Golden, crispy, and oh-so-delicious, these oven-roasted baby potatoes are a side dish your family will love! Quick to prep and perfect for pairing with just about any main course, they’re a total weeknight winner.
Why We Love Crispy Oven Roasted Baby Potatoes
- Quick And Easy Side Dish – This side dish is low prep, but big on flavor. Just make sure you let those potatoes get nice and crispy for the best flavor!
- Goes With So Many Main Dishes – Whether you’re serving chicken, pork or beef, these baby potatoes can go with so many main dishes. These crispy on the outside little potatoes will become a staple in your house.
- Great For Kids And Families – Many kids enjoy the small size, and the soft bite of these potatoes. Try serving them with dipping sauce like you would fries for kids. You can also easily customize the flavors to your own family’s preferences in this recipe.
Ingredients For Crispy Oven Roasted Baby Potatoes
- baby potatoes – I used baby Yukon Gold Potatoes, but you can use baby red potatoes, fingerling potatoes or any other baby potato in this recipe. Sometimes baby potatoes are also called new potatoes.
- fresh rosemary – if using dried rosemary use 1 teaspoon of fried rosemary for every tablespoon of fresh rosemary
- minced garlic see notes in the recipe card if using fresh garlic or garlic powder, fresh garlic that has been minced is pictured in the image but jarred minced garlic works just fine.
- olive oil
- salt
- pepper
How To Make Crispy Mini Oven Roasted Potatoes
- Preheat the oven to 425 degrees Fahrenheit. Line a sheet pan with a piece of parchment paper or a reusable silicone mat and set aside.
- Slice the potatoes in half so they are all about the same size, slicing any especially large baby potatoes in quarters as needed. Dry the potatoes well with a clean towel or paper towels then place in a large bowl.
- Roughly chop the rosemary into small pieces. Drizzle the olive oil over the top of the potatoes. Add rosemary, garlic, salt and pepper to the potatoes. With clean hands or a spatula, mix the potatoes and the oil until completely coated.
- Pour the potatoes onto the baking sheet. Flip the potatoes so they are all cut side down on the baking sheet to help them to become crispier.
- Place the potatoes in the oven. Roast for 15 minutes, then flip them and continue cooking for an additional 15-20 minutes. Potatoes will be fork tender on the inside, and crispy golden brown on the outside. Serve and enjoy!
Easy Oven Roasted Baby Potato Variations
Top With Green Onions – A sprinkle of green onions or chives is a nice way to add a little garnish and a little flavor to these potatoes.
Add Parmesan Cheese – A hefty toss in some parmesan cheese at the end of roasting can add a lot of flavor and a little bit of saltiness to these potatoes, and it’s delicious!
Make Them Loaded – Try scooping the potatoes to the center of the pan at the end, and topping them with crispy bacon and a little shredded cheese. Place them back in the oven just for 2-3 minutes or until the cheese melts. You can also add a little sour cream if you like, or serve them with your favorite dip.
Swap The Seasoning – We’ve used a simple seasoning of garlic and rosemary, but you can also use a little thyme, Italian seasoning, or use your favorite seasoning blend on these potatoes. I would recommend still adding the salt and pepper to the potatoes unless the seasoning blend you are using has a lot of salt or is a seasoning salt, then add salt and pepper at the end. You can also add more salt and pepper at the table.
Can I Use Baby Red Potatoes Or Other Types Of Baby Potatoes In This Recipe?
Yes you can use baby red potatoes, fingerling potatoes, the purple mini potatoes or even the multi-colored potatoes in this recipe.
Can I Use Large Golden Potatoes In This Recipe?
Yes you can use larger golden potatoes, but you’ll need to cut them into 1 inch chunks for them to roast all the way through until tender with this recipe.
How Do I Reheat These Baby Potatoes?
Using the microwave is the easiest way, as it will only take a minute or two on high in the microwave.
Potatoes can also be reheated in the oven at 400 degrees for about 20-25 minutes or until warm all the way through.
You can also reheat these potatoes easily in the air fryer. Set the air fryer to 400 degrees and heat for 7-10 minutes or until warm and fork tender, shaking the basket halfway through.
How Long Will This Oven Roasted Mini Potatoes Recipe Last?
I mean, usually these potatoes don’t last past dinner in our house, they are well loved! When there are leftovers, they can last for about 4 days in the refrigerator if stored in a covered airtight container.
Crispy Oven Roasted Baby Potatoes
Make these crispy roasted baby potatoes a weeknight staple! Oven roasted to golden perfection, this easy recipe is a go-to side dish that pairs perfectly with your favorite dinners and that the family will love.
Prevent your screen from going dark
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Preheat the oven to 425 degrees Fahrenheit. Line a baking sheet with a piece of parchment paper or a reusable silicone mat and set aside.
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Slice the potatoes in half so they are all about the same size, slicing any especially large baby potatoes in quarters as needed. Dry the potatoes well with a clean towel or paper towels then place in a large bowl.
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Roughly chop the rosemary into small pieces. Drizzle the olive oil over the top of the potatoes. Add rosemary, garlic, salt and pepper to the potatoes. With clean hands or a spatula, mix the potatoes and the oil until completely coated.
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Pour the potatoes onto the baking sheet. Flip the potatoes so they are all cut side down on the baking sheet to help them to become crispier.
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Place the potatoes in the oven. Roast for 15 minutes, then flip them and continue cooking for an additional 15-20 minutes. Potatoes will be fork tender on the inside, and crispy golden brown on the outside. Serve and enjoy!
Red potatoes can easily be swapped into this recipe, as can fingerling potatoes, and the bags of multi-color baby potatoes.
Russet potatoes are starchier, and also will taste better if first boiled, then roasted. Russet potatoes can only be swapped easily into this recipe if chopped into 1 inch pieces.
Boiling the potatoes in a large pot of salted water for 6-8 minutes until they just begin to soften can help to make a crispier potato, and can shorten the oven time a little. While potatoes cooked this way are delicious, I usually skip this step to save prep work with baby potatoes, as you can put them straight on the pan raw and still have a delicious, crispy potatoes. If you choose to boil the potatoes first, make sure to dry them really well with a clean towel or they will be mushy and not get crispy.
If using fresh garlic instead of minced garlic use three cloves, or however much your heart desires. If using garlic powder, I recommend starting at 3/4 of a teaspoon, as garlic powder is much more concentrated.
If using dried rosemary instead of fresh I recommend using 2 teaspoons, or 1 teaspoon for every 1 tablespoon of fresh rosemary.
Calories: 250kcal | Carbohydrates: 42g | Protein: 5g | Fat: 7g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Sodium: 597mg | Potassium: 995mg | Fiber: 5g | Sugar: 2g | Vitamin A: 36IU | Vitamin C: 47mg | Calcium: 45mg | Iron: 2mg
Did You Make This?
I would love to see it! Share your thoughts with me in the comments below!
