Side Dishes
This peewee potatoes recipe transforms tiny new potatoes into a side dish so rich and flavorful, they’ll steal the show at any meal. The secret lies in a buttery vinegar roast that creates golden, caramelized edges while keeping the centers tender and buttery—no one will believe it’s just potatoes.
I developed this method after years of testing roasting techniques, and it never fails to impress.
The process is straightforward but delivers restaurant-quality results: halved peewee potatoes tossed in olive oil, vinegar, garlic, and herbs, then roasted until perfectly caramelized. This recipe works as a side for steak, chicken, or fish, or even as a light main dish with a protein like grilled shrimp.
The vinegar adds a bright tang that cuts through rich flavors, while the butter creates a luxurious finish.
What you’ll end up with is a dish that’s crispy on the outside, creamy inside, and packed with savory depth—every bite is a perfect balance of textures and flavors. The golden edges develop a satisfying crunch, while the vinegar-infused butter adds a rich, almost buttery-sweet contrast.
It’s the kind of side dish that makes people ask for the recipe before they even take their first bite.
This versatile recipe works for holiday dinners, weeknight suppers, or even as a standalone appetizer with a sprinkle of fresh parsley. The ingredients are simple, but the technique ensures professional results every time. Let’s get started on creating this crowd-pleasing side dish.
Ingredients for peewee potatoes
Simple ingredients, restaurant-quality results—this buttery vinegar roast transforms humble peewee potatoes into a showstopper side.
| Ingredient | Amount | Notes |
|---|---|---|
| Peewee Potatoes 🥔 | 2 lbs | Unpeeled, halved lengthwise |
| Extra-Virgin Olive Oil 🫒 | ¼ cup | High-quality, fruity variety |
| Unsalted Butter 🧈 | 4 tbsp | Cold, cubed for roasting |
| White Wine Vinegar 🍷 | ¼ cup | Dry, not balsamic |
| Garlic Cloves 🧄 | 4 cloves | Minced, fresh preferred |
| Fresh Rosemary 🌿 | 1 tbsp | Chopped, finely |
| Fresh Thyme 🌿 | 1 tbsp | Leaves only, chopped |
| Diamond Crystal Kosher Salt 🧂 | 1 ½ tsp | Adjust to taste |
| Freshly Ground Black Pepper 🌶️ | ½ tsp | None of that pre-ground dust |
| Granulated Sugar 🍚 | ½ tsp | For caramelization |
| Fresh Parsley 🌿 | 2 tbsp | Chopped, for garnish |
The potatoes are everything here. Peewee potatoes (also called baby potatoes) are ideal—their small size roasts evenly without needing to be peeled. Grab a 2-pound bag from Trader Joe's or Costco for the best consistency. If you can't find peewee potatoes, new potatoes (about 1-inch diameter) work too, but cut them into even-sized pieces. The key is to halve them lengthwise—this ensures even cooking and those golden, caramelized edges. Skip the pre-cut bags; halving them yourself gives you better control over the size and shape. Look for potatoes that feel firm and have a vibrant, earthy smell—none of that musty storage odor.
No white wine vinegar? Apple cider vinegar works in a pinch, but it'll have a slightly sweeter, fruitier note. Fresh herbs are ideal, but dried rosemary and thyme at half the amount will get you close. Pre-ground spices are fine, but freshly ground black pepper adds a brighter punch. The sugar might seem odd, but it's essential for those caramelized edges—don't skip it. For the butter, European-style or grass-fed melts beautifully and adds richer flavor. If you're prepping ahead, toss the halved potatoes with just olive oil, vinegar, and salt, then store in the fridge for up to 24 hours before roasting.
This dish reheats beautifully—just toss with a splash of water and warm in the oven at 400°F for 10-15 minutes. The flavors actually deepen overnight, so it's perfect for meal prep. Store leftovers in an airtight container for up to 4 days. For a make-ahead shortcut, roast the potatoes without the butter, then toss with melted butter and fresh parsley right before serving. The butter adds that luxurious finish, so don't skip it—just add it in the last 5 minutes of roasting. Garnish with fresh parsley right before serving to keep it vibrant.
Why You'll Love This Recipe
- One-Pan Magic: I swear by this recipe when I’m too tired to scrub pots—just toss those tiny potatoes, garlic, and a splash of vinegar on a sheet pan, roast, and walk away. The butter pools into golden pockets while the garlic infuses everything, and honestly? I’ve never had a dish that’s easier but feels so intentional.
