This is truly one of my favorite ways to cook tiny new potatoes. Sometimes when I buy a sack of potatoes, there will be a few larger ones, which I cut in half or in quarters to match the size of smaller 1- to 1 1/2-inch potatoes. No need to peel the potatoes, just scrub them.
Recipe information
Yield
makes 6 servings
Ingredients
Preparation
Step 1
Position the oven racks so that they are evenly spaced. Preheat the oven to convection roast at 450°F. Cover a shallow-rimmed pan with foil and coat with nonstick spray.
Step 2
In a large bowl, toss the potatoes with the olive oil, butter, garlic, rosemary, thyme, salt, and pepper. (The potatoes can be prepared to this point several hours in advance if they are not cut.)
Step 3
Put them into the prepared pan, leaving a little space between each potato, and roast in the center of the oven for 20 minutes, until the potatoes are tender and browned.
Roasted Baby Red Potatoes with Mustard
Step 4
Preheat the oven and prepare a baking pan as directed above. Combine 1/4 cup Dijon mustard, 2 teaspoons paprika, 1 teaspoon ground cumin, 1 teaspoon chili powder, and 1/8 teaspoon cayenne pepper in a large bowl. Add 12 scrubbed and halved baby red potatoes (or 6 scrubbed and quartered larger red potatoes) and toss to coat the potatoes evenly. Put the potatoes into the prepared pan, leaving a little space between each potato. Roast for 20 to 25 minutes, until browned and fork-tender.
