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Crispy Oven Roasted Baby Potatoes (Roasted Mini Potatoes)

A woman with long brown hair wearing a light-colored blouse smiles at the camera in a softly lit indoor setting, offering a welcoming glimpse into the post author's personality.Sarah Mock headshot 100by100.
Updated: to include new step-by-step photos, clarified instructions, and/or improved tips for best results.· by · Leave a Comment This post contains affiliate links.

Forget everything you know about boring side dishes - these crispy, herb-loaded baby potatoes are about to become the star of your dinner table.

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Close-up of fork holding roasted baby potatoes, perfectly seasoned and garnished with fresh herbs and grated cheese.

With just 10 minutes of prep and a golden, flavor-packed finish, these potatoes are so irresistible that they'll take the spotlight from your main course.

Ingredients needed:

A bowl of roasted baby potatoes is surrounded by small bowls of various spices and herbs, including garlic powder, paprika, salt and pepper, chopped parsley, thyme, minced garlic, rosemary, and avocado oil.

Recipe Card?

To find the full printable recipe with specific measurements and directions CLICK HERE to go to the recipe card.

  • Baby potatoes: Perfect crispy-to-creamy ratio. Choose firm, similarly-sized potatoes.
  • Avocado oil: High smoke point oil that ensures better crisping without burning.
  • Minced garlic: Provides intense flavor that mellows when roasted. Fresh preferred over pre-minced.
  • Fresh herbs: Parsley for brightness, thyme for earthiness, rosemary for aromatics.
  • Salt: Enhances flavors and helps surface crisping.
  • Black pepper: Adds gentle heat. Best freshly ground.
  • Garlic powder: Provides even garlic coating and helps create a crust.
  • Paprika: Adds color and mild sweetness.
  • Parmesan and fresh herbs (optional): Final flavor boost and visual appeal.

How to roast baby potatoes in the oven

A plate of seasoned roasted baby potatoes rests on a marble surface, with herbs and salt shakers in the background.
  • Preheat the oven to 400°F.
  • Prep your pan: Spray a large-rimmed baking tray with cooking spray
A clear glass bowl filled with perfectly roasted baby potatoes, sliced in half, rests on a pristine white surface.

Cut potatoes

  1. Wash and dry the baby potatoes
  2. Cut each one in half
  3. Put cut potatoes in a large bowl
A glass bowl filled with roasted baby potatoes, seasoned to perfection and garnished with fresh herbs.

Season potatoes

  1. Put cut potatoes in a large bowl
  2. Add oil, minced garlic, herbs, and all seasonings
  3. Mix well until every potato piece is coated
A baking sheet filled with roasted baby potatoes, seasoned to perfection with a blend of fragrant herbs and spices.

Arrange and bake

  1. Spread potatoes on your baking tray in one layer
Roasted baby potato halves seasoned with herbs on a baking tray.

Check for doneness

Bake 45-55 minutes until the skins are golden brown and crispy and the potatoes are easily pierced with a fork

Close-up of roasted baby potatoes seasoned with fragrant herbs and spices.

Garnish

Transfer to serving dish

If desired, top with Parmesan cheese and Extra fresh herbs.

Did you make this recipe?

Do you have feedback that would be helpful to others? If so can help this small business owner by leaving a rating and a review in the comments section? Thank you for being part of the Savoring The Good Community. ~ Sarah

Can you make roasted baby potatoes ahead of time?

Yes, you can prepare these potatoes ahead of time in several ways:

Same Day Prep (Best Option):

  1. Wash, cut, and season potatoes up to 4 hours ahead.
  2. Store prepped potatoes in a covered bowl in the refrigerator.
  3. Bring to room temperature 30 minutes before roasting.
  4. Continue with recipe as directed.

Partially Cook Method (Up to 24 hours ahead):

  1. Follow the recipe but underbake by 15-20 minutes.
  2. Cool completely.
  3. Store in airtight container in refrigerator.
  4. When ready to serve:
    • Bring to room temperature (30 minutes).
    • Reheat at 400°F for 15-20 minutes until crispy.

Tips for Best Results:

  • Don't pre-cut potatoes too far in advance as they may brown.
  • If cutting earlier, submerge in cold water and refrigerate.
  • Drain and dry thoroughly before seasoning.
  • Don't skip bringing to room temperature before cooking.
  • Raw prepped potatoes are better than fully cooking ahead.
  • Avoid freezing - texture becomes mealy.

Food Safety Notes:

  • Keep prepped potatoes refrigerated (40°F or below).
  • Don't leave cut potatoes at room temperature for over 2 hours.
  • Use fresh herbs and garlic when reheating for the best flavor.

How to reheat oven roasted baby potatoes

Oven Method (Best for maintaining crispiness):

  1. Remove from refrigerator and let stand 10-15 minutes.
  2. Preheat oven to 350°F.
  3. Spread potatoes on a baking sheet in single layer.
  4. Heat for 10-15 minutes or until internal temperature reaches 165°F.
  5. Optional: Drizzle with a little oil before reheating for extra crispiness

Microwave Method (Quickest, but less crispy):

  1. Place potatoes in a microwave-safe dish.
  2. Cover with a microwave-safe lid or damp paper towel.
  3. Heat in 1-minute intervals, stirring between each minute.
  4. Continue until heated through (usually 2-3 minutes total)

Stovetop Method:

  1. Heat a skillet over medium heat.
  2. Add a small amount of oil.
  3. Add potatoes in a single layer.
  4. Heat for 5-7 minutes, stirring occasionally.

