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Home » Main Dish » Vegetarian » Oven Roasted Baby Potatoes

Oven Roasted Baby Potatoes

5 from 40 votes
Rate this Recipe
Total 35 mins
Cook Time 25 mins
Serves 4 servings

By: Mariam Ezzeddine  |  November 23, 2020This post may contain affiliate links, read my disclosure policy for details

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These Oven Roasted Baby Potatoes are golden crispy on the outside and fluffy tender on the inside, in other words…delicious! Herb roasted with rosemary, thyme and garlic, it’s an easy side dish, perfect for the holidays!

Top down shot of oven roasted potatoes on a white dish.

Oven Roasted Baby Potatoes is a simple side, guaranteed to be one of the most popular plates on your dinner table! Who doesn’t love crunching into one of these golden bites of loveliness? Great for serving the crowd!

If you’re looking for other delicious side dishes, why not try my Easy Potatoes Gratin and my Brown Sugar Glazed Carrots!

Why you’ll love these Oven Roasted Baby Potatoes

  • Herb roasted potatoes. These baby yukons pack a herby and garlic punch! Tossed with rosemary, thyme and garlic – the perfect savory bite.
  • Perfect texture. Baby potatoes lend themselves perfectly to the optimum crunch! Super crispy potatoes with fluffy insides – so good!
  • An easy side dish. Whether it’s for the holidays or just a weeknight side, these beauties are simple by design, only a handful of ingredients needed.

Ingredients you’ll need

  • Baby Potatoes
  • Olive Oil
  • Herbs: rosemary, thyme
  • Spices: Salt & Pepper, paprika
  • Garlic Cloves

How to make Oven Roasted Potatoes

  • Prep the potatoes – Slice the potatoes in half and rinse them. Par boil the potatoes for 5 mins.
  • Top down shot of uncooked potatoes in a white bowl.
  • Top down shot of potatos being mixed with herbs garlic and olive oil.
  • Potatoes covered in olive oil being mixed with a spoon in a white bowl.
  • Coat the potatoes – In a pot, coat the potatoes with olive oil, herbs, garlic and seasoning.
Top down shot of potatoes on a sheet pan before roasting.
  • Roast the potatoes – Transfer the potatoes to a sheet pan, spread evenly and bake for 20 mins.
  • Remove from the oven, garnish and serve!
Top down shot of oven roasted baby potatoes on a sheet pan.

Recipe notes and tips

  • Use a preheated oven.
  • Make sure to cut your potatoes into similar sized halves, so they cook evenly.
  • Rinse your potatoes well. Put your potatoes in a pot and run cold water over them, you want the water to turn milky, that’s the starch coming off.
  • Be sure to par-boil the potatoes for them to obtain a nice crispy texture on the outside.
  • Can you whatever herbs they prefer.
  • Can add grated parmesan cheese if they like.
  • You want to par boil your potatoes to the point just before they fall apart.
  • Rough up your par boiled potatoes a bit! Once par boiled, the potatoes should crack a bit, this is good for roasting. If they haven’t cracked, give them a bit of a shake in a pot or bowl.
  • You can use use peanut, canola or olive oil. You don’t need any fancy oil!
  • Garnish the herb roasted potatoes with fresh rosemary and thyme for a pop of color.

FAQ’s

What to serve with these Oven Roasted Baby Potatoes

These crunchy golden nuggets go well with all kinds of mains! Here’s some ideas:

  • Spinach Stuffed Chicken Breast
  • Healthy Oven Baked Cod
  • Spicy Lemon Baked Tilapia Recipe
  • Spicy Honey Garlic Salmon
  • Creamy Sundried Tomato Chicken Thighs

What are the best type of baby potatoes for roasting?

I used Yukon Gold baby potatoes, they are easy to get hold of and crips up a treat! But you can certainyl try others. Here’s a quick guide:

  • Gold potatoes: These are soft, creamy and get super crispy!
  • Red potatoes: These are more waxy, with a really smooth and creamy texture.
  • Purple potatoes : Rich in flavor and gorgeous on your dinner table, these baby potatoes have a starchy, creamy texture.

