These Whole Roasted Baby Potatoes with Polenta will become one of your favourite side dishes. They are quickly and easily made and go with almost every main dish. It takes just a few minutes to prepare them and get them in the oven, leaving you free to get on with the rest of your meal.
Why we love this recipe:
The ingredients they contain are readily available. The Roasted Potatoes require very little hands-on time as we use whole baby potatoes with the skin on. They are perfect for busy nights when time is short and as a bonus, they are family-friendly.
You will love these Whole Roasted Baby Potatoes because:
- This is a simple, easily prepared, inexpensive side dish containing ingredients which are readily available.
- There is very little hands-on time, leaving you free to get on with something else.
- The baby potatoes cook quickly in the oven, making this dish ideal when you are short of time.
- Many people with specific dietary requirements are able to enjoy this dish as it is gluten-free, dairy-free, egg-free and vegan.
- Coating them in polenta adds crunch.
- This is a side dish which will go with almost any meal.
Ingredients in this recipe:
Please see the recipe card further along in the post for exact quantities of ingredients and the full method.
Baby potatoes – also known as cocktail potatoes or new potatoes.
Extra Virgin Olive Oil – for the best flavour and nutritional benefit.
Rosemary – we use the fresh herb; it is aromatic and adds great flavour.
Polenta – I use polenta (cornmeal) to add a little crunch to the skin of the potatoes.
Sea salt flakes and freshly ground black pepper – add seasoning to your taste.
Step by step instructions:
To begin, preheat your oven and line a sheet pan with baking paper. Wash and thoroughly dry the baby potatoes.
- Add the potatoes to a large bowl, along with the olive oil, rosemary and polenta/cornmeal. Season with salt and pepper. Toss well to combine and ensure the potatoes are evenly coated in each ingredient.
- Place the potatoes on the sheet pan, ensuring they are evenly spaced. Roast until they’re golden brown and evenly cooked.
Tips for success and FAQs:
For the potatoes to cook evenly, it is best for them to be a similar size. Don’t crowd the potatoes on the baking tray, cook them on two baking trays if necessary. If they are crowded, they will steam rather than roast.
Customise the potatoes to suit your taste. Use herbs of your choice, such as thyme or oregano. Consider using spice, a sprinkle of paprika, sprinkle with grated parmesan or serve with sour cream and fresh, sliced chives.
These baby potatoes are young and tender so there is no need to boil them first and make more work for yourself. However, when roasting large potatoes, I always par-boil them as this helps a nice crust to form.
I feel that they are at their best if served immediately after they are cooked. However, if it is more convenient, you can make them an hour or two ahead and reheat them to serve. Alternatively, you could prepare the herb oil and potatoes separately a day ahead and assemble and bake when you are ready.
These Polenta Roasted Potatoes are the perfect accompaniment to many meals. They’re delicious alongside:
- Steak, sausages or chops
- Baked salmon or grilled fish
- Roast Chicken
- Creamy Lemon Chicken
- Chicken Patties or Crispy Chicken Thighs
More delicious recipes for you to try:
A simple, tasty side dish can really elevate a meal. Here are some more of our favourite side dish recipes for you to try:
- Kale and Sweet Potato Salad
- Roasted Tenderstem Broccoli
- Tomato and Onion Salad
- Roasted Bok Choy
- View our complete collection of Side Dish Recipes.
These Roasted Baby Potatoes with Polenta are certain to become a regular side dish. You will love how easy they are to prepare and how much family and friends will enjoy them. I look forward to hearing from you if you try them.
Whole Roasted Baby Potatoes
- 500 g (1.1 lb) baby potatoes – all roughly the same size so they cook evenly See Note 1
- 2 tablespoon extra virgin olive oil See Note 2
- 1 tablespoon fresh rosemary – finely chopped
- 1 tablespoon polenta – finely ground
- sea salt flakes and freshly ground black pepper – to taste
For accuracy, we recommend weighing your ingredients. This will produce the best results.
- Preheat your oven to 200 degrees C (390 F).
- Line a sheet pan with baking paper.
- Wash and thoroughly dry the potatoes.Add the potatoes to a large bowl, along with the oil, rosemary and polenta. Season with salt and pepper. Toss well to combine and ensure the potatoes are coated evenly.
- Turn the potatoes onto the sheet pan, ensuring they are evenly spaced.
- Place the potatoes in the oven and roast for 25-40 minutes. (The cooking time will depend on the size of your potatoes.)After 15 minutes, turn the potatoes over and return to the oven until they are golden brown and evenly cooked.
- Put the potatoes in a serving bowl and serve immediately.
- Ensure your baby potatoes are a similar size so they cook evenly. The cooking time will vary depending on the size of the potatoes.
- In Australia, the tablespoon is 20 ml or 4 teaspoons. In many other countries, the tablespoon is 15 ml or 3 teaspoons. Please adjust your measurement if necessary.
Please note, the nutritional information is an estimate only, and is derived from online calculators. For accurate results, we recommend calculating the nutritional information based on the ingredients you use.