Description
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.
Ingredients
Units
Scale
- 1.5 lbs baby potatoes, halved or quartered
- 2 tablespoons olive oil
- 1 tablespoon freshly grated parmesan cheese
- 1 teaspoon dried oregano
- 1/2 teaspoon dried thyme
- 1/2 teaspoon garlic powder (or 3-4 smashed unpeeled garlic cloves)
- 1/2 teaspoon fine sea salt
- 1/4 teaspoon red pepper flakes
- Black pepper, to taste
- 1 tablespoon fresh chopped parsley, for garnish
Instructions
- Preheat 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. You want to make sure they are relatively the same size so they will cook evenly.
- 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 chopped parsley. Enjoy!
Notes
- 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.
- Garlic powder substitute: Use 3-4 unpeeled garlic cloves instead. Use the side of a knife to gently smash the unpeeled garlic on a cutting board. Toss the smashed garlic cloves with the seasoning before roasting in the oven. This helps to infuse the potatoes with garlic flavor. AVOID using minced garlic because it will burn in the oven when cooked at a high temperature.
- How to store leftovers: Roasted baby potatoes taste best when they’re eaten fresh out of the oven, but leftovers will keep up to 3 or 4 days in the fridge in an airtight container.
- How to reheat: Warm the potatoes in the oven at 400°F for 10-15 minutes. Or you can warm them in an air fryer at 375°F for 4-6 minutes.
- Nutrition information is a rough estimate based on 3 servings.
- Prep Time: 10 minutes
- Cook Time: 35 minutes
- Category: Appetizer
- Method: Baked
- Cuisine: Italian
Nutrition
- Serving Size: 245g
- Calories: 266
- Sugar: 2g
- Sodium: 433mg
- Fat: 9.7g
- Saturated Fat: 1.5g
- Unsaturated Fat: 6.6g
- Trans Fat: 0g
- Carbohydrates: 40.9g
- Fiber: 5.3g
- Protein: 5.2g
- Cholesterol: 1mg