Potato/ Roast Dinner/ Sides

Roasted Baby Potatoes

May 18, 2019 (Last Updated: June 6, 2020) by Chris Collins

These Oven Roasted Baby Potatoes are the perfect side dish to practically anything. So quick and easy to make, whilst absolutely bursting with flavour!

This is the perfect recipe for when you’re on the hunt for a quick, easy and delicious side dish to add to your meal. Because who doesn’t love crispy herby roasted potatoes!?

A tray of halved roasted baby potatoes, focus on one with a fork stabbed in

Baked Baby Potatoes

Baby potatoes are absolutely perfect to roast due to the fact they require such little prep. Because really, is there anything worse than peeling and dicing large potatoes? For this recipe all you need to do is halve the baby potatoes. No peeling required (baby potato skins actually have a delicious flavour to them, especially when roasted!)

Herb Roasted Potatoes

Potatoes lend themselves so beautifully to herbs, and this recipe is not exception. Sure, roast potatoes are great, but without the herbs they just ain’t complete. For this recipe the baby potatoes are roasted in fresh rosemary and thyme, then garnished with parsley.

Can I use dried herbs?

Fresh herbs are definitely more suited for this recipe than dried herbs. I find dried herbs don’t really infuse the potatoes as well in the short amount of time they’re cooking. It’s not a deal breaker for the rosemary and thyme, but the garnish (parsley) must be fresh.

A bowl of roasted baby potatoes with fresh parsley sprinkled on top

Crispy Baby Potatoes

Okay, let’s talk crispiness. As soon as the bowl of roast potatoes are served, all eyes are trying to track down the crispiest potato. We all know it. As such, I’ve comprised a few tips to getting these beauties nice and crispy

Tips for getting Crispy Baby Potatoes

  • Half them – A general rule of thumb is the smaller the potato is sliced, whether it’s fried, roasted or deep-fried, the crispier it will be. Whole roasted baby potatoes are much harder to get totally crispy. Also, halved baby potatoes work perfectly for the next tip.
  • Piping hot oven tray – Getting the oven tray nice and toasty in the oven before hand will give you a head start. Also, when you place the potatoes cut side down on the oven tray they come out gorgeously crispy!
  • Spread them out – Potatoes, like most veg, have a high water content. If you cram them all on a tray they are simply going to steam instead of roast. Give the potatoes some room, they’re divas.

Best oil to use?

For this recipe I use olive oil as it adds gorgeous flavour. Olive oil has a fairly low smoking point, so temperature wise I roast at 390F/200C, which works perfectly. For extra crispy potatoes consider using an oil such as vegetable or sunflower oil and roasting at 425F/220C. I personally am just not willing to sacrifice the flavour of oil. up to you!

How to Roast Baby Potatoes (quick summary)

  1. Slice Baby Potatoes in half.
  2. Add olive oil, rosemary, thyme, garlic, salt and pepper.
  3. Mix until evenly combined.
  4. Space out cut side down on a piping hot oven tray.
  5. Roast in the oven.

how to roast baby potatoes - 5 step by step photos

Serving Roast Baby Potatoes

Once they’re out the oven they should slide nicely off the pan. From there, sprinkle them with a good helping of fresh parsley. Try not to think of this as just garnish, it adds an extra layer of flavour.

From there, honestly these go with just about everything. Check out my Hearty Dinners for inspo to serve them as a side, or you could even serve them with a Homemade Dip!

And if you’re looking for more baby potato recipes then check these beauties out too:

Baby Potato Recipes

Alrighty, let’s tuck into the full recipe for these roasted baby potatoes shall we?!

overhead shot of the crispy bottom half of a baby potato with a full tray blurred in the background

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How to make Roasted Baby Potatoes (Full Recipe & Video)

A tray of halved roasted baby potatoes, focus on one with a fork stabbed in

Roasted Baby Potatoes

These Oven Roasted Baby Potatoes are the perfect side dish to practically anything. So quick and easy to make, whilst absolutely bursting with flavour!
4.88 from 8 votes
Print Pin Rate
Course: Side Dish
Cuisine: Italian
Prep Time: 5 minutes
Cook Time: 20 minutes
Total Time: 25 minutes
Servings (click & slide): 4
Calories: 187kcal
Cost per serving: ยฃ1 / $1

Equipment:

  • Suitably Sized Oven Tray
  • Large Mixing Bowl & Spatula
  • Sharp Knife & Chopping Board

Ingredients (check list):

  • 1.6lbs / 750g Baby Potatoes
  • 1.5 tbsp Olive Oil
  • 1 tsp Fresh Rosemary, finely diced
  • 1 tsp Fresh Thyme, finely diced
  • 1 tsp Garlic, minced
  • 1/2 tsp Salt, or to taste
  • 1/4 tsp Black Pepper
  • Fresh Parsley, to serve

Instructions:

  • Preheat oven to 390F/200C and place a suitably tray in there to get nice and hot.
  • Meanwhile, slice your potatoes in half and combine in a bowl with olive oil, rosemary, thyme, garlic, salt and pepper.
  • When the tray is piping hot, take it out and place potatoes cut side down. Place back in the oven for 20mins or until nice and crispy.
  • Enjoy with fresh parsley!

Quick 1 min demo!

Notes:

a) EXTRA crispy potatoes - I use olive oil for its flavour, but it starts to smoke at a higher temperature than 390F/200C. If you want to sacrifice the flavour, consider using vegetable/sunflower oil and roasting at 425F/220C for a little extra crispiness. At this heat the herbs might slightly char, so do keep that in mind.
b) Can I sub Dried Herbs? - I much prefer fresh herbs for this recipe, I find that dry herbs don't really infuse the potatoes as well in the short amount of time they're cooking. If you were to use dry herbs I recommend half the amount of fresh (i.e 1/2 tsp rosemary & thyme).
c) Parsley - Try not to think of this as just garnish, it adds a burst of fresh flavour to the potatoes. As this is garnish, dried parsley is not suitable here.
d) Space them out - Make sure you don't cram them together on the tray, otherwise they will simply steam instead of roast. Use two trays if needed. Either way make sure the tray is definitely piping hot and the potatoes and placed face down.
e) Calories - Based on divided between 4 people with 1 tbsp of parsley to garnish.

Nutrition:

Nutrition Facts
Roasted Baby Potatoes
Amount Per Serving
Calories 187 Calories from Fat 47
% Daily Value*
Fat 5.27g8%
Saturated Fat 0.758g4%
Trans Fat 0.002g
Polyunsaturated Fat 0.619g
Monounsaturated Fat 3.713g
Sodium 302mg13%
Potassium 777mg22%
Carbohydrates 32.19g11%
Fiber 4.1g16%
Sugar 1.43g2%
Protein 3.77g8%
Vitamin A 200IU4%
Vitamin C 41.3mg50%
Calcium 30mg3%
Iron 1.6mg9%
* Percent Daily Values are based on a 2000 calorie diet.
Nutrition is based on the absence of salt unless stated as a measurement in the ingredients. Cost is worked out based on ingredients bought from UK supermarkets, then divided by the number of servings. In both instances these values are just for guidance. Please check out my FAQ Page for more info.
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22 Comments

  • Reply
    Agnes
    July 18, 2020 at 10:08 am

    Simple and awesome recipe. I used dill instead of parsley and made a yogurt dipp to go by with it. Absolutely amazing. Thnk you!

    • Reply
      Chris Collins
      July 19, 2020 at 11:50 am

      Oh yum! I’ll have to try dill – sounds delish ๐Ÿ™‚

  • Reply
    Tracey
    April 4, 2020 at 11:18 pm

    5 stars
    Delicious – crispy on the outside, fluffy on the inside. I made exactly as described. Note: I did use olive oil and cooked at 400 degrees F and had no issues with smoking oil. Thanks for a quick and easy recipe!

    • Reply
      Chris Collins
      April 5, 2020 at 11:06 am

      Awesome! So happy they went down well! ๐Ÿ™‚

  • Reply
    Mary
    March 26, 2020 at 12:14 am

    5 stars
    I used baby blue potatoes and they were amazing. Thanks for this recipe.

    • Reply
      Chris Collins
      March 26, 2020 at 10:42 am

      Glad to hear they went down well, Mary! Thanks for leaving a review ๐Ÿ™‚

  • Reply
    Kate
    March 16, 2020 at 12:43 am

    Classic and really good! I cooked mine at a higher temp and for a little longer. having them in a single layer all faced down. Crisped up. beautifully and such a crowd pleaser!

    • Reply
      Chris Collins
      March 16, 2020 at 9:44 am

      Happy to hear the came out great, Kate! Thanks for popping back and leaving feedback! Chris. ๐Ÿ™‚

  • Reply
    Mick
    January 3, 2020 at 8:09 pm

    How long in the oven?

    • Reply
      Chris Collins
      January 3, 2020 at 8:15 pm

      Hey Mick, if you check out the recipe card all the details are there! Easiest to click ‘Jump to recipe’ at the top of the post.

  • Reply
    Gabrielle
    November 10, 2019 at 2:57 pm

    Hi Chris! Thoughts on freezing these babies? With U.S. Thanksgiving coming up, looking for a way to prepare ahead of time many dishes so I can enjoy the company of my guests. Perhaps prepping and and cutting back on the cooking – perhaps for just 10 minutes, then cool, freeze individually? Then let them thaw and cook them up for the entire 20 minutes? Thanks!

    • Reply
      Chris Collins
      November 10, 2019 at 6:12 pm

      Hey Gabrielle! I haven’t made these ahead of time before, but at an educated guess…

      I probably wouldn’t split the cooking. The key to these getting crispy on the bottom is the constant uninterrupted contact with the piping hot tray. Disturbing this might not result in the same way.

      If you’re making them slightly in advance (say, the morning of). You could dice the spuds and combine with everything but the salt, pop in a zip lock bag (with the air squeezed out), then add salt and pop on the hot tray as stated in the recipe. I imagine the coating of oil would stop them from oxidising/turning brown for a short amount of time. Just don’t rest in salt otherwise it’ll draw out the moisture and you’ll be trying to get wet spuds crispy – not fun.

      Or, if you’re going more in advance (say, night before). You could slice the spuds and pop in cold water, then cover in the fridge. You could also dice the herbs and combine with seasoning/oil and place separately in the fridge too. Then whilst you’re heating up the pan, just drain and thoroughly pat dry the spuds and combine with the herbs/oil.

      Alternatively you could just do your method, I imagine they’ll come out fine, just two other ideas for you! ๐Ÿ™‚

  • Reply
    Sara Welch
    May 19, 2019 at 1:01 am

    5 stars
    Made these last night with some burgers and my kids said these were the best tasting potatoes they’ve ever had! And for picky eaters, that is a BIG deal!

    • Reply
      Chris
      May 19, 2019 at 11:00 am

      So glad to hear they were a hit Sara! ๐Ÿ™‚

  • Reply
    Amy | The Cook Report
    May 18, 2019 at 10:55 pm

    5 stars
    These look perfectly crispy, what a great side dish!

    • Reply
      Chris
      May 19, 2019 at 11:00 am

      Thanks Amy ๐Ÿ™‚

  • Reply
    SHANIKA
    May 18, 2019 at 9:41 pm

    5 stars
    Now this is a perfect side for dinner! So well seasoned. YUM!

    • Reply
      Chris
      May 19, 2019 at 11:00 am

      Thanks Shanika ๐Ÿ™‚

  • Reply
    Natalie
    May 18, 2019 at 8:09 pm

    5 stars
    WOW these potatoes looks so crunchy and yummy! I have to try this recipe soon!

    • Reply
      Chris
      May 19, 2019 at 10:59 am

      Thank you! You totally should! ๐Ÿ™‚

  • Reply
    Heidy L. McCallum
    May 18, 2019 at 7:23 pm

    5 stars
    Great recipe, made it for date night. Hubby loved them

    • Reply
      Chris
      May 19, 2019 at 10:59 am

      So glad they were enjoyed! ๐Ÿ™‚

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