Roasted Baby Potatoes

Name: Roasted Baby Potatoes
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Ingredients: 24 oz ( 1 ½ lb) Baby potatoes (Cut into halve); 2 tablespoons Olive oil; 1 teaspoon Dried rosemary; ½ teaspoon Dried oregano; ½ teaspoon Garlic powder; ½ teaspoon Onion powder; ½ teaspoon Paprika; ½ teaspoon Salt (or to taste); ¼ teaspoon Black pepper powder

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These roasted baby potatoes take 10 minutes of hands-on time and deliver the kind of crispy, golden, herb-roasted potato side dish that has such an irresistible flavor. So good they might just become a new go-to side dish!

Be sure to check out my parmesan crusted potatoes and roasted root vegetables recipes next!

A plate of roasted baby potatoes garnished with fresh herbs.

Flavor: Herby, garlicky, savory
Texture: Crispy edges, fluffy center
Diet: Vegan, Gluten-free

Roasted baby potatoes are small whole potatoes – halved and tossed in olive oil and seasonings, then roasted at high heat until the cut sides turn golden and caramelized while the inside stays perfectly tender and fluffy.

Unlike boiled or mashed potatoes, roasting concentrates the natural starch and creates irresistible crispy edges with zero frying required.

Baby potatoes (also called new potatoes or creamers) are ideal for this because their thin skins don’t need peeling and their small size means faster, more even cooking.

Why You’ll Love This Recipe

Ready in about 40 minutes (w/ only 10 minutes of active time)
Only one bowl and one sheet pan to clean
Naturally vegan and gluten-free
Pairs with absolutely everything
5 pantry spices – no special ingredients
Perfect for meal prep – reheats beautifully
Beginner-friendly, no peeling required
Crowd-pleasing for holidays and weeknights

Ingredient Notes

Complete list of ingredients and amounts is written in the recipe card below.

Roasted baby potatoes ingredients in bowls and spoons with labels.

Baby potatoes (1½ lb):
Type: Red, yellow, or mixed all work. Yellow (Yukon-style) are slightly creamier inside; red hold their shape a bit firmer.
Size: Ensure the potatoes are cut uniformly to cook at the same rate. The size matters; if some are larger, cut them into quarters or thirds. If they are smaller, leave them whole.
Olive oil: The fat that makes the skin crisp up. Don’t reduce it, you need enough to coat every cut surface.
Dried rosemary: Classic with potatoes. Crush it lightly in your palm before adding to release more aroma.
Dried oregano: Adds an earthy, slightly peppery background note that balances the rosemary.
Garlic powder: Spreads evenly across every piece. Fresh garlic burns at 400°F so garlic powder is the smarter choice here.
Onion powder: Deepens the savory flavor without adding moisture or bulk. A quiet but important player.
Paprika: Gives beautiful golden color and mild sweet smokiness. Use smoked paprika for extra depth.
Salt + black pepper: Season generously. Potatoes absorb a lot of salt — under-seasoning is the #1 reason roasted potatoes taste flat.

How To Make Roasted Baby Potatoes?

This is an overview. See recipe card below for full instructions.

Combine herbs, spices and olive oil in a bowl.
Toss halved potatoes well so everything is coated evenly in the seasoned oil.
Transfer the potatoes to the sheet pan in a single layer. Roast at 400°F (200°C) for 25-28 minutes (flipping halfway through).

Pro Tip: Mix your oil and spices together in the bowl FIRST, then add the potatoes and toss. This ensures every piece gets evenly coated with every spice, rather than clumps of seasoning sticking to only a few spots.

Collage of 6 images showing coating baby potatoes in spices, oil and baking in tray.

Expert Tips For Perfect Crispy Baby Potatoes

Always place potatoes cut-side down on the pan. The flat surface against the hot pan is what creates the best caramelized crust.
Don’t overcrowd the pan. If you’re doubling the recipe, use two sheet pans rather than piling them up — steam is the enemy of crispiness.
Pat the potatoes dry with a paper towel before tossing if they feel damp. Moisture on the surface prevents browning.
For maximum crispiness, preheat your sheet pan in the oven for 5 minutes before adding the potatoes. That instant sizzle on contact jump-starts the crust.
Don’t skip the toss halfway through. It ensures even browning on multiple sides and prevents the bottoms from over-charring.
Season generously — potatoes need more salt than you think. Taste one when they come out and adjust before serving.

How To Serve Roasted Baby Potatoes

As a side dish: These are perfect as a classic weeknight side or as a part of holiday, Thanksgiving spread.
With creamy dip: Makes a fun appetizer or party finger food when served with a dipping sauce like chipotle sauce, sriracha mayo, or sour cream dip.
Add in a veggie bowl: Tossed into a big grain bowl with greens, roasted veggies, and a tahini dressing for a hearty vegetarian meal.
Breakfast: Incorporate these roasted baby potatoes into a morning hash by adding diced bell peppers, onions, and scrambled eggs/tofu.

Storage Tips

Store leftovers in an airtight container in the refrigerator for up to 4 days.
To reheat and restore crispiness, spread on a sheet pan and bake or air fry at 400°F for 8–10 minutes. Avoid the microwave — it makes them soft and watery.
Leftover roasted potatoes are amazing chopped up and pan-fried as breakfast hash the next morning.
These do not freeze well — the texture becomes mushy after thawing. Best enjoyed fresh or within 4 days.

FAQs

No – that’s the beauty of baby potatoes. Their small size means they cook through perfectly in the oven without any pre-boiling.

The most common culprits are:
(1) Overcrowding the pan – potatoes steam instead of roast when packed too tightly.
(2) Not enough oil – you need a proper coating.
(3) Oven not hot enough – make sure it’s fully preheated to 400°F (200°C).
Fix any of these and you’ll have crispy potatoes every time.

Yes! Cut Yukon Gold or Red potatoes in 1-inch cubes to mimic the size of halved baby potatoes. Increase the roasting time slightly, check the doneness at 30-35 minutes. Russet potatoes also work but will have a fluffier, drier texture inside.

Absolutely! Air fry at 400°F (200°C) for 15-18 minutes, shaking the basket halfway through. The air fryer produces even crispier results in less time. Work in batches if needed to avoid crowding the basket.

Nope! The skin of baby potatoes is completely edible and gets deliciously crispy when roasted. Just give them a good scrub under cold water to remove any dirt and you’re good to go.

Yes – potatoes are naturally rich in potassium, vitamin C, vitamin b6, and fiber (especially when skin is kept on). This recipe uses just 2 tablespoons of olive oil for the whole batch, making it a relatively light and nutritious side dish. They’re also naturally vegan and gluten-free.

You can prep them ahead (toss in seasoning and store covered in the fridge for up to 6 hours), then roast right before serving.
Already-cooked potatoes can be reheated in a 400°F oven for 8-10 minutes – they’ll crisp back up nicely.

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