For a quick and easy side dish that steals the show, Crispy Oven Roasted Baby Potatoes are our go-to. Tossed generously with olive oil and seasoned with herbs, they transform in a hot oven. The key is a good shake of the pan halfway through, ensuring each potato gets irresistibly golden and crisp. This simple method delivers perfectly fluffy-centered potatoes, making any weeknight dinner feel a bit more special.
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Your New Favorite Side Dish
- Effortless Prep – Just a quick toss with oil and herbs, then the oven does the work.
- Crispy & Fluffy – Achieve that perfect golden crust with a tender, soft center every time.
- One-Pan Wonder – Easy cleanup means more time to relax after dinner.
- Weeknight Hero – Ready in about 40 minutes, making it perfect for busy evenings.
What You’ll Need for These Baby Potatoes
I love keeping things simple, and this ingredient list is proof that you don’t need much to create something truly comforting. Here’s what we’ll be using to make these crispy roasted baby potatoes.
For the Potatoes
- Baby Potatoes – Look for small, evenly-sized ones so they cook at the same rate.
- Olive Oil – A good quality one will make a difference here—don’t skimp!
- Kosher Salt – The flaky texture coats the potatoes perfectly.
- Freshly Ground Black Pepper – Pre-ground just doesn’t have the same punch.
For the Garnish
- Fresh Parsley – Flat-leaf or curly, but make sure it’s fresh for the best flavor.
- Garlic – Freshly minced is key—jarred garlic just won’t give the same zing.
Let’s Talk About Timing
I know how busy weeknights can be, so I designed this recipe to be as hands-off as possible. You won’t be stuck at the stove!
The prep time is just about 10 minutes—just enough time to scrub the baby potatoes and get them coated in that lovely oil and seasoning. Then, the oven takes over for 30 minutes. In under 40 minutes total, you’ll have a beautiful, savory oven roasted potatoes side that makes any dinner feel special. It’s the kind of easy weeknight dinner sides I rely on again and again. If you’re looking for another simple side, you might enjoy my easy Potato Salad for your next gathering.
Baby Potatoes
Ingredients
- 1.5 pounds baby potatoes
- 3 tablespoons olive oil
- 1 teaspoon kosher salt
- 0.5 teaspoon freshly ground black pepper
- 2 tablespoons finely chopped fresh parsley
- 2 cloves garlic minced
Equipment
- oven
- baking sheet
- small bowl
Method
- Preheat your oven to 400°F (200°C) and line a large, rimmed baking sheet with parchment paper for easy cleanup.
- Scrub the baby potatoes thoroughly under cold running water to remove any dirt and pat them completely dry with a clean kitchen towel.
- In a large mixing bowl, toss the dried potatoes with 3 tablespoons of olive oil, 1 teaspoon of kosher salt, and ½ teaspoon of black pepper until they are evenly and thoroughly coated.
- Spread the potatoes in a single, even layer on the prepared baking sheet, ensuring they are not crowded to allow for proper browning and crisping.
- Roast the potatoes for 25 to 30 minutes, shaking the pan halfway through, until the skins are golden brown and crispy and a fork can be easily inserted into the centers.
- While the potatoes roast, combine 2 tablespoons of finely chopped fresh parsley and 2 minced garlic cloves in a small bowl to create the garnish.
- Transfer the hot, roasted potatoes back to the large mixing bowl, sprinkle the garlic and parsley mixture over them, and toss gently to coat evenly before serving.
Nutrition
Private Notes
Tried this recipe?
Let us know how it was!Making This Recipe Work for You
I believe good food should be accessible, so I always think about how to adapt my recipes. For my friends who are sugar conscious or looking for low glycemic options, these baby potatoes are a great starting point. Potatoes naturally have no added sugar, and when roasted with healthy fats like olive oil, they can be part of a balanced plate.
For even better glycemic control, you could try using a natural sweetener alternative like a sprinkle of herbs instead of any sugar-based glazes. Pairing these crispy seasoned potato wedges with a protein and non-starchy vegetables is a simple way to create a diabetic-friendly meal that’s full of flavor.
My Go-To Tips for the Best Baby Potatoes
Over the years, I’ve picked up a few tricks that make these garlic herb roasted potatoes even more foolproof. Here are my favorites.
- Flavor Swap: If you’re not a parsley person, try fresh rosemary or thyme for a deeper, woodsy aroma. It completely changes the vibe!
- Diet Tweak: For a lighter version, you can use an avocado oil spray to coat the potatoes instead of pouring oil, reducing the fat content just a bit.
- Prep/Texture Fix: For extra crispy roasted small potatoes, make sure you pat them completely dry before tossing with oil. Any moisture is the enemy of crispiness! For a different texture altogether, check out my Smashed Potatoes.
- Storage/Reheat Tip: Leftovers reheat beautifully in an air fryer or toaster oven to bring back the crunch. They’re almost as good as new! They also make a fantastic addition to a Beef and Potato Soup the next day.
The Goodness in Every Bite
I love that something so delicious can also be so nourishing. These baby potatoes are more than just a tasty side dish; they’re packed with real food energy.
They’re a great source of potassium and vitamin C, and leaving the skin on adds a boost of fiber. Cooking them with heart-healthy olive oil makes this a side dish you can feel good about serving. For more on the benefits of different types of baby potatoes, there are some great resources available. If you love potato-based meals, my Chicken Soup with Potatoes is another comforting and wholesome option. And for a deeper dive into selecting the best potatoes for roasting, that’s a helpful guide too.
A Lighter Take on a Classic
Sometimes you want all the comfort with a slightly lighter touch, and this recipe is wonderfully adaptable.
For a lower-fat version, try using a light spray of cooking oil instead of the full three tablespoons—you’ll still get a lovely crispness. If you’re avoiding nightshades, sweet potatoes are a fantastic swap; I have a delicious recipe for Roasted Sweet Potatoes that follows a similar method. And for a dairy-free or vegan option, this recipe is naturally both! If you’re looking for another simple, elegant potato dish, my Potatoes au Gratin can also be adapted with plant-based milk and cheese.
Serving These Potatoes with Love
These potatoes always remind me of Sunday dinners at my grandma’s house. The smell of garlic and potatoes roasting would fill the whole kitchen, and we’d all gather around the table, hungry and happy.
I love serving these crispy baby potatoes alongside a simple roasted chicken or a juicy steak. They’re also incredible with a fried egg on top for a hearty breakfast! For a vegetarian feast, pair them with a big green salad. They’re the perfect baby potatoes side dish for almost any meal. If you’re planning a special dinner, my Cod and Potatoes in Rosemary Cream Sauce is another beautiful option. And for a taste of something different, Patatas Bravas brings a spicy Spanish flair.
Common Hiccups (And How to Sidestep Them)
Even the simplest recipes can have tricky spots, so let’s walk through a few things to keep an eye on. First, don’t crowd the pan! If the potatoes are too close together, they’ll steam instead of roast, and we want them crisp. Give them plenty of space.
Second, make sure they’re truly dry before adding oil. Wet potatoes make for soggy results. And finally, don’t skip shaking the pan halfway through—this is the secret to all-over browning. I learned the importance of pan-shaking the hard way with a batch of Boulangere Potatoes! For more general tips on perfecting your roasting technique, looking up guides on best potatoes for roasting can be very helpful. And if you love creamy potato dishes, be sure to check out my Colcannon Mashed Potatoes for a different kind of comfort.
Remember, cooking is about joy, not perfection. Even if they’re not picture-perfect, they’ll still be delicious.
Keeping Your Leftovers Cozy
I’m a big fan of intentional leftovers—making a little extra for a easy lunch the next day. These potatoes are perfect for that.
Let the roasted baby potatoes cool completely, then store them in an airtight container in the fridge for up to 4 days. To reheat, spread them on a baking sheet and pop them in a 375°F oven for about 10 minutes, or until hot and crispy again. The air fryer works wonders too! They’re fantastic chopped up and added to a morning hash. For another great make-ahead side, my Sweet Potato Salad holds up beautifully. And if you have a sweet tooth, Sweet Potato Cobbler is a wonderful way to end a meal.
Time to Get Cooking!
I really hope you give this baby potatoes recipe a try. It’s one of those back-pocket recipes that never fails to please. There’s something so fundamentally comforting about a bowl of warm, crispy potatoes.
If you do make them, I’d love to hear how it went! What did you serve them with? Did you add your own twist? For more potato inspiration, explore my other recipes like Sweet Potato Casserole for the holidays or Maple Pecan Roasted Sweet Potatoes for a sweet and savory treat. Happy cooking!
More Cozy Potato Recipes You’ll Adore
If you loved these crispy roasted potatoes, here are a few more of my favorite ways to enjoy this humble, wonderful vegetable.
- Classic Baby Potatoes – The simple, herby perfection you just read about.
- Patatas Bravas – Spicy Spanish potatoes with a smoky paprika kick.
- Colcannon Mashed Potatoes – Creamy mashed potatoes mixed with kale or cabbage for a taste of Ireland.
- Potatoes au Gratin – Layers of potato, cheese, and ham baked into the ultimate comfort casserole.
- Roasted Sweet Potatoes – A sweet and savory side that’s perfect for fall and winter gatherings.
- Smashed Potatoes – Crispy, crunchy, and utterly addictive little potato bites.
Your Baby Potatoes Questions, Answered
How to best cook baby potatoes?
Roasting is my absolute favorite way to cook baby potatoes! It concentrates their flavor and gives you that wonderful contrast of a crispy exterior and a fluffy interior. The key is high heat (around 400°F), plenty of oil for coating, and not overcrowding the baking sheet. This method works beautifully for creating crispy roasted baby potatoes that are perfect as a side dish.
What kind of potatoes are baby potatoes?
Baby potatoes are simply young, small potatoes that are harvested before they reach full size. They aren’t a specific variety—you might find baby reds, Yukon Golds, or even fingerlings. Their skin is thinner and more tender than mature potatoes, and they often have a slightly sweeter, creamier texture, which makes them ideal for a simple baby potatoes recipe like this one.
What’s the difference between baby potatoes and regular potatoes?
The main differences are size, skin, and cooking time. Baby potatoes are smaller and have a thinner, more delicate skin that you don’t need to peel. They also tend to cook faster than their larger counterparts. Because they’re harvested early, their sugar content hasn’t fully converted to starch, giving them a subtly sweeter flavor that’s perfect for roasted baby potatoes.
How many minutes should I boil baby potatoes?
If you prefer to boil them first (maybe for a potato salad), place them in a pot of cold, salted water, bring to a boil, and cook for about 15-20 minutes, or until they’re tender when pierced with a fork. Since they’re small, they cook much quicker than large potatoes! For a crispy result, I still recommend finishing them in the oven after boiling, like in my smashed potatoes recipe.
