These crispy roasted baby potatoes are golden brown on the outside, tender and fluffy on the inside, and seasoned with a simple blend of pantry spices. They're an easy side dish that pairs well with everything from grilled chicken and steak to fish and shrimp.
The Secret To Crispy Potatoes
If you've ever wondered how to roast potatoes so they turn out crisp instead of soft, the secret is using a hot oven, roasting the potatoes cut side down, and placing them directly on a lightly oiled baking sheet. This simple method creates beautifully browned potatoes with plenty of flavor and the perfect crispy crust.
Whether you're making a weeknight dinner or serving a holiday meal, these oven roasted baby potatoes are an easy recipe you'll want to make again and again.
Ingredients
See the recipe card below for ingredient amounts.
- Baby yellow potatoes, halved
- Olive oil
- Garlic powder
- Onion powder
- Dried oregano or Italian seasoning
- Paprika
- Kosher salt
- Black pepper
- Nonstick cooking spray, for the baking sheet
- Chopped fresh chives or parsley, for garnish, optional
- Flaky sea salt, for serving, optional
Instructions
- Preheat the oven to 400°F.
- Wash and dry the baby potatoes, then cut them in half. Pat the cut sides dry with paper towels.
- Toss the potatoes by hand with the olive oil, garlic powder, onion powder, paprika, dried oregano, kosher salt, and black pepper until evenly coated.
- Lightly spray a large rimmed baking sheet with nonstick cooking spray. Arrange the potatoes cut side down in a single layer, leaving a little space between them.
- Roast for 35 to 40 minutes, or until the cut sides are deep golden brown and the potatoes are fork tender. Avoid turning them during roasting so the cut sides develop a crisp crust.
- Garnish with chopped chives or parsley and a sprinkle of flaky sea salt, if desired. Serve immediately.
Ingredient Notes
- Baby yellow potatoes: Baby yellow or baby gold potatoes have thin skins and creamy centers. Cut them in half so the flat sides can brown against the hot baking sheet.
- Olive oil: Use enough oil to coat the potatoes lightly.
- Garlic and onion powder: These season the potatoes evenly without the risk of fresh garlic burning in the hot oven.
- Paprika: Paprika adds color and a mild savory flavor. Smoked paprika can be used for a deeper taste.
- Dried oregano: Oregano gives the potatoes a simple herb flavor. Italian seasoning or dried thyme also works well.
Variations
- Garlic herb potatoes: Add 1 teaspoon dried thyme or rosemary with the oregano.
- Parmesan potatoes: Sprinkle finely grated Parmesan over the potatoes during the last 5 minutes of roasting.
- Spicy potatoes: Add ¼ teaspoon cayenne pepper or crushed red pepper flakes.
- Lemon herb potatoes: Finish the roasted potatoes with fresh lemon zest and chopped parsley.
- Smoky potatoes: Replace the regular paprika with smoked paprika.
What to Serve With Roasted Potatoes
These crispy roasted baby potatoes go with almost any main dish. Serve them with lemon basil roasted chicken, seared steak with gremolata, or baked red snapper.
They are also a good side for burgers and sandwiches.
For a complementary side, add a simple vegetable such as garlic parmesan green beans, Roasted Broccoli and Carrots, Baked Brussels Sprouts, or a tossed green salad.
Storage and Reheating
Store leftover roasted potatoes in an airtight container in the refrigerator for up to 3 days.
For the best texture, reheat them in a 400°F oven for 10 to 15 minutes, or in an air fryer at 375°F for 5 to 8 minutes. Spread the potatoes in a single layer so the edges can crisp again.
The microwave works in a pinch, but the potatoes will be softer. Reheat in 30-second intervals until warmed through.
I don't recommend freezing roasted potatoes. They can become watery and lose their crisp texture after thawing.
Notes
- Roasting directly on a lightly oiled baking sheet creates a crispier crust than using parchment paper.
- Drying the potatoes well before seasoning helps them brown more evenly.
- For the best texture, choose baby potatoes that are similar in size so they cook evenly.
- Leftover roasted potatoes can be refrigerated for up to 3 days and reheated in a 400°F oven or air fryer until crisp.
More Potato Recipes
Love potatoes? Try these:
FAQ
For the crispiest roasted potatoes, dry them well after washing, coat them lightly with oil, and roast them cut side down on a lightly oiled baking sheet. Avoid overcrowding the pan, as trapped steam prevents the potatoes from browning.
You can, but roasting the potatoes directly on a lightly oiled baking sheet creates a crispier, more golden crust. Parchment paper is easier for cleanup but may reduce browning slightly.
Arrange the potatoes cut side down. The direct contact with the hot baking sheet creates a deep golden, crispy crust while the inside becomes soft and fluffy.
No. Baby potatoes roast beautifully without boiling. Simply cut them in half, season them, and roast until they are tender and golden brown.
Yes. Roast the potatoes as directed, let them cool, and refrigerate them for up to 3 days. Reheat them in a 400°F oven or air fryer until hot and crispy.
Crispy Roasted Baby Potatoes
Ingredients
- 1 ½ pounds baby yellow potatoes, halved
- 2 tablespoons olive oil
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- ½ teaspoon dried oregano or Italian seasoning
- ½ teaspoon paprika
- ¾ teaspoon kosher salt
- ¼ teaspoon black pepper
- nonstick cooking spray, for the baking sheet
- chopped fresh chives or parsley for garnish (optional)
- flaky sea salt for serving (optional)
Instructions
- Preheat the oven to 400°F with the rack set in the center position.
- Wash and dry the potatoes, then cut them in half. Pat the cut sides dry with paper towels.
- Toss the potatoes by hand with the olive oil, garlic powder, onion powder, paprika, dried oregano, kosher salt, and black pepper until evenly coated.
- Lightly spray a large rimmed baking sheet with nonstick cooking spray. Arrange the potatoes cut side down in a single layer, leaving a little space between them.
- Roast for 35 to 40 minutes, or until the cut sides are deep golden brown and the potatoes are fork tender. Avoid turning them during roasting so the cut sides develop a crisp crust.
- Garnish with chopped chives or parsley and a sprinkle of flaky sea salt. Serve immediately.
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