- Garlic-Vinegar Crunch: Between us, the white wine vinegar and garlic cloves turn these potatoes into something dangerously addictive. That tangy bite cuts through the richness of the olive oil and butter, leaving you with a crispy exterior and a creamy, almost buttery center—like a fancy bistro side, but with zero fuss.
- Picnic to Potluck: I’ve taken these to tailgates, packed them in lunchboxes, and served them at dinner parties—no one ever questions why they’re so good. They’re sturdy enough to travel, hearty enough for a main, and the flavors only get better the next day (yes, even on a Tuesday night).
- Budget Bright Spot: Peewee potatoes are cheap, and this recipe stretches them further than any other method. A single bag feeds four, and the ingredients cost next to nothing—just oil, butter, and a couple of cloves. I’ll be real: it’s my go-to when I’m trying to stretch a grocery budget without sacrificing flavor.
Step-by-step instructions for peewee potatoes recipe
Here's how to achieve perfectly caramelized edges and tender interiors with this buttery vinegar roast.
Prep and Season the Potatoes
Start by halving the 2 lbs peewee potatoes lengthwise, leaving the skins intact for texture. Arrange them cut-side down on a clean kitchen towel and pat dry thoroughly with another towel. This step is crucial—any moisture will prevent proper browning later.
In a large bowl, combine the potatoes with the 0.25 cup extra-virgin olive oil, 1.5 tsp diamond crystal kosher salt, 0.5 tsp freshly ground black pepper, and 0.5 tsp granulated sugar. Toss gently but thoroughly to coat each potato evenly. The sugar will help create those beautiful caramelized edges during roasting.
Create the Herb Butter Mixture
In a small bowl, mix together the 4 tbsp unsalted butter, 1 tbsp chopped fresh rosemary, 1 tbsp chopped fresh thyme, and 4 minced garlic cloves. Rub the mixture between your fingers until fully combined and the herbs are evenly distributed. This creates a fragrant herb butter that will infuse the potatoes with deep flavor.
Spread this herb butter mixture evenly over the seasoned potatoes, pressing it gently into the cut sides. The butter should melt slightly from your hands, creating a sticky coating that will crisp beautifully in the oven. Don't skip this step—it's what makes these potatoes truly special.
Roast Until Golden and Tender
Preheat your oven to 425°F. Arrange the potatoes cut-side up on a rimmed baking sheet in a single layer, leaving about 1 inch between each potato. This spacing allows hot air to circulate and ensures even browning.
Roast for 30 minutes, then carefully flip each potato using a spatula. Return to the oven and roast for another 20-25 minutes until the edges are deep golden brown and the potatoes are tender when pierced with a fork. The total roasting time should be about 50-55 minutes.
Deglaze with Vinegar and Finish
While the potatoes roast, prepare the vinegar deglaze by combining the 0.25 cup white wine vinegar with 1 tbsp water in a small saucepan. Bring to a gentle simmer over medium heat until slightly reduced, about 3-4 minutes. This creates a tangy, slightly concentrated vinegar that will brighten the dish.
Once the potatoes are done, transfer them to a serving platter. Pour the reduced vinegar mixture over the potatoes, letting it seep into the crevices. Sprinkle with the 2 tbsp chopped fresh parsley just before serving. The vinegar adds a bright acidity that cuts through the richness of the butter and creates perfect balance.
Pro Tips For Making Peewee Potatoes
- HALVE THE POTATOES: Cut those tiny peewees in half lengthwise—yes, even the "perfect" ones. I used to skip this, thinking they’d cook unevenly, but halving guarantees even browning and faster tenderness. The edges crisp up perfectly while the centers stay fluffy.
- SALT THE PAN FIRST: Toss a pinch of salt into the hot oil and butter before adding the potatoes. This seasons the fat itself, so every bite gets that savory punch without relying on the potatoes to absorb it. (I learned this after tasting bland edges on my first batch—don’t make my mistake.)
- DON’T RUSH THE GARLIC: Smash those garlic cloves with the flat side of your knife before tossing them in—no need to mince. They’ll soften and infuse flavor without burning, and you’ll avoid the bitterness that comes from overcooking minced garlic. (Sounds weird, but it works.)
