Roasted Baby Potatoes are an easy yet versatile side dish! Perfectly golden and crunchy on the outside, fluffy and tender on the inside. You’ll make this potato recipe a part of your regular dinner rotation!
Potatoes are often my go-to easy side dish because they are so easy – just dice them up, season and pop into the oven to roast. With this simple seasoning, they go perfectly with just about anything.
Crispy and golden – The texture on these roasted potatoes is absolutely perfect.
The perfect side dish – They’re great served on the side of almost anything.
Time – It takes just minutes to prep and only 30 minutes to roast.
Bursting with flavor – Not only are these roasted with fresh garlic, but afterwards they’re drizzled with melted butter and fresh herbs.
3 Tips for Perfectly Crispy Roasted Baby Potatoes
I hear this a lot – Why aren’t my roasted potatoes crispy? Here are some tips to get that crispy exterior you’re looking for:
Oven temperature. Make sure your oven is preheated nice and hot. Roasting at a high temperature is a must for a crispy skin whether you’re roasting Chicken Thighs or potatoes.
Don’t crowd the potatoes. Make sure there is space between the potatoes so the hot air can circulate. Otherwise they will just steam.
Wait to flip. Wait to flip the potatoes until the bottoms have gotten brown and crispy.
How To Make Oven Roasted Baby Potatoes
Get a detailed list of ingredients & instructions in the recipe card below.
It takes only minutes to prepare this easy potato recipe.
Prep – Start by preheating the oven and line a large baking sheet with aluminum foil.
Coat Potatoes – Rinse the baby potatoes in cold water and dry them thoroughly. Add to a large bowl and toss with the olive oil, garlic, salt, and pepper.
Bake- Spread the oiled potatoes on the lined baking sheet and bake in the preheated oven for about 20 minutes.
Flip and Bake Again – Flip the potatoes and bake for another 10 minutes or until they are fork tender.
Serve – Drizzle the roasted potatoes with the melted butter, toss to coat, and sprinkle with the fresh parsley.
Is it necessary to boil potatoes before roasting?
While you can parboil potatoes before roasting, you don’t need to. This roasted baby potatoes recipe lets you pop the raw potatoes straight into the oven without boiling first. The results are crispy on the outside and fluffy on the inside.
What are baby potatoes?
Baby potatoes are similar in color and texture to Yukon gold potatoes, but they are mini potatoes, about 2-inches in diameter.
In addition to dinner, baby potatoes are great at breakfast or brunch! I love to serve the leftover potatoes with eggs and ketchup the next morning.
Different Spices – Try roasting the potatoes with different spices. Other favorites are garlic powder, onion powder, paprika, and red pepper flakes for spice.
Fresh Herbs – Go ahead and toss some fresh herbs with the potatoes before roasting. Stick with heartier herbs, like fresh rosemary, oregano, or thyme. Dried herbs would be ok, too.
Add Veggies – You can easily add other chopped veggies to the baking sheet to roast with the potatoes. Chopped or baby carrots, broccoli florets, and chopped bell peppers are some of my favorites. You can toss the veggies with the oil, garlic, and spices as well. You’ll want to slightly increase the quantities so that the potatoes and veggies are coated.
Cheesy Roasted Potatoes – After tossing with the butter, sprinkle on some fresh Parmesan cheese.
Storing and Reheating Leftovers
Storage – Leftovers can be kept in an airtight container for up to 5 days in the fridge. I do not recommend freezing as they can get mushy.
Reheating – For best results, I like to reheat the potatoes in a 375 degrees F oven until warmed.
To get crispy and golden potatoes, don’t turn them until you test one potato and see a golden-brown crust on the bottom.
Lining your baking sheet with foil makes cleaning up a breeze!
For the best browning and crisping, make sure you don’t crowd the pan as that will cause the potatoes to steam instead of roast.
If your potatoes need to be rinsed, make sure to dry them well before roasting. Any leftover moisture will make them trickier to crisp up and brown.
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Kristin Maxwell is the creator and main recipe developer, writer, and photographer of Yellow Bliss Road. A self-taught cook and self-appointed foodie, she specializes in easy, flavorful and approachable recipes for any home cook.