There’s something quietly magical about roasted baby potatoes. The first time I made them, I didn’t expect much—just a side dish to fill the plate. But when I pulled that tray from the oven, the golden edges crackled, and the scent of garlic and rosemary made everyone wander into the kitchen. These roasted baby potatoes hit that perfect balance: crisp skin that gives way to a soft, buttery center. Whether it’s a quick weekday dinner or a cozy Sunday roast, this recipe proves that simple ingredients can feel like comfort and celebration at once.
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Why You’ll Love This Recipe
- Crispy perfection every time: These roasted baby potatoes bake up with that irresistible crunch outside and a creamy, soft middle. No soggy centers, no uneven browning—just pure, golden crispness that feels restaurant-worthy.
- Minimal ingredients, maximum flavor: All you need are baby potatoes, olive oil, garlic, and herbs. That’s it. Yet somehow, they transform into something rich, aromatic, and deeply satisfying.
- Effortless for any occasion: This recipe works for quick weeknight dinners, family gatherings, or even holiday spreads. It’s the kind of dish that quietly steals the spotlight without stealing your time.
- Customizable and foolproof: You can tweak the herbs, add a touch of spice, or pair them with anything—from roasted chicken to salmon. No fancy equipment, no stress, just simple cooking that always delivers.
Ingredients You’ll Need
- Baby potatoes – About 2 pounds of red or Yukon gold potatoes, scrubbed clean and halved. Their small size means they roast evenly and develop that crisp, golden exterior.
- Olive oil – Three tablespoons to coat the potatoes and help them crisp. Choose a good-quality olive oil for the best flavor, though any neutral oil will do in a pinch.
- Fresh herbs – Three tablespoons of chopped thyme or rosemary bring out earthy, aromatic notes that make the kitchen smell amazing. You can mix both for balance.
- Garlic – Four cloves, minced finely so they infuse the oil and coat each potato with flavor.
- Kosher salt and black pepper – One teaspoon of salt and half a teaspoon of pepper to season everything perfectly and enhance the potatoes’ natural sweetness.
How to Make Roasted Baby Potatoes
Step 1: Preheat and prepare
Set your oven to 425°F and line a baking sheet with parchment paper or foil. This helps the potatoes roast evenly and makes cleanup simple.
Step 2: Season the potatoes
Place the halved baby potatoes in a large bowl. Add olive oil, minced garlic, thyme or rosemary, salt, and pepper. Toss well until every piece is coated and glistening.
Step 3: Arrange and roast
Spread the potatoes on the prepared baking sheet in a single layer, cut side down. Give them space so they crisp instead of steam. Roast for about 35 to 40 minutes, flipping halfway through, until golden and tender inside.
Step 4: Finish and serve
Remove the tray from the oven and sprinkle with a bit more fresh herbs before serving. They’ll smell incredible and taste even better while hot and crisp.
Pro Tips from My Kitchen
Don’t overcrowd the pan – Give your potatoes breathing room. When they’re too close, they steam instead of roast, which means less crisp and more mush. Spread them out evenly in a single layer.
Flip halfway through – Turning them once during baking helps every side get that perfect golden crust. It’s the small effort that makes a big difference.
Preheat the baking sheet – For next-level crispiness, place the empty baking sheet in the oven as it preheats. When the potatoes hit that hot surface, they start sizzling right away.
Test your oven’s temperature – Ovens can be sneaky—some run hot, others cool. If your potatoes aren’t browning well, they might need a few extra minutes or a slightly higher temperature.
Finish with herbs and a pinch of salt – A light sprinkle of fresh thyme or rosemary and a final dash of salt after roasting wakes up all the flavors and gives the dish that bright, finishing touch.
Frequently Asked Questions about Roasted Baby Potatoes
Yes, you can. Just cut them into smaller, evenly sized pieces so they cook at the same rate. Russet, red, or Yukon gold potatoes all roast beautifully with this method.
Not for baby potatoes. They’re small enough to cook through in the oven. But if you use larger chunks, a quick parboil (about 5 minutes) can help them turn out soft inside and crisp outside.
After tossing in oil and seasonings, let the potatoes sit for 5 minutes before baking. This helps the surface dry slightly, giving you a better crunch. Also, make sure to roast them on high heat and flip halfway through.
You can roast them earlier in the day and reheat in a 400°F oven for 10 minutes. They’ll come back to life with their crispy edges intact.
Store any leftovers in an airtight container for up to 5 days in the fridge. Reheat in the oven rather than the microwave to keep them crisp.
Roasted Baby Potatoes Recipe
Ingredients
Main Ingredients
- 2 pounds baby potatoes red or Yukon gold, scrubbed and halved
- 3 tablespoons olive oil good quality
- 3 tablespoons fresh herbs chopped thyme or rosemary, or a mix of both
- 4 cloves garlic minced
- 1 teaspoon kosher salt
- 0.5 teaspoon black pepper freshly ground
Instructions
- Preheat and prepareSet your oven to 425°F (220°C) and line a baking sheet with parchment paper or foil.
- Season the potatoesIn a large bowl, toss the halved baby potatoes with olive oil, minced garlic, herbs, salt, and pepper until evenly coated.
- Arrange and roastSpread the potatoes cut side down on the baking sheet in a single layer. Roast for 35–40 minutes, flipping halfway, until golden and tender.
- Finish and serveRemove from oven, sprinkle with additional fresh herbs, and serve hot for best flavor and texture.
Notes
- For extra crispiness, preheat the baking sheet before adding the potatoes.
- Don’t overcrowd the pan, and always flip the potatoes halfway through roasting.
- A final sprinkle of salt and herbs elevates the flavor beautifully.
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