Roasted Baby Potatoes Recipe – Garlic, Coriander & Parmesan

Last Updated on 4 months by Neha Deshmukh

Roasted Baby Potatoes Recipe – Garlic, Coriander & Parmesan

Hey everyone! If you’re anything like me, you’re always on the lookout for a simple, satisfying side dish that’s bursting with flavour. These roasted baby potatoes are exactly that. I first made these when I was craving something comforting and quick, and they’ve been a staple ever since. They’re crispy on the outside, fluffy on the inside, and packed with the deliciousness of garlic, coriander, and parmesan. Let’s get cooking!

Why You’ll Love This Recipe

Honestly, what’s not to love? These potatoes are incredibly easy to make – perfect for a weeknight dinner or a weekend feast. They require minimal ingredients, and the roasting process brings out a natural sweetness that’s just divine. Plus, the combination of garlic, coriander, and parmesan (or nutritional yeast!) is a flavour explosion. You’ll be making these again and again, I promise!

Ingredients

Here’s what you’ll need to whip up a batch of these beauties:

• 15 baby potatoes (about 500g)
• 2 tablespoons Parmesan cheese or nutritional yeast
• 1 tablespoon all-purpose flour
• 2 tablespoons chopped garlic
• 3 tablespoons chopped coriander
• 2.5 tablespoons olive oil
• Salt to taste
• Chili flakes to taste (optional)

Ingredient Notes

Let’s talk ingredients for a sec! A few little things can make a big difference.

• Parmesan vs. Nutritional Yeast: If you’re vegan, or just looking for a slightly different flavour, nutritional yeast is a fantastic substitute for parmesan. It gives a lovely cheesy flavour without the dairy.
• Olive Oil: I prefer using extra virgin olive oil for the best flavour, but any good quality olive oil will work.
• Baby Potatoes: These are ideal because of their size and thin skin – no peeling required! But if you only have larger potatoes, just chop them into bite-sized pieces. Red potatoes, Yukon Gold, or even Maris Piper work well.
• Coriander: Fresh coriander is a must for that bright, zesty flavour. If you’re not a fan, parsley can work in a pinch, but it won’t be quite the same.

Step-By-Step Instructions

Alright, let’s get down to business!

1. Preheat your oven to 220°C (425°F). While it’s heating up, give your baby potatoes a good wash and halve them.
2. Pop the halved potatoes into a pot of salted water and boil for just 2 minutes. This helps them get fluffy on the inside and extra crispy on the outside. Drain them really well – we don’t want soggy potatoes!
3. In a large bowl, combine the drained potatoes with the parmesan (or nutritional yeast), flour, chopped garlic, coriander, and salt. Give it all a good toss to make sure the potatoes are evenly coated.
4. Drizzle the olive oil into a baking tray and add the seasoned potatoes. Toss them around to ensure they’re nicely coated in oil.
5. Spread the potatoes in a single layer on the baking tray and roast for 40 minutes, flipping them halfway through to ensure even crispness.
6. If you like a little heat, sprinkle with chili flakes before serving.

Expert Tips

Here are a few things I’ve learned over the years to make these potatoes perfect:

• Don’t overcrowd the baking tray: Give the potatoes space to breathe! Overcrowding will steam them instead of roasting them.
• Pre-boiling is key: Seriously, don’t skip this step. It’s what makes the inside so fluffy.
• Season generously: Don’t be shy with the salt! It really brings out the flavour.

Variations

Want to switch things up? Here are a few ideas:

• Vegan Adaptation: As mentioned, nutritional yeast is your friend! It adds that cheesy flavour without the dairy.
• Gluten-Free Adaptation: Simply use gluten-free all-purpose flour. Bob’s Red Mill 1-to-1 Baking Flour works great.
• Spice Level Adjustment: If you’re a chili head like my brother, add a generous pinch (or more!) of chili flakes. You could also use cayenne pepper or a dash of hot sauce.
• Festival Adaptations: These are amazing alongside a Christmas roast or a Thanksgiving turkey. They’re a welcome change from mashed potatoes!

Serving Suggestions

These roasted baby potatoes are incredibly versatile. They’re fantastic with:

• Grilled chicken or fish
• Roasted vegetables
• A hearty salad
• A simple lentil curry (they’re amazing with Indian food!)

My family loves them with a dollop of Greek yogurt and a sprinkle of extra coriander.

Storage Instructions

If you happen to have any leftovers (which is unlikely!), store them in an airtight container in the refrigerator for up to 3 days. Reheat them in the oven or air fryer to restore their crispness.

FAQs

Got questions? I’ve got answers!

What is the best type of potato to use for roasting?

Baby potatoes are ideal, but red potatoes, Yukon Gold, or Maris Piper also work beautifully.

Can I roast these potatoes without pre-boiling them?

You can, but they won’t be as fluffy on the inside. Pre-boiling is highly recommended!

Can I prepare the potatoes ahead of time?

Yes! You can boil and season the potatoes up to a day in advance. Store them in the refrigerator and roast them just before serving.

How can I make these potatoes extra crispy?

Make sure the potatoes are well-drained after boiling, don’t overcrowd the baking tray, and flip them halfway through roasting.

What other herbs can I use instead of coriander?

Parsley, chives, or even rosemary can work, but coriander really shines in this recipe.

Enjoy! I really hope you love these roasted baby potatoes as much as I do. Let me know in the comments if you try them, and what you think!