This easy Roasted Baby Potatoes recipe makes a perfect potato that is crispy on the outside and tender on the inside. A great side dish that’s baked and ready to serve in just 30 minutes or less!
Roasted Baby Potatoes are beautifully tender inside with a crispy exterior. The perfect easy side dish for so many dishes!
If you’re looking for a way to satisfy a savory carb craving, then you must learn how to cook baby potatoes in your oven!
Baby potatoes are just like regular potatoes but smaller. They tend to have softer skin and are usually more tender on the inside. This makes them the perfect vegetable to roast in the oven as it takes much less time.
These potatoes are chopped and mixed with hot cooking oil before roasting in the oven with garlic.
The result is a potato that has a crispy fried texture on the outside while it stays fork-tender on the inside.
You can serve oven-roasted mini potatoes as a hearty side dish.
Leftovers are great to use for making potato salads, potato cakes or to throw in any soup or stew making these a super versatile option for any meal!
Why You'll Love This Recipe
The method used makes a potato that is crispy on the outside and tender on the inside.
Baby potatoes are the perfect side dish to any main meal.
Mini potatoes cook up quickly making this dish great when you’re short on time.
You can easily customize the flavor of the potatoes by using any blend of herbs and spices you enjoy.
- Baby Potatoes - You’ll need mini potatoes or baby potatoes that are washed and cut in half.
- Olive Oil - Helps the baby potatoes roast up properly to become golden brown in the oven. You can use any cooking oil you enjoy.
- Fresh Rosemary - Finely minced rosemary adds great herb flavor to the small potatoes. You can also use oregano or parsley, or any fresh herb you enjoy.
- Fresh Garlic - Adds fresh garlic flavor to the baby potatoes.
- Salt & Pepper - Helps enhance all of the flavors and seasonings in roasted baby potatoes.
Please see the recipe card below for quantities.
Wondering how to roast baby potatoes? It's easy! Just follow this step-by-step photo tutorial. Then, scroll down for the recipe card for the full ingredients list and recipe method.
Prepare for baking: Preheat the oven to 400F (200C). Drizzle oil onto a large baking sheet with a rim, then place it in the oven to heat up.
Prepare the mini potatoes: Thoroughly wash the baby potatoes, then dry them with a towel. Slice them into even-sided pieces to make them all roughly the same size. You can cut them in half or make them into wedges.
Coat the potatoes with oil: Remove the oiled pan from the oven carefully. Using tongs, place the potatoes in the hot oil and turn them so they are coated on all sides. Add the whole garlic cloves to the pan.
Bake the baby potatoes: Add the pan back into the oven and roast the potatoes for 10 minutes. Then add the rosemary and give the pan and stir carefully. Bake for an additional 10-15 minutes or until fork-tender and golden brown.
Serve: Remove the baking sheet from the oven and discard the garlic. Serve the potatoes hot with your favorite dish.
Try to cut the potatoes to the same size as much as possible to make sure they all cook at the same time.
When transferring a hot baking sheet with oil, be careful for the oil not to splash as it can cause serious burns.
Make sure the cooking oil you use can withstand a high baking temperature with a high smoke point for best results.
The potatoes do not need to be peeled as their skin is soft and edible.
Do not chop the garlic before adding it to the oven as chopped garlic can burn at that temperature.
Makes a great side dish next to a Stuffed Butternut Squash for any holiday.
Use any leftovers to make a Greek Potato Salad.
Serve next to a green veggie side such as Green Beans with Cranberries and Pecans for filling dishes that have lots of nutrition.
Pairs well with a hearty Portobello Mushroom Steak for a “meat” and potatoes meal.
Sprinkle with Vegan Chicken Broth Seasoning for a comforting flavor.
Add your favorite dried curry powder seasoning for a light curried roasted potato.
You can use mini purple potatoes or mini red potatoes or a mix of any baby potato you can find.
Use ghee as the cooking oil for extra buttery flavored potatoes.
Storing: Store any cooled leftovers in an airtight container in the fridge for up to 5 days. Reheat in the oven or use your air fryer.
Freezing: To freeze, place the cooked and cooled baby potatoes on a baking sheet and freeze overnight until solid. Then, transfer to a freezer-safe bag or airtight container and freeze for 3 months. Thaw overnight in the fridge before reheating and serving.
You can, but it's not necessary. Baby potatoes have skin on the outside that is very thin making it soft and edible especially when roasted.
You’ll want an oil that has a high smoke point since the oven will be at 400F. Extra virgin olive oil, canola oil, and grapeseed are best for roasting at high temperatures.
Essentially, a baby potato is one that hasn’t matured fully. A baby potato is usually more tender and soft making it great for baking.
We hope you love these roasted baby potatoes! Be sure to try these other tasty potato recipes.
Sign up for our free newsletter and never miss a recipe!
Plus, you'll get a free eBook: 15 Minute Vegan Dinners!
Did you make this recipe?
* Head down to the comments and leave a ⭐ star rating!
* Share with #veggiedesserts on social media so I can see your creations.
* Follow me on Instagram, Facebook, Pinterest, and Twitter.
Roasted Baby Potatoes
- 1 lbs (500g) baby potatoes
- 2 tablespoons olive oil or other vegetable oil
- 2 teaspoons rosemary finely diced (or use thyme, oregano or another herb)
- 3 cloves garlic peeled
- ½ teaspoon each salt and pepper or to taste
- Preheat the oven to 400 degrees F / 200 degrees C. Pour the oil onto a large, rimmed roasting pan and place it in the oven to heat up.
- Meanwhile, wash the baby potatoes and pat them dry with a clean tea towel, then slice larger ones so they’re all around the same size. There’s no need to peel the baby potatoes.
- When the oil and pan are hot, carefully take it out of the oven and add the potatoes. Turn them in the oil (careful not to splash) with tongs or two spoons.
- Put the roasting pan in the oven and roast the baby potatoes for 10 minutes, then add the garlic and rosemary and stir carefully. Return the pan to the oven and cook for a further 10-15 minutes, or until golden. Discard the garlic and serve.
- Try to cut the potatoes to the same size as much as possible to make sure they all cook at the same time.
- When transferring a hot baking sheet with oil, be careful for the oil not to splash as it can cause serious burns.
- Make sure the cooking oil you use can withstand a high baking temperature with a high smoke point for best results.
- The potatoes do not need to be peeled as their skin is soft and edible.
- Do not chop the garlic before adding it to the oven as chopped garlic can burn at that temperature.
The nutritional information provided is approximate and can vary depending on several factors, so is not guaranteed to be accurate. Please see a registered dietician for special diet advice.