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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!
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.
- Coat the potatoes – In a pot, coat the potatoes with olive oil, herbs, garlic and seasoning.
- Roast the potatoes – Transfer the potatoes to a sheet pan, spread evenly and bake for 20 mins.
- Remove from the oven, garnish and serve!
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!
Other delicious sides
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Roasted Baby Potatoes
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.
Video
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.
I made this today and substituted dill for the rosemary because I didn’t have any. The potatoes were delicious! Thank you for sharing.
Glad you enjoyed it Nancy!
I made these last night as a side for grilled chicken. I made it per directions, with the only exception of dusting the potatoes with dry ranch mix as soon as they came out of the oven. OMG, they were to die for! Thanks!
Hey Patti,
Glad to hear you enjoyed them. Thanks for taking the time to leave a review.
Can you freeze this?
You could but the texture may change a little. You can reheat in the air fryer or oven after you thaw it.
Followed your instructions to boil for 5 minutes and then roast for 20 in the oven, but I used Trader Joe’s Ajika seasoning (crushed chili pepper, coriander, fenugreek, dried minced garlic, salt and marigold) and olive oil. It’s described as a “spicy, earthy and alluringly aromatic.” And these potatoes were perfection!!!! My whole family went nuts over them. They were soft on the inside and perfectly crispy on the outside. Thank you!!
Hi Bex!
The spice swap was brilliant. Saved time and effort and works great always. Glad you enjoyed the recipe.
Re baby gold potatoes recipel.
Do you think the potatoes could be par-boiled the day before and then roasted the following day?
Hi Donna,
yes ofcorse.
You don’t state when to add in the garlic or pepper, or is that added in with the herbs?
yes with the herbs and oil.