Roasted Baby Potatoes

Roasted baby potatoes are one of those simple pleasures I never get tired of. Tossed with olive oil, garlic, and fresh herbs, they crisp up beautifully in a hot oven while staying tender inside. I love how easy they are to pull together with baby red or Yukon gold potatoes and a few pantry staples, and in less than an hour, you have a side dish that feels both effortless and special.

overhead view of roasted potatoes in a white bowl.

I make these roasted baby potatoes all the time because they go with just about everything. They’re perfect alongside roasted chicken or steak, but I’ll also serve them with salmon or even enjoy them on their own with a little dipping sauce. They always come out golden and crispy on the outside with a fluffy center, which makes them a hit no matter when I make them.

Tips for Beginners

Choose the right potatoes. A mix of red and Yukon gold potatoes gives you both creamy and crispy textures, but you can use any potato you love, even sweet potatoes. The key is cutting them into equal-sized pieces so they cook evenly.
Consider parboiling for larger pieces. If you’re roasting bite-sized chunks, you don’t need to boil them first. But for whole potatoes or big pieces, a quick parboil helps them cook through without drying out.
If you like a crispier potato. Rough up the surface. After parboiling, give the potatoes a quick shake in the colander or pan to rough up the edges. This creates more surface area for browning and gives you an even crispier crust.
Make them extra crispy. Roast at a high heat and give the potatoes plenty of room on the baking sheet. If they’re too crowded, use two pans. Also, double-check your oven temperature—many ovens run hotter or cooler than the dial shows, and that makes a big difference in crispiness.

Roasted Baby Potatoes Recipe

Easy-to-make Roasted Baby Potatoes start with the best baby red or Yukon gold potatoes. Always delicious and satisfying, the crispy potatoes pair perfectly with pretty much any meal.

Step-by-step photos can be seen below the recipe card.

Course Side Dish

Cuisine American

Prep Time 15

Cook Time 35

Total Time 50

Servings servings

Calories 185kcal

Author Becky Hardin

Equipment

Baking Sheet

Ingredients

2 lbs baby red or yukon gold potatoes scrubbed and halved
3 tbsp olive oil
3 tbsp chopped fresh thyme and/or rosemary plus more for topping
4 cloves garlic minced
1 tsp kosher salt
½ tsp ground black pepper

Instructions

Preheat oven to 425°F. Line a baking sheet with parchment paper or aluminum foil. Set aside.
Transfer the potatoes to a large bowl. Add in the olive oil, herbs, garlic, salt, and pepper.

2 lbs baby red or yukon gold potatoes, 3 tbsp olive oil, 3 tbsp chopped fresh thyme and/or rosemary, 4 cloves garlic, 1 tsp kosher salt, ½ tsp ground black pepper
Give the potatoes a toss to coat them in the oil and seasonings.
Spread the potatoes out in an even layer on the prepared baking sheet.
Bake the potatoes for 35-40 minutes until crispy and golden brown. Halfway through cooking, flip the potatoes with a spatula.
Sprinkle with additional fresh herbs and serve hot.

Video

Notes

Pick a good oil. Olive oil adds wonderful flavor, but vegetable, canola, or avocado oil also work well. Use what you have on hand, just make sure the potatoes get coated well.

Nutrition

How to Make Roasted Baby Potatoes Step by Step

Preheat your oven to 425°F and line a baking sheet with parchment paper or aluminum foil.

overhead view of halved baby potatoes tossed in oil and seasonings in a stainless bowl.

Season the potatoes: Place 2 lbs of scrubbed and halved baby red or Yukon gold potatoes in a large bowl. Drizzle with 3 tbsp of olive oil, then add 3 tbsp of chopped fresh thyme and/or rosemary, 4 cloves of minced garlic, 1 tsp of kosher salt, and ½ tsp of ground black pepper. Toss the potatoes well so they’re evenly coated in the oil, herbs, and seasonings.

overhead view of raw halved potatoes on a baking sheet.

Arrange on a baking sheet: Spread the potatoes in a single, even layer on the prepared baking sheet.

overhead view of roasted potatoes on a baking sheet.

Roast the potatoes: Roast for 35–40 minutes, flipping halfway through, until the potatoes are crispy and golden brown.

partial overhead view of roasted potatoes in a white bowl.

Garnish and serve: Sprinkle with a little more fresh thyme or rosemary before serving.

Variations on Roasted New Potatoes

Roasted baby potatoes are a blank canvas—switch up the herbs, spices, or sauces to create endless flavor variations:

Swap in your favorite herbs, like dill, sage, or basil
Add diced onions for extra flavor
Toss potatoes in a seasoning blend, such as:
Drizzle them with a flavorful sauce like:

How to Store and Reheat

Store leftover roasted baby potatoes in an airtight container in the refrigerator for up to 5 days. Reheat in a 350°F oven for 5-10 minutes, until warmed through.

Freeze roasted baby potatoes in a single layer on a lined baking sheet until solid, about 1-2 hours. Transfer to an airtight container or Ziplock bag to store for up to 3 months. Let thaw overnight in the refrigerator before reheating.

Serving Suggestions

I love pairing these with honey mustard chicken because they help soak up the tasty sauce. They’re also delicious alongside air fryer salmon. If you’re in the mood for comfort food, try them with Parmesan crusted chicken. For something hearty and homestyle, turkey meatloaf is a great option, and if you want a touch of elegance, these potatoes shine next to honey-glazed baked pork tenderloin.