Easy Oven Roasted Baby Potatoes
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This easy recipe for oven roasted baby potatoes will be your new go-to side dish for breakfast and dinner! Small new potatoes are halved, seasoned with pantry spices, and roasted for just 20 minutes, creating a crisp and buttery texture that’s impossible to resist. Careful, they’re addicting!
At least once a week these ‘never-fail’ potatoes grace my dinner. I simply slice, season, and throw in the oven, and satisfying crisp, easy oven roasted baby potatoes are ready 20 minutes later.
Best part? I can make a HUGE batch, and they reheat ridiculously well for a great breakfast (a runny egg yolk and these potatoes, YUM!), a quick lunch (add them to a salad, seriously), or just another dinner where I don’t have to think about a side dish. If you love deliciously seasoned, tender, and crisp potatoes, this is the recipe for you.
- 30 Minutes Overall – Between slicing and seasoning, then roasting, it’s about 30 minutes from start to finish. 20 is hands off while they’re in the oven.
- SO Easy – Really, really easy. Really, really good.
- Maximizes the buttery new potato – Those tiny baby potatoes are so creamy when cooked right. This recipe let’s the texture shine with just the basics to enhance them.
There is NOTHING complicated about this recipe. It’s all in technique, temperature, and seasoning. For the ingredients there are three mandatory components which I’ve shared my best tips on here.
- Potatoes – This recipe is designