Oven Roasted Baby Potatoes with Sea Salt

Are you looking for a potato dish that will please the whole family?  Try this basic oven roasted baby potato recipe and I'm sure that it will become one that your family asks for often.

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This is one of the side dishes that everyone in my family loves to eat. These potatoes turn out so tender and flavorful.  This is a basic recipe that pleases all the different taste buds in our family.  There are many herbs you can add to make it have extra flavor, but I've tried that and we honestly love the sea salt and pepper combination the best.  You aren't masking the taste of the potatoes, you are just enhancing the natural tastiness of these young, new potatoes.


Ingredients
Baby (New) Potatoes - 2 pounds (about 19 or 20)
butter - 1-2 Tbs (enough to cover the bottom of the pan when melted)
olive oil
Sea Salt
Pepper
Pyrex 2 Quart Baking Dish - 7x11 inch
aluminum foil

I love the baby or new potatoes you get at the store.  They are the smaller ones about the size of a golf ball that are most often red, sometimes golden, and your can even find ones that are purple.  They are tiny because they are picked early to make room for other potatoes to grow larger.  They have such a good flavor and cook so well in this recipe.

Preheat your oven to 450 degrees.

Place butter in your glass Pyrex baking dish. Place in oven when it is preheated until the butter is melted, about 5 minutes.  Remove from oven.  I have a whole set of Pyrex baking dishes that I use on a regular basis.  Our food always turns out so well when I use them.  I have tried this recipe using a cookie sheet and did not like the texture of the potatoes as much.

Wash your potatoes and cut in half.  These potatoes are small, so there is no need to quarter them.

Place potatoes in the baking dish, cut side down.  Drizzle the tops of the potatoes with olive oil.  Sprinkle the potatoes evenly with sea salt and a dash of pepper.  I have never measured this amount.  It is just a few shakes across the top of the potatoes.

Cover baking dish with aluminum foil.  Place in oven.  Bake for 25-30 minutes, then check to see if they are done.  The time can vary depending on if some of the potatoes were larger than others.

I have seen where some recipes call for you to stir the potatoes or move them around so they don't stick or burn, but with this recipe you don't need to do that.  The aluminum foil makes all the difference.  Because you are baking them with the aluminum foil over the top, the steam that would be evaporating in the oven is kept in with the potatoes and they will turn out tender and not be dried out.

Don't these potatoes look fantastic?  The bottoms get slightly golden thanks to the melted butter that you cook them in, the tops stay soft from the olive oil that you drizzled on top, and the sea salt and slight pepper add the perfect flavors to this side dish.

Serve this with a nice green salad, oven roasted chicken and sauteed asparagus.

Instructions

1. Preheat oven to 450.  Put butter in baking dish and place in oven, remove dish when butter is melted.
2. Wash potatoes, then cut in half.
3. Place potatoes cut side down in baking dish.  Drizzle with olive oil, sprinkle with sea salt and pepper.
4. Cover with aluminum foil.  Bake for 25-30 minutes.  Check to make sure potatoes are soft and tender.
5. Plate, serve, and enjoy!

Looking for the exact items I used in my preparation of this meal?  Here they are.