Roasted Baby Potatoes

Truly crispy, irresistibly delicious Roasted Baby Potatoes are crunchy on the outside and pillowy soft and creamy on the inside. When you need a side dish that checks off all the boxes -- perfect, tasty, and easy -- look no further than this roasted baby potato dish!

This is a straightforward potato recipe that delivers 100% of the time. It works perfectly for baby Dutch potatoes (also known as new potatoes), but also works for both fingerling potatoes, and little potatoes. All you need is olive oil, salt, pepper, and potatoes. Bonus: It only takes 10 minutes of prep time and a sheet pan.

Why This Recipe Works

Quick | This recipe is similar to our red mashed potatoes recipe, and like that recipe, you can kiss that vegetable peeler goodbye. Baby potatoes have thin, delicate skins, which means no peeling necessary.

Simple | There's no fancy technique, added steps, or added ingredients here! You simply toss potatoes with oil, then salt and pepper on the sheet pan. You don't even have to get a bowl dirty. If you love simple potato recipes, you'll adore our air fryer baked potatoes for quick weeknight dinners.

However, when you have a bit of extra time on your hands, definitely try our crispy roasted potatoes. These potatoes get pre-boiled in baking soda and taste identical to French fries by the time the come out of the oven.

Crispy | If you take just one tip away from this list, let it be this one: don't overcrowd your pan! Space and turning the potatoes are your friends. If your potatoes are touching, air can't circulate in between them. It is direct contact with hot air that helps the surface of the potato to crisp up.

If your baby Dutch potatoes are touching, the moisture from the potato's interior will eventually let out steam. A steamy environment is not conducive to creating a crispy exterior! If this means you must use two, rimmed baking sheets instead of one. Trust me, those crispy little potatoes will be worth it!!

Roasted Potato Ingredients

Potatoes | Baby potatoes (or baby Dutch potatoes) are potatoes from the waxy potato family and have thin, delicate skin. They've been harvested early, which is why they're tiny.

Oil | An oil with a high smoke point--like avocado or canola oil--works great for this high-temp cooking recipe. You can use olive oil if that's what you have on hand. For an extra decadent, super buttery take on a roasted potato dish, try lyonnaise potatoes.

Seasoning | Salt, pepper, and garlic cloves are what you need if you've got them. Garlic cloves are optional but an easy way to add major flavor to these little potatoes. Whole cloves of garlic cook on the sheet pan with the potatoes and that garlic flavor eventually escapes from the clove and makes its way into the potatoes...delicious!

Extras | If you'd like to add some extra herby flavor, a couple of teaspoons of Italian dried seasoning works great. You can also use up to a tablespoon of freshly chopped rosemary or thyme. We love a good thyme-and-potato combo! (Potatoes dauphinoise is classic proof of its perfect flavor combo.) For a great pop of color, chop up some parsley and sprinkle over potatoes after they're done baking.

How to Make Crispy Roasted Baby Potatoes

Preheat the Oven | Make sure your oven is fully preheated to 425°F and line a large, rimmed baking sheet with nonstick aluminum foil or parchment paper. Lining the pan with either aluminum foil or parchment paper has to do with more than making your cleanup a breeze!

Potatoes are starchy, which means they contain sugar, and sugar is sticky when it gets hot, which means as your potatoes begin to heat through and release some of those starches and sugars, they'll very likely stick to the pan.

Prep | Prep your potatoes by rinsing and drying them. Then, cut the larger potatoes into quarters and the smaller potatoes in half. If you like your potatoes to have a nice garlicky note to them, crush 4 garlic cloves carefully under the backside of your knife and add them to the pan as well.

Season | Drizzle the potatoes and garlic (if using) with oil and sprinkle with salt and pepper. Toss until the potatoes are evenly coated in the oil and seasoning.

Bake | Transfer to the oven and bake at 400°F for 20 minutes. Then, remove the potatoes from the oven and use a spatula to turn them over. Part of what helps to make these roasted baby potatoes so very crispy is turning them halfway through the cooking process so that every inch of them gets to come in contact with dry heat. Return to the oven to bake for another 20 minutes.

What to Serve with Roasted Baby Potatoes

Serve these roasted, little potatoes alongside just about any protein on the planet for a crispy dinnertime side everyone will love. They go wonderfully with a hearty pork loin roast or simple baked pork chops and a green veggie or house salad.

Keep it extra easy and kid-friendly by serving them with baked chicken legs and my quick-fix shells and cheese recipe.

You can even serve as an elegant side for date night! It goes great with entrees like cast iron filets and stuffed chicken breasts. Add a great big pop of fresh and savory via a wedge salad on the side, and you're set.

These potatoes are simple enough for a weeknight dinner, yet delicious enough for the holiday table! Serve alongside roasted turkey for a quick Thanksgiving side dish.

How to Store Roasted Potatoes

If you have leftovers, repurpose them in our loaded potato salad or red potato salad. More than half the work will already be done for you! Otherwise, store leftover potatoes in an airtight container for up to 4 days in the fridge.

More Potato Recipes You'll Love

• Cheesy Potato Casserole
• Creamy Scalloped Potatoes
• Potato Patties
• Twice Baked Mashed Potatoes 
• Crock-Pot Cheesy Potatoes