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These savory oven roasted baby potatoes take less than 45 minutes to make and complement all sorts of main dishes from grilled steaks to pan-seared pork chops, baked fish, meatloaf, and more.
We love this recipe for two reasons – one is that it’s as simple as it gets – season, toss, roast, and serve. The other is how easy it is to tweak the flavors to match a dish or get creative and invent something new – ideas below.
Want a roasted potato recipe for regular potatoes? Check out our two-step roasted potato recipe made with Yukon golds.
Key Ingredients
Here’s what you need to know about the key ingredients in this recipe. The complete list, including quantities, is in the printable recipe card below.
- BABY POTATOES: We make roasted baby potatoes often and find we get the best results with the yellow variety. Because they’re usually packaged in yellow mesh bags which can conceal imperfections in the potatoes, examine the bag you choose carefully and avoid any with visibly blemished potatoes or those that appear greenish in color (a common problem).
- OLIVE OIL: Our recipe calls for roasting the potatoes in olive oil, but you can swap that out for melted butter or a combination of the two. Be advised – butter will brown quicker and more intensely than olive oil.
- FRESH HERBS: Rosemary and thyme are hearty herbs that will hold up for the entirety of the roasting time. Should you choose to substitute more delicate herbs like parsley, dill, chives, or tarragon, add them during the last 10 minutes of roasting.
Overview
How to Make Roasted Baby Potatoes
Planning to make this recipe? Here’s a quick overview of how it’s done. Detailed, step-by-step instructions are in the printable recipe card below.
BEFORE YOU BEGIN: Preheat the oven and coat a baking sheet with nonstick spray.
PREPARE THE POTATOES: Cut the potatoes into evenly-sized pieces and place them in a mixing bowl. Add the olive oil, seasonings, and herbs and combine.
ROAST THE POTATOES: Arrange the potatoes in a single layer on the baking sheet and roast until tender and golden, turning once midway through the roasting time.
Recipe Variations
For the simplest of variations you can swap out the rosemary and thyme for different herbs. Parsley, dill, chives, and tarragon are all delicious with potatoes. We recommend adding them near the end of the roasting time as they’re more delicate than rosemary and thyme.
Here are a few slightly fancier ideas to try:
Cheesy Garlic Potatoes
Omit the herbs from the recipe. While the potatoes are roasting, sauté 2 or 3 cloves of minced garlic in 1 tablespoon of butter until golden. Add 1 tablespoon of cream or half-and-half and set aside. As soon as the potatoes are done roasting, toss them with the garlic, and add 1/2 cup of finely shredded cheese like Fontina, Cheddar, Monterey Jack.
Chorizo Roasted Potatoes
Cut a link of chorizo (fully cooked) into 1/2-inch pieces and toss with potatoes. Season with salt, pepper, garlic powder, and 1/2 teaspoon smoked paprika (omit the herbs). Roast as directed, then sprinkle the potatoes with thinly sliced scallions as soon as they come out of the oven.
Blue Cheese and Bacon Potatoes
Omit the herbs and season the potatoes with salt, pepper, and a little extra garlic powder. Roast as directed, then toss with a 1/4 cup of bacon bits and 2 ounces of crumbled blue cheese.
Easy Roasted Baby Potatoes
Ingredients
- 1-1/2 lbs baby potatoes
- 2 to 3 tablespoons olive oil
- 3/4 teaspoon salt
- Freshly ground black pepper
- 1/8 teaspoon garlic powder
- 1/2 teaspoon chopped fresh rosemary
- 1/2 teaspoon chopped fresh thyme leaves
Instructions
- Preheat the oven to 425°F and coat a large baking sheet with nonstick spray.
- Wash the potatoes, cut them into 1-inch pieces and place them in a large mixing bowl. Add the olive oil, salt, a few grinds of black pepper, garlic powder, thyme and rosemary. Combine well.
- Arrange the potatoes in a single layer on the prepared baking sheet and roast until tender and golden brown, 25 to 30 minutes, turning once about midway through the roasting time. Serve immediately.
Notes
Recipe Variations
For the simplest of variations you can swap out the rosemary and thyme for different herbs. Parsley, dill, chives, and tarragon are all delicious with potatoes. We recommend adding them near the end of the roasting time as they’re more delicate than rosemary and thyme. Here are a few slightly fancier ideas to try: CHEESY GARLIC POTATOES: Omit the herbs from the recipe. While the potatoes are roasting, sauté 2 or 3 cloves of minced garlic in 1 tablespoon of butter until golden. Add 1 tablespoon of cream or half-and-half and set aside. As soon as the potatoes are done roasting, toss them with the garlic, and add 1/2 cup of finely shredded cheese like Fontina, Cheddar, Monterey Jack. CHORIZO ROASTED POTATOES: Cut a link of chorizo (fully cooked) into 1/2-inch pieces and toss with potatoes. Season with salt, pepper, garlic powder, and 1/2 teaspoon smoked paprika (omit the herbs). Roast as directed, then sprinkle the potatoes with thinly sliced scallions as soon as they come out of the oven. BLUE CHEESE AND BACON POTATOES: Omit the herbs and season the potatoes with salt, pepper, and a little extra garlic powder. Roast as directed, then toss with a 1/4 cup of bacon bits and 2 ounces of crumbled blue cheese.Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
