Crispy Oven Roasted Baby Potatoes (Printable)
Crisp-skinned baby potatoes roasted with olive oil, garlic and rosemary for a simple, flavorful side.
# What You’ll Need:
→ Vegetables
01 - 1.5 lbs baby potatoes, halved
→ Oil & Fats
02 - 3 tbsp olive oil
→ Seasonings
03 - 1 tsp sea salt
04 - 1/2 tsp freshly ground black pepper
05 - 1 tsp garlic powder
06 - 1 tsp dried rosemary or thyme
07 - 1/2 tsp smoked paprika
→ Garnish
08 - 2 tbsp fresh parsley, chopped
# How To Make It:
01 - Preheat oven to 425°F. Line a baking sheet with parchment paper.
02 - In a large bowl, toss the halved baby potatoes with olive oil, sea salt, black pepper, garlic powder, dried rosemary, and smoked paprika until evenly coated.
03 - Spread the potatoes in a single layer on the prepared baking sheet, cut side down, ensuring space between each piece for proper roasting.
04 - Roast in the preheated oven for 25 to 30 minutes, turning halfway through, until the potatoes are golden brown and crisp on the outside and tender inside.
05 - Remove from the oven and garnish with chopped fresh parsley. Serve immediately while hot.
# Expert Tips:
01 -
- They get genuinely crispy without deep frying, which feels like a small victory every single time.
- The seasoning blend is flexible enough that you probably have everything already sitting in your spice drawer.
02 -
- Crowding the pan is the number one reason these turn out soft instead of crispy because the potatoes steam instead of roast when they are too close together.
- Drying the halved potatoes with a clean towel before tossing them in oil was a discovery that changed everything about the final texture.
03 -
- Let the baking sheet preheat in the oven for a few minutes before adding the potatoes so they start sizzling the moment they make contact.
- A generous hand with the rosemary and a light hand with the paprika is the balance that keeps people reaching for seconds.