Are potatoes the favorite food of Americans? Perhaps due in part to their versatility – I imagine you’d be hard pressed to find someone who doesn’t like at least one type of potato from mashed, to french fried, to scalloped, to roasted. I might be drooling, sorry, I got away from myself.
Potatoes are comfort food, and this recipe is no exception. Baby potatoes, also known as “new potatoes” are simply potatoes picked before they’ve totally matured, so they’re just a wee bit smaller than the mammoth Russet’s we’ve gotten accustomed to chowing down on. While I do enjoy bigger potatoes for things like potato wedges and potato skins (mmmm again, sorry for the drooling), baby ones are bite size and who doesn’t like cute versions of things? This is one of my all time favorite recipes: crispy and flavorful mini potatoes meet tangy dill sauce for a Greek flavor explosion perfect for any appetizer or as a side dish to a main meal. I served these potatoes with my healthy Greek dip, but they’d also be amazing with ketchup, aioli, covered in vegan nacho cheese, you name it, you cannot go wrong with cast iron mini potatoes,
Cast iron skillets are seriously the next level, if you were looking for a pro cooking tip. They create an even heat distribution, so things just taste better. My husband and I sat in silence just nodding to each other and saying mm-hmm with crazy eyes the whole time we ate these potatoes. Something about the cast iron pan honestly just made them extra crispy on the outside and tender as hell on the inside. I used Uno Casa cast iron pans, and was super impressed with the quality. If you want to check them out yourself, you can grab more info from my affiliate link+ here for a discount on your set.
Cut baby yellow potatoes in half, or if using larger potatoes, chop into 1-2″ size chunks and place in a cast iron skillet or on a sheet pan. Drizzle olive oil over the potatoes, and toss them to coat evenly using a spatula or your hands. Slice a lemon in half, and squeeze half of the lemon (or more to taste) over the potatoes. If you like a stronger lemon flavor, a whole lemon is the perfect amount – go for it. Sprinkle the herbs on evenly, making sure to get some on each potato. I also added a good amount of salt and pepper, you can do this to taste. I’d say 1/2 tsp coarse sea salt and 1/2 tsp fresh cracked pepper would do the trick. Pop your cast iron skillet into the preheated oven for 40-45 minutes at 450°, or until potatoes are fork tender. After about 30 minutes, I added a little more olive oil to the potatoes so they’d get a deeper brown color, but that step isn’t necessary if you’re trying to stay light on the oil. You can of course skip the oil too and go for the air fried affect. Toss the potatoes in water before adding to the cast iron so the herbs stick.
Again, literally any number of sauces would be the perfect compliment to the most delicious potatoes in the world, but we used this vegan Greek dill and spring onion sauce because it was begging to meet these potatoes. I used plain non-dairy yogurt, spring onions or scallions, dried dill, garlic and onion powder, and parsley. It’s super easy, healthy, and quite flavorful. It also serves as a yummy party dip, so double the batch and keep some in the fridge for those chopped veggies!
Sub more dill on the potatoes in place of rosemary if you prefer to enhance the Greek vibe.
Add vegan feta to the potatoes in place of or in addition to dill yogurt sauce.
Use vegan sour cream and a tablespoon or two of nondairy milk to replace the vegan yogurt in the sauce if the yogurt isn’t available.
Other ideas to enjoy crispy baby potatoes:
These potatoes would be amazing on top of a salad for a work day meal prep. I love roasted potatoes with other roasted veggies like carrots, broccoli, mushrooms, beets, etc. over a bed of spinach with a creamy dressing.
Roast these potatoes and mix leftovers into a potato salad with mayo and spices. Roasted potatoes elevate a potato salad for a next level crunch.
Serve warm over a bed of lentils and other veggies for a cozy winter meal.
Serve with a dipping sauce of ketchup, aioli, bbq, or even nacho cheese.
We served these potatoes alongside a mini Greek salad because the Greek dill dip went so well with both, it was kind of the perfect mix it all up kind of dish. Our Greek salad had spring mix, bell peppers, jarred artichokes in water (drained), cherry tomatoes, cucumber, olives, and pine nuts. We topped with Gardein vegan chick’n strips for protein, but you could also top with chickpeas if you prefer.
These potatoes will stay good in your fridge in an airtight container for up to 5 days without the sauce on them. Although if I’m being honest, I don’t have any idea whose house these would last that long in. We crushed them in one sitting.
As always, if you make this recipe, tag me on Facebook or Instagram, and let me know how it goes! You can also check out my Pinterest page for more potato and side dish/appetizer inspiration! If you liked this recipe, you might also enjoy these similar recipes:
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