I love baby potatoes because they can be cooked and served whole. The outer skin gets all crispy and is coated in seasoning, then the inner potato is velvety and just melts in your mouth. For me, the combo of the two is just wow. Plus, there is way less prep. You have to wash them—and that’s it. So I will often use baby potatoes when I want to roast up a quick potato side dish.

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