Roasted Baby Potatoes
This crispy Roasted Baby Potatoes recipe is so good with a crisp outer layer while still having a tender, soft inside. Baby roasted potatoes are easy to make and roasting brings out the natural sweetness and creamy, rich nutty flavors. One of the best side dishes for the holidays that goes well with a variety of dinner recipes like chicken, ground beef turkey or ham!
Also try my roasted red potatoes, Cracker Barrel cheesy hashbrown casserole, Campbells green bean casserole, Ruth’s Chris sweet potato casserole and honey roasted carrots
Roasted baby potatoes with parmesan
Oven roasted baby potatoes in the oven with parmesan cheese is one of the best combinations with such a wonderful depth of flavor.
They are seasoned with garlic and herbs for more added flavors that pair perfectly with the parmesan cheese topping.
Recipe Snapshot
QUICK & EASY: just 10 minutes of prep time
GREAT FLAVORS: with cheese, herbs and potatoes
BEST SIDES: favourite potato side dish for many
Such a simple dish dish to prepare that has sophisticated flavors for dinner that everyone will love
Terrific served with my Mississippi pot roast, dutch oven chicken, ritz cracker chicken and oven baked chicken thighs.
Ingredients
- Baby Potatoes – 3 pounds of yellow (sometimes called gold) or red baby potatoes that have been washed and dried or use your favorite like baby new potatoes or tri color
- Avocado Oil – or use olive oil if you prefer
- Garlic Cloves – 6 to 8 cloves minced, use more or less depending on your tastes
- Chopped Fresh Herbs – I used chopped parsley, thyme and rosemary, or use your favorite ones
- Garlic Powder
- Paprika
- Salt and Black Pepper
- Parmesan Cheese – for yummy the garnish on top or you can go without it and make roasted baby potatoes with herbs
- More Fresh Herbs Garnish – is an optional garnish
Handy tip: No need to peel potatoes!
Keeping the skin on the baby potatoes will give them that delicious crispy outer skin that is loved in this dish. Be sure to dry them with a paper towel after rinsing to allow the oil to stick so they crisp up better.
Variations: You can make roasted baby carrots and potatoes by adding in equal amounts of baby carrots.
How to cook roasted baby potatoes
STEP ONE – Preheat oven to 400 °F. Lightly grease a large rimmed baking tray with non-stick cooking spray and set aside.
STEP TWO – Slice each of the washed potatoes in half and transfer to a large bowl.
STEP THREE – Add the avocado oil, minced garlic, chopped herbs, and seasonings. Toss to combine and ensure each potato is well coated.
STEP FOUR – Transfer the potatoes to the prepared baking tray and spread out in an even layer. Bake for 45-55 minutes, or until the skin is golden brown and crisped, and the potato is fork tender.
STEP FIVE – Once cooked, transfer to a serving platter and garnish with parmesan cheese and more fresh herbs if desired. Enjoy!
Storage and reheating instructions
Store using an airtight container in the fridge for 3 to 4 days.
Reheat in a single layer on a baking sheet or in a baking dish in a 375° oven stirring halfway for 10 to 15 minutes or until heated through.
Reheat in a pan over a medium heat on the stove with a bit of oil or butter stirring occasionally for 5 to 10 minutes.
Reheat smaller servings on a microwave-safe dish using 30 second intervals stirring each time until heated through. This method can make them less crispy.
PrintRoasted Baby Potatoes
- Total Time: 55 minutes
- Yield: 8 servings
Description
This crispy Roasted Baby Potatoes recipe is so good with a crisp outer skin while still having a tender, soft inside. Baby roasted potatoes are easy to make and roasting brings out the natural sweetness and creamy, rich nutty flavors. One of the best side dishes for the holidays that goes well with a variety of dinner recipes like chicken, ground beef turkey or ham!
Ingredients
3 pounds red or yellow skinned baby potatoes, wash to remove dirt and dry
3 tablespoons avocado oil
6–8 cloves minced garlic, or to taste
2 teaspoons each of fresh chopped parsley, thyme, and rosemary
1 teaspoon salt
1/2 teaspoon black pepper
1/2 teaspoon garlic powder
1/2 teaspoon paprika
Parmesan for garnish (optional)
Fresh herbs for garnish (optional)
Instructions
Preheat oven to 400 F. Lightly grease a large rimmed baking tray with non-stick cooking spray and set aside.
Slice each of the washed potatoes in half and transfer to a large bowl.
Add the avocado oil, minced garlic, chopped herbs, and seasonings. Toss to combine and ensure each potato is well coated.
Transfer the potatoes to the prepared baking tray and spread out in an even layer. Bake for 45-55 minutes, or until the skin is golden brown and crisped, and the potato is fork tender.
Once cooked, transfer to a serving platter and garnish with parmesan cheese and more fresh herbs if desired. Enjoy!
Notes
Storage and reheating instructions:
Store using an airtight container in the fridge for 3 to 4 days.
Reheat in a single layer on a baking sheet or in a baking dish in a 375° oven stirring halfway for 10 to 15 minutes or until heated through.
Reheat in a pan over a medium heat on the stove with a bit of oil or butter stirring occasionally for 5 to 10 minutes.
Reheat smaller servings on a microwave-safe dish using 30 second intervals stirring each time until heated through. This method can make them less crispy.
- Prep Time: 10 minutes
- Cook Time: 45 minutes
- Category: Side Dish
- Method: Oven Baked
- Cuisine: American
These roasted potatoes have so much flavor! Made them for a backyard cookout and everyone loved them.
I needed something very quick for a side dish to a main course that took a lot of time. This popped up and I followed the directions completely except I did use jarred garlic, just as a saver. Excellent! Hit with all seven of us. Great flavor and pretty when piled on a plate.