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Savor the rich, creamy goodness of these Crispy Roasted Baby Potatoes, each morsel bursting with garlic, onion, and Italian seasoning. The crispy exterior gives way to a tender, flavorful center, making them a delightful addition to any meal. Best of all, this recipe requires minimal prep work, perfect for those busy weeknights.
These Crispy Baby Potatoes are a versatile side dish that pairs perfectly with a variety of main courses. Whether you’re serving them alongside a juicy steak or a light salad, these roasted baby potatoes are sure to please. With just a handful of ingredients and a few minutes of your time, you can create a dish that’s both simple and incredibly flavorful.
Table of Contents
Why You’ll Love This Recipe
- Irresistible Crunch: Achieve perfectly crispy potatoes with a golden-brown exterior and fluffy interior.
- Versatile Side Dish: Pair these roasted baby potatoes with any meal.
- Minimal Effort, Maximum Flavor: With just a handful of ingredients and simple preparation, you can create a side dish that’s packed with flavor and texture.
- Crowd-Pleasing Favorite: Suitable for gatherings, parties, or weeknight dinners.
Ingredients for Crispy Baby Potatoes
- Potatoes: Red baby potatoes are what we chose for this recipe. They are tiny and tender! You could also use baby yukon potatoes.
- Baking soda and salt: These are used to help the water boil more quickly.
- Olive oil: This is used for roasting, and will keep the spuds tender while the high temp and olive oil will create a crispy edge.
- Seasoning: Garlic and onion powder, Italian seasoning, black pepper and fresh rosemary give the potatoes a savory flavor.
How To Make Roasted Baby Potatoes
Step 1: Prepare the equipment. Preheat the oven to 425 degrees F.
Step 2: Boil the potatoes. Wash and peel the potatoes, then place them in a saucepan covered with water, salt, and baking soda. Cook until fork-tender, about 20 minutes.
Step 3: Shake the spuds. Once cooked, drain the water from the potatoes and transfer them to a bowl. Shake the bowl to roughly smash the potatoes.
Step 4: Season the potatoes. Season the potatoes with salt, garlic powder, onion powder, Italian seasoning, and black pepper. Set aside.
Step 5: Preheat the pan. Meanwhile, pour the olive oil into a 9×13 baking dish and place it in the oven to preheat.
Step 6: Bake the potatoes. Carefully transfer the seasoned potatoes into the hot baking dish with oil. Bake for 45-50 minutes, flipping halfway through. During the last 10 minutes of baking, add a sprig of rosemary and continue roasting until the potatoes turn crispy and golden.
Step 7: Serve and enjoy. Once done, remove the potatoes from the oil and serve immediately.
Tips To Make This Recipe
- Cut Uniformly: Try to cut the baby potatoes into uniform sizes to ensure even cooking.
- Use High Heat: Roast the potatoes at a high temperature (425°F/220°C) to achieve maximum crispiness.
- Don’t Overcrowd the Pan: Spread the potatoes out in a single layer on the baking sheet to allow for proper air circulation and crispy edges.
- Preheat the baking dish with olive oil in the oven before adding the potatoes. This helps ensure they get crispy on the outside.
- Flip: To ensure even cooking and crispiness, flip the potatoes halfway through the baking time.
What to Serve with Roasted Baby Potatoes
Oven Roasted Baby Potatoes are an ideal side for virtually any Entrée. A few of our favorites include Mediterranean Roasted Chicken, Brown Sugar Baked Salmon and Buffalo Chicken Thighs.
Salads: Combine roasted baby potatoes with fresh salads for a balanced meal. They work well alongside green salads, grain salads, or pasta salads, adding a hearty and satisfying element to the dish.
Seafood: Serve roasted baby potatoes alongside seafood dishes like Grilled Salmon, Grilled Shrimp, or Baked Cod. The potatoes provide a hearty and satisfying accompaniment to the delicate flavors of seafood.
