Perfectly Crispy Oven-Roasted Baby Dutch Potatoes with Garlic & Thyme
Prepare to fall in love with these oven-roasted baby Dutch potatoes infused with fragrant thyme and savory garlic! This recipe transforms humble potatoes into a truly heavenly side dish, boasting a perfect balance of a wonderfully soft, creamy interior and an irresistibly crispy, golden-brown exterior. Each bite offers a burst of flavor, enhanced by sweet, caramelized shallots that roast alongside, adding depth and a touch of elegance. Whether you’re planning a casual family dinner or an elaborate feast, these potatoes are guaranteed to impress and will never disappoint your taste buds!
Elevate Your Dinner with Oven Roasted Baby Dutch Potatoes
When hosting a dinner party or simply looking to make a weeknight meal feel special, the quest for a distinctive and delightful side dish can be quite the challenge. Standard fried or boiled potatoes, while comforting, often lack that ‘wow’ factor. This is precisely where these oven-roasted baby Dutch potatoes shine! They are anything but ordinary, offering a sophisticated yet wonderfully pure and satisfying flavor profile that will effortlessly elevate any meal.
The magic happens in the oven: the potatoes develop an incredible, deeply fried crispy skin that gives way to a luxuriously creamy and soft interior. This delightful textural contrast is what sets them apart. Paired with perfectly roasted, subtly sweet shallots, they transform into a truly memorable accompaniment. The aromatic blend of fresh thyme and thinly sliced garlic permeates every potato, creating an irresistible aroma and taste.
These versatile roasted baby Dutch potatoes complement a wide array of main courses. Imagine serving them alongside a rich Coq au Vin, a hearty Dutch Steak a la Loetje, or a delicate Salmon with Herb Butter and Red Wine. Their robust flavor and satisfying texture also make them an excellent match for roasted chicken, grilled fish, or even a vegetarian main course. Their versatility knows no bounds, allowing you to get creative with your dinner pairings!
Essential Ingredients for Garlic and Thyme Roasted Baby Dutch Yellow Potatoes
Crafting these perfectly roasted baby Dutch potatoes requires just a handful of simple yet high-quality ingredients. Each component plays a crucial role in achieving the desired crispy texture and aromatic flavor. You’ll find the precise measurements for each in the detailed recipe card located at the very bottom of this blog post. Here’s a closer look at what you’ll need:
- Baby Dutch Potatoes: These small, waxy potatoes, typically no more than 1 inch in size, are ideal for roasting. Their compact nature ensures quick and even cooking, yielding a creamy interior while their skin crisps up beautifully. While available year-round, they are often at their peak freshness and flavor during May, June, and July. If baby Dutch potatoes are unavailable, look for other small new potatoes or creamer potatoes as a suitable substitute.
- Olive Oil: The quality of your olive oil truly makes a difference here. We recommend using a good extra virgin olive oil. It not only helps to coat every potato for an even crisp, but it also imparts a rich, fruity flavor that complements the herbs and garlic. It’s the key to achieving that desirable golden, crispy outer layer.
- Garlic: Instead of minced garlic, this recipe calls for thinly sliced garlic. As the potatoes roast, these delicate garlic slices toast and become slightly nutty and sweet, infusing the entire dish with their irresistible aroma and taste without burning. This method ensures a more subtle and integrated garlic flavor.
- Thyme: Fresh thyme sprigs are essential for providing a vibrant, earthy, and aromatic flavor to this casserole. The robust, slightly floral notes of fresh thyme pair exceptionally well with potatoes and garlic. If fresh thyme is not an option, you can substitute it with dried thyme (use about one-third of the amount of fresh) or even fresh rosemary for a slightly different but equally delicious herbaceous profile.
- Shallots: Shallots are a fantastic addition, offering a milder, sweeter, and more delicate onion flavor compared to regular onions. When roasted, they caramelize beautifully, adding a wonderful sweetness and savory depth that truly elevates the potato dish. Quartering them allows them to soften and sweeten perfectly in the oven.
- Salt and Pepper: Don’t forget these essential seasonings! A generous sprinkle of salt helps to draw out moisture for crisping and enhances all the other flavors. Freshly ground black pepper adds a subtle kick. Seasoning appropriately is key to a perfectly balanced dish.
Mastering the Preparation of Baked Baby Potatoes with Garlic and Thyme
Achieving those coveted crispy exteriors and fluffy interiors is simpler than you might think! This step-by-step guide will walk you through preparing these delightful baked baby potatoes. For a convenient printable version with all the exact quantities, scroll down to the recipe card at the bottom of this page.
