Roasted Baby Potatoes are not only delicious, but they also look so pretty! Try them as a side dish for your next big family dinner or holiday gathering – these are always a big hit with everyone!
Crispy baked baby potatoes
This is seriously the easiest, quickest-to-prep side dish you can make. AND it seems so festive and special – a win for sure!
- prep time is super short – just cut the baby potatoes in half, toss them with oil and seasoning and then throw them on a pan and into the oven
- the potatoes come out buttery soft on the inside and nicely roasted on the outside
- don’t skip browning them under the broiler at the end – that’s where they’ll get really brown and crispy!
Ingredients you’ll need
Here is a visual overview of the ingredients in the recipe. Scroll down to the recipe at the bottom for quantities.
Ingredient notes
- Potatoes: Choose smaller, firm baby potatoes with no green spots on their skins.
- Oil: I like using olive oil here, but any vegetable oil suitable for roasting at high temperatures is fine to use.
- Fresh herbs: I use rosemary (not pictured, forgot to add it!) and/or thyme on the pan for roasting, and parsley to sprinkle on for serving. Feel free to use either or leave all of them out – they are not crucial to the success of the recipe, they just add a delicious hint of flavor.
- Italian seasoning: I use Italian seasoning because I always have it on hand, and I enjoy the mix of herbs in there. Feel free to use just dried oregano or dried parsley in place of the seasoning blend.
How to roast baby potatoes
1. Preheat the oven to 420°F and place a sheet pan in the oven to heat up.
2. Wash, drain, halve and season the potatoes by tossing them in a large bowl with olive oil, salt, and spices.
season halved potatoes place cut side down on pan
3. Lightly oil the preheated baking sheet (careful, it’s very hot!) and spread the potatoes, cut side down, on it in a single layer. Tuck a few fresh rosemary sprigs between the potatoes.
4. Bake until the potatoes are tender. Flip them and finish under the broiler for 1-2 minutes – watch closely so they don’t burn!
potatoes just out of the oven broiled and seasoned for serving
5. Sprinkle with coarse sea salt, cracked black pepper and fresh parsley before serving.
Recipe tips
- Do I need to precook the potatoes? The answer is, it depends. I do parboil potatoes when I make crispy baked potato wedges, but to me it’s an entirely different kind of roasted potato. Pre-cooking roughens up the potato surface and makes them quite rustic. Baby potatoes? You don’t peel them, so there’s not much starchy surface to roughen up. Not necessary, unless you want to accelerate the roasting process in the oven.
- Don’t roast with seasoning that burns to a crisp. Ground spices, black pepper, fresh rosemary: Generally safe. Minced garlic, finely grated citrus zest: Better added right before the potatoes are done, or after baking.
- Don’t line the pan. No silicone mats or parchment, they will make your potatoes soggy.
- Use enough oil. You’re not going to need cups and cups of it, but a light coating of oil is necessary to nicely roast the potatoes.
Serving ideas
I usually don’t add many extra things to baby potatoes, other than chopped fresh parsley. I think they’re just so simple and perfect by themselves.
If you wanted to add a little Greek-inspired flavor kick, try adding crumbled Feta cheese and grated lemon zest the finished potatoes. This is delicious with grilled chicken that has been marinated in Greek Chicken Marinade!
Some grated parmesan cheese and chopped basil is also nice if you’re serving the potatoes with something Italian inspired, like Sun-dried Tomato Chicken.
PS If you try this recipe, please leave a review in the comment section – I appreciate your feedback! Follow along on Pinterest, Facebook or Instagram. Sign up for my email list, too!
Roasted Baby Potatoes
Recipe details
Ingredients
- 2 pounds baby potatoes rinsed, drained and sliced in half
- 2 tablespoons olive oil
- 1 teaspoon dried garlic powder or more to taste
- ½ teaspoon ground paprika
- ½ teaspoon salt or more to taste; I personally prefer seasoning more after roasting
- black pepper to taste
- handful fresh rosemary sprigs and/or fresh thyme
To serve (optional)
- coarse sea salt
- cracked black pepper
- chopped fresh parsley
Instructions
- Prep: Preheat oven to 420°F (220°C). Place a rimmed sheet pan in oven as it preheats, to heat up.
- Season potatoes: Carefully toss potatoes in a large bowl with olive oil, garlic powder, paprika, salt and black pepper. Make sure all potatoes are evenly coated.
- Add potatoes to baking sheet: Carefully remove preheated sheet pan from oven using oven gloves. Lightly coat with oil. Place seasoned potatoes on pan, cut side down, in a single layer. Tuck rosemary sprigs in between potatoes.
- Bake: Bake potatoes for around 25-30 minutes, or until tender on the inside and browned on the outside. Remove from oven and flip potatoes to face cut side upwards. Finish under the broiler for 1-2 minutes to achieve a well-roasted, browned finish.
- Garnish: Sprinkle hot potatoes with black pepper, sea salt flakes and fresh parsley, if you like. Serve immediately.
Notes
Ingredient notes
- Potatoes: Choose smaller, firm baby potatoes with no green spots on their skins.
- Oil: I like using olive oil here, but any vegetable oil suitable for roasting at high temperatures is fine to use.
- Fresh herbs: I use rosemary (not pictured, forgot to add it!) and/or thyme on the pan for roasting, and parsley to sprinkle on for serving. Feel free to use either or leave all of them out – they are not crucial to the success of the recipe, they just add a delicious hint of flavor.
- Italian seasoning: I use Italian seasoning because I always have it on hand, and I enjoy the mix of herbs in there. Feel free to use just dried oregano or dried parsley in place of the seasoning blend.
Recipe tips
- Do I need to precook the potatoes? The answer is, it depends. I do parboil potatoes when I make crispy baked potato wedges, but to me it’s an entirely different kind of roasted potato. Pre-cooking roughens up the potato surface and makes them quite rustic. Baby potatoes? You don’t peel them, so there’s not much starchy surface to roughen up. Not necessary, unless you want to accelerate the roasting process in the oven.
- Don’t roast with seasoning that burns to a crisp. Ground spices, black pepper, fresh rosemary: Generally safe. Minced garlic, finely grated citrus zest: Better added right before the potatoes are done, or after baking.
- Don’t line the pan. No silicone mats or parchment, they will make your potatoes soggy.
- Use enough oil. You’re not going to need cups and cups of it, but a light coating of oil is necessary to nicely roast the potatoes.
Nutrition
More recipe information
Recipe first published on 03/09/2018. Updated with new photos and text on 04/02/2021.
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