- LET THEM REST: Pile the cooked potatoes onto a plate, tent loosely with foil, and walk away for 5 minutes. This lets the steam redistribute, keeping them creamy instead of gummy. I skip this when I’m impatient, but the dish is noticeably better when I don’t. (Your future self will thank you.)
Regional styles of these flavors
Southern Comfort Style
The Southern U.S. takes peewee potatoes and transforms them into a hearty side dish by adding smoked paprika and crispy bacon.
After roasting with the buttery vinegar method, toss the potatoes with 2 slices of cooked bacon, crumbled, and ½ tsp smoked paprika in the last 5 minutes of roasting. This adds a smoky depth that pairs perfectly with barbecued meats.
Serve with a dollop of sour cream and a sprinkle of chopped green onions for a true Southern touch. 🔥
French Herb Technique
In France, tiny potatoes are often roasted with fresh tarragon and chervil for a delicate, aromatic flavor. After seasoning the potatoes with olive oil and salt, add 1 tbsp finely chopped fresh tarragon and 1 tbsp chopped chervil to the herb butter mixture.
Roast as directed, then finish with a sprinkle of toasted breadcrumbs for texture. This version is lighter but equally elegant, perfect for pairing with grilled fish or duck breast. ✨
German Potato Salad Twist
For a German-inspired take, skip the roasting and boil the halved peewee potatoes until tender (15-20 minutes in salted water).
Drain and cool, then toss with a dressing made from ¼ cup apple cider vinegar, 2 tbsp Dijon mustard, ¼ cup olive oil, 1 tbsp chopped fresh dill, and 1 tsp caraway seeds.
Add ½ cup chopped red onion and 2 slices of crispy bacon for a hearty, tangy salad that’s ideal for picnics or summer barbecues. 🌱
Italian Pan-Fried Version
In Italy, small potatoes are often pan-fried with garlic and rosemary for a crispy exterior. Toss the halved peewee potatoes with 2 tbsp olive oil, 3 minced garlic cloves, 1 tsp chopped rosemary, and ½ tsp red pepper flakes.
Pan-fry in a cast-iron skillet over medium-high heat for 15-20 minutes, flipping occasionally, until golden and crispy. Finish with a squeeze of lemon juice and a sprinkle of grated Parmesan for a dish that’s as satisfying as it is flavorful. 🍋
British Baked Potato Style
The British elevate peewee potatoes by baking them whole with beef consommé and thyme for a rich, savory flavor.
Prick the potatoes with a fork, then bake at 400°F for 45 minutes in a mixture of 2 tbsp olive oil, ½ cup beef consommé, 1 tsp chopped thyme, and ½ tsp Worcestershire sauce.
Once tender, slice open and top with melted butter, chopped parsley, and a pinch of smoked paprika. This method keeps the potatoes intact while infusing them with deep, meaty flavors. 🇬🇧
Nutrition facts
Frequently asked questions
What makes peewee potatoes different from regular potatoes?
Peewee potatoes (or baby potatoes) are small, typically under 1.5 inches in diameter, and have thin skins that don't require peeling. Their size means they cook faster and more evenly, making them perfect for roasting whole or halving without losing shape. The flavor is slightly nuttier and more concentrated than larger russets or Yukon Golds.
Can I use this recipe with other small potatoes?
While the recipe is designed for peewee potatoes, you can use any small new potatoes (like fingerlings or red potatoes) by cutting them into even-sized pieces. Just adjust the cooking time—smaller potatoes may need 10-15 minutes less roasting time. The key is consistency in size for even browning.
Why does the recipe call for both vinegar and butter?
The vinegar adds a bright acidity that cuts through the richness of the butter, creating a perfect balance of flavors. The butter creates a luxurious, caramelized crust on the edges while keeping the insides tender. Together, they transform simple potatoes into a restaurant-worthy side with depth and complexity.
How can I make this dish ahead of time?
Prep the potatoes by halving and tossing them with olive oil, vinegar, and salt—store them in an airtight container in the fridge for up to 24 hours. When ready to cook, roast as directed and finish with the herb butter and parsley. For leftovers, reheat in a 400°F oven for 10-15 minutes with a splash of water to restore crispiness.
What’s the best way to serve these potatoes?
These potatoes pair beautifully with grilled meats like steak or chicken, but they’re also hearty enough to stand alone as a main dish with a protein like shrimp or salmon. For a complete meal, serve with a simple green salad or crusty bread to soak up the buttery flavors.