Today we’re making small white roasted potatoes. This is an easy one, with only four ingredients (and that’s counting the salt and the pepper)! As usual, this recipe is gluten-free, dairy-free, and corn-free!
Being an American who is currently living in Denmark, one thing I’ve noticed is that the Danes are really big on potatoes! Every time we attend an event, small white potatoes are on the dinner plate, and small white potatoes are an automatic accompaniment to most restaurant menu entrées. They’re usually served soft, as if they’ve been boiled and are either served completely plain, or very lightly tossed in olive oil. No seasoning—plain as can be—and delicious!
While the food stores are relatively small here, there are several kinds of white potatoes for sale—different brands, different sizes, organic, and not organic. There’s more variety among potatoes than any other item in the produce section—another indicator that the Danes like their potatoes.
I’ve never been one to eat a lot of potatoes. In fact, I only make mashed potatoes when I make Shepherd’s Pie and don’t use my cauliflower option on top. Because we’re living here, I have a new appreciation for these delicious little white potatoes and have made a place in for them in our diets. We’re active people and need some carbohydrates—potatoes are a nice way to get them and we have them a few times each month.
As with anything, if you eat loads of them, you may feel bloated and heavy. It’s tempting, since they’re so tasty! To avoid that, we use a small bag of potatoes and share them for dinner, and often divide them up between a couple of meals, depending on our physical activity that day. When we split them up between meals, half go on our dinner plates, and half go immediately into a bowl for the next day. Otherwise, if I put them all on the table – it’s game over. They’ll disappear.
Our favorite way of eating them is simple. Roasted! We prefer the small potatoes because they taste so good and they cook quickly. I’ll be showing you a couple of different ways that I like to incorporate these small white roasted potatoes into our meals. Look for that in some of my upcoming posts. For now, give these a try at home!
Preheat the oven to 425°. Line a baking sheet with heavy-duty tin foil. Wash potatoes and dry thoroughly. I use this little guy to clean the potatoes. I brought him with me from the U.S. Oh, pieces of home!
Cut each potato in half on the diagonal
Place cut potatoes in a plastic bag with the olive oil.
Shake the bag to evenly coat the potatoes in oil. Add salt to the bag and shake again. (It’s important to coat the potatoes in oil before you add the salt. The salt needs something to stick to.)
Place potatoes on the baking sheet, spacing them apart so none of the potatoes are on top of each other or too close.
Bake for 20-25 minutes, rotating the pan and turning the potatoes halfway through baking. Potatoes are done when they have some nice browning action on the outside and you’re able to easily poke them with a fork.
Add pepper to taste, and more salt if you like. Then serve!
Small White Roasted Potatoes
Yield: Two servings of 1½ cups each
1½ lbs small white potatoes
1 tablespoon extra virgin olive oil
1 teaspoon salt
black pepper (to taste)
parsley for garnish (optional)
- Preheat the oven to 425°. Line a baking sheet with heavy-duty tin foil.
- Wash potatoes and dry thoroughly.
- Cut each potato in half on the diagonal
- Place cut potatoes in a plastic bag with the olive oil. Shake the bag to evenly coat the potatoes in oil. Add salt to the bag and shake again. (It’s important to coat the potatoes in oil before you add the salt. The salt needs something to stick to.)
- Place potatoes on the baking sheet, spacing them apart so none of the potatoes are on top of each other or touching.
- Bake for 20-25 minutes, rotating the pan and turning the potatoes halfway through baking. Potatoes are done when they have a nice browning on the outside and you’re able to easily poke them with a fork.
- Add pepper to taste, and more salt if you like. Then serve!
- This recipe serves 2-4 people. Some days, my husband and I can eat the entire batch. Other days, we split the batch in half and save it for the following night.
- I love the taste of good extra virgin olive oil with these little white potatoes. It’s a good opportunity to really “taste’ the oil, so pick an olive oil that you really like.
- Feel free to add dried herbs, fresh herbs, or spices to your potatoes. Sometimes that’s nice if your main dish is plain. Occasionally we’ll add a dash of smoked paprika or a teeny bit of dried rosemary. I don’t use rosemary that often. But when I do, I add just a tad since it’s potent and a little goes a long way.