Crispy Oven Roasted Baby Potatoes
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Crispy Oven Roasted Baby Potatoes
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Make these crispy roasted baby potatoes a weeknight staple! Oven roasted to golden perfection, this easy recipe is a go-to side dish that pairs perfectly with your favorite dinners and that the family will love.
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Ingredients
- 2 pounds baby potatoes I used baby Yukon Gold Potatoes
- 2 tablespoon fresh Rosemary see notes if using dried rosemary
- 2 tablespoon minced garlic see notes if using fresh garlic or garlic powder
- 2 tablespoons olive oil
- 1 teaspoon salt
- ½ teaspoon pepper
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Instructions
- Preheat the oven to 425 degrees Fahrenheit. Line a baking sheet with a piece of parchment paper or a reusable silicone mat and set aside.
- Slice the potatoes in half so they are all about the same size, slicing any especially large baby potatoes in quarters as needed. Dry the potatoes well with a clean towel or paper towels then place in a large bowl.
- Roughly chop the rosemary into small pieces. Drizzle the olive oil over the top of the potatoes. Add rosemary, garlic, salt and pepper to the potatoes. With clean hands or a spatula, mix the potatoes and the oil until completely coated.
- Pour the potatoes onto the baking sheet. Flip the potatoes so they are all cut side down on the baking sheet to help them to become crispier.
- Place the potatoes in the oven. Roast for 15 minutes, then flip them and continue cooking for an additional 15-20 minutes. Potatoes will be fork tender on the inside, and crispy golden brown on the outside. Serve and enjoy!
Notes
- You want the potatoes cut into about 1 inch chunks. If your potatoes are larger, you will want to either cut them into smaller pieces or you may need to cook them longer.
- Red potatoes can easily be swapped into this recipe, as can fingerling potatoes, and the bags of multi-color baby potatoes.
- Russet potatoes are starchier, and also will taste better if first boiled, then roasted. Russet potatoes can only be swapped easily into this recipe if chopped into 1 inch pieces.
- Boiling the potatoes in a large pot of salted water for 6-8 minutes until they just begin to soften can help to make a crispier potato, and can shorten the oven time a little. While potatoes cooked this way are delicious, I usually skip this step to save prep work with baby potatoes, as you can put them straight on the pan raw and still have a delicious, crispy potatoes. If you choose to boil the potatoes first, make sure to dry them really well with a clean towel or they will be mushy and not get crispy.
- If using fresh garlic instead of minced garlic use three cloves, or however much your heart desires. If using garlic powder, I recommend starting at 3/4 of a teaspoon, as garlic powder is much more concentrated.
- If using dried rosemary instead of fresh I recommend using 2 teaspoons, or 1 teaspoon for every 1 tablespoon of fresh rosemary.
Nutrition Information
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Calories
250kcal
(13%)
Carbohydrates
42g
(14%)
Protein
5g
(10%)
Fat
7g
(11%)
Saturated Fat
1g
(5%)
Polyunsaturated Fat
1g
Monounsaturated Fat
5g
Sodium
597mg
(25%)
Potassium
995mg
(28%)
Fiber
5g
(20%)
Sugar
2g
(4%)
Vitamin A
36IU
(1%)
Vitamin C
47mg
(52%)
Calcium
45mg
(5%)
Iron
2mg
(11%)
Nutrition Facts
Serving: 4Servings
Amount Per Serving
Calories 250 kcal
% Daily Value*
| Calories | 250kcal | 13% |
| Carbohydrates | 42g | 14% |
| Protein | 5g | 10% |
| Fat | 7g | 11% |
| Saturated Fat | 1g | 5% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 5g | 25% |
| Sodium | 597mg | 25% |
| Potassium | 995mg | 21% |
| Fiber | 5g | 20% |
| Sugar | 2g | 4% |
| Vitamin A | 36IU | 1% |
| Vitamin C | 47mg | 52% |
| Calcium | 45mg | 5% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
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