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!

Course Side Dish

Cuisine American

Prep Time 15

Cook Time 28

Total Time 43

Servings

Calories 206kcal

Author Sharon Rhodes

Ingredients

1½ lbs baby potatoes *sliced in half
2 tbsp olive oil
1 tsp salt
½ tsp pepper
1 tbsp freshly chopped parsley
1 tsp finely chopped rosemary
1 tsp fresh thyme leaves
3 cloves garlic, minced
1 tsp melted butter

Instructions

Preheat the oven to 400° and line a sheet pan with parchment paper.
Cut the baby potatoes in half and place them on the sheet pan.
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.
Arrange the potatoes with the cut side down on the sheet pan in a single layer. Leave a bit of space in between so they aren't touching.
Pop into the oven and roast for 20 minutes, watching for the bottoms to start to brown.
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 for 8-10 more minutes.
Take the pan out of the oven and toss with the fresh parsley. Season to taste with salt and pepper. Serve warm.

Video

Notes

To Store: Let leftovers cool before refrigerating, then store in an airtight container in the fridge 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.

Nutrition