These roasted potatoes in wedges, sticks, or cubes are perfect for baby led weaning from 6 months and beyond! They are so easy to make, and are the perfect finger food that you can serve as a side dish for both baby and the whole family.
Many people think of sweet potatoes as a healthy first food for babies (and they are!), but don't forget about their nutritious cousin, white potatoes! Potatoes are a great first food for baby led weaning, and are especially delicious when roasted. Make these easy roasted potato wedges, sticks, or cubes for a BLW friendly side dish to go with your family's next meal.
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Why You'll Love Roasted Potatoes for Baby Led Weaning
Roasted potatoes are so versatile for family meals, and they are such a great texture and shape for baby led weaning! These roasted potatoes are:
- easy to make in about 30 minutes
- perfect for BLW starting at 6 months
- a great finger food for babies and toddlers
- delicious for the whole family to enjoy
- customizable with different flavor and shape options
Are potatoes healthy for baby?
Despite their reputation for being unhealthy, potatoes are perfectly nutritious when oven-roasted (especially if you leave the skin on), providing fiber, vitamin C, B6, potassium, manganese, folate, iron and antioxidants.1 They provide little ones with lots of nutrients needed to grow and thrive!
Ingredients
- Potatoes - regular baking potatoes (russet potatoes) or larger golden potatoes work well
- Oil - I like olive oil or avocado oil
- Seasonings - Garlic powder and onion powder go well with just about anything, but you can use plenty of other seasoning combinations! See 'Recipe Variations' or the recipe card for more suggestions.
Helpful Equipment: Sharp knife, Vegetable peeler (if you'd like to peel the potatoes), Baking sheet, Silicone baking mat or Parchment paper
To Peel or Not To Peel?
I am a fan of leaving the peel on the potatoes! The skin is full of nutrients, so leave it on for the most nutrient-dense bite. The skin can also help babies grip potatoes. The skin on golden potatoes (such as Yukon gold) is thinner and can be more enjoyable for those averse to skin-on potatoes. Of course, if you'd like to peel your potatoes, there is nothing wrong with that.
Step by Step Instructions
- Cut the potatoes into 6-8 wedges each. Or if you're making sticks or cubes, cut them into uniform half-inch pieces.
- Toss potatoes with oil and seasonings in a large bowl to coat each pieces.
- Spread on a lined baking sheet in a single layer, leaving space between the potatoes.
- Roast at 400°F for 25-30 minutes, flipping once about halfway through.
Tips and Recipe Variations
- Sticks or cubes: Roast at 425°F for 20-25 minutes, flipping once halfway through.
- Crispy roasted potatoes: I keep the oven temperature a little lower for these wedges so that they're slightly softer for the youngest eaters. As your baby gains experience, you can increase the temperature to 425°F and add a little more oil for crispier wedges.
- Spread them out! Careful not to over-crowd the baking sheet, or your potatoes will steam rather than roast. You want a little space between each piece.
- Seasoning suggestions: Feel free to use whatever seasoning combination you like. Some suggestions include:
- Garlic + rosemary
- Italian seasoning
- Oregano + thyme
- Garlic + paprika + thyme
- What about salt? I am not opposed to a little bit of salt when you're seasoning your potatoes as long as the overall salt content of your family meals is relatively low. If you prefer to keep it out of baby's food, you can salt your own at the table.
Storage and Reheating
Store leftover roasted potatoes in an airtight container in the refrigerator for up to 4 days. Reheat in the oven at 400°F for a few minutes, or in the air fryer or toaster oven on the lowest setting.
How To Serve Roasted Potatoes for BLW
For younger babies around 6 months with a palmar grasp, bigger is better! Serve whole wedges or sticks the length of an adult finger that baby can wrap a fist around and munch on the end. Once baby develops a pincer grasp, usually around 9 months, you can offer cubes or bite-sized pieces about the size of your fingernail. You can also continue serving sticks or wedges well into toddlerhood.
Read more: How to Serve Potatoes of All Kinds For Baby Led Weaning
Is ketchup okay for babies?
Most ketchup (or tomato sauce for those across the pond!) is full of sugar and/or corn syrup. Instead of ketchup, offer another fun, nutritious dip with potatoes, such as guacamole, pesto, or yogurt-based dips like tzatziki.
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Roasted Potatoes for Baby Led Weaning
These roasted potatoes in wedges, sticks, or cubes, are perfect for baby led weaning from 6 months and beyond! They are so easy to make, and are the perfect finger food that you can serve as a side dish for both baby and the whole family.
- Prep Time: 5 minutes
- Cook Time: 25 minutes
- Total Time: 30 minutes
- Yield: 2 adult servings or 4 baby/toddler servings 1x
- Category: side dish
- Method: roasted
- Cuisine: American
Ingredients
- 2 medium baking potatoes
- 1 tsp olive oil or avocado oil
- ½ tsp each garlic powder + onion powder (see notes)
Instructions
- Heat oven to 400°F. Line a baking sheet with parchment or a silicone baking mat.
- Peel the potatoes if you'd like. I keep the peel on. Cut potatoes into 6-8 wedges each.
- In a large bowl, toss the potatoes with oil and any seasoning to evenly coat.
- Spread potatoes on the prepared baking sheet in a single layer, leaving space between potatoes so that they roast evenly.
- Bake for 25-30 minutes, slipping once about halfway through baking. Let potatoes cool before serving to baby.
Notes
- For potato sticks/fries or cubes: cut potatoes into uniform ½-inch thick sticks or cubes. Roast at 425°F for 20-25 minutes, flipping once halfway through.
- Seasoning: You can use any seasoning you'd like, or none at all. The above is a pretty generic flavor that can go with most things, but feel free to use what you like, up to 1 teaspoon total. Some suggestions:
- Garlic + rosemary
- Italian seasoning
- Oregano + thyme
- Garlic + paprika + thyme
- Crispy roasted potatoes: Typically I like the oven a little warmer for super crispy roasted potatoes, but for the youngest eaters, I keep it a little lower to avoid edges that are too crisp. As your little one grows and gains experience, feel free to bake at 425°F and use a bit more oil for crisper potato wedges.
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