How do I know when roast potatoes are done?

You can determine how done these potatoes are by checking on how crispy they look. Ovens vary so keep an eye on them as they roast. The best way to check if the spuds are done is by poking a knife into one, if it meets little resistance, you’re done!

Top down shot of oven roasted baby potatoes on a sheet pan.

Other delicious sides

  • Parmesan Herbed Potatoes
  • Easy Mashed Sweet Potatoes
  • Jicama Fries
  • Cheesy Potato Stacks

I hope you enjoy all the recipes I share with you, including this delicious Oven Roasted Baby Potatoes recipe. I hope you try it, enjoy it, rate it and share it with your friends and family!

If you try this recipe and like it, please use my hashtag to share it with me on INSTAGRAM for a chance to be featured in my story! Also, follow me at Cookin’ With Mima on FACEBOOK | INSTAGRAM | PINTEREST for all of my latest social posts and recipes.

Top down shot of oven roasted baby potatoes on a sheet pan.

Roasted Baby Potatoes

5 from 40 votes
Created by Mariam E.
These Oven Roasted Baby Potatoes are golden crispy on the outside and fluffy tender on the inside, in other words…delicious
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Rate
Prep Time 10 mins
Cook Time 25 mins
Total Time 35 mins
Course Side Dish
Cuisine American
Servings 4 servings
servings

Ingredients

  • 1.5 lbs. Yukon Gold Baby Potatoes washed and cut in half
  • 3 tbsps. olive oil
  • 1 tsp. dried rosemary finely crushed type
  • 1 tbsp paprika
  • 1 tbsp. fresh thyme finely chopped
  • 4 large garlic cloves minced
  • 1/2 tsp salt or more to taste
  • 1 tsp fresh ground black pepper
  • Fresh Thyme optional, for garnishing

Instructions

  • Preheat oven to 400 degrees F.
  • Cut the potatoes in half and rinse well. Set aside.
  • Bring a pot of water to boil. Once it starts boiling, add in the potatoes to cook for 5 minutes. Then remove from heat and drain. Return the potatoes back to the pot.
  • Add in the olive oil, herbs and salt. Mix them well together to coat he potatoes and then transfer to a sheet pan lined with parchment paper. Separate the potatoes to create space between them.
  • Bake for 20 minutes, or until the outer layer of the potatoes are golden brown and crispy.
  • Remove from the oven and garnish with some fresh herbs before serving.

Notes

  • Use a preheated oven.
  • Make sure to cut your potatoes into similar sized halves, so they cook evenly.
  • Rinse your potatoes well. Put your potatoes in a pot and run cold water over them, you want the water to turn milky, that’s the starch coming off.
  • Be sure to par-boil the potatoes for them to obtain a nice crispy texture on the outside.
  • Can you whatever herbs they prefer.
  • Can add grated parmesan cheese if they like.
  • You want to par boil your potatoes to the point just before they fall apart.
  • Rough up your par boiled potatoes a bit! Once par boiled, the potatoes should crack a bit, this is good for roasting. If they haven’t cracked, give them a bit of a shake in a pot or bowl.
  • You can use use peanut, canola or olive oil. You don’t need any fancy oil!
  • Garnish the herb roasted potatoes with fresh rosemary and thyme for a pop of color.

Nutrition

Calories: 243kcal | Carbohydrates: 33g | Protein: 4g | Fat: 12g | Saturated Fat: 2g | Sodium: 303mg | Potassium: 762mg | Fiber: 5g | Sugar: 1g | Vitamin A: 214IU | Vitamin C: 41mg | Calcium: 57mg | Iron: 2mg
Tried this recipe?Rate the recipe below and mention @cookinwithmima and tag #cookinwithmima so I can see your recreations.
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Welcome, I'm Mariam!

Cookin' With Mima blog is a place where you can find hundreds of easy and delicious family-friendly recipes that are bound to please even your toughest critics. My goal is to make your cooking experience a lot easier and yummier!

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