Description
Crispy oven roasted baby potatoes made with olive oil, garlic, and herbs, roasted until golden on the outside and tender inside—an easy, versatile side dish for any meal.
Ingredients
- 1.5 pounds baby potatoes
- 3 tablespoons olive oil
- 4 cloves garlic, minced
- 1 teaspoon sea salt
- ½ teaspoon freshly ground black pepper
- 1 teaspoon dried rosemary or thyme
- ½ teaspoon paprika
- 2 tablespoons fresh parsley, chopped (optional)
- Grated Parmesan cheese (optional)
Instructions
- Preheat the oven to 425°F (220°C). Line a large baking sheet with parchment paper or lightly grease it.
- Wash and thoroughly dry the baby potatoes. Slice larger potatoes in half for even cooking.
- Place the potatoes in a large bowl. Add olive oil, garlic, salt, pepper, rosemary or thyme, and paprika. Toss until evenly coated.
- Spread the potatoes in a single layer on the baking sheet, cut side down when halved.
- Roast for 35–45 minutes, flipping halfway through, until golden brown and crispy on the outside and fork-tender inside.
- Remove from the oven and garnish with fresh parsley and Parmesan cheese if desired. Serve warm.
Notes
- Drying the potatoes well before seasoning helps achieve maximum crispiness.
- Avoid overcrowding the baking sheet to prevent steaming.
- For extra crunch, finish roasting under the broiler for 2–3 minutes.
- Adjust herbs and spices to match different cuisines or main dishes.
- Prep Time: 10 minutes
- Cook Time: 40 minutes