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Roasted Baby Potatoes with Chive Oil

  • Author: a Couple Cooks
  • Prep Time: 10 minutes
  • Cook Time: 40 minutes
  • Total Time: 50 minutes
  • Yield: 4 1x


The roasted baby potatoes are crispy on the outside and soft on the inside, served with a bit of bright green chive oil and sour cream.



For the roasted baby potatoes

  • 1 pound baby potatoes
  • 2 cloves garlic
  • 2 tablespoons olive oil
  • ½ teaspoon kosher salt
  • Fresh ground black pepper

For the chive oil


  1. Preheat oven to 450°F.
  2. Wash the potatoes and cut any larger potatoes in half. Mince the garlic. In a medium bowl, combine potatoes, garlic, olive oil, kosher salt, and plenty of fresh ground black pepper.
  3. Place the potatoes on a baking sheet lined with parchment paper (for easy cleanup). Roast for about 35 to 40 minutes, stirring frequently.
  4. To make the chive oil, place the chives (or substitute 1 bunch green onions, top green parts only) in the bowl of a food processor and process briefly to chop. Add the olive oil and kosher salt and process again until fully combined. Pass through a fine mesh sieve. (Chive oil can be stored refrigerated for up to 5 days.)
  5. Serve potatoes with chive oil and creme fraiche.


Chive oil adapted from Food and Wine

  • Category: Side Dish
  • Method: Baked
  • Cuisine: American

Keywords: Roasted baby potatoes, Chive oil, Side Dish Recipes, Side Dish, Red Potato Recipes, Baby Potatoes, Baby Potato Recipes