Roasted Baby Potatoes are one of those simple side dishes that always deliver. Crispy on the outside, tender in the middle, and packed with flavor, they go with just about anything. You only need a handful of ingredients and a hot oven to make them shine.

What makes this recipe worth making is how reliable it is. These potatoes come out golden and crisp every time, and you can easily adjust the seasoning to match whatever you’re serving. They’re just as good for a weeknight dinner as they are for a weekend spread.
Helpful Tips
- Experiment with different herbs to change up the flavor.
- Don’t overcrowd the pan. Give the potatoes space so they roast instead of steam.
- Toss them halfway through cooking to get even browning on all sides.
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Roasted Baby Potatoes
Ingredients
- 1 1/2 pounds baby potatoes halved if large
- 2 tablespoons olive oil
- 3 cloves garlic minced
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 teaspoon dried rosemary or thyme optional
- 2 tablespoons fresh parsley chopped, for garnish
Instructions
- Preheat your oven to 425°F (220°C). Line a baking sheet with parchment paper or foil for easy cleanup.
- Wash and dry the potatoes well. Cut any larger ones in half so they cook evenly.
- In a large bowl, toss the potatoes with olive oil, garlic, salt, pepper, and herbs if using.
- Spread the potatoes out in a single layer on the baking sheet, cut side down for extra crispiness.
- Roast for 30–35 minutes, flipping halfway through, until the potatoes are golden brown and crispy on the outside.
- Remove from the oven and sprinkle with fresh parsley if desired. Serve warm.
Nutrition

Angela’s passion for discovering and experimenting with new flavors and recipes is at the heart of her culinary philosophy. Residing in a quaint Oregon town, she finds joy and inspiration in her kitchen. Angela has a lot of expertise in cooking and she eagerly shares her discoveries and unique creations with you.
