Roasted Baby Potatoes
These roasted baby potatoes are one of those recipes that earns a permanent spot in your rotation. It takes 10 minutes of hands-on time and delivers the kind of crispy, golden, herb-roasted potato side dish.
Servings 4
Calories 196kcal
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
Instructions
- Preheat your oven to 400°F (200°C). Line a large sheet pan with parchment paper or leave it unlined — both work. A hot oven is key to getting crispy edges, so let it fully preheat before the potatoes go in.
- In a large bowl, combine the olive oil with all the seasonings: dried rosemary, oregano, garlic powder, onion powder, paprika, salt, and black pepper. Whisk or stir together.
- Add the halved baby potatoes to the bowl and toss well until every piece is thoroughly coated in the seasoned oil.
- Transfer the potatoes to the sheet pan and arrange cut-side down in a single layer. Make sure there's space between them — crowding causes steaming instead of roasting.
- Roast for 25–28 minutes, flipping or tossing halfway through at the 12–13 minute mark. They're done when the cut sides are deep golden and a fork slides in easily with no resistance.
- Serve immediately while hot and crispy, garnished with fresh parsley or a squeeze of lemon if you like a bright finish.
Notes
- 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.
Nutrition
Calories: 196kcal | Carbohydrates: 30g | Protein: 4g | Fat: 7g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Sodium: 302mg | Potassium: 730mg | Fiber: 4g | Sugar: 1g | Vitamin A: 28IU | Vitamin C: 34mg | Calcium: 27mg | Iron: 2mg
