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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
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
Prep 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
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