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    Home » Recipes » Side Dish Recipes

    Crispy Roasted Baby Potatoes

    Published: Oct 19, 2021 by Kathleen Hansen · This post may contain affiliate links · 3 Comments

    Jump to Recipe·Print Recipe

    Crispy roasted baby potatoes are the perfect side dish for any meal! Perfectly tender and fluffy on the inside, while golden brown and crispy on the outside.

    plate of crispy baby potatoes

    I love that potato recipes are on of the most versatile side dishes! Other favorite potato recipes are these Hasselback Potatoes, Baked Sweet Potato Fries, and Air Fryer Sweet Potato Wedges.

    Jump to:
    • Why I love this recipe:
    • Ingredients for the Roasted Baby Potatoes:
    • How to Make Crispy Potatoes in the Oven:
    • How do you get crispy roast potatoes?
    • Should I boil potatoes before roasting?
    • Can you prep potatoes ahead of time for roasting?
    • Leftovers, Make Ahead, and Reheating
    • Recipe
    • Reviews

    Why I love this recipe:

    • Crispy and Golden Potatoes
    • Roasting is Easy and Flavorful - I love that roasting not only adds flavor and texture, but it's also easy to do. Roasting vegetables is another favorite, such as these Roasted Petite Rainbow Carrots and Roasted Asparagus.
    • Easy Side Dish - They're perfect served with most proteins, like this Air Fryer Parmesan Crusted Chicken or these Air Fryer Steak Bites.

    Ingredients for the Roasted Baby Potatoes:

    It only takes a few simple, pantry ingredients to make this recipe for roasted potatoes. Here's what you need:

    • Baby Potatoes - You could also use fingerling potatoes or regular, large potatoes, cut into cubes. I like to halve even baby potatoes or fingerling potatoes so the cut side gets nice and crispy.
    • Olive Oil - you could swap in a different cooking oil like canola oil or avocado oil
    • Salt - I use both kosher salt for the roasting process and I like to sprinkle a flaky sea salt after roasting.
    • Pepper
    • Fresh Herbs - The herbs are optional but I love sprinkling with fresh parsley, dill, or chives.
    baby potatoes on a baking sheet
    roasted baby potatoes on a sheet pan

    How to Make Crispy Potatoes in the Oven:

    Making roasted baby potatoes in the oven is so simple - check out the easy steps below:

    1. Prep the Potatoes: Rinse and dry the potatoes well. Cut the baby potatoes in half.
    2. Toss with Oil and Spices: On the sheet pan, toss the potato halves with the oil and spices. Spread the potatoes out so they have space and flip them so they are all cut side down.
    3. Roast: Roast in the preheated oven until they are fork tender and the cut sides are getting golden brown.
    4. Serve: Remove from the sheet pan soon after taking them out of the oven so they don't stick to the pan. I like to sprinkle the potatoes with flaky sea salt and even some finely chopped, fresh herbs.
    roasted potatoes with a metal spatula

    How do you get crispy roast potatoes?

    Tips to get perfect golden and crispy roast potatoes every time!

    • Hot Oven: Make sure your oven is preheated to the high temperature. Many ovens will say they are preheated before they actually are. I like to keep an oven thermometer in my oven at all times to check the temp.
    • Don't crowd the pan: Use a half sheet pan, not a smaller quarter sheet pan, so the potatoes have lots of room to spread out with space between them. This prevents the potatoes from steaming instead of roasting.
    • Cut side down: By placing the cut sides down on the sheet pan, they get nice and crispy and golden brown.
    • Don't open the oven: Every time you open the oven, you let heat out! These potatoes do not need to be flipped during cooking so wait to open the oven until they are getting close to done.
    • Don't skimp on the oil: The oil is key to getting the crispy bottoms, keeping the potatoes from skipping, AND flavor! I use olive oil, but you can swap in a different cooking oil.
    golden brown, crispy roasted potatoes

    Should I boil potatoes before roasting?

    While you can boil the potatoes first before roasting them to cut down on roasting time, you don't need to with this recipe.

    Can you prep potatoes ahead of time for roasting?

    Yes, you can prep the potatoes with an important step. If you cut up potatoes and just put them in the fridge, the cut sides will turn brown, even black. Instead, you can place the halved potatoes in water for up to 24 hours. Before roasting, drain, give a rinse to remove excess starch and dry very well. Excess water will make it hard for the potatoes to brown well.

    crispy baby potatoes on sheet pan

    Leftovers, Make Ahead, and Reheating

    Make Ahead - For quicker prep at dinnertime, you can wash and halve the potatoes. But store the halved potatoes in water to keep them from getting brown. Store in the fridge for up to 24 hours before draining, rinsing, drying, and roasting.

    Leftovers and Storage: Leftovers will keep fresh in the fridge in an airtight container for up to 4 days.

    Reheating: For best results, I recommend reheating the roasted potatoes in the oven until warmed. This will help crisp them up again. You can also reheat in the air fryer. Using the microwave will get rid of their crispy texture.

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    Recipe

    Crispy Roasted Baby Potatoes

    crispy baby potatoes on sheet pan
    Print Recipe

    5 Stars 4 Stars 3 Stars 2 Stars 1 Star

    5 from 1 review

    Crispy roasted baby potatoes are the perfect side dish for any meal! Perfectly tender and fluffy on the inside, while golden brown and crispy on the outside.

    • Author: Kathleen
    • Prep Time: 10 minutes
    • Cook Time: 20 minutes
    • Total Time: 30 minutes
    • Yield: 4 servings
    • Category: Sides
    • Method: Oven
    • Cuisine: American
    • Diet: Vegan

    Ingredients

    • 1.5 lbs baby potatoes
    • 2 tablespoons olive oil
    • ½ teaspoon kosher salt
    • ⅛-¼ ground black pepper
    • Flaky Sea Salt,
    • Chopped fresh herbs, like parsley, dill, or chives

    Instructions

    1. Prep - Preheat the oven to 425 degrees F. Rinse the potatoes and dry thoroughly - cut the potatoes in half.
    2. Toss with Oil - Add the potatoes to a sheet pan, drizzle with the oil, and sprinkle with salt and pepper. Toss to combine and evenly spread out on the sheet pan. Flip the potatoes so they are all cut side down.
    3. Roast - Roast in the preheated oven for 20-25 minutes until fork tender and the cut sides are getting golden.
    4. Serve - Use a metal spatula, I like to use a stainless steel fish turner, to remove the potatoes from the sheet pan while they're still hot so they don't stick. Sprinkle with flaky sea salt and finely chopped fresh herbs.

    Nutrition

    • Serving Size: ¼ of recipe
    • Calories: 178
    • Sugar: 2 g
    • Sodium: 182.2 mg
    • Fat: 7.2 g
    • Carbohydrates: 26.8 g
    • Fiber: 4.1 g
    • Protein: 2.9 g
    • Cholesterol: 0 mg

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    Reader Interactions

    Comments

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      Recipe rating 5 Stars 4 Stars 3 Stars 2 Stars 1 Star

    1. kimo says

      May 19, 2024 at 6:45 pm

      Hi, thanks much. Good recipe; simple, clean & tasty.

      Reply
      • Kathleen Hansen says

        May 20, 2024 at 6:27 am

        I’m so glad you liked it! Thank you for your comment 🙂

        Reply
    2. Katie says

      March 30, 2023 at 9:07 pm

      Having the potatoes cut side down was such a good tip!

      Reply

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