Roasted Baby Potatoes Recipe

4.67 from 9 votes

Easy-to-make Roasted Baby Potatoes start with the best baby red or Yukon gold potatoes. Always delicious and satisfying, the crispy potatoes pair perfectly with pretty much any meal.

Step-by-step photos can be seen below the recipe card.

Prep Time15

Cook Time35

Total Time50

Course: Side Dish

Cuisine: American

Servings: servings

Author: Becky Hardin

Equipment

Baking Sheet

Ingredients

2 lbs baby red or yukon gold potatoes scrubbed and halved
3 tbsp olive oil
3 tbsp chopped fresh thyme and/or rosemary plus more for topping
4 cloves garlic minced
1 tsp kosher salt
½ tsp ground black pepper

Instructions

Preheat oven to 425°F. Line a baking sheet with parchment paper or aluminum foil. Set aside.
Transfer the potatoes to a large bowl. Add in the olive oil, herbs, garlic, salt, and pepper.
2 lbs baby red or yukon gold potatoes, 3 tbsp olive oil, 3 tbsp chopped fresh thyme and/or rosemary, 4 cloves garlic, 1 tsp kosher salt, ½ tsp ground black pepper
Give the potatoes a toss to coat them in the oil and seasonings.
Spread the potatoes out in an even layer on the prepared baking sheet.
Bake the potatoes for 35-40 minutes until crispy and golden brown. Halfway through cooking, flip the potatoes with a spatula.
Sprinkle with additional fresh herbs and serve hot.

Video

Notes

Pick a good oil. Olive oil adds wonderful flavor, but vegetable, canola, or avocado oil also work well. Use what you have on hand, just make sure the potatoes get coated well.

Nutrition