Easy Roasted Baby Potatoes

A white serving bowl filled with roasted baby potatoes tossed with olive oil, seasonings, chopped rosemary, and thyme.

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If you’re looking for a no-fuss side dish that fits into just about any meal, these roasted baby potatoes are a great option. Seasoned with rosemary, thyme, and a pinch of garlic powder, they roast up golden and full of flavor.

Prep Time10

Cook Time30

Total Time40

Course: Sides

Cuisine: American

Servings: servings

Author: Lynne Webb

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.

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