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.

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.

How to Make Crispy Potatoes in the Oven:

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

Prep the Potatoes: Rinse and dry the potatoes well. Cut the baby potatoes in half.
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.
Roast: Roast in the preheated oven until they are fork tender and the cut sides are getting golden brown.
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.

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.

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.

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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