Golden, garlicky baby potatoes that roast up crackly and tender with almost no effort.
Intro
There are nights when you want something cozy and satisfying, but you do not want another complicated side dish with three pans and a sink full of bowls. That is where roasted baby potatoes shine. They are the kind of food that feels a little special even though it is built from pantry basics, and they make almost any dinner instantly more complete.
This recipe is my go-to when I need a dependable side that plays nicely with everything from roast chicken to grilled salmon to a simple veggie bowl. Baby potatoes are naturally creamy, and because they are small, they roast faster than big russets while still giving you that perfect contrast: crisp edges and a fluffy center. A quick toss with olive oil, garlic, and rosemary turns them into something that smells like a Sunday dinner, even if it is just Tuesday.
If you grew up around British-style roast dinners, these will feel familiar, but the method is universal: high heat, enough space on the pan, and a little patience so the bottoms can brown properly. The result is a tray of potatoes that people keep picking at straight off the sheet pan, which is honestly the best sign you did it right.
Why you’ll love this recipe
- Crispy edges with tender, buttery middles, no parboiling required.
- Simple ingredients, big flavor, and easy to customize.
- Hands-off cooking time while you prep the main dish.
- Works for weeknights, holidays, and meal prep.
- Naturally gluten-free and vegan-friendly as written.
Ingredients
- Baby potatoes (Yukon gold or red), 2 lb (900 g), halved (quarter if large)
- Olive oil, 3 tbsp (45 ml)
- Garlic, 4 cloves, finely minced (or 1 tsp garlic powder, optional)
- Fresh rosemary, 1 tbsp chopped (or 1 tsp dried)
- Smoked paprika, 1 tsp (optional, for extra color and depth)
- Kosher salt, 1 1/2 tsp (about 9 g), plus more to taste
- Black pepper, 1/2 tsp
- Lemon zest, 1 tsp (optional, for brightness)
- Fresh parsley, 2 tbsp chopped (optional, for serving)
💡 Shopping tip: Look for baby potatoes that are similar in size so they roast evenly, and choose thin-skinned varieties (like baby Yukon golds) for the best crisp-to-creamy texture.
Step-by-Step Instructions
- Preheat and prep the pan (5 min): Heat oven to 425°F (220°C). Place a rimmed baking sheet in the oven to preheat for a hotter, crispier start.
- Cut the potatoes (5 min): Halve baby potatoes (quarter any that are bigger than a golf ball). Pat dry with a towel for better browning.
- Season (3 min): In a large bowl, toss potatoes with olive oil, garlic, rosemary, smoked paprika (if using), salt, and pepper until glossy and evenly coated.
- Roast round 1 (20 min): Carefully remove the hot sheet pan. Spread potatoes cut-side down in a single layer with space between pieces. Roast 20 minutes until the bottoms are deep golden.
- Flip and finish (15 to 18 min): Flip potatoes with a spatula. Roast 15 to 18 minutes more until crisped on multiple sides and tender when pierced with a fork.
- Brighten and serve (2 min): Optional: toss with lemon zest and sprinkle with parsley. Taste and add a pinch more salt if needed.
💡 Tip: If your potatoes are browning too slowly, your pan is crowded. Spread them onto a second sheet pan and roast both, rotating once.
Variations & Substitutions
- Dairy-free “loaded” style: Top with vegan sour cream or yogurt, chopped chives, and a pinch of smoked paprika.
- Pantry herb swap: Use thyme, oregano, or Italian seasoning instead of rosemary (start with 1 tsp dried or 1 tbsp fresh).
Make-Ahead, Storage & Reheating
- Make-ahead: Halve potatoes up to 24 hours ahead; store submerged in water in the fridge, then drain and dry well before roasting.
- Storage: Refrigerate up to 4 days in an airtight container.
- Freezing: Not ideal (they can turn mealy), but you can freeze up to 2 months; reheat from frozen for best texture.
- Reheat: Oven or air fryer at 400°F (205°C) for 8 to 12 minutes until hot and crisp. Microwave works in a pinch but softens the edges.
Nutritional Info (Estimated, per serving)
(Assumes 6 servings)
- Calories: ~220
- Protein: ~4 g
- Carbs: ~30 g
- Fat: ~10 g
💡 Note: Estimates vary by brands and portions.
Serving Suggestions
- With roast chicken, steak, pork chops, or baked salmon
- Alongside scrambled eggs or a veggie frittata for breakfast-for-dinner
- Dip in garlic aioli, spicy mayo, ketchup, or herby yogurt sauce
- Toss with grated Parmesan (or vegan Parm) right after roasting
- Serve with a crisp salad (arugula + lemon vinaigrette is perfect)
- Add to grain bowls with roasted veggies and a drizzle of tahini
Recipe FAQs
Do I need to boil the baby potatoes first?
No. With baby potatoes, high-heat roasting gets you tender centers without parboiling. Just cut them evenly and roast long enough.
Why aren’t my potatoes getting crispy?
Common culprits are moisture and crowding. Pat the potatoes dry, use enough oil to coat, and give them space on the pan.
Can I use butter instead of olive oil?
You can, but butter can brown faster and sometimes burn at 425°F (220°C). A good compromise is 2 tbsp olive oil plus 1 tbsp melted butter.
What is the best pan to use?
A heavy, rimmed baking sheet works best. Preheating the pan helps the cut sides sear quickly.
Can I make these spicy?
Yes. Add 1/4 to 1/2 tsp cayenne or chili flakes, or finish with a drizzle of hot sauce.
Can I roast whole baby potatoes?
You can, but they take longer and get less surface crisp. Halving gives you more browned edges in the same time.
Final Notes
Roasted baby potatoes are one of those simple recipes that quietly saves dinner again and again. They are flexible, forgiving, and wildly satisfying for how little hands-on work they require. Once you get the core method down (dry potatoes, enough space, hot oven), you can take them in a dozen directions: lemon and herbs for something fresh, smoked paprika for a deeper savory note, or a sprinkle of cheese for comfort-food vibes.
If you make these, I would love to hear how you seasoned them. Did you go classic garlic and rosemary, or did you throw in chili flakes and make them bold? Share your tweaks and pairings in the comments, and if you are cooking for friends or family, feel free to pass the recipe along. A tray of crispy potatoes has a way of making everyone hover in the kitchen, which is exactly the energy I want at dinner.
