When you’re in need of a potato side dish but don’t have a lot of time to put into prep work, look no further than these Roasted Baby Potatoes!
No peeling, no fancy ingredients, and in less than 10 minutes, they’re off to the oven to bake! A simple blend of spices and an extra crispy exterior make these starchy little pops of heaven absolutely irresistible.
Serve them alongside just about any protein on the planet for an over-the-top easy dinnertime side everyone will love. They’re simple enough for a weeknight dinner, yet delicious enough for serving to company!
WHAT ARE BABY POTATOES?
You might be surprised to learn Baby potatoes are just potatoes from the Waxy potato family (such as New potatoes, Red Gold potatoes, or Yukon Gold potatoes) that have been harvested early, which explains their tiny size.
If you are familiar with Waxy potatoes, you know they have a slightly sweet, nutty flavor profile with thin, delicate skin. Because the skin is so thin, the task of peeling is unnecessary, making them exceptionally easy to work with!
HOW TO STORE THEM
The downside to a thin-skinned potato is that they perish fairly quickly! You’ll want to store your Baby potatoes in a cool, dry, dark place (such as your pantry) and use them as quickly as possible after purchasing!
HOW TO MAKE 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.
- Prep – Prep your potatoes by rinsing and drying them. Then, cut the larger potatoes into quarters and the smaller potatoes in half. If you’d 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. Return to the oven to bake for another 20 minutes.
HOW LONG DOES IT TAKE TO ROAST BABY POTATOES?
Roasted Baby Potatoes will likely be fork-tender somewhere around the 25-minute mark.
However, if you want them to obtain that gorgeous, deep golden-brown coloring and a crispy exterior, you’ll want to cook them for as long as 40 to 45 minutes.
5 TIPS FOR MAKING EXTRA CRISPY ROASTED BABY POTATOES
- Preheat the Oven.
- Use the Right Oil!
- Halve or Quarter Them.
- Don’t Forget To Line the Pan!
- Don’t Overcrowd Them.
PREHEAT THE OVEN.
If you want truly crispy potatoes, you’ll have to make sure they get their full 40-minute stint in the oven at 425°F.
USE THE RIGHT OIL!
The reason we call for oils such as canola or avocado oil is because of their high smoke point.
An oil with a high smoke point will protect the exterior of the potatoes from burning better than an oil with a lower smoke point, such as olive oil.
This means your Baby potatoes will be able to handle the heat longer, giving them more time to brown and crisp in the oven!
HALVE OR QUARTER THEM.
The more surface area there is to brown, the crispier your potatoes will be! For larger Baby potatoes, you’ll want to cut them into fourths. For smaller potatoes, cutting them in half will do just fine!
LINE YOUR PAN!
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. 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.
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 (more on that below).
If you can’t turn your potatoes because they are sticking to the pan, they can’t properly brown!
DON’T OVERCROWD THEM.
If you take just one tip away from this list, let it be this one: Don’t overcrowd your pan!
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 potatoes are touching, the moisture from the interior of the potato will eventually let out steam.
As you can guess, a steamy environment is not conducive to creating a crispy exterior! If this means you need to use two rimmed baking sheets instead of one, rest assured — these perfectly Roasted Baby Potatoes are totally worth the extra clean-up!
WHAT TO SERVE WITH ROASTED BABY POTATOES
The best part about getting this Roasted Baby Potatoes recipe under your belt (aside from eating them) is this side dish goes with just about e-ver-y-thing. Seriously — any time you need a starchy side, look no further.
However, if you happen to be on the hunt for a little dinnertime inspiration, below are just a few of our favorite main dishes for serving alongside these crispy little gems!
5 MORE POTATO RECIPES YOU’LL LOVE
- Baby Dutch Potatoes
- Mashed Potatoes With Skin
- Potato Patties
- Twice Baked Mashed Potatoes
- Crock-Pot Cheesy Potatoes
An easy recipe for extra crispy Roasted Baby Potatoes. No peeling, no fancy ingredients, and just 10 minutes of prep time! A simple blend of spices and an extra crispy exterior make them extra delicious.
- 24 ounces Baby Potatoes
- 4 cloves of garlic, crushed and peeled (not chopped) (optional)
- 2 tablespoons avocado or canola oil
- 2 teaspoons Kosher salt
- Scant teaspoon black pepper
Preheat the oven to 425°F and have ready a large rimmed baking sheet lined with nonstick aluminum foil.
Rinse and dry the potatoes. Then, cut larger Baby potatoes into quarters and smaller Baby potatoes in half.
Transfer them to the prepared baking sheet, along with the crushed garlic cloves (if using), drizzle with oil, and sprinkle with salt and pepper. Use your hands to toss the potatoes in the oil and seasoning until they are evenly coated.
Space them out as much as possible on the baking sheet and bake for 20 minutes. Remove the potatoes from the oven and carefully use a spatula to turn them over. Return to the oven to bake for another 20 minutes.
Discard of the garlic cloves, serve, and enjoy!