Garlic Baby Potatoes are one of those recipes I reach for when I need something satisfying without much fuss. The small potatoes cook evenly and soak up the garlic and herbs beautifully as they cook. You start by mixing olive oil, garlic, oregano, and a few other ingredients in a bowl, then coat the halved potatoes in that mixture before cooking them in a pan.
The result is tender on the inside with slightly crispy edges, and the aroma of garlic filling your kitchen makes the whole process feel rewarding. This dish pairs well with grilled chicken, roasted vegetables, or even as a simple weeknight side on its own.
About the Recipe
This recipe is worth trying because it takes basic ingredients and turns them into something that tastes much more special than the effort required. Baby potatoes cook faster than larger varieties, and their thin skins mean you do not need to peel them. The garlic mixture coats every piece, and the balsamic vinegar adds a subtle tang that balances the richness of the olive oil.
I like how the oregano brings an earthy note without overpowering the dish. The stir-fry method keeps things hands-on but not complicated, and you can adjust the red chilli flakes depending on how much heat you enjoy.
Why you will love this recipe
The appeal here is simplicity paired with flavor. You do not need special equipment or hard to find ingredients, yet the potatoes come out tender and aromatic. The garlic softens as it cooks, becoming mellow and sweet rather than sharp. Meanwhile, the balsamic vinegar caramelizes slightly, adding depth without making the dish heavy.
The texture is satisfying too, with soft interiors and edges that pick up a bit of color from the pan. I often make a double batch because they disappear quickly, even when I think I have made enough. The fresh coriander at the end brightens everything up, and the red chilli flakes give just enough warmth to keep things interesting.
Cooking Tips
Make sure to cut the potatoes into similar sized halves so they cook evenly. If some pieces are much larger, they will take longer and the smaller ones might overcook. Keep the heat at medium to avoid burning the garlic, which can turn bitter if it gets too dark. Stir the potatoes every few minutes to guarantee all sides get contact with the pan.
I usually cover the pan for the first 15 minutes to help the potatoes steam a bit, then remove the lid to let them crisp up. Taste a potato before removing from heat to check for tenderness.
Serving and Storing Suggestions
This recipe serves 3 to 4 people as a side dish and takes about 10 minutes to prep and 30 minutes to cook. Serve the potatoes warm, straight from the pan, alongside grilled meats, fish, or a simple salad. They also work well as part of a brunch spread. Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in a pan over medium heat to bring back some of the crispy texture, or warm them in the oven at 180°C for about 10 minutes.
Similar Recipes
- Roasted Garlic Herb Potatoes
- Lemon Parmesan Roasted Potatoes
- Spicy Paprika Baby Potatoes
- Rosemary Olive Oil Potatoes
- Crispy Skillet Potatoes with Chilli
Nutrient Benefits
Baby potatoes provide a good source of potassium, which supports heart health and helps regulate blood pressure. They also contain vitamin C and fiber, especially when you leave the skins on. Olive oil offers healthy fats that help your body absorb nutrients from the vegetables. Garlic has compounds that may support immune function, and oregano adds antioxidants to the mix.
The dish is naturally vegetarian and can fit into many different eating plans. Using balsamic vinegar instead of heavier sauces keeps the calorie count reasonable while still adding flavor.
Garlic Baby Potatoes
Ingredients
- 12 to 15 Baby Potatoes halved
- 1/4 cup Olive Oil
- 6 Garlic cloves minced
- 2 tbsp Oregano finely chopped
- 1 tbsp Balsamic Vinegar
- as per taste Salt
- 1 tsp Red Chilli Flakes
- 1/4 tsp Black Pepper Powder
- 1/4 tsp Lemon Juice
- few Coriander Leaves finely chopped
Instructions
- Combine the olive oil, garlic, oregano, vinegar, red chilli flakes, lemon juice, pepper powder and salt in a bowl.
- Add the potatoes and toss well.
- Heat a non-stick pan over medium flame.
- Add the potatoes (with the garlic mixture) to the pan.
- Stir-fry for 20 to 30 minutes or until potatoes are tender.
- Remove and transfer to a serving bowl.
- Garnish with coriander leaves and serve.
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Frequently Asked Questions
Can I use regular potatoes instead of baby potatoes?
Yes, you can cut regular potatoes into small chunks about the same size as halved baby potatoes. They will take roughly the same amount of time to cook if the pieces are similar in size.
What if I do not have fresh oregano?
Dried oregano works fine. Use about 2 teaspoons instead of the fresh amount, since dried herbs are more concentrated. Add it to the olive oil mixture just like you would the fresh version.
How do I know when the potatoes are done?
Pierce a piece with a fork or knife. It should slide in easily without resistance. The potatoes should feel tender all the way through, not hard in the center.
Can I bake these instead of stir-frying?
Without a doubt. Spread the coated potatoes on a baking sheet and roast at 200°C for 30 to 35 minutes, stirring halfway through. They will have a slightly different texture but still taste great.
Is it necessary to halve the potatoes?
Halving them helps the garlic mixture penetrate and reduces cooking time. If you leave them whole, you will need to cook them longer and they may not absorb as much flavor.
1 comment
Your dishes looks delicious.