- Pre-Cook and Drain Potatoes: Begin by thoroughly brushing your baby potatoes clean under cold running water. You don’t need to peel them; the skin adds texture and nutrients! Place the cleaned potatoes in a pot of boiling salted water and cook for precisely 10 minutes. This crucial par-boiling step ensures the insides become wonderfully soft and creamy while significantly reducing the total roasting time in the oven. After cooking, drain the potatoes exceptionally well. The drier they are, the crispier they’ll get in the oven. You can even spread them out on a clean kitchen towel to air dry for a few minutes.
- Arrange in Baking Dish: Transfer the well-drained, pre-cooked potatoes to a large baking dish. Ensure they are spread in a single layer to promote even cooking and crisping. Next, evenly distribute the thinly sliced garlic between the potatoes. This allows the garlic to roast alongside and infuse its flavor.
- Add Aromatics and Season: Scatter the quartered shallots and fresh thyme sprigs over and amongst the potatoes. These aromatics will caramelize and release their beautiful flavors during roasting. Generously season everything with salt and freshly ground black pepper. Don’t be shy with the seasoning – it brings out the best in the potatoes!
- Coat with Olive Oil and Roast: Drizzle the good quality olive oil generously over all the ingredients. Using your hands or a spatula, gently toss everything together in the baking dish, ensuring every potato, garlic slice, shallot, and thyme sprig is thoroughly coated in oil and seasoning. This even coating is vital for maximum crispiness and flavor. Finally, bake the baby potatoes in a preheated oven at 390 °F (200 °C) for 20 minutes, or until they are beautifully golden brown, wonderfully crispy on the outside, and tender when pierced with a fork.
Tips for Achieving the Perfect Crispy Roasted Potatoes:
- Don’t Overcrowd the Pan: For ultimate crispiness, give your potatoes space. If they are too crowded, they will steam instead of roast. Use two baking sheets if necessary to ensure a single layer.
- Pat Them Dry: After par-boiling, make sure the potatoes are as dry as possible. Excess moisture prevents crisping.
- Hot Oven, Hot Pan: Preheat your oven to the recommended temperature. For even better results, preheat your empty baking dish in the oven before adding the potatoes. This creates an immediate sizzle that helps with crisping.
- Flip for Even Browning: For consistent golden-brown crusts, give the potatoes a good stir or flip them halfway through the roasting time.
- Good Quality Oil: As mentioned, a good quality olive oil enhances flavor and helps achieve that desirable crispy texture.
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📖 Recipe
RECIPE CARD
Andréa
Pin Recipe
Equipment
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A conventional oven is used. When using a convection oven (with air fan) decrease the temperature with 30 °F / 20 °C
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oven dish
Ingredients
- 2 pounds baby yellow potatoes
- 2 cloves garlic, sliced very thin
- 3 shallots, quartered
- 2 sprigs fresh thyme, only leaves
- 3 tablespoons olive oil
- ¼ teaspoon salt
All my recipes are written both in Metric (gram / ml) and US Customary (cups / pounds). Here you can select which type of amount you would like to see.
Instructions
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Preheat the oven to 390 °F or 360 °F. Put the dish already in the oven, so it becomes very hot.
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Heat a pan with water on the stove.
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Brush the skin of the potato and rinse them carefully.2 pounds baby yellow potatoes
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Cook the potatoes for 10 minutes.
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Drain them carefully after cooking.
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Put the potatoes in the hot oven dish. Therefore, the skin will dry very quickly and become crisper. Mix well with the garlic, shallots, thyme, and olive oil. Add enough salt to get the right taste.2 cloves garlic, 3 shallots, 2 sprigs fresh thyme, 3 tablespoons olive oil, ¼ teaspoon salt
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Roast the potatoes in the oven for 20 minutes.
Notes
2. Oven – When you use a conventional oven, set the temperature to 390 °F (200 °C). In a convection oven, 350 °F (180 °C) is sufficient.
3. Storage
Let everything cool down to room temperature quickly before storing.
- Refrigerator – Store the potatoes in airtight containers for up to two days.
- Freezer – Place the potatoes in a freezer bag or box and store them in the freezer for up to a month. The structure of the potato changes a bit when they are frozen. Thaw in the refrigerator.
- Reheating – Place the potatoes in a frying pan and cover with a lid. Cook over medium heat until warm, about 4-5 minutes. You can also heat it in the microwave. Turn it on at 15-20 second intervals until the potatoes are warm.
4. The nutritional value is per serving, assuming that the oven-roasted Baby Dutch potatoes with garlic and thyme are eaten by four people.
Nutrition
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Serving Suggestions for Your Roasted Baby Dutch Potatoes
These versatile and flavorful roasted potatoes can truly elevate almost any meal. Here are some ideas for how to serve them to make your next dinner unforgettable:
- With Roasted Meats: They are an ideal companion for roasted chicken, turkey, beef, or pork. The savory flavors of the potatoes beautifully complement rich meat dishes.
- Alongside Fish: Pair them with flaky baked salmon, pan-seared cod, or grilled halibut. The herbs and garlic enhance the natural taste of seafood without overpowering it.
- Vegetarian Delight: Serve them as a hearty vegetarian main course alongside a fresh green salad, steamed asparagus, or roasted broccoli for a complete and satisfying meal.
- Brunch Option: Don’t limit them to dinner! These potatoes make a fantastic addition to a brunch spread, alongside scrambled eggs, bacon, or a quiche.
- Hearty Salad Topper: Let them cool slightly and add them to a warm salad with greens, goat cheese, and a vinaigrette for a more substantial and flavorful meal.
Variations & Substitutions to Customize Your Roast Potatoes
One of the best things about this recipe is its flexibility. Feel free to experiment with different herbs and additions to suit your taste or what you have on hand:
- Herb Swaps: While thyme is fantastic, fresh rosemary (as suggested earlier) offers a more piney, pungent aroma. You could also try a blend of both, or even add a touch of fresh oregano or marjoram.
- Spice It Up: For a little heat, add a pinch of red pepper flakes when tossing the potatoes with oil and seasonings. A dash of smoked paprika can also add a delightful smoky depth.
- Cheese Please: For an extra decadent treat, sprinkle some grated Parmesan cheese over the potatoes during the last 5-10 minutes of roasting. It will melt and create a crispy, cheesy crust.
- Add Veggies: Toss in other quick-cooking vegetables like broccoli florets, bell pepper strips, or sliced carrots during the last 15-20 minutes of roasting for an all-in-one side dish.
- Lemon Zest: A little lemon zest tossed with the potatoes before roasting can add a bright, fresh note that cuts through the richness.
Storage and Reheating Tips for Leftovers
Should you be lucky enough to have any leftovers, these roasted baby Dutch potatoes can be easily stored and reheated for continued enjoyment:
- Cool Down Quickly: Always allow the potatoes to cool completely to room temperature before storing them. This prevents condensation and helps maintain quality.
- Refrigerator Storage: Transfer cooled potatoes to an airtight container and store them in the refrigerator for up to 2-3 days.
- Freezer Storage: For longer storage, place the potatoes in a freezer-safe bag or container and freeze for up to one month. Be aware that the texture of frozen and thawed potatoes may be slightly softer than freshly roasted. Thaw them in the refrigerator overnight before reheating.
- Reheating for Crispness:
- Oven: The best way to regain crispiness is to reheat them in the oven. Spread them on a baking sheet and heat at 350°F (175°C) for 10-15 minutes, or until heated through and crispy.
- Stovetop: Heat a skillet over medium heat with a little olive oil. Add the potatoes, cover with a lid, and cook for 4-5 minutes, stirring occasionally, until warm.
- Microwave: While convenient, microwaving will make them softer, not crispy. Heat in 15-20 second intervals until warm. This is best if you don’t mind the softer texture.
Frequently Asked Questions (FAQ)
- Do I have to par-boil the baby Dutch potatoes?
- Yes, par-boiling is highly recommended! It ensures the potatoes are cooked through and tender on the inside before they go into the hot oven. This step is key to getting that perfect fluffy interior and crispy exterior without over-roasting the outside or leaving the inside undercooked.
- Can I use larger potatoes for this recipe?
- You can, but you’ll need to adjust the cooking time. If using larger potatoes, cut them into 1-inch pieces to ensure even cooking and sufficient surface area for crisping. The par-boiling time might also need to be slightly extended until they are just tender.
- How do I make sure my roasted potatoes are extra crispy?
- Several factors contribute to extra crispiness:
- Thoroughly drain and dry the potatoes after par-boiling.
- Don’t overcrowd the baking dish; use a single layer.
- Preheat your oven and the baking dish before adding the potatoes.
- Use enough olive oil to coat all surfaces.
- Flip or stir the potatoes halfway through roasting.
- Can I prepare these potatoes ahead of time?
- You can par-boil the potatoes a day in advance, drain them, let them cool completely, and store them in the refrigerator. When you’re ready to roast, toss them with the oil and seasonings and proceed with the roasting step. This can save you a bit of time on the day of serving.
These Oven-Roasted Baby Dutch Potatoes with Thyme and Garlic are truly a game-changer for any meal. Their simple preparation belies a depth of flavor and texture that will have everyone asking for more. Enjoy making and sharing this delightful recipe!
More Delicious Potato Recipes to Try:
- Baked French Fries (Oven Fries)
- Fried Potatoes and Onions (German Bratkartoffeln)
- Cottage cheese loaded baked potatoes
- Amish Potato Pancake