It's easy to make delectable Roasted Baby Potatoes with just a few simple ingredients and 10 minutes of prep. Tossed with olive oil, garlic and fresh rosemary then roasted to perfection, they're crispy outside, creamy within and vividly flavorful.
Potatoes are a staple food around the globe for good reason. They are inexpensive, versatile, nutritious and their mild flavor makes an ideal canvas for endless embellishment. Of the many potato varieties, baby potatoes stand out for their flavor, texture and ease (no peeling required!).
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Ingredients You Need to Roasted Baby Potatoes
- Olive Oil: extra-virgin olive oil
- Fresh Rosemary: or fresh thyme
- Garlic: fresh garlic cloves
- Kosher Salt and Freshly Ground Black Pepper
- Baby Red Potatoes: or baby Yukon gold potatoes or other baby potato
- Flaky Sea Salt: such as Maldon brand
- Fresh Parsley: for garnish, optional
FAQ
Baby potatoes are just standard potatoes that are harvested before they've fully matured. Compared to full grown potatoes, they have a creamier texture and a thinner, more delicate skin. They also cook in a fraction of the time that large potatoes require.
No, they don't need to be boiled before roasting.
25 to 30 minutes at 425˚F. Roasting time depends upon the size of the baby potatoes. It's best to start with potatoes of similar (larger baby potatoes can be quartered, while very small ones can be left whole).
No. Baby potatoes have thin, delicate skin that does not need to be peeled.
Recipe Options
- Use any variety of baby potato you like or a combination of several (baby red potatoes, baby blue potatoes, baby Yukon golds, baby sweet potatoes etc.)
- Swap in fresh thyme for rosemary or use a combination of the two. Dried herbs or Italian seasoning are also options.
- Add crushed red pepper or a pinch of cayenne pepper for a kick of spice.
- Sprinkle on parmesan cheese when the potatoes are hot for added richness and flavor.
Serve with
More Must Try Potato Side Dishes
How to Make Roasted Baby Potatoes
Toss potatoes in a large bowl with olive oil, rosemary, garlic, kosher salt and pepper until coated evenly.
Spread in an even layer on a rimmed baking sheet and roast in a preheated 425˚F oven 25-30 minutes until tender and golden brown, stirring halfway through. Finish with flaky salt and parsley and serve.
Roasted Baby Potatoes
Ingredients
- 2 tablespoons olive oil
- 1 tablespoon minced fresh rosemary
- 2 large cloves garlic minced
- ½ teaspoon kosher salt
- freshly ground black pepper to taste
- 1 ½ pounds small potatoes baby red potatoes or baby Yukon gold potatoes, halved
- flaky sea salt such as Maldon, for serving
- minced fresh parsley for garnish, optional
Instructions
- Preheat oven to 425˚F.
- In a large bowl, whisk together olive oil, rosemary, garlic, kosher salt and pepper. Add halved potatoes and toss to coat evenly. Spread into an even layer on a rimmed baking sheet.
- Roast 25 to 30 minutes until tender and golden brown, stirring potatoes once halfway through. Transfer to serving platter and finish with flaky salt and parsley if desired. Serve.
The potatoes came out cripsy and looked appetizing, but next time I will add the garlic halfway during roasting as my garlic got slightly burnt. Thanks for the recipe!
Oh no, Sandra! The garlic does get toasty brown, but shouldn't burn. I'm sorry that happened. Did you cook for the full 30 minutes (or longer?) Lining the sheet with parchment paper is another option for next time - the potatoes won't get quite as crispy, but the garlic is less likely to brown more than you want it to.
This is pretty much how I roast potatoes, but I like the garlic and rosemary!
Thank you, Mimi! We're simpatico!!
I always forget about roasted potatoes as an easy side dish. These look fantastic, and I love all that fresh rosemary in there!
So easy and so good, right? Thanks, David!
These potatoes look perfectly cooked and so inviting (I could probably gobble up the entire tray lol). And olive oil, garlic, and rosemary are excellent additions!
Thank you, Ben!
They look so golden crispy..so much better than fries.
Thank you, Angie!