These easy oven-roasted baby potatoes are creamy on the inside and crispy on the outside.
Bacon and pearl onions up the “wow” factor of this easy side dish that’s ready in under an hour.
Why this Recipe Works
- A simple “trick” results in potatoes that are incredibly creamy and tender with a crisp outside.
- Roasting potatoes in the oven leaves you free to get the rest of your meal prep done.
- Potatoes and onions pack a punch of flavor but adding bacon and garlic takes them over the top.
- This baby potato recipe only needs a simple main like roasted chicken or a beef/pork roast and a simple salad.
- Did I mention Bacon???
What you Need:
- Potatoes – I love using baby potatoes but you can use regular-sized potatoes if that’s what you have. Make sure your potatoes are at room temperature.
- Pearl onions – make your prep even faster by using frozen pearl onions.
- Sherry Vinegar – smooth with an almost nutty flavor, I use this one all the time. If you don’t have sherry vinegar, malt vinegar is a great substitute.
- Fresh Thyme -you can use dried thyme (about 1 teaspoon) or fresh parsley if you don’t have fresh thyme.
How to make Oven Roasted Baby Potatoes
TIP: The “SECRET” to making the creamiest and crispiest roasted potatoes is to cover them with foil for the initial cooking time.
- Pre heat the oven to 425 degrees.
- Cut the potatoes. TIP:cut the potatoes into evenly sized pieces .
- Add the onions to the potatoes and season with salt and pepper. Drizzle with olive oil and toss.
- Brush a sheet pan lightly with olive oil.
- Spread out the potatoes and onions and COVER with aluminum foil.
- Roast in the oven for about 20 minutes.
- While the potatoes are roasting, cook the bacon.
- Remove the bacon and add the garlic and shallots. Cook until softened and lightly brown.
- Add the vinegar and stir. Remove from the heat and set aside.
- Remove the foil from the potatoes and turn them over. Return the pan to the oven and roast for another 15 – 20 minutes.
- When the potatoes are done, drizzle with the garlic and shallot mixture.
- Taste and adjust seasonings and sprinkle with the bacon and thyme.
What Kind of Potatoes should you use?
You can roast any potato but for roasted potatoes choose lower starch potatoes like red potatoes, yukon golds, creamers, etc., etc.
Can I make this recipe ahead of time?
The potatoes taste best right out of the oven, but you can cut up the potatoes, cook the bacon and saute the garlic and shallots ahead of time!
What to serve these this baby potato recipe with:
- Cacio de Pepe Potatoes – use this technique to roast the potatoes and after roasted sprinkle with freshly grated Asiago or parmesan cheese (about 1/3 cup) and a good 1/2 Tablespoon of freshly ground black pepper.
- Herb and Garlic Potatoes – sprinkle potatoes with a 1/4 teaspoon garlic powder before roasting. After roasting sprinkle with fresh rosemary, oregano or parsley.
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Roasted Baby Potatoes with Onions
- 11/2 lbs. Baby potatoes or Yukon gold potatoes cut into 1 1/2 inch pieces
- 4 oz. thick cut bacon cut into 3/4 inch pieces
- 1 1/2 cups white pearl onions frozen
- 1 shallot minced
- 2 garlic cloves minced
- 1 1/2 Tbsp. fresh thyme minced
- 3 1/2 Tbsp. olive oil
- 1 1/2 Tbsp. sherry wine vinegar
- salt and pepper
- Pre heat the oven to 425 degrees.
- Cut potatoes into 1 1/2 inch sized pieces.
- Combine potatoes and pearl onions in a bowl and drizzle with 3 Tablespoons of olive oil and season with salt and pepper.
- Brush a sheet pan with olive oil. Dump the potatoes and onions on the pan and spread out.
- Cover the pan with aluminum foil and roast in the oven for 20 minutes.
- Cook the bacon in a medium skillet for 3 to 5 minutes until the bacon is crisp. Remove the bacon onto a paper towel lined plate. Reserve the bacon drippings in the pan.
- Re heat the bacon drippings over medium high heat. Add the shallots and garlic and saute for 4 minutes or until the shallots are soft. Add the sherry wine vinegar – reduce heat to medium and add the potatoes and onions and the remaining 2 Tbsp. olive oil. Stir until potatoes and onions are coated with vinegar/oil dressing. Stir in the remaining bacon and the thyme. Season with salt and pepper. Serve.
- After 20 minutes, remove the foil from the potatoes and onions and return to pan to the oven. Roast for another 20 minutes, turning the potatoes halfway through.
- Heat the pan with the bacon drippings over medium high heat. Add the garlic and shallots and cook for 3 – 4 minutes or until the shallots and garlic are tender and golden brown. Turn off the heat and reserve.
- Remove the potatoes and onions from the oven and transfer to a large serving bowl. Drizzle the shallot and garlic mixture over and toss to combine. Add in the bacon and stir, and then the fresh thyme if using. Serve!
- Potatoes – I love using baby potatoes in this recipe but you can use regular sized potatoes if that’s what you have.
- Pearl onions – you can absolutely use fresh pearl onions but frozen ones work just as well and you don’t need to peel them which is a huge time saver.
- Sherry Vinegar – this is one of my favorite vinegars and I use it all the time. I sprinkle it over roasted vegetables, in salad dressings or whenever a sauce needs a little bit of acid. It’s smooth with an almost nutty flavor. If you don’t have sherry vinegar, malt vinegar is great substitute.
- Fresh Thyme -you can easily use dried thyme (about 1 teaspoon) or fresh parsley if you don’t have fresh thyme.
- Although this recipe tastes best right out of the oven, you can prep the ingredients ahead of time!
- To prep the potatoes, cut them as instructed and place in a bowl with cold water and refrigerate for up to 12 hours.
- You can cook the bacon and saute the shallots and garlic up to a day ahead. Cover each separately and refrigerate. Bring to room temperature before adding to the cooked potatoes and onions.