Crispy Oven Roasted Baby Potatoes (Print Version)
Crisp, golden baby potatoes tossed with olive oil and herbs, roasted until tender inside - an easy, flavorful side.
# What You Need:
→ Vegetables
01 - 1.5 pounds baby potatoes, halved
→ Oil & Fats
02 - 3 tablespoons olive oil
→ Seasonings
03 - 1 teaspoon sea salt
04 - 1/2 teaspoon freshly ground black pepper
05 - 1 teaspoon garlic powder
06 - 1 teaspoon dried rosemary or thyme
07 - 1/2 teaspoon smoked paprika (optional)
→ Garnish
08 - 2 tablespoons chopped fresh parsley (optional)
# How-To Steps:
01 - Preheat oven to 425°F. Line a baking sheet with parchment paper.
02 - In a large mixing bowl, combine halved baby potatoes with olive oil, sea salt, black pepper, garlic powder, rosemary, and smoked paprika. Toss until potatoes are evenly coated.
03 - Place potatoes cut side down in a single layer on the prepared baking sheet, ensuring they are evenly spaced.
04 - Roast in the preheated oven for 25 to 30 minutes, flipping halfway through, until potatoes are golden brown and crisp on the edges.
05 - Remove potatoes from the oven and garnish with chopped fresh parsley if desired. Serve immediately while hot.
# Expert Tips:
01 -
- The outside gets impossibly crispy while the inside stays fluffy and tender
- These reheat beautifully for meal prep lunches the next day
- Only five minutes of active prep time for maximum reward
02 -
- Crowding the baking sheet is the fastest way to end up with steamed soggy potatoes instead of crispy ones
- Cutting them exactly in half ensures they cook at the same rate instead of having some pieces overdone while others are still raw
03 -
- Soaking the cut potatoes in cold water for 15 minutes removes excess starch for extra crispy results
- Letting the seasoned potatoes sit at room temperature for 20 minutes before roasting helps them cook more evenly