Roasted baby potatoes recipe
Add Preferred SourceTreat yourself to the ultimate side dish recipe with roasted baby potatoes! This easy feast-worthy treat is a sure way to liven up any meal. Every bite will burst with flavor, and you can even customize it according to your own taste. With its crisp texture on the outside and soft and fluffy inside, these potatoes will be the highlight of your plate!
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Why you’ll love these oven roasted baby potatoes
- Incredibly easy and tasty, they make the perfect side dish for Sunday dinner, Easter, Thanksgiving, or Christmas.
- You can even make these roasted baby potatoes in an air fryer.
- Adapt the herbs and spices to suit your palate.
- All the ingredients are 100% vegetarian and vegan.
Ingredients you’ll need
You’ll need all the ingredients shown in the photograph below.
We love to roast baby potatoes; they are so crispy but still perfectly soft and fluffy on the inside!
How to cook baby potatoes with step by step instructions
A full printable recipe and the measurements in both US customary and metric are available in the recipe card below.
Preheat your oven to 450°F/230°C.
In a mixing bowl, add your mini potatoes, extra virgin olive oil, Italian seasoning, garlic powder, kosher salt, and pepper, and toss to coat evenly.
Place the potatoes on a baking sheet lined with parchment paper, cut side down in a single layer, and cook for 20 minutes until the potatoes are crispy and golden brown, flipping halfway through.
When the roasted mini potatoes are ready, they will be crispy on the outside and fork tender inside.
Remove the roasted baby potatoes from the oven, garnish with fresh parsley, transfer to a serving bowl and serve immediately.
Enjoy your delicious crispy roasted potatoes!
Equipment
Ingredients
- 2 pounds baby potatoes cut in half
- 2 tablespoons olive oil
- 1 tablespoon italian seasoning
- 1 teaspoon garlic powder
- 1 teaspoon kosher salt
- ½ teaspoon black pepper
- Fresh parsley to garnish
Instructions
- Preheat your air fryer to 450°F/230°C.
- In a bowl, toss your baby potatoes with olive oil, Italian seasoning, garlic powder, kosher salt, and black pepper.2 pounds baby potatoes, 2 tablespoons olive oil, 1 tablespoon italian seasoning, 1 teaspoon garlic powder, 1 teaspoon kosher salt, ½ teaspoon black pepper
- Place your baby potatoes in a single layer cut side down on a baking sheet lined with parchment paper and cook for 18-20 minutes or until crispy and golden brown, and flip the potatoes halfway through. Remove from the oven, garnish with fresh parsley, serve and enjoy your baby potatoes!Fresh parsley
Notes
Sub fresh parsley for fresh rosemary or thyme, or mixed fresh herbs and spices. Storage
Store in an airtight container for up to 3 days and freeze for up to 3 months.
Nutrition
Recipe notes and expert tips
- Substitute
Sub fresh parsley for fresh rosemary or thyme, or mixed fresh herbs and spices. - Storage
Store in an airtight container for up to 3 days and freeze for up to 3 months.
How do I store leftover baby potatoes?
Oven roasted baby potatoes will keep in the fridge in an airtight container for up to 3 days, you can reheat them in the oven or an air fryer, and they’ll also freeze for up to 3 months.
What are the best potatoes to use?
We’ve used baby Yukon gold potatoes, but you can also use baby red potatoes.
Pick potatoes that don’t have sprouts growing from them, and that have tight skin, if you can see shoots growing and the potato skin is loose and wrinkled, don’t buy them as they are passed their best.
How to serve roasted baby potatoes
We love roasting potatoes and serving them with mushroom wellington, lentil loaf, or nut roast.
They are complemented by roasted carrots, southern style mash, and broccoli casserole.
More easy potato recipes for you to try at home
If you like our roasted potatoes, why not give these tasty potato recipes a go?
- Hasselback potatoes
- Potato casserole
- Dauphinoise potatoes
- Jeera aloo – Indian spiced potatoes
- Sweet potato wedges
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