Oven Roasted Baby Potatoes

These crispy oven-roasted baby potatoes are easy to make on a sheet pan. They’re loaded with the best seasoning and freshly grated parmesan cheese. This is the perfect side dish to pair with any meal.

Everyone needs an easy roasted potato recipe that is versatile enough for a simple meal or a fancy holiday gathering. This is my favorite potato recipe, and I hope it will be yours too.

The best part is, you only need a handful of ingredients to make this tasty side dish, which makes it a pantry-friendly recipe.

Oven roasted baby potato ingredients

Baby potatoes: Also known as new potatoes, this type of potatoes have thin skins, which gets nice and crispy in the oven.

They’re young potatoes, which don’t need to be peeled. Simply give them a good scrub and rinse off any visible dirt.

Olive oil: I use extra-virgin olive oil for this recipe, but avocado oil works well too. You’ll want to use a generous amount to help the potatoes get nice and crispy in the oven.

Parmesan cheese: I use freshly grated Parmesan-Reggiano for this recipe. It helps get the potatoes crispy.

Seasoning: I use an Italian inspired seasoning for these potatoes, which includes dried oregano, thyme, garlic powder, red pepper flakes, fine sea salt, and black pepper.

Leave out the red pepper flakes if you’re sensitive to heat.

Herbs: I like to garnish these potatoes with fresh parsley. It adds a nice touch of green to brighten up these roasted potatoes.

How to make oven roasted baby potatoes

Start by preheating the oven to 425°F. Line a half-sheet pan (13”x18”) with parchment paper. Trim any excess parchment paper with scissors so it sits flush in the pan, leaving no overhang.

Prep the potatoes. Give the potatoes a good scrub and cut off any green or black parts. You don’t need to peel the potatoes.  

Cut the potatoes in half or quarter them. Baby potatoes can vary in size, so you may find that some need to be halved and some will need to be quartered.

You want to make sure they are relatively the same size, which helps them to cook more evenly in the oven.

Season the potatoes. Add the cut potatoes to a large bowl and toss with the olive oil.

Then sprinkle the parmesan cheese, dried oregano, dried thyme, garlic powder, red pepper flakes, salt, and a few grinds of freshly ground black pepper. Toss again until the potatoes are evenly coated in the spice mixture.

Transfer the potatoes to the lined sheet pan. After seasoning the potatoes, spread them evenly in a single layer on the sheet pan with the cut side down. Make sure to leave a little space between each potato.

Bake the potatoes in a 425°F oven. Place the potatoes in the center of the preheated oven and bake them for 20 minutes.

After 20 minutes, remove the potatoes from the oven and stir them around using a spatula. Then put them back in the center of the oven and continue baking for another 10-15 minutes, or until the potatoes are crispy and golden brown.

Serve the potatoes with a sprinkle of fresh chopped parsley. Enjoy!

Tips for roasting baby potatoes

Don’t peel the skin. The skin on baby potatoes is very thin because they are harvested early, while the potato is still alive. It tastes great when the skin on the potato crisps up in the oven.

Allow enough room between each potato on the baking sheet. You don’t want them to steam in the oven. Spreading them evenly on the sheet pan in a single layer helps them get crispy.

Parboil the potatoes before roasting. If you have time, simmer the potatoes in a pot of salted water until they are partially cooked before roasting them in the oven. This helps the outside of the potato to get nice and golden brown in the oven.

Place the potatoes cut side down. This helps them get crispy in the oven.  

Avoid using minced garlic. I love garlic on my potatoes, but minced garlic will burn in the oven when it’s cooked at a high temperature for extended periods.

Instead, use garlic powder or substitute with smashed whole garlic cloves with the skin on. Use a knife to gently smash the unpeeled garlic on a cutting board, then toss it with the rest of the seasoning.

This helps to infuse the potatoes with garlic flavor without the risk of it burning or tasting bitter.

Please let me know how you like these oven roasted baby potatoes in the comments below! Your feedback and review encourages me to keep creating new and yummy recipes. I hope you love this roasted potato recipe as much as I do.

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