Crispy Oven Roasted Baby Potatoes (Printable Version)
Golden baby potatoes roasted until crispy outside and tender inside, perfectly seasoned with garlic and herbs.
# What You’ll Need:
→ Vegetables
01 - 1.5 lbs baby potatoes, halved
→ Oil & Fats
02 - 3 tbsp olive oil
→ Seasonings
03 - 1 tsp sea salt
04 - 1/2 tsp freshly ground black pepper
05 - 1 tsp garlic powder
06 - 1 tsp dried rosemary or thyme
07 - 1/2 tsp smoked paprika (optional)
→ Garnish
08 - 2 tbsp fresh parsley, chopped (optional)
# Directions:
01 - Preheat oven to 425°F. Line a baking sheet with parchment paper.
02 - Place halved baby potatoes in a large bowl. Add olive oil, sea salt, black pepper, garlic powder, dried rosemary, and smoked paprika. Toss until potatoes are evenly coated with seasonings.
03 - Spread seasoned potatoes in a single layer on prepared baking sheet, arranging cut side down for maximum crisping.
04 - Roast in preheated oven for 25-30 minutes, turning potatoes halfway through cooking time, until exterior is golden brown and crispy while interior remains tender.
05 - Remove from oven and sprinkle with chopped fresh parsley if desired. Serve immediately while hot and crispy.
# Top Tips:
01 -
- The crispy edges and tender centers create the most satisfying texture combination
- They require almost zero active cooking time so you can focus on the main dish
- The seasoning blend hits every savory note and works with virtually any meal
02 -
- Crowding the baking sheet is the fastest way to end up with soggy steamed potatoes instead of crispy ones
- Cut side down placement is nonnegotiable if you want that restaurant quality flat crispy surface
- Letting them roast undisturbed for the first 15 minutes helps develop that initial crust before you flip them
03 -
- Soaking the cut potatoes in cold water for 15 minutes removes excess starch for even better crispiness
- Using a mix of colorful baby potatoes makes for a stunning presentation
- These reheat beautifully in a 400°F oven for 10 minutes if you somehow have leftovers