Introduction

Oh, the simple joy of perfectly roasted potatoes! Do you ever get that craving for something warm, comforting, and utterly satisfying? This recipe for Roasted Baby Potatoes is like a hug in a bowl. It’s so ridiculously easy, you’ll wonder why you haven’t been making them every week. Seriously, this is the kind of dish that makes weeknight dinners feel special without any fuss. It brings back memories of cozy family gatherings and Sunday dinners, and it’s always a guaranteed hit at any table.

Why You’ll Love This Recipe

Fast: From pantry to plate in under an hour, making it perfect for busy evenings.
Easy: Minimal prep and simple seasoning mean even beginner cooks can nail this.
Giftable: While not a traditional gift, these potatoes are a fantastic addition to any potluck or barbecue. They travel well and disappear fast!
Crowd-pleasing: Who doesn’t love potatoes? The crispy edges and fluffy interiors are universally loved by all ages.

Ingredients

Here’s what you’ll need to make these heavenly roasted baby potatoes. It’s a short and sweet list, which is part of what makes this recipe so wonderful!

2 1/2 lbs Baby potatoes: The star of the show! Look for small, uniformly sized ones for the best roasting.
1 tsp Garlic powder: For that savory, irresistible garlic punch without the fuss of chopping fresh garlic.
1 tsp Italian seasoning: A magical blend that adds a symphony of herbs like basil, oregano, and thyme.
1/2 tsp Pepper: Just enough to give it a little kick and enhance the other flavors.
1/2 tsp Salt: Essential for bringing out the natural sweetness and deliciousness of the potatoes.
1/4 cup Olive oil: The perfect vehicle for crisping up those skins and coating everything in flavor.

How to Make It

Alright, let’s get our hands a little messy and create some magic! This is so straightforward, you’ll be amazed.

Preheat your oven: Get that oven nice and hot to 400°F (200°C). This high heat is key for getting those lovely crispy edges.
Prep those spuds: Give your baby potatoes a good wash and make sure they’re super dry. I like to give them a good scrub under cold water. If any of your potatoes are on the larger side, don’t worry! Just give them a quick cut in half so they’re all roughly the same size for even cooking.
Get them seasoned: Grab your biggest bowl. Toss all those beautiful baby potatoes in with the olive oil, garlic powder, Italian seasoning, pepper, and salt. Make sure every single potato is coated in that yummy mixture. It’s like giving them a little flavor bath!
Single layer is key: Spread the seasoned potatoes out on a baking sheet. Try your best to arrange them in a single layer so they have plenty of room to breathe and get nice and crispy. If they’re too crowded, they’ll steam instead of roast.
Roast to perfection: Pop that baking sheet into your preheated oven. Roast for about 25-35 minutes. You’ll know they’re ready when they’re tender on the inside and gorgeously golden brown and crispy on the outside. About halfway through, I like to give them a gentle flip with a spatula to ensure they brown evenly on all sides.

Substitutions & Additions

This recipe is fantastic as is, but it’s also a wonderful canvas for your creativity! Feel free to play around.

Herbs: Don’t have Italian seasoning? No problem! Fresh rosemary, thyme, or even a sprinkle of dried oregano or basil will work beautifully.
Spices: For a little heat, add a pinch of cayenne pepper or red pepper flakes. Smoked paprika also adds a wonderful depth of flavor.
Garlic: If you love garlic, you can absolutely mince a couple of fresh garlic cloves and toss them in with the oil. Just be aware they might brown a bit faster.
Parmesan: For an extra cheesy kick, sprinkle some grated Parmesan cheese over the potatoes during the last 5-10 minutes of roasting.
Lemon: A squeeze of fresh lemon juice over the hot potatoes right before serving adds a bright, zesty finish.

Tips for Success

Even the simplest recipes can benefit from a few little pointers. Here’s how to ensure your roasted baby potatoes are always a winner:

Dry, Dry, Dry: The most important step for crispy potatoes is making sure they are thoroughly dry after washing. Excess moisture will lead to steaming, not roasting.
Don’t Crowd the Pan: I can’t stress this enough! Overcrowding is the enemy of crispy roasted anything. Use two baking sheets if you have to, it’s worth it for that perfect texture.
Uniform Size: Cutting larger potatoes in half ensures they all cook at the same rate.
Flip It Good: Flipping the potatoes halfway through helps them develop an even golden-brown crust on all sides.
Prep Ahead: You can wash and cut the potatoes a day in advance and store them in an airtight container in the refrigerator. Just make sure to dry them really well before tossing with oil and seasoning.

How to Store It

Leftover roasted baby potatoes are a true blessing! They’re delicious cold, at room temperature, or reheated.

Once completely cooled, store them in an airtight container in the refrigerator. They should stay fresh and tasty for up to 3-4 days. To reheat, you can pop them back in a hot oven (around 375°F/190°C) for about 5-10 minutes to regain some crispness, or warm them gently in a skillet. They’re also great tossed into salads or breakfast scrambles!

FAQs

Here are a few common questions about this delicious side:

Q: Can I use other types of potatoes?

A: Absolutely! While baby potatoes are perfect for their size and texture, you can use diced Yukon Gold or red potatoes as well. Just ensure they are cut into roughly 1-inch pieces for even cooking.

Q: What if I don’t have an oven?

A: You can make these in an air fryer! Place seasoned potatoes in the air fryer basket in a single layer (you may need to do batches) and cook at 390°F (195°C) for 15-20 minutes, shaking the basket halfway through, until golden and tender.

Q: My potatoes aren’t crispy. What did I do wrong?

A: The most common culprits are overcrowding the pan or not drying the potatoes sufficiently. Ensure your oven is fully preheated and give them plenty of space on the baking sheet!

Golden & Delicious Roasted Baby Potatoes

A simple and delicious side dish of roasted baby potatoes with garlic, Italian seasoning, salt, and pepper, roasted until golden brown and crispy.

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Prep Time 15

Cook Time 35

Servings 6 servings

Equipment

Oven Preheated to 400°F (200°C)
Baking Sheet
Large bowl
Spatula

Ingredients

Main ingredients

2.5 lbs Baby potatoes Look for small, uniformly sized ones. Cut larger ones in half.
1 tsp Garlic powder
1 tsp Italian seasoning
0.5 tsp Pepper
0.5 tsp Salt
0.25 cup Olive oil

Instructions

Preheat your oven to 400°F (200°C).
Wash and thoroughly dry the baby potatoes. If any are large, cut them in half.
2.5 lbs Baby potatoes
In a large bowl, toss the potatoes with olive oil, garlic powder, Italian seasoning, pepper, and salt until evenly coated.
2.5 lbs Baby potatoes
Spread the seasoned potatoes in a single layer on a baking sheet.
Roast for 25-35 minutes, flipping halfway through, until tender and golden brown and crispy.

Notes

For extra crispy potatoes, ensure they are very dry before seasoning and do not overcrowd the baking sheet. You can also add fresh herbs like rosemary or thyme, or a pinch of cayenne pepper for heat.