These oven-roasted baby Dutch potatoes with Thyme and Garlic are heavenly delicious! These perfect potatoes are soft on the inside and crispy on the outside. And just right in taste. Together with the roasted shallot, they are delicious as a side dish with every dinner. These potatoes never disappoint!
Oven Roasted Baby Dutch Potatoes
When I organize a dinner party, it is always challenging to find suitable side dishes. For example, fried potatoes or boiled potatoes are just not unique enough. But these potatoes from the oven are slightly different, pure, and delicious.
The outside is fried crispy, and the inside is creamy and soft. And together with the fried shallots, a delicious side dish.
Serve these roasted baby Dutch potatoes with coq au vin, Dutch steak a la loetje, or salmon with herb butter and red wine, to name a few. But you probably know more.
What do you need for Garlic and Thyme Roasted baby Dutch Yellow Potatoes?
To prepare this Oven roasted baby Dutch potatoes, you need the following ingredients. You can find the correct amounts in the recipe card at the bottom of the blog:
- Baby Dutch potatoes - Small potatoes, about a maximum of 1 inch. They are available all year round but best in May, June, and July.
- Olive oil - Use good olive oil, extra vierge to cover and flavor everything. It provides a delicious crispy outer layer.
- Garlic - Often, you use crushed garlic, but in this dish, they are mixed into the potatoes in thin slices. This way, they toast a bit, and get a delicious taste (and transfer that to the rest of the ingredients).
- Thyme - Use fresh thyme to give this casserole a lot of flavors. You can also replace the thyme with rosemary.
- Shallot - Gives extra flavor to the potatoes. And roasting makes them a little sweet. Shallot has a bit more spice compared to a regular onion.
How to prepare Baked Baby Potatoes with Garlic and Thyme
You can find a printable recipe with a step-by-step description at the bottom of this blog.
- Brush the potatoes clean and cook them in a pan of boiling water for 10 minutes. Let them drain well. Because they are already pre-cooked, they remain wonderfully soft on the inside.
- Place the potatoes in the baking dish. Divide the garlic slices between the potatoes.
- Also, place the shallots and thyme sprigs on the potatoes. Season with salt and pepper.
- Pour the olive oil over the potatoes and mix well so that everything is covered. Bake the baby potatoes in a preheated oven at 390 °F (200 °C) for 20 minutes until they are crispy and cooked.
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📖 Recipe
Equipment
- A conventional oven is used. When using a convection oven (with air fan) decrease the temperature with 30 °F / 20 °C
- 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
Ingredients you need per step are listed below the step in Italic
Instructions
- Preheat the oven to
390 °F or 360 °F. Put the dish already in the oven, so it becomes very hot. - Heat a pan with water on the stove.
- Brush the skin of the potato and rinse them carefully.2 pounds baby yellow potatoes
- Cook the potatoes for 10 minutes.
- Drain them carefully after cooking.
- 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
- Roast the potatoes in the oven for 20 minutes.
Notes
- 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.
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