Sauces and Dips: Serve roasted baby potatoes with dipping sauces or condiments for added flavor. Try dipping them in Garlic Sauce, ranch dressing, barbecue sauce, or tzatziki for a delicious twist.
Eggs: Incorporate roasted baby potatoes into breakfast or brunch dishes such as frittatas, omelets, or breakfast bowls.
Storing and Reheating
Storing: Allow the potatoes to cool completely then store in the fridge for 3-5 days.
To reheat: Place on a baking sheet and reheat in the oven at 425 degrees Fahrenheit until crispy and warmed though again.
Freezing: Flash freeze the potatoes once they have completely cooled. Then store them in an airtight container for 2-3 months.
Alternative Cooking Methods
Air Fryer: Preheat the air fryer to 425 degrees Fahrenheit then air fry for 25 minutes. If crispy and tender, the spuds are done. If not, continue to cook until desired doneness is achieved.
Stove Top: Heat olive oil in a skillet over medium heat, add the potatoes, and cook until they are golden brown and cooked through, stirring occasionally.
Frequently Asked Questions
No, you shouldn’t cover baby potatoes when roasting them. Leaving them uncovered lets the heat circulate around the potatoes, giving you crispy edges. Covering them will give you steamed potatoes.
Yes, as a matter of fact thats a great idea! Roast with other vegetables like carrots, onions, bell peppers, and Brussels sprouts. It will be helpful to choose veggies with similar cooking times for even roasting.
Yes, you can use any variety of small potatoes such as fingerling or Yukon Gold potatoes.
While roasted potatoes are best enjoyed fresh out of the oven, you can prepare them in advance and reheat them before serving for convenience.
More Potato Recipes
- Air Fryer Sliced Potatoes
- Air Fryer Red Potatoes
- Air Fryer Potatoes
- Honey Chilli Potatoes
- Cripsy Parmesan Potatoes
Crispy Oven Roasted Baby Potatoes are incredibly versatile and can be served alongside a wide range of dishes to enhance their flavor and texture. Experiment with different flavor combinations and cuisines to find your favorite pairing!
If you try this recipe or any of my other recipes, please leave a star rating in the comment section below because I love hearing from my readers. Also follow me at Cookin’ With Mima on FACEBOOK |INSTAGRAM |PINTEREST for all of my latest social posts and recipes.
Crispy Roasted Baby Potatoes
Ingredients
To cook the potatoes
- 2 lb red baby potatoes
- 1 teaspoon baking soda
- 1 teaspoon salt
To roast the potatoes
- ½ cup olive oil
- 1 ½ teaspoon salt
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon Italian seasoning
- 1 teaspoon black pepper
- 1 sprig fresh rosemary
Instructions
- Preheat the oven to 425 degrees F.
- Wash and peel the potatoes, then place them in a saucepan covered with water, salt, and baking soda. Cook until fork-tender, about 20 minutes.
- Once cooked, drain the water from the potatoes and transfer them to a bowl.Shake the bowl to roughly mash the potatoes.
- Season the potatoes with salt, garlic powder, onion powder, Italian seasoning, and black pepper. Set aside.
- Meanwhile, pour the olive oil into a 9×13 baking dish and place it in the oven to preheat.
- Carefully transfer the seasoned potatoes into the hot baking dish with oil. Bake for 45-50 minutes, flipping halfway through. During the last 10 minutes of baking, add a sprig of rosemary and continue roasting until the potatoes turn crispy and golden.
- Once done, remove the potatoes from the oil and serve immediately.
Notes
- Cut Uniformly: Try to cut the baby potatoes into uniform sizes to ensure even cooking.
- Use High Heat: Roast the potatoes at a high temperature (425°F/220°C) to achieve maximum crispiness.
- Don’t Overcrowd the Pan: Spread the potatoes out in a single layer on the baking sheet to allow for proper air circulation and crispy edges.
- Preheat the baking dish with olive oil in the oven before adding the potatoes. This helps ensure they get crispy on the outside.
- Flip: To ensure even cooking and crispiness, flip the potatoes halfway through the baking time.
