Herby Roasted Baby Potatoes
These Roasted Baby Potatoes are golden, crisp, packed with the perfect garlic-herby flavor thanks to simple spice-rack staples, and full of that roastiness that we all love in a potato recipe. Minimal prep (no peeling!) + ready in about 25 minutes. This is just the kind of side dish that makes any meal instantly better.
Around here, these roasted baby potatoes hit the table on the regular…
I don’t know who decided to start bashing potatoes back in the 90s, but honestly… their loss. Potatoes are my jam. They’re absolutely a vegetable (go ahead and peek at the nutrition facts at the bottom of the recipe card if you need proof). Hearty, nutrient-dense, and legitimately delicious (obviously).
Plus, they’re affordable, available all year round, and just dang tasty. Especially roasted. Gah. I have a soft spot for roasted potatoes of all kinds — fingerlings with rosemary, crispy little Yukon Golds diced up on a sheet pan — I love them all. Lately I’ve been on a baby potato kick. They’re cute, small, and so easy to prep. No peeling needed because the skins are thin and tender. Just cut them in half (or quarter the slightly bigger “toddler-sized” ones) and they’re a hop-skip-and-jump away from being oven ready.
These garlic herby baby potatoes, specifically, have been on repeat over here at my house because 1) the whole family loves them, and 2) they’re made with total pantry staples: olive oil, garlic powder, Italian seasoning, salt, and pepper. Nothing fancy. Just simple, flavorful, and a little magical. The real trick to the best roasted potatoes? Place them cut-side down on the sheet pan and skip the parchment. Let that potato flesh make direct contact with the hot pan…. that’s where the golden, crispy edge magic happens.
Let’s make these little potatoes together. Just you and me….
Herby Roasted Baby Potatoes
Ingredients
- 1½ pounds baby potatoes , red, Yukon gold or multi-color.
- 1½ tablespoons olive oil
- 1 teaspoon garlic powder
- 1 teaspoon dried Italian seasoning
- ¾ teaspoon kosher salt
- ¼ teaspoon ground black pepper, or to taste
Instructions
- Preheat oven to 425°F. I prefer to use an unlined baking sheet because I find that the potatoes having direct contact with the metal helps to give them a deliciously crisp outside, however, you can line your baking sheet with parchment paper for easy clean up.
- Wash and dry your baby potatoes. Cut your potatoes in half lengthwise. If they seem like they are on the larger size, cut them into quarters.
- Place the cut potatoes in a medium bowl. Drizzle them with the oil and then add in the minced garlic, Italian seasoning, salt and pepper.
- Toss to coat the potatoes in the oil and seasonings.
- Spread out the potatoes on your baking sheet in single layer, cut-side down, being sure they are not crowded. Crowded potatoes will steam one another. If you want your potatoes to have a lovely crisp outside, give them room on your baking sheet. If your baking sheet isn't large enough, consider spreading your potatoes out between 2 smaller baking sheets.
- Roast for 25-30 minutes. After cook time is up, test to see if the potatoes are fork tender. If they are not, let them cook for 5 more minutes.
- Enjoy warm.
I’ve made some variations of roasted vegetables over the years, usually with a mix, but I think this is the first time just making potatoes. I love, love the Little Potato Co.’s baby Yukons, and they are pre-washed, so that’s a bonus. I used 1/4 tsp. each of marjoram, rosemary, basil and oregano in place of the Italian seasoning, as I don’t like thyme. I roasted for 35 minutes and got a perfectly buttery interior with a crispy exterior. I enjoyed these as french fries, and dipped them in sugar-free ketchup. Next time, I might really up the rosemary to try to replicate a local restaurant’s rosemary fries that I haven’t had in a long time. Thank you for the great recipe, which I happened to stumble across while having a craving for fries; serendipitous indeed!
Oh yay! SO glad you enjoy these so much!
Made these last night to accompany an herbed pork tenderloin, and they were absolutely devoured by everyone, including my 11 and 13 year olds. I did use minced garlic rather than garlic powder, but they were otherwise perfect. Will definitely make these again!
Oh yay! I love that you loved them, Morgan! I had tested them with minced garlic and my garlic burned a bit (which I kind of love but know might not be everyone’s thing), but I think it is SUCH a great fresh flavor to swap in. Thanks for popping back and sharing!
Delicious! Have made these before and assumed I gave them a rating but don’t see it. They are my favorite way to make these little potatoes. And so simple!! Delicious!