These Roasted Baby Potatoes are the perfect side dish for any meal! Baby potatoes roasted to perfection with a simple blend of spices you will already have on hand in your pantry. Easy, delicious and ready in 30 minutes.
Although fried potatoes are delicious, baking or roasting them is the way to go! Roasted potatoes have a lot less oil than fried potatoes, but still give us that crispy bite we crave. The great thing about roasting potatoes is that you can literally flavor them with any seasoning you like, but I’m giving you a super simple recipe for roasted baby potatoes! Made with only 4 ingredients, this classic side dish can be served alongside your favorite main to complete the perfect meal.
Why Make These Roasted Baby Potatoes
- Requires Only 4 Ingredients
- 30 Minute Recipe
- Easy To Make
- Simple Side Dish
- Can Be Served With Anything
My favorite roasted potatoes with garlic sauce are hard to beat, however, I like to try different spices and flavor combinations! Which is what I did here, crispy roasted potatoes with garlic powder and Italian seasoning. Easy to make, with just a handful of ingredients, these potatoes are the ideal side dish because they pair well with anything and take just 30 minutes to throw together!
Ingredient Notes
- Potatoes – I used 2-3 lbs of baby potatoes, cleaned and cut in half. See “FAQs & Expert Tips” for more info.
- Olive Oil – Substitute sunflower, safflower or avocado oil.
- Seasoning – I used a simple combination of garlic powder, Italian seasoning, salt and pepper.
How To Make Roasted Baby Potatoes
- Preheat Oven: Preheat oven to 450°F. Line a baking sheet with parchment paper.
- Season Potatoes: Place the baby potatoes on the prepared baking sheet and toss well with olive oil and seasonings, until coated on all sides.
- Roast: Transfer the baking sheet to the oven and roast for about 20 minutes or until fork tender and crispy on the outside.
FAQs & Expert Tips
FAQs
I used baby potatoes for this recipe, but there’s no rocket science when it comes to roasting potatoes. You can use any kind of potatoes you like! If you aren’t using baby potatoes, make sure to choose a starchy potato like Yukon gold or russet. Cut them into bite size pieces so they cook just as fast.
I kept these super simple, but there are so many options when it comes to which spices or herbs you can use for these roasted potatoes. Garlic, ginger paste, cumin seeds, chili powder, turmeric and red pepper flakes are all excellent options! You can even add some parmesan for a crispy cheese coating.
You can serve these roasted potatoes alongside ANY main of your choosing, they are so versatile! Or, if you’re like me and LOVE potatoes, just eat them by themselves, with a bit of ketchup! They are delicious, filling and most of all, good for you!
Tips
- Coat each potato with the spices so that they all get a good amount of seasoning.
- Play around with different combinations of spices to make the potatoes to your liking.
- Don’t touch the potatoes while they’re roasting! This will ensure they get crispy and brown.
Leftovers
Whenever I make roasted baby potatoes at home, there are never any leftovers. If by chance you do have leftovers, transfer them to an airtight container and store in the fridge for 3-4 days.
Freezing
Let cool, then transfer to an airtight container. Your roasted potatoes will last 10-12 months in the freezer.
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Roasted Baby Potatoes
Ingredients
- 2 ½ pounds baby potatoes cleaned and cut in half
- ¼ cup olive oil
- 1 teaspoon garlic powder
- 1 teaspoon Italian Seasoning
- ½ teaspoon salt or to taste
- ½ teaspoon pepper or to taste
Instructions
- Preheat Oven: Preheat oven to 450°F. Line a baking sheet with parchment paper.
- Season Potatoes: Place the baby potatoes on the prepared baking sheet and toss well with olive oil and seasonings, until coated on all sides.
- Roast: Transfer the baking sheet to the oven and roast for about 20 minutes or until fork tender and crispy on the outside.
Recipe Notes
- Coat each potato with the spices so that they all get a good amount of seasoning.
- Play around with different combinations of spices to make the potatoes to your liking.
- Don’t touch the potatoes while they’re roasting! This will ensure they get crispy and brown.
- Transfer leftovers to an airtight container and store in the fridge for 3-4 days.
- Roasted potatoes will last 10-12 months in the freezer stored in an airtight container.
I made this the same night. Added Brussel Sprouts, zucchini and onion. Perfect! 🌹
My family Loves these. If, and that’s a big if; there’s any leftovers, I fry & cut them up the next day with eggs, sausage, hot sauce and put them in a wrap with cheese…everyone goes crazy for them.
Mmm. These are my kind of potatoes. Yum!