Roasted Baby Potatoes

published Jul 28, 2021
Roasted Baby Potatoes

Everyone needs a simple, versatile side that’s easy to partner with whatever they're cooking for dinner.

Serves4 to 6

Prep5 minutes to 10 minutes

Cook25 minutes

Jump to Recipe
We independently select these products—if you buy from one of our links, we may earn a commission. All prices were accurate at the time of publishing.
Post Image
Credit: Kelli Foster
Roasted baby potatoes

When I need a simple, versatile side that’s easy to partner with whatever I’m cooking for dinner, baby roasted potatoes are at the top of my list. These bite-sized spuds are crispy on the outside, creamy on the inside, well-seasoned, and gilded with fresh herbs. With minimal effort to get them on the table, they’re simple enough for a weeknight dinner, yet have just enough pizzazz to feel special for when guests are over (or even for your holiday table!). Make them a couple of times and you’ll have this recipe down pat. Here’s how to do it. 

5 Tips for the Best Roasted Baby Potatoes

  • Be generous with the oil. Don’t skimp — not only will oil add flavor, but it also ensures the potatoes don’t stick to the pan.
  • Don’t crowd the pan. Use a large sheet pan (we like a half sheet pan for these potatoes), so the potatoes have plenty of space. You’ll get more color (and here, color equals flavor!) if your potatoes have room to let off moisture instead of steaming on top of each other.
  • Arrange the potatoes cut-side down. This is the secret to getting roasted potatoes with a beautiful brown surface.
  • Stick with tough, woody herbs. When selecting fresh herbs for roasted baby potatoes, your best bet is to opt for herbs like fresh rosemary or thyme since they can stand up to the heat of the oven. Save the delicate, leafy herbs for another recipe.
  • Don’t flip until the potatoes are browned. You’ll know the potatoes are ready to be flipped when the bottoms are lightly browned and they release easily from the pan with a thin metal spatula. If they don’t have quite enough color and it feels like they’re sticking to the pan, give them a few more minutes in the oven.

How to Pick the Best Potatoes

Whether you’re going for baby Yukon golds or prefer baby red potatoes, there are a few universal tips that will help you pick the very best spuds. Potatoes should feel firm (they shouldn’t give at all when gently squeezed) and should be free from soft spots, which are an early sign of spoilage. Avoid spuds that are wrinkled; have a green hue to their skin; or contain sprouts, bruises, cracks, or blemishes.

When we say baby potatoes, we’re talking about those tiny potatoes that are about two inches in diameter. Many grocers sell baby potatoes in two- or three-pound bags, which makes shopping easy. But if you’re filling your own bag, two pounds is about 30 to 35 baby potatoes.

Credit: Kelli Foster
Roasted baby potatoes

Can You Cut Potatoes Ahead of Time for Roasting?

If you want to get a head-start, you can cut the potatoes a few hours or up to a day in advance before roasting. There’s one caveat, though: To keep them from browning, you’ll want to be sure to place the cut potatoes in a bowl, cover them with cold water, and store in the refrigerator. When you’re ready to get cooking, simply drain, rinse the potatoes, and pat them dry. 

In addition to saving a little time before cooking, the other benefit to cutting the potatoes ahead of time is that you’ll get slightly crispier potatoes. Soaking the potatoes in water removes some of the spud’s excess starch, making for roasted potatoes with an extra-crispy bite.

What to Serve with Baby Roasted Potatoes?

The great thing about this simple side dish is how versatile it is. Baby roasted potatoes can be served with just about anything you’re cooking up for dinner. You can’t go wrong with serving crispy roasted potatoes with chicken, pork, steak, or fish. They’re also great for when you want an easy side to make soup a filling meal. And the same goes for chili and stew.

Roasted Baby Potatoes

Everyone needs a simple, versatile side that’s easy to partner with whatever they're cooking for dinner.

Prep time 5 minutes to 10 minutes

Cook time 25 minutes

Serves 4 to 6

Nutritional Info

Ingredients

  • 2 pounds

    baby Yukon gold or red potatoes (about 1-inch wide)

  • 1

    small bunch fresh rosemary or thyme

  • 2 tablespoons

    olive oil

  • 1/2 teaspoon

    kosher salt

  • 1/4 teaspoon

    freshly ground black pepper

Instructions

  1. Arrange a rack in the middle of the oven and heat the oven to 425ºF.

  2. Halve 2 pounds baby Yukon gold or red potatoes. Finely chop fresh rosemary or thyme leaves until you have 2 tablespoons.

  3. Place the potatoes on a rimmed baking sheet. Drizzle with 2 tablespoons olive oil and sprinkle with the herbs, 1/2 teaspoon kosher salt, and 1/4 teaspoon black pepper. Toss to coat, then arrange the potatoes in a single layer cut-side down.

  4. Roast until the potatoes are lightly browned on the bottom and they easily release from the pan with a flat spatula, 20 to 25 minutes. Toss the potatoes and roast until browned all over and tender, about 5 minutes more.

Recipe Notes

Storage: Leftovers can be refrigerated in an airtight container for up to 4 days.