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Easy and quick to make, these roasted baby potatoes make for a great everyday side dish, but are tasty enough to serve up on those special occasions too.
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If you love roasted potatoes, but don’t always love how long they take to cook, then baby potatoes are your friend! Simply seasoned, they come out so delicious with hardly any effort!
The outsides get nice and crispy and they are smooth and buttery in the middle. This is one potato side dish recipe that you’ll use time and time again!
Be sure to check out my Baked Potato Wedges and Homemade French Fries too!
Why you will love this roasted baby potatoes recipe!
- Quick and easy: Quicker to prep and cook than traditional roasted potatoes, these are ready to serve in 30 minutes.
- Make ahead: These are a great option if you are planning a big feast. You can prep them ahead of time and they are easily reheated too.
- Versatile: This recipe for roasted baby potatoes is quick enough to make for a simple weeknight dinner, but they are easily tasty enough to serve up as part of a holiday menu too. They work great with all of your favorite mains.
Ingredients
- Potatoes: Use baby potatoes for this recipe. Because they are smaller in size they cook much quicker and have the most delicious flavor and texture.
- Oil: Oil is used to crisp up the outsides of the potatoes. I use olive oil, but coconut or vegetable will both work well,
- Seasonings and fresh herbs: Fresh rosemary, fresh thyme, a few cloves garlic, salt and black pepper.
How to make oven roasted baby potatoes
- Preheat the oven at 425 F and line a baking sheet with parchment paper.
- Add potatoes, olive oil and seasonings to a large mixing bowl. Toss everything to coat the potatoes with the seasonings and fresh herbs.
- Place potatoes cut side down on the prepared baking sheet and make sure they are spaced out.
- Roast the baby potatoes in the oven for about 20 minutes, or until the potatoes are nice and crispy.
- Serve warm and sprinkle with chopped fresh parsley.
Do you need to peel the potatoes?
Because baby potatoes are smaller and younger, they have thinner and more tender skins, so there is no need to peel them before baking them. Just give them a good wash, cut them in half and they are ready to season and roast. They are so much quicker to prep than regular potatoes and also nutritious.
Can you make them ahead of time?
You can prep these mini roasted potatoes a day ahead of time and keep them covered in the fridge for up to 24 hours until you are ready to cook them. Leftovers will keep well for around 4 days in the fridge, reheat them at 400F for 10 minutes to warm them through and get them nice and crispy again.
What do you serve these crispy roasted potatoes with?
These crispy roasted baby potatoes are great to serve with all of your favorite mains and protein. Quick enough to make for a weeknight family dinner, or serve them as part of your Thanksgiving or Christmas menu. Try them with:
TIPS FROM NELI’S KITCHEN
Recipe Notes and Tips
- Make sure that the potatoes are well coated in the oil as this will help them to get nice and crispy.
- Don’t overcrowd your baking sheet. If the potatoes are too crowded and not in a single layer, they will steam rather than roast, meaning you won’t get crispy edges.
- Depending on the size of your small potatoes, cooking times may vary slightly. Use a fork to test when they are cooked through, they should be tender.
More Side Dishes
Roasted Baby Potatoes
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Ingredients
- 1 lb baby potatoes, skin on and cut in half
- 2 Tablespoon olive oil
- 1 teaspoon fresh rosemary
- 1 teaspoon fresh thyme
- 3 cloves garlic, minced
- 1 teaspoon salt
- ½ teaspoon black pepper
- Chopped fresh parsley, for garnish
Instructions
- Preheat the oven at 425 F and line a baking sheet with parchment paper.
- Add potatoes, olive oil and seasonings to a large mixing bowl. Toss everything to coat the potatoes with the seasonings.
- Place potatoes cut side down on the prepared baking sheet and make sure they are spaced out.
- Bake in a preheated oven at 425 F for about 20 minutes, or until the potatoes are nice and crispy.
- Serve warm and sprinkle with chopped fresh parsley.
Notes
- Make sure that the potatoes are well coated in the oil as this will help them to get nice and crispy.
- Don’t overcrowd your baking sheet. If the potatoes are too crowded and not in a single layer, they will steam rather than roast, meaning you won’t get crispy edges.
- Depending on the size of your small potatoes, cooking times may vary slightly. Use a fork to test when they are cooked through, they should be tender.
If I prep them the day before and put in refrigerator do they take longer to cook in the oven? Or do I need to let them come to room temperature before baking? Thanks!
Yes, they might need a couple more minutes to roast if you put them straight from the fridge in the oven.
I am assuming you mix the herbs etc. with the olive oil and coat the potatoes before baking. Is that correct? Thanks for the recipe Neli. Sounds delicious!!
Thanks for pointing that out, Dee! I included that step with the process images in the post but must have forgotten to add it to the recipe card. I just fixed it. 🙂 Hope you enjoy them, they are so delicious!