Roasted Baby Potatoes

This roasted baby potatoes recipe is super easy and delivers crispy-on-the-outside, soft-on-the-inside morsels of goodness. These potatoes are great for everything from basic weeknight dinners to holidays and special occasions. Everyone loves them!

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Side dish recipes are something you can never have too many of. Besides these oven roasted baby potatoes, we also love this garlic butter fried corn or these almond flour rolls. Check out all of our side dishes for more inspiration.

Why you will love this recipe

• These crispy potatoes are super easy to make and always a family favorite.
• Easy enough for weeknights, but presentable for Christmas, Thanksgiving, Easter, etc.
• Naturally gluten-free. Bonus!

Ingredient notes

Find the complete ingredient list, with measurements, in the recipe card below.

• Baby Potatoes – Also known as new potatoes, these little beauties make it so easy. They have tender skin, meaning no peeling, just a quick slice in half.
• Olive Oil and Butter – We start with the olive oil to roast and finish with the butter for flavor.
• Salt and Pepper – A pinch of sea salt and black pepper bring out the best in your ingredients.
• Fresh Herbs – We use fresh rosemary, parsley, and thyme leaves.
• Garlic – Optional, but we LOVE it.

Equipment

Cutting Board and Knife – This is for slicing your potatoes and chopping the garlic and fresh herbs. We love our Victorinox knife and have used it for over 10 years.

Sheet Pan – Use a large sheet pan to make sure there will be room between your potatoes to roast.

Parchment Paper – A must for easy clean up and no sticking. We opt for unbleached parchment.

Instructions

Scroll to the recipe card at the bottom for the FULL recipe details.

Step 1

First, start by preheating the oven and lining the sheet pan with parchment paper.

Step 2

Next, cut the baby potatoes in half and place them on the prepared sheet pan.

Step 3

Then, drizzle the potatoes with the olive oil and toss to coat. Sprinkle with salt and pepper, and toss the potatoes on the sheet pan again.

Step 4

Next, arrange the potatoes with the cut side down on the sheet pan in a single layer.

Step 5

Then, pop the sheet into the oven and roast for 20 minutes, watching for the bottoms to start to brown.

Step 6

After 20 minutes, take the sheet pan out of the oven and toss the potatoes with the melted butter, rosemary, and thyme.

Place them back in the oven with the cut side up and roast until golden outside and tender inside.

Step 7

Finally, take the baking sheet out of the oven and toss with the fresh parsley. Season to taste with salt and pepper, and serve warm.

Substitutions and recipe variations

There are a few options if you want to cut out the butter. Use a little more olive oil or a plant-based butter like cashew butter to make this vegan. You can also use ghee, and it will be Whole30 friendly, which is awesome.

Add even more veggies! Vegetables like red peppers, carrots, and Brussels sprouts can all roast along with potatoes at the same time.

Swap the parsley for fresh chopped dill at the end for a fresh, summery twist.

Sprinkle on some grated Parmesan cheese for the last 2-3 minutes of roasting for the ultimate comfort food side dish.

Serving suggestions

These potatoes are excellent as a side dish for a nice roast beef or chicken dinner with gravy when you want an option instead of mashed.

A great summer option to serve with grilled chicken or steak. We love adding a dip like this Copycat Cane’s sauce, omggggsh so good.

For a quick and easy dinner idea, serve it up alongside a store-bought rotisserie chicken.

Storage tips

To Store: Let leftovers cool before refrigerating, then store in an airtight container in the refrigerator for 3-4 days.

To Reheat: Reheat in the oven or air fryer to help bring back some crispness. Avoid microwaving if you want the potatoes to stay crispy, as they can turn soft.

More recipes with potatoes

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