings from the bowl over the potatoes.
Roast for about 25 minutes, or until the tip of a knife slides easily into a potato. Remove the pan from the oven and let the potatoes rest for a few minutes. Finish with flaky sea salt and serve hot.
What to Serve with Peewee Potatoes
Serve these roasted peewee potatoes with Blackened Mahi Mahi, Pan-Fried Chicken Cutlets, or a New York Strip Steak.
They're an easy side dish for Thanksgiving Turkey or Honey Baked Ham.
They also pair well with Smoked Salmon Omelets for breakfast or brunch.
Storage and Reheating
Store leftover potatoes in an airtight container in the refrigerator.
Warm them in an air fryer for a few minutes or reheat a sheet pan in a 400°F oven until hot and crisp.
More Potato Recipes
If you love easy potato side dishes, here are a few more delicious potato recipes to try.
Roasted Peewee Potatoes
Equipment
- Rimmed sheet pan
- Parchment Paper
- Absorbent kitchen towel
- Large mixing bowl
- Tongs or large spoon
Ingredients
- 2 pounds peewee potatoes or other small yellow or red potatoes
- 2 tablespoons olive oil
- 1 tablespoon fresh rosemary chopped
- 1 teaspoon garlic minced (3 cloves)
- ½ teaspoon sea salt
- ¼ teaspoon freshly ground black pepper
- Flaky sea salt for serving
Instructions
- Preheat the oven to 400°F. Line a rimmed sheet pan with parchment paper.
- Sort through the potatoes and discard any that are soft, shriveled, or have lost their shape. Rinse the remaining potatoes and pat them completely dry. Rinse the potatoes and pat them completely dry with an absorbent kitchen towel.
- In a large bowl, combine the olive oil, chopped rosemary, minced garlic, sea salt, and black pepper. Add the potatoes and toss well to coat.
- Spread the potatoes in a single layer on the prepared sheet pan, leaving a little space between them. Spoon any remaining seasonings from the bowl over the potatoes.
- Roast for about 25 minutes, or until the tip of a knife slides easily into a potato.
- Let the potatoes rest for a few minutes. Finish with flaky sea salt and serve hot.
Notes
- Dry the potatoes thoroughly so they roast instead of steam.
- Arrange them in a single layer with space between them for crispier skins.
- Cooking time may vary depending on their size.
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