These oven-roasted baby potatoes are one of my favorites — crisp on the outside, tender inside, and scented with garlic, rosemary, and thyme. They make an ideal side for chicken, turkey, lamb, and many other mains. I may have eaten more than a few straight from the pan because they’re that good.
On a recent family trip to Nashville, I enjoyed a memorable meal of grilled red snapper with a citrus salad served over fingerling potatoes. The small potatoes were the perfect companion to the dish and inspired me to recreate a similar roasted baby potato at home. The result was flavorful, simple, and perfect for busy weeknights or special occasions.
These little potatoes pair beautifully with herb-roasted chicken, baked chicken leg quarters, pan-seared pork chops, or pan-seared lamb chops. They’re versatile, elegant, and easy to prepare.
Table of Contents
- Oven Roasted Baby Potatoes
- Why The Recipe Works
- The Ingredients
- Recipe Variations
- Substitutions
- How To Roast Baby Potatoes
- Expert Tips For Oven Roasted Baby Potatoes
- What To Serve It With
- More Potato Recipes
- Roasted Baby Potatoes Recipe
Oven Roasted Baby Potatoes
This roasted baby potato recipe is ideal for hosting or for a comforting family meal. It looks and tastes elegant while staying easy to prepare. As holidays like Easter approach, these potatoes are a reliable side that complements a wide variety of mains.
To make the dish, toss the potatoes with oil, herbs, and seasonings, then roast until golden and fork-tender. They cook with minimal hands-on time, leaving you free to finish other courses or relax.
Why The Recipe Works
- Quick and simple: Minimal prep and a short cook time make this a go-to side for busy days. Prep takes about 10 minutes, and the oven does the rest.
- Nutritious: Leaving the skins on preserves fiber and nutrients like vitamin C, making these a healthy side.
- Highly versatile: These potatoes complement many main dishes and can be adapted with different herbs, spices, or finishes to match the menu.
The Ingredients
This recipe relies on a few simple ingredients. Here’s what you need:
- Baby potatoes: Use red baby potatoes or new potatoes — 1½ pounds yields about six servings. Choose firm potatoes without many blemishes.
- Olive oil: Extra-virgin olive oil helps crisp the skins and helps the seasonings stick.
- Salt and black pepper: Basic seasonings that enhance the potatoes’ natural flavor.
- Herbs and spices: Garlic powder, fresh rosemary, and thyme are used here, with fresh parsley for garnish.
Exact ingredient quantities are available in the recipe card below.
Recipe Variations
You can customize this recipe easily. A few ideas:
- Air fryer: Roast the seasoned potatoes in an air fryer at 400°F for about 20 minutes, shaking the basket halfway through. Don’t overcrowd the basket.
- Spicy: Add chili powder, cayenne, or red pepper flakes for heat.
- Sour cream and chive: Toss hot potatoes with a little sour cream, chopped chives, and grated Parmesan for a creamy finish.
Substitutions
- Dried herbs: If fresh herbs aren’t available, use dried herbs (in smaller quantities) or an herb blend like Italian seasoning.
- Different potatoes: Yellow, russet, or small creamer potatoes work well; cut larger potatoes into bite-sized pieces for even roasting.
- Oils: Neutral oils such as canola or vegetable oil can replace olive oil if preferred.
- Garlic: Garlic powder is recommended for high-heat roasting to avoid burning, but minced fresh garlic can be used at a slightly lower temperature with longer cooking time.
- Salt: Table, kosher, or sea salt all work fine.
How To Roast Baby Potatoes
Roast baby potatoes in three straightforward steps:
- Toss the potatoes in a large bowl with olive oil, salt, pepper, garlic powder, chopped fresh thyme, and rosemary.
- Spread the potatoes in a single layer on a rimmed baking sheet lined with parchment paper.
- Bake at 425°F for about 30 minutes, or until fork-tender. Rotate the pan halfway through for even browning if needed.
Expert Tips For Oven Roasted Baby Potatoes
- Rinse and scrub the potatoes under cold water, then pat dry. Cut any larger potatoes to match the size of smaller ones for even cooking.
- Boiling before roasting isn’t necessary for baby potatoes; their small size allows them to cook through in the oven.
- Store leftovers in an airtight container in the refrigerator. Reheated, they remain tasty and crisp up again nicely under a quick roast or in the air fryer.
- If you prefer, mix the herbs and seasonings in a small bowl before tossing with the potatoes for even distribution.
What To Serve It With
These roasted baby potatoes pair well with:
- Lemon butter salmon
- Marry Me Chicken
- Chicken drumsticks in creamy sauce
- Perfect roast chicken
- Crispy baked chicken thighs
- Pan-seared boneless pork chops
- Pan-seared ribeye steak
More Potato Recipes
Fried Potatoes and Eggs Breakfast Recipe (+VIDEO)
Chicken and Potatoes
Easy Roasted Potatoes
Potato Frittata
One Pan Chicken and Potatoes and Veggies
Buttermilk Mashed Potatoes
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Roasted Baby Potatoes
Ingredients
- 1½ pounds red baby potatoes
- 1 Tablespoon olive oil
- ¼ teaspoon salt
- ⅛ teaspoon ground black pepper
- ⅛ teaspoon garlic powder
- ½ teaspoon fresh rosemary leaves, chopped
- ½ teaspoon fresh thyme leaves, chopped
- Fresh chopped parsley for garnish
Instructions
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Preheat oven to 425°F. Line a baking sheet with parchment paper.
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Rinse potatoes thoroughly and pat dry. Cut any larger baby potatoes in half so all pieces are similar in size.
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In a large bowl, toss the potatoes with olive oil, salt, pepper, garlic powder, chopped thyme, and rosemary. Arrange potatoes in a single layer on the prepared baking sheet.
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Bake about 30 minutes, or until fork-tender and golden. Rotate the pan halfway through if needed for even browning.
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Garnish with chopped parsley and serve warm alongside your favorite main.
Notes
2. Nutritional information is an estimate.