Crispy Oven Roasted Baby Potatoes (Printable Version)
Golden baby potatoes roasted until crisp outside and tender inside, seasoned with garlic and rosemary.
# What You Need:
→ Vegetables
01 - 1.5 pounds baby potatoes, halved
→ Oil & Fats
02 - 3 tablespoons olive oil
→ Seasonings
03 - 1 teaspoon sea salt
04 - 1/2 teaspoon freshly ground black pepper
05 - 1 teaspoon garlic powder
06 - 1 teaspoon dried rosemary or thyme
07 - 1/2 teaspoon smoked paprika (optional)
→ Garnish
08 - 2 tablespoons fresh parsley, chopped (optional)
# How to Make It:
01 - Set oven temperature to 425°F. Line a baking sheet with parchment paper.
02 - In a large mixing bowl, combine halved baby potatoes, olive oil, sea salt, black pepper, garlic powder, rosemary, and smoked paprika. Toss thoroughly to ensure even coating.
03 - Distribute potatoes cut side down in a single layer on the prepared baking sheet.
04 - Roast potatoes for 25 to 30 minutes, turning once midway, until golden and crisp on the exterior.
05 - Remove from oven and garnish with chopped fresh parsley, if using. Serve immediately while hot.
# Expert Advice:
01 -
- Once you master these potatoes they might outshine your main dish and nobody will mind.
- The crispy outsides and soft centers are dangerously snackable and need little more than olive oil and herbs.
02 -
- Overcrowding sabotages the crisping process—I learned this after my first batch turned out steamy instead of crunchy.
- Lining the pan with parchment guarantees less sticking and more golden crusts every time.
03 -
- Leftovers become wonderfully crispy again with a quick toss in a hot skillet—no need to microwave.
- Sneak a tiny pinch of flaky salt over the potatoes just as they come out of the oven; it’s the kind of detail guests will notice.