Roasted to golden perfection, these tender Creamer Potatoes are as versatile as they are delicious.
If there’s one food that goes with nearly anything, it’s potatoes. I’ll chop them up and add them to hearty bean chilis or summer salads. They’re the perfect lunch when baked and topped with a dollop of sour cream and chives. And what is more comforting than a bowl of creamy mashed potatoes? The great thing about potatoes is their versatility, which is why they grace my table at least three times a week.
Recently, we have really been enjoying the bounty of creamer potatoes (otherwise known as baby potatoes) from our farmers’ market. These small spuds not only cook quickly, but they also have a deliciously tender consistency and a rich, slightly nutty taste. They’re economical, too. A typical serving would be between four and six potatoes per person, depending on their size, so we can easily serve six to eight people with one bag. That is a good value!
In this recipe, we’re going to microwave them first before baking them. If you don’t have access to a microwave, boiling them until they are soft but not falling apart is also an option. Once cooked, we’ll season the potatoes to perfection with some olive oil, salt, and pepper, flatten them with a glass, and bake them until they’re golden with crispy skins and delectably buttery insides. This is a dish you’ll definitely be making on repeat.
Dressing your creamer potatoes
In this recipe, we mention serving the potatoes with a drizzle of melted butter and some shredded cheese. There are, however, other options. Personally, I love topping them with caramelized red onions and chunks of creamy Gorgonzola. If you eat meat, you could also add crispy bacon to this preparation for even more flavor and decadence. They’re also delicious served with generous dollops of tzatziki or sour cream and a scattering of finely chopped dill. Prepared this way, they would make a lovely side dish to salmon. In the autumn, I like to serve them crowned with a mix of wild mushrooms sautéed in butter and thyme. Finished with shavings of Parmesan, they’re wonderful with a hearty lentil meatloaf and stir-fried garlicky kale.
How do I store leftovers?
Once cooked, leftover creamer potatoes can be stored in an airtight container in the refrigerator for up to 4 days. You can also transfer them to a Ziploc bag or freezer-safe container and freeze them for up to 3 months. Thaw overnight in the fridge. Reheat the potatoes in the oven at 350°F for approximately 10 minutes.
Serving suggestions
Creamer potatoes are an easy side dish for any meal. On Sundays, I love serving them for brunch alongside a hearty Vegetarian Breakfast Casserole or with some Scrambled Eggs and crispy tempeh “bacon.” They’re also a perfect accompaniment to a Roast Chicken or a savory Chimichurri Steak.
Creamer Potatoes
Ingredients
- 1 1/2 pounds creamer potatoes scrubbed clean
- 2 tablespoons extra-virgin olive oil
- 1 teaspoon kosher salt plus more, to taste
- 1/4 teaspoon freshly ground black pepper
- Melted butter and shredded cheese for serving optional
- Fresh parsley finely chopped (for garnish)
Instructions
- Begin by preheating your oven to 425°F, ensuring it's hot and ready for those spuds. Line a baking sheet with parchment paper.
- Give each potato a few pokes with a fork. This lets steam escape and prevents any potato mishaps in the microwave. Pop the potatoes into a microwave-safe bowl and heat them for 4 minutes. After that, carefully flip them over and microwave them for another 4 minutes. They should be tender but still hold their shape.
- Transfer the warm potatoes to a large mixing bowl. Drizzle them with the olive oil and sprinkle with the kosher salt and black pepper. Toss until the potatoes are well coated with the seasonings.
- Place the seasoned potatoes on the prepared baking sheet. Take the bottom of a sturdy glass or a measuring cup and gently press down on each potato until it's about 3/8-inch thick. Aim for an even thickness to ensure they all cook uniformly.
- Slide the baking sheet into the preheated oven. Let the potatoes roast for about 15 minutes, or until they’re golden and crispy. No need to flip—let’s keep it simple.
- Once they're beautifully bronzed, pull the sheet from the oven. If you're feeling indulgent, now's the time to douse them with a little melted butter and a generous sprinkle of cheese. Finish with a scattering of fresh parsley for a pop of color and freshness.
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