Got it—you want a simple “drizzle mixture” for raw baby potatoes plus how to cook them. Here’s an easy, flavorful one that works really well for roasting or air-frying.
🥔 Garlic Herb Drizzle for Baby Potatoes
🧾 Ingredients (1 mixture):
- 3 tbsp olive oil (or any cooking oil)
- 2 tbsp melted butter (optional but adds flavor)
- 3–4 cloves garlic (minced)
- 1 tsp paprika
- 1 tsp dried oregano (or mixed herbs)
- 1/2 tsp chili flakes (optional)
- 1 tsp salt
- 1/2 tsp black pepper
- 1 tbsp lemon juice (optional, for freshness)
🔪 How to Use It:
1. Prep potatoes
- Wash baby potatoes
- Cut in half (or leave whole if very small)
2. Coat
- Put potatoes in a bowl
- Pour the drizzle mixture over them
- Toss well so every piece is coated
🔥 Cooking Options
🍽️ Oven Roasted (best crisp)
- 200°C (400°F)
- Bake 35–45 minutes
- Flip halfway for even browning
🍟 Air Fryer (faster & crispier)
- 190°C (375°F)
- Cook 18–25 minutes
- Shake basket halfway
💡 Tips for best results
- Don’t overcrowd pan or air fryer
- Use parchment or a light oil spray to prevent sticking
- Add fresh parsley or grated parmesan after cooking for extra flavor
- For extra crisp, boil potatoes 5–7 minutes first, then roast
🔄 Variations
- Spicy: Add extra chili + cayenne
- Cheesy: Add parmesan after baking
- Indian-style: Replace herbs with cumin + turmeric + garam masala
- Creamy finish: Serve with garlic yogurt dip
If you want, I can also give you a restaurant-style smashed baby potatoes version (super crispy edges) or a healthy low-oil air fryer version.