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Oven Roasted Baby Potatoes

A pile of golden brown, crispy Oven Roasted Baby Potatoes served on a white plate, catching bright sunlight.
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A simple recipe for making crispy on the outside and fluffy on the inside baby potatoes using your oven.

Ingredients

Scale
  • 2 lbs baby potatoes, halved or quartered if large
  • 3 tablespoons olive oil
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1 teaspoon garlic powder
  • 1 teaspoon dried rosemary
  • 1/2 cup grated Parmesan cheese (optional)

Instructions

  1. Preheat your oven to 400 degrees Fahrenheit (200 degrees Celsius).
  2. Wash the baby potatoes thoroughly. Cut them into halves or quarters, ensuring pieces are roughly the same size for even cooking.
  3. Place the cut potatoes in a large bowl. Drizzle with olive oil.
  4. Add salt, pepper, garlic powder, and dried rosemary to the potatoes. Toss well until every piece is coated evenly.
  5. Spread the seasoned potatoes in a single layer on a large baking sheet. Do not overcrowd the pan; use two sheets if necessary for crispier results.
  6. Roast for 30 to 40 minutes, stirring them halfway through the cooking time.
  7. If using Parmesan cheese, sprinkle it over the potatoes during the last 5 minutes of roasting.
  8. Continue roasting until the potatoes are golden brown and crispy on the edges.
  9. Remove from the oven and serve immediately.

Notes

  • For extra crispiness, soak the cut potatoes in cold water for 30 minutes before drying them completely.
  • If you prefer fresh herbs, add 1 tablespoon of fresh chopped rosemary during the last 5 minutes of roasting.
  • To achieve a fluffy interior, ensure you do not cover the potatoes while roasting.

Nutrition

Find it online: https://magazinemeal.com/oven-roasted-baby-potatoes/