Food Safety Notes:

  • Only reheat portions you plan to eat.
  • Don't reheat leftovers more than once.
  • Discard if left at room temperature for more than 2 hours.
  • If in doubt about safety, throw it out.
  • Use within 3-4 days of original cooking.

Seasonal Favorite

Two jars of seedless blackberry jam on a wooden table.

This is the best homemade seedless black raspberry jam recipe made with fresh or frozen black raspberries.

Black Raspberry jam Recipe

Frequently asked questions, answers and tips:

How long do cooked baby potatoes last in fridge?

Cooked baby potatoes last 3-4 days in the refrigerator and here are some tips for storing them. 

Make sure they are completely cooled before storing.

Refrigerate within 2 hours of cooking and after cooling.

Stored in an airtight container.

For best quality, consume within the first 2 days even though they can last up to 4 days.

If they develop an off smell, unusual color, or mold, discard them.

Oven Roasted Baby Potato Recipe
Sarah Mock, savoring a glass of red wine, smiles warmly indoors near a staircase. With her long brown hair and light blouse, she exudes relaxed elegance in this candid headshot.Sarah Mock
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Crispy oven-roasted baby potatoes that are golden on the outside and tender inside. This perfect side dish potato recipe features fresh herbs and garlic, creating irresistibly roasted mini potatoes that complement any main course.
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A fork holds a slice of seasoned roasted baby potato over a pile of roasted potato chunks garnished with fresh herbs and melted cheese.
Prep Time10 minutes
Cook Time50 minutes
Total Time1 hour
servings8 servings

Ingredients

  • 3 Pounds baby potatoes wash to remove dirt and dry
  • 3 Tablespoon Vegetable Oil
  • 6-8 cloves Garlic minced
  • 2 teaspoons Parsley fresh, chopped
  • 2 teaspoons Sage fresh, chopped
  • 2 teaspoons Rosemary fresh, chopped
  • 1 Teaspoon Salt
  • ½ Teaspoon Black Pepper
  • ½ Teaspoon Garlic Powder
  • ½ Teaspoon Paprika
  • Parmesan for garnish optional
  • Fresh herbs for garnish optional

Instructions 

  1. Preheat oven to 400 F. Lightly grease a large rimmed baking tray with non-stick cooking spray and set aside.
  2. Slice each of the washed potatoes in half and transfer to a large bowl.
    3 Pounds baby potatoes
  3. Add the avocado oil, minced garlic, chopped herbs, and seasonings. Toss to combine and ensure each potato is well coated.
    3 Tablespoon Vegetable Oil, 6-8 cloves Garlic, 2 teaspoons Parsley, 2 teaspoons Sage, 2 teaspoons Rosemary, 1 Teaspoon Salt, ½ Teaspoon Black Pepper, ½ Teaspoon Garlic Powder, ½ Teaspoon Paprika
  4. Transfer the potatoes to the prepared baking tray and spread out in an even layer. Bake for 45-55 minutes, or until the skin is golden brown and crisped, and the potato is fork tender.
  5. Once cooked, transfer to a serving platter and garnish with parmesan cheese and more fresh herbs if desired. Enjoy!
    Parmesan for garnish, Fresh herbs for garnish

Nutrition

Serving: 1serving | Calories: 136kcal | Carbohydrates: 31g | Protein: 4g | Fat: 0.2g | Saturated Fat: 0.1g | Polyunsaturated Fat: 0.1g | Monounsaturated Fat: 0.01g | Sodium: 302mg | Potassium: 734mg | Fiber: 4g | Sugar: 1g | Vitamin A: 69IU | Vitamin C: 34mg | Calcium: 29mg | Iron: 1mg

Notes

Make sure to scrub the dirt off the potatoes, rinse them off, and dry them with a paper towel. You'll want them dry before rubbing the oil on as it will crisp better.
Keep the skin on the potatoes! They will get nice and crispy and taste amazing with the seasonings. There is no need to peel them.
Fresh herbs are best but you can use dried herbs in a pinch. Substitute fresh herbs for 1 teaspoon each of the dried herbs. Start with that and then give it a taste test once cooked. Sprinkle more dried herbs on at the end if needed.
Use any combination of seasonings desired. Want to make it spicy? Add some cayenne pepper.
Yukon gold potatoes, red potatoes, or even russet potatoes can work in this recipe. You will want to cut them into 1-inch cubes so they can cook properly.
I like to use avocado oil instead of olive oil because it has a higher smoke point. Olive oil will still work if that is what you have.
 
CourseSide Dish
CuisineAmerican
KeywordOven Roasted Baby Potatoes
Sarah Mock of savoringthegood.com headshot 2022

I am Sarah Mock. Welcome!

Sarah Mock is a classically trained Chef and graduate of Johnson & Wales University. A culinary blogger for 15 years Sarah helps the home cook prepare her recipes with professional results.

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