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Potato/ Roast Dinner/ Sides

Roasted Baby Potatoes

May 18, 2019 (Last Updated: March 10, 2022) 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!? Follow me…

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).

Is it necessary to boil baby potatoes before roasting?

For a lot of roast potato recipes I do tend to parboil the potatoes before roasting, for a few different reasons:

  1. To soften the potatoes, so you can rough them up before roasting. This helps create a crispy texture on the outside, however, because we’re not peeling the baby potatoes, this reason becomes redundant.
  2. To speed up cooking. However, because baby potatoes are small, they roast pretty quickly anyway.
  3. To remove starch. Removing starch will help your potatoes go nice and fluffy in the centre as they roast. Because this is a quick and easy recipe, I skip this step. However, if you still want to remove starch you can just soak the baby potatoes in cold water (min 30mins), then thoroughly dry before continuing with the recipe.

Herb Roasted Potatoes

Potatoes lend themselves so beautifully to herbs, and this recipe is no exception. Sure, roast potatoes are great, but without the herbs, they’re just not complete. For this recipe the baby potatoes are roasted in fresh rosemary and thyme, then garnished with parsley.

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 beforehand 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 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.

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

Roasted Baby Potatoes FAQ

Can I prepare these ahead of time?

I don’t recommend fully making them and reheating, they don’t come out quite as crispy/fluffy the second time around. In terms of prepping ahead of time you could consider these options:

  • Slice the potatoes and rest in water overnight. You could also measure out the seasoning/oil, combine in a small pot then tightly store in the fridge. Thoroughly dry potatoes then continue with recipe.
  • Fully prepare the potatoes WITHOUT SALT (it’ll draw out too much moisture as they rest and leave you with soggy potatoes) and store in a zip lock bag with the air squeezed out. The oil should prevent them from oxidising, at least for a few hours. Mix in salt then roast.

Can I use dried herbs?

Fresh herbs are definitely more suited for this recipe than dried herbs. I find dried herbs don’t infuse the potatoes quite 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.

Can I use different seasoning?

Feel free to switch up the seasoning if you’re confident in doing so! In terms of herbs, I recommend sticking with woody herbs as they withstand the heat better than leafy herbs.

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

Serving Roast Baby Potatoes

Once they’re out of 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!

What can I serve roasted baby potatoes with?

Looking for EXTRA crispy baby potatoes? Check out my EXTRA Crispy Smashed Potatoes!

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

overhead shot of steak with creamy mushroom on top served with asparagus and roasted baby potatoes

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!
4.91 from 11 votes
Print Pin Rate
Servings (click & slide): 4
Course: Side Dish
Cuisine: Italian
Prep Time: 5 minutes
Cook Time: 20 minutes
Total Time: 25 minutes
Calories per serving: 187kcal
Cost per serving: £1 / $1


  • Large Greaseproof Baking Tray (see notes)
  • 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, very finely diced
  • 1 tsp Fresh Thyme, very finely diced
  • 1 tsp Garlic, very finely diced
  • 1/2 tsp Salt, or to taste (can adjust this when serving if needed)
  • 1/4 tsp Black Pepper
  • Fresh Parsley, to serve


  • Preheat oven to 400F/200C and place a suitably sized 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. Don't do this ahead of time, the longer they rest the more moisture the salt draws out, and the more they'll steam in the oven.
  • When the tray is piping hot, quickly take it out and add the potatoes cut side down. Pop back in the oven for 20-25mins or until fork tender and nice & crispy. Timings will depend on the size of your potatoes, so just be vigilant.
  • Enjoy with fresh parsley!

Quick 1 min demo!


a) 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).
b) 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.
c) Space them out/Baking tray(s) - Make sure you don't cram them together on the tray, otherwise they will simply steam instead of roast. If you're not sure your tray will be large enough, just slice the potatoes first and add them to the tray before it goes in the oven. If they don't fit, heat two trays and continue with recipe. You'll want a good greaseproof baking tray, old and battered trays tend to increase the risk of the potatoes sticking!
d) Calories - Based on divided between 4 people with 1 tbsp of parsley to garnish.

Your Private Notes:


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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Looking for more?You'll find plenty more delicious comfort food like this in my Debut Cookbook 'Comfy'

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Recipe Rating


  • Reply
    December 19, 2022 at 3:29 pm

    5 stars
    These are so easy to make and delicious. I was skeptical about the rosemary, thinking it would be too strong a taste. The rosemary, thyme and garlic was a great combination of flavors. The cut side was crispy but the inside was fluffy. Starting with a very hot baking pan is the key. I served them with a dollop of crème fraîche topped with caviar. A perfect bite. Will be a great addition to my Christmas Eve appetizers.

    • Reply
      Chris Collins
      December 21, 2022 at 7:03 am

      So happy to hear these went down well! Love the crème fraîche idea too 🙂 C.

  • Reply
    Carol Cuevas
    July 28, 2022 at 5:46 pm

    5 stars
    Fantastic! I have tried to make crispy baby potatoes for ever, but never got it quite right….Clearly, it’s about the method(s) you provided here. The super hot pan starts cooking the potatoes immediately, and the cold water bath provides that fluffy, soft center.

    We didn’t have fresh parsley (and frankly, my hubby and I could take it or leave it), so we used fresh Greek Oregano in its place. A slightly different flavor profile, but great nonetheless.

    Next time, I may double the amount of fresh Rosemary and Thyme. We grow all these herbs, and have developed a pretty high threshold for the amount of fresh herb we prefer. Still, the amounts you recommend were very good.

    I will tag you with pics. Thanks Again.

    • Reply
      Chris Collins
      July 28, 2022 at 6:46 pm

      Such a lovely review, Carol, thanks so much. Glad to hear they went down well! C.

  • Reply
    Emma Davidson
    December 17, 2021 at 1:45 am

    5 stars
    My dad doesn’t like potatoes at all and he had a full portion of these! Thanks for the recipe!

    • Reply
      Chris Collins
      December 17, 2021 at 11:13 am

      So great to hear! Thanks for the review, Emma 🙂

  • Reply
    Cindy Nadeau
    July 28, 2021 at 10:08 pm

    Could these be done using Italian salad dressing?

    • Reply
      Chris Collins
      July 31, 2021 at 5:59 pm

      I can’t say i’ve ever tried to be honest!

  • Reply
    June 7, 2021 at 1:33 am

    Do you use curly parsley, or flat leaf parsley?
    So excited to try these!

    • Reply
      Chris Collins
      June 7, 2021 at 10:05 am

      I use flat leaf parsley, but as it’s for garnish I’m sure curly will work just as well 🙂

  • Reply
    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 🙂

  • Reply
    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! 🙂

  • Reply
    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 🙂

  • Reply
    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. 🙂

  • Reply
    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
        July 13, 2021 at 2:35 pm

        I’ve looked all through the recipe but don’t see any indication of how long to cook them

        • Reply
          Chris Collins
          July 15, 2021 at 9:26 am

          It’s in the recipe card. If you ever get lost just head to the top of the post and click ‘jump to recipe’

  • Reply
    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! 🙂

  • 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
      May 19, 2019 at 11:00 am

      So glad to hear they were a hit Sara! 🙂

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

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

    • Reply
      May 19, 2019 at 11:00 am

      Thanks Amy 🙂

  • Reply
    May 18, 2019 at 9:41 pm

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

    • Reply
      May 19, 2019 at 11:00 am

      Thanks Shanika 🙂

  • Reply
    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
      May 19, 2019 at 10:59 am

      Thank you! You totally should! 🙂

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

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

    • Reply
      May 19, 2019 at 10:59 am

      So glad they were enjoyed! 🙂