Roasted Baby Potatoes
User Reviews
5.0
12 reviews
Excellent
Roasted Baby Potatoes
Report
Make the best oven Roasted Baby Potatoes with this easy recipe! There's no boiling or soaking required, just slice the potatoes in half, and arrange them on top of a baking sheet covered in olive oil, Italian seasoning and parmesan cheese. The result is incredibly flavorful, crispy potatoes that are easy to prep in just 10 minutes and roast in 30 minutes!
Share:
Ingredients
- 2 pounds baby potatoes mini potatoes or peewee potatoes (approximately 1 inch in length)
- 3 tablespoons extra virgin olive oil divided
- 2 tablespoons Italian seasoning click link for recipe
- 1 ½ teaspoons salt divided
- ½ cup grated Parmesan cheese
Add to Shopping List
Instructions
- Preheat the oven to 450°F.
- Slice all of the potatoes in half lengthwise through the middle.
- Brush 2 tablespoons olive oil on a large baking sheet. I've found that an 11 inch x 17 inch baking sheet fits two pounds of potatoes perfectly.
- Sprinkle the Italian seasoning and 1 teaspoon salt evenly over the olive oil on the baking sheet. Sprinkle the parmesan cheese evenly over the seasoning.
- Arrange the potatoes, cut side down on top of the cheese and seasoning on the sheet pan.
- Brush the tops of the potatoes with the remaining tablespoon olive oil, then sprinkle the remaining ½ teaspoon of salt evenly over the top of the potatoes.
- Place in the oven and roast for 30 minutes, or until the potatoes are crispy.
Notes
- The nutrition information provided in this recipe is for 1/2 pound of potatoes, or one serving of the potatoes. This recipe serves 4 people.
- If you don’t have an 11 inch x 17 inch baking sheet, you can use two smaller baking sheets. Just make sure that all of the seasoning and parmesan cheese on the baking sheets are covered in potatoes before roasting. If the potatoes don’t fully cover the baking sheet, use a paper towel to wipe off the seasoning from any areas that aren’t covered in potatoes. Otherwise, the seasoning and cheese will burn in the oven.
- Arrange the potatoes as close together as possible, without overlapping. This will ensure that the seasoning and cheese gets cooked into the potatoes, and the potatoes will crisp up when roasting. If the potatoes are piled on top of each other, or overlapping, they won’t cook evenly, or get crispy on all sides.
- You can make this recipe without the cheese. To make a vegan and dairy-free version of this recipe, simply omit the parmesan cheese. I’ve made this recipe without it before, and the roasted baby potatoes still turn out crispy, flavorful and delicious!
- If your oven has a convection setting, I recommend using it for this recipe. It will make the potatoes extra crispy. If you don’t, not to worry, I’ve made this recipe several times with a traditional oven setting and the potatoes are still crispy!
- Store leftover roasted baby potatoes in an airtight container in the fridge for up to 7 days. Reheat them in the oven or an air fryer, to keep them crispy.
Nutrition Information
Show Details
Calories
327kcal
(16%)
Carbohydrates
43g
(14%)
Protein
9g
(18%)
Fat
14g
(22%)
Saturated Fat
3g
(15%)
Polyunsaturated Fat
1g
Monounsaturated Fat
8g
Cholesterol
11mg
(4%)
Sodium
1105mg
(46%)
Potassium
1010mg
(29%)
Fiber
6g
(24%)
Sugar
2g
(4%)
Vitamin A
155mg
(3%)
Vitamin C
45mg
(50%)
Calcium
178mg
(18%)
Iron
3mg
(17%)
Nutrition Facts
Serving: 4people
Amount Per Serving
Calories 327 kcal
% Daily Value*
| Calories | 327kcal | 16% |
| Carbohydrates | 43g | 14% |
| Protein | 9g | 18% |
| Fat | 14g | 22% |
| Saturated Fat | 3g | 15% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 8g | 40% |
| Cholesterol | 11mg | 4% |
| Sodium | 1105mg | 46% |
| Potassium | 1010mg | 21% |
| Fiber | 6g | 24% |
| Sugar | 2g | 4% |
| Vitamin A | 155mg | 3% |
| Vitamin C | 45mg | 50% |
| Calcium | 178mg | 18% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
12 reviews
Excellent
Other Recipes
You'll Also Love
