Roasted Baby Potatoes Recipe

If there’s ever a side dish that wins hearts immediately, it’s a heaping platter of Roasted Baby Potatoes. These tiny spuds come out of the oven golden and crispy on the outside, buttery and tender within, and so packed with flavor that you’ll find yourself sneaking bites before they even make it to the table. This recipe brings together fragrant garlic, earthy rosemary, and just the right kick of seasonings—all roasted to perfection. Whether served alongside a big Sunday roast or just as a snack straight from the pan, Roasted Baby Potatoes are everything you want in a comfort dish: effortless, deeply satisfying, and utterly irresistible.

Ingredients You’ll Need

Ingredients You’ll Need

What I love most about this dish is how just a handful of simple, everyday ingredients come together so perfectly. Each one adds its own note—whether it’s color, fragrance, or that hit of savory flavor—that makes these Roasted Baby Potatoes truly memorable.

• Baby potatoes: The star of the show—choose small, waxy potatoes for the creamiest texture inside and superb crunch outside.
• Olive oil: Helps everything crisp up beautifully and brings that unmistakable rich flavor.
• Garlic powder: Infuses each bite with a mellow garlic warmth that won’t overpower the potatoes.
• Ground paprika: Adds a subtle smokiness and lively color to the finished dish.
• Salt: Essential for drawing out the potatoes’ natural sweetness and highlighting every other seasoning.
• Black pepper: Gives complexity and a bit of a gentle kick—add as much as you prefer.
• Fresh rosemary (and/or thyme): Mediterranean aromatics that turn your kitchen into a dream as the potatoes roast.
• Coarse sea salt: Sprinkled right before serving for that irresistible salty crunch.
• Cracked black pepper: A finishing touch for extra fragrance and bite.
• Chopped fresh parsley: Brings bright freshness and a playful pop of green to the finished platter.

How to Make Roasted Baby Potatoes

Step 1: Preheat the Oven and Sheet Pan

It’s a small trick that yields big results—while you’re preheating your oven to 420°F (220°C), slip your rimmed sheet pan inside as well. Getting the pan piping hot in advance does wonders for achieving that perfect, golden crust on your Roasted Baby Potatoes (no sad, soggy spuds here).

Step 2: Season the Baby Potatoes

In a roomy bowl, toss the rinsed and halved baby potatoes with olive oil, garlic powder, paprika, salt, and black pepper. Don’t just dump everything on top—use your hands or a large spoon to make sure each potato is evenly coated. This step ensures every bite carries bold, harmonious flavors in that first, blissful mouthful.

Step 3: Arrange and Add Aromatics

Once the oven and sheet pan are blazing hot, use oven mitts to remove the pan and lightly coat it with a little extra oil. Arrange your seasoned potatoes cut-side down so they come in direct contact with the hot surface. Tuck in fresh rosemary sprigs (or thyme, if you like a herby twist). This simple touch perfumes the entire dish as it bakes.

Step 4: Bake to Crispy Perfection

Slide the pan back into the oven and bake for 25–30 minutes. The potatoes will slowly turn crisp and golden on the outside while becoming almost creamy within. For a seriously swoon-worthy finish, flip the potatoes up (cut side facing) and broil for just 1–2 minutes. You’re after that irresistible, deep-brown caramelization that makes Roasted Baby Potatoes so hard to resist.

Step 5: Garnish and Serve

When they’re piping hot from the oven, shower your Roasted Baby Potatoes with a sprinkling of flaky sea salt, a few cracks of fresh black pepper, and plenty of chopped parsley. The mix of textures—crisp, tender, and a little bit fresh—makes every bite memorable. Serve straight away, and watch them disappear!

How to Serve Roasted Baby Potatoes

Garnishes

A well-chosen garnish transforms this already-delicious side into a true showstopper. Think a dusting of sea salt flakes for crunch, heaps of fresh herbs like parsley or chives for lively color and brightness, or even some grated parmesan if you’re feeling decadent. Each topping complements the Roasted Baby Potatoes’ flavors without stealing the spotlight.

Side Dishes

Roasted Baby Potatoes are absolute team players on your plate. Pair them with roast chicken, grilled steaks, fish fillets, or just a big, zesty salad for a satisfying meal. They also work well alongside veggie mains—think stuffed peppers, ratatouille, or a hearty bean stew. Basically, if it needs a cozy, golden side, these potatoes are up for it.

Creative Ways to Present

Go beyond the simple pile and try skewering the roasted potatoes with toothpicks as elegant cocktail snacks, or pile them into a rustic wooden bowl for family-style sharing. For brunch, serve a generous scoop over a bed of bitter greens and top with a poached egg. The key is to have fun with the Roasted Baby Potatoes—no rules, just deliciousness.

Make Ahead and Storage

Storing Leftovers

If you somehow end up with extras, let your Roasted Baby Potatoes cool completely before transferring them to an airtight container. They’ll keep in the refrigerator for up to 4 days and hold onto much of their wonderful flavor and texture.

Freezing

While nothing beats them fresh from the oven, you can freeze Roasted Baby Potatoes in a pinch. Spread them out on a baking sheet to freeze individually, then pack them into a freezer bag or container. They’ll last for up to 2 months—just be aware the texture will soften a bit after thawing.

Reheating

To bring Roasted Baby Potatoes back to life, skip the microwave and instead reheat on a baking sheet in a 400°F oven for 10–15 minutes. They’ll regain much of that lovely crunch and warmth—almost as good as freshly roasted.

FAQs

What type of baby potatoes works best for roasting?

Both yellow- and red-skinned baby potatoes are fantastic, with a creamy, buttery texture once roasted. Yukon Golds hold their shape well, while red potatoes have a lovely earthiness—either way, choose what’s freshest at your market!

Do I need to peel baby potatoes before roasting?

No peeling necessary! The thin skin on baby potatoes not only adds flavor, but also helps the potatoes crisp up beautifully in the oven. Plus, they look gorgeous with their natural colors.

Can I add other herbs or spices?

Absolutely! Roasted Baby Potatoes love variety—try adding a pinch of smoked paprika, a hint of chili powder, or fresh thyme along with the rosemary. You can even toss in crushed garlic cloves for extra punch.

Why do you preheat the sheet pan?

That sizzling hot pan is the secret to getting perfectly roasted, golden-brown potatoes. It instantly sears the cut sides for a gorgeous, crispy finish, rather than letting the potatoes steam and turn soft.

Can I make Roasted Baby Potatoes ahead of time?

You can—the potatoes reheat well and are great for prepping ahead! Simply follow the reheating tips above and finish with fresh herbs and a hit of flaky salt just before serving.

Final Thoughts

There’s a reason Roasted Baby Potatoes are an instant favorite—they’re equal parts easy, crowd-pleasing, and downright scrumptious. I hope you’ll give this recipe a try soon and bring a bit of buttery, crispy joy to your next dinner table. Happy roasting!

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