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Crispy Oven Roasted Baby Potatoes

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.

Prep Time
10 mins
Cook Time
10 mins
Total Time
40 mins
Servings: 4 Servings
Calories: 250 kcal
Course: Side Dish
Cuisine: American

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

Instructions

    Cup of Yum
  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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

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

% 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.