Roasted Mini Potatoes
ROASTED MINI POTATO HALVES WITH LOADED TOPPINGS BUFFET
We’re huge fans of potatoes here. This didn’t just start in the Midwest, but in the South where I grew up. My mom had potatoes as a side staple all the time. If it wasn’t corn, rice or beans, there was potatoes.
When I moved up here to Ohio I found out that they ate potatoes even more. My husband is obsessed with potatoes, we have them more than once a week as part of our meals, that’s for sure.
Heinen’s Hickory Smoked Bacon is a must when it comes to quality meat toppings. We LOVE it.
This is my usual go to, quick recipe when it comes to potatoes. They’re crispy on the outside, perfectly hot and chewy-soft on the inside, and they have a great crust of cooked in seasonings with the olive oil.
If you’re looking to cut time like I am ALWAYS and forever in the kitchen, especially during the week, please do yourself a favor and get the baby potatoes. They cook quickly, and do no lack on flavor.
I always get mine at Heinen’s, and this week I went with the Melissa’s baby dutch yellows and purple mini potatoes. This could be a great option for a Father’s Day meal, as my dad is the biggest LSU Tiger football fan I know, and of course the colors are purple and gold. Rawr!
I also love this version that uses a loaded baked potato’s toppings, but to offer them as a buffet option for the potatoes. Making large, full baked potatoes can take up to or over an hour in the oven, and this recipe only takes 20 minutes. With some delicious cheddar cheese, your choice of sour cream, and some Heinen’s Hickory Smoked bacon, you can’t go wrong. Of course you will need to sprinkle some chives all over. You just got to!
ROASTED MINI POTATO HALVES RECIPE
Prep Time: 15 min | Cook Time: 20 min | Serving Size: 6-8
Ingredients
1, 24oz (1.5lbs) bag Melissa’s baby dutch yellow potatoes
1, 24oz (1.5lbs) bag Melissa’s baby purple potatoes
olive oil, to coat all halved potatoes generously
4 cloves garlic, minced
dried oregano, grated black pepper, kosher salt, cayenne pepper, smoked paprika, chopped fresh rosemary, onion powder - seasoning to your liking ( I usually do a tsp of all except a 1/4 tsp of cayenne and 1/2 tsp kosher salt) (for the rosemary, I do a tablespoon fresh cut)
3-4 tablespoons fresh cut chives
toppings for tray of potatoes: sharp cheddar cheese, sour cream, chopped cooked bacon
Instructions
Set oven to 450°F.
On a large baking tray, if you have a wire rack to place in it, do so here. If not, a parchment sheet is fine to line the tray to save a little clean up from olive oil and drippings after bake. I still use a sheet of parchment under the wire rack.
While the oven is preheating, wash all potatoes and half them. Putting them In a large mixing bowl.
Generously glug olive oil over the potatoes, mixing them up with tongs or your hands to make sure olive oil is coating all of them.
Sprinkle all seasonings and herbs (not the chives) over the potatoes and gently rub around the potatoes to make sure it’s coating all of them.
Spread potatoes over the baking tray or inset wire rack.
Bake for 20 minutes.
While baking, you can set the toppings listed in bowls, or that you want, out for topping the potatoes.
Once baked, remove from oven and pour potatoes onto a large serving dish with the little bowls of toppings. Sprinkle the chives over all the potatoes!
Enjoy!
