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Roasted Baby Potatoes, tossed in seasoning and baked to a crispy finish in the oven, are a must-have side dish for any occasion. They’re perfect for weeknight dinners, holiday spreads, or as a flavourful appetizer.
For more delicious potato recipes, try my Mashed Sweet Potatoes, Smashed Potatoes, and Twice Baked Potatoes next.
If you’re looking for a versatile side that fits any occasion, these oven-roasted baby potatoes are perfect. They’re great for weeknight dinners when you need something easy yet flavourful, and they’re a showstopper for holiday gatherings too.
I love how the outside crisps up while the inside stays soft and almost creamy. Plus, the simple seasoning blend brings out so much flavour without a lot of fuss. You can serve them alongside just about anything, from roasted chicken to a hearty salad.
This is the kind of side dish that will have you reaching for seconds, guaranteed!
Table of Contents
Should you boil potatoes before roasting them?
You don’t need to boil the baby potatoes before roasting them. The benefit of using baby potatoes is that they cook through nicely in the oven without pre-boiling, especially when they’re tossed in the butter and seasoning blend. This method saves time and yields a crispy exterior and a perfectly tender, almost creamy inside.
The Best Potatoes to Use
For this roasted baby potatoes recipe, I prefer a mix of baby red and yellow potatoes. Both varieties bring a rich, earthy flavour and a satisfying creamy interior when roasted.
Fingerling potatoes or other yellow varieties can be good alternatives if needed. But I’d steer clear of russet potatoes because they have less moisture.
Ingredients
- Potatoes: I opt for red baby potatoes and yellow baby potatoes. Look for potatoes that are firm and smooth to the touch, avoiding any with soft spots, wrinkles, or blemishes for the best texture and taste.
- Butter: Use melted butter for easy mixing and even coating, adding a rich, savoury flavour to the potatoes as they roast.
- Olive Oil: A bit of olive oil helps achieve that perfect crispy exterior while balancing out the richness of the butter.
- Seasoning: This recipe uses Italian seasoning, paprika, and garlic powder to add a burst of flavour to the potatoes. Adjust the salt and pepper to your taste for a well-rounded seasoning blend.
How to Make Roasted Baby Potatoes
Prepare Potatoes
Preheat your oven to 400°F (200°C). Start by washing the baby potatoes thoroughly and patting them dry. If some of the potatoes are on the larger side, I like to cut them in half so they cook evenly.
Season
In a large bowl, I combine the melted butter, olive oil, Italian seasoning, paprika, garlic powder, and a sprinkle of salt and pepper. Once everything is mixed well, I toss in the potatoes and make sure they’re coated evenly with that flavourful mixture.
Roast Baby Potatoes
Then, I spread them out in a single layer on a baking sheet—lining it with parchment paper is optional but helps with easy cleanup. Roast the potatoes for 25-30 minutes, flipping them halfway through with tongs or a spatula. This little step ensures every side gets a golden, crispy finish. Once your roasted baby potatoes are tender and perfectly browned, they’re ready to enjoy!
How Long to Roast Baby Potatoes
Roast baby potatoes in a preheated oven at 400°F (200°C) for 25-30 minutes. Make sure to spread them out in a single layer on the baking sheet to ensure even cooking. Flip the potatoes halfway through the cooking time to help them achieve a golden, crispy exterior. They’re done when they’re tender and can be easily pierced with a fork.
Recipe Tips
- Don’t crowd the pan. Make sure to spread the potatoes in a single layer with space between them. This prevents steam from building up and ensures a crispy finish instead of a soggy texture.
- Flip halfway through cooking. Use tongs or a spatula to turn the potatoes about halfway through the roasting time. This helps them cook evenly and get a golden, crispy exterior on all sides.
- Cut larger potatoes in half. If some of the baby potatoes are bigger, slice them in half so they roast evenly and finish cooking at the same time as the smaller ones.
- Use melted butter and olive oil. The combination of melted butter and olive oil helps the roasted baby potatoes crisp up nicely while adding a rich depth.
- Season generously. Make sure to coat the potatoes evenly with the Italian seasoning, paprika, garlic powder, salt, and pepper for maximum flavour. Adjust the salt and pepper to taste to suit your preference.
What to Serve with Roasted Baby Potatoes
Roasted baby potatoes are incredibly versatile and pair well with a variety of main dishes and sides. Serve them alongside hearty options like this Cajun Butter Turkey Breast or Braised Short Ribs for a complete meal. They also complement lighter sides such as a fresh salad or roasted Brussels sprouts, and can be a great addition to holiday staples like stuffing.
Storage
Store leftover potatoes in an airtight container in the fridge for up to 4 days. To keep them crisp, reheat them in the air fryer at 375°F (190°C) for 5-7 minutes or in the oven at 400°F (200°C) for about 10 minutes, until warmed through and crispy.
Frequently Asked Questions (FAQs)
No, you don’t need to peel baby potatoes. Their thin skins add texture and flavour while helping them crisp up in the oven.
The potatoes are ready when they are golden brown and can be easily pierced with a fork. This typically takes 25-30 minutes at 400°F (200°C).
Yes, you can substitute with a mix of dried herbs like oregano, basil, and thyme to mimic the flavour of Italian seasoning.
More Delicious Side Dish Recipes
- Pumpkin Rice with Coconut Milk
- Jerk Chicken Mac and Cheese
- Jamaican Festival Recipe
- Orzo Salad with Sundried Tomatoes and Feta
- Air Fryer Greek Fries with Tzatziki
- Cheesy Garlic Bread Recipe (With How To Video)
- Quick & Easy Cheddar Old Bay Biscuits
- Easy Skillet Cornbread Recipe
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Roasted Baby Potatoes
Equipment
- Baking Sheet for roasting potatoes
- Sharp Knife and Cutting Board to half larger sized potatoes
- Mixing Bowl optional, for even seasoning of potatoes.
Ingredients
- 1/2 pound Red Baby Potatoes
- 1/2 pound Yellow Baby Potatoes
- 2 tbsp Butter, melted
- 1 tbsp Olive Oil
- 1 tbsp Italian Seasoning
- 1 tsp Paprika
- 1 tsp Garlic Powder
- Salt and Pepper, to taste
Instructions
- Preheat oven to 400°F (200°C). Wash the potatoes thoroughly and pat them dry. If they’re larger baby potatoes, cut them in half for even cooking.
- In a large bowl, combine the melted butter, olive oil, Italian seasoning, paprika, garlic powder, salt, and pepper. Mix well.
- Add the potatoes to the bowl and toss until they’re evenly coated in the seasoning mixture, then transfer the potatoes in a single layer on a baking sheet (line with parchment paper if desired).
- Roast in the preheated oven for 25-30 minutes, flipping halfway through, until the potatoes are golden brown and tender when pierced with a fork and enjoy!
