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:
Ingredient Notes
- 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.
- Serve!
Other Tips
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:
Eye of Round Roast with Herb Infused Oil
This One hour Tender Eye of Round Roast with Herb Infused Oil has amazing beef flavor like more expensive cuts of meat - but at a fraction of the price! A simple cooking technique results in a moist and delicious roast that's weeknight easy!
Take a Bigger Bite
Grey Goose Martini - a Vodka Martini with a Twist
The classic vodka martini with a twist - with a nod to the dirty martini lovers substitute the usual lemon twist with a twist of preserved lemon!
Take a Bigger Bite
Helpful Links
Recipe Variations:
- Cacio de Pepe Potatoes - use this technique to roast the potatoes and after roasted sprinkle with freshly grated Asiago or parmesan cheese (about ⅓ cup) and a good ½ Tablespoon of freshly ground black pepper.
- Herb and Garlic Potatoes - sprinkle potatoes with a ¼ teaspoon garlic powder before roasting. After roasting sprinkle with fresh rosemary, oregano or parsley.
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Roasted Baby Potatoes with Onions
The creamiest and crispiest potato recipe ever! Potatoes, onions and bacon combine in an easy side dish that's perfect with roasted chicken or a simple beef or pork roast!
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Servings: 4 servings
Calories: 623kcal
Ingredients
- 11/2 lbs. Baby potatoes or Yukon gold potatoes cut into 1 ½ inch pieces
- 4 oz. thick cut bacon cut into ¾ inch pieces
- 1 ½ cups white pearl onions frozen
- 1 shallot minced
- 2 garlic cloves minced
- 1 ½ Tbsp. fresh thyme minced
- 3 ½ Tbsp. olive oil
- 1 ½ Tbsp. sherry wine vinegar
- salt and pepper
Instructions
- Pre heat the oven to 425 degrees.
- Cut potatoes into 1 ½ 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!
Recipe Notes
- 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.
Nutrition
Calories: 623kcal | Carbohydrates: 83g | Protein: 20g | Fat: 25g | Saturated Fat: 5g | Cholesterol: 18mg | Sodium: 253mg | Potassium: 2736mg | Fiber: 17g | Sugar: 0g | Vitamin A: 525IU | Vitamin C: 90.7mg | Calcium: 237mg | Iron: 22.5mg
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Amanda Stockwell says
Was literally just looking for something to do with all this fresh thyme in the house! Trying this out tonight.
Nancy says
I hope you enjoy it!! Thanks for stopping by the Table!
robynski says
Your uncle sounds like a fine man. I'm sure he enjoyed the gathering as well. Nothing like great music and food to draw a family close.
Your dish is inspiring. I look forward to trying it as soon as the weather gets cold!
Nancy says
He was a great man Robyn - I always joked that anyone who walked through his door became family - truth of the matter is, I wasn't really joking, it was true!
I can't wait for cooler weather - so many dishes I can't wait to make!
Alex Jackson says
Great post Nancy! You can get these delicious potatoes at any Ralph's grocery store! Can't find them? Ask your produce manager and they will help you!
Nancy says
Thanks Alex! Will be "bugging" my produce guy again!!!
the urban baker says
it certainly is that time of year, Nancy! Roasted potatoes and the smell that comes along with that is something I am so looking forward to as Fall approaches! xx
Allison [Girl's Guide to Social Media] says
Me too, Susan! I cannot wait.
Nancy says
That makes two of us Susan!! I say this every year - I can't wait for fall foods!!!
Allison [Girl's Guide to Social Media] says
I love how homey and rustic this looks. I bet it smells and tastes amazing too!
Nancy says
Thanks Allison - it definitely smelled and tasted great!!!
Marla {family fresh cooking} says
Sorry to hear about your loss but glad you could celebrate the life of your uncle 🙂
This is perfect fall food!
Nancy says
Thanks Marla - it was good to see my family !! I agree - I just can't wait for all the fall food!!
Georgia Pellegrini says
I'm so sorry for your loss. These were certainly a wonderful gift on your doorstep and they look so wonderful. I especially like the small skillet... I would want a small skillet full of my own 🙂
Nancy says
Thanks Georgia! Love how battered this skillet is - wish I could hear the stories it could tell!! - I had a hard time NOT eating all the potatoes... they were tasty!!!
Kristen says
I am so sorry for your loss but love your family and the way the celebrated his life!
These pictures are beautiful Nancy!
Nancy says
Thanks Kristen! It definitely was a great party and my Uncle would have loved it!!!
Cathy/ShowFoodChef says
Nancy, I love the feel of this post - made me warm and probably like your Uncle, you made me feel like family, too. Food wise; anything potato and I'm in and these made me really hungry!
Nancy says
Aww... thanks Cathy!! I definitely knew I needed to do potatoes ... and I am with you... I have NEVER met a potato dish that I did not love.. and I've got the hips to prove it!!!
Barbara | Creative Culinary says
I love the sound of these; it's starting to get cooler here each day and this dish (and your beautiful photos) seem just about right. So does celebrating your uncle's life.
Nancy says
Thanks Barb!! We are still in that "it's cold/it's warm" stage - had a couple of cooler (for us) days so I took full advantage!!
Sylvie @ Gourmande in the Kitchen says
These photos are gorgeous Nancy, I love the way the light hits the potatoes and makes them glisten.
Nancy says
Thank you Sylvie!! Your photography series definitely helped me and studying your images always inspires me!!!
Geez Louise says
gorgeous photo, those potatoes look so perfectly crispy... i have a thing for sherry- nice.
Nancy says
Thanks Louise!!! These little potatoes are terrific - and I am with you - love sherry wine vinegar!!
aida mollenkamp says
Beautiful post, Nancy! And those potatoes look addictive...
Lana says
Yes, yes, yes! I am going to make these as soon as I return (I can try making them here in Serbia, but there are no pearl onions around). Sweet, salty, bacony - what's not to love?
I love hearing about your family (both sides). We Serbs are a lot similar to Irish, so I feel a sense of kinship with you:)
Nancy says
Hi Lana!!
And I feel the same way Lana... on all counts!! We definitely need to get together when you come back.. I truly hope all is well with you and your Mom! You've definitely been in my thoughts and prayers!!
Chris Mott says
I just made these last night. They were outstanding. Will make again!!! Thanks for sharing. The aroma in my house was wonderful and filled my home 🙂
Nancy says
So glad you liked them!!!!