Go Back
Easy Roasted Baby Potatoes photo

Roasted Baby Potatoes

These Roasted Baby Potatoes are crispy on the outside and fluffy on the inside! Perfect for any meal!
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 4 servings
Course: Side Dish
Cuisine: American
Ingredients Equipment Method Notes

Ingredients
  

Ingredients
  • 3 lbs. baby potatoes (Yukon Gold or Red Bliss)
  • 2 tbsp. olive oil
  • 2 garlic cloves, minced
  • 2 tsp. oregano
  • 1 tsp. paprika
  • Salt or to taste
  • Pepper or to taste

Equipment

  • Large mixing bowl
  • Baking sheet
  • Parchment paper
  • Chef’s knife
  • Measuring spoons

Method
 

Instructions
  1. Step 1: Preheat your oven to 425°F (220°C). A hot oven is crucial for achieving that crispy texture.
  2. Step 2: Wash the baby potatoes thoroughly under cold water to remove any dirt. Pat them dry with a kitchen towel. If some are larger than others, consider halving them to ensure even cooking.
  3. Step 3: In a large mixing bowl, combine the olive oil, minced garlic, oregano, paprika, salt, and pepper. Mix well until you have a cohesive mixture.
  4. Step 4: Add the cleaned baby potatoes to the bowl and toss them in the olive oil mixture until they are evenly coated. Make sure every potato is covered in the flavorful blend.
  5. Step 5: Spread the potatoes out in a single layer on a baking sheet. Ensure they are not overcrowded; this will help them roast rather than steam.
  6. Step 6: Place the baking sheet in the preheated oven and roast the potatoes for about 25-30 minutes. Halfway through cooking, give them a good shake or stir to ensure even browning.
  7. Step 7: After 25 minutes, check the potatoes. They should be golden brown and tender when pierced with a fork. If needed, roast for an additional 5-10 minutes.
  8. Step 8: Once done, remove the potatoes from the oven and let them cool slightly before serving. These roasted baby potatoes make a fantastic side dish for any meal.

Notes

  • For extra flavor, try adding fresh herbs like rosemary or thyme.
  • Don’t overcrowd the baking sheet to ensure proper roasting.
  • Store leftovers in an airtight container for up to 3 days.