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.
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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 have a Whole Foods Market near my home in Brooklyn, but here in the Keys, we only have Publix. I love fresh produce, and the weekly trip 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 other small yellow or red potatoes
- Olive oil
- Fresh rosemary or other fresh herbs, such as thyme or parsley
- Finely chopped garlic
- Sea salt and freshly ground black pepper
- Flaky sea salt, for 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
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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