Potato/ Roast Dinner/ Sides

Roasted Baby Potatoes

May 18, 2019 (Last Updated: October 17, 2019)

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

Herb Roasted Baby 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.

Fresh herbs are definitely more suited for this recipe than dried herbs.

How to Roast Baby Potatoes

  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.

Easy as that!

how to roast baby potatoes - 5 step by step photos

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.

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!

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

And there we have it! Crispy roasted baby potatoes.

When they’re done just give them a good dusting of parsley. Try not to think of this as just garnish, it adds an extra layer of flavour.

Hey, whilst you’re here check out my other recipes!

Baby Potato Recipes

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

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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!
5 from 5 votes
Print Pin Rate
Course: Side Dish
Cuisine: Italian
Prep Time: 5 minutes
Cook Time: 20 minutes
Total Time: 25 minutes
Servings: 4
Calories: 187kcal

Ingredients

  • 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 it's 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.
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b) Parsley - Try not to think of this as just garnish, it adds a burst of fresh flavour to the potatoes.
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c) 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.
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d) 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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Looking for more Roast Potato Recipes? Check out my Goose Fat Roast Potatoes!

Goose Fat Roast Potatoes with garlic and rosemary

If you loved this Roasted Baby Potatoes Recipe then be sure to Pin it for later! Already made it or got a burning question? Give me a shout in the comments below and pick up your free ecookbook along the way!

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12 Comments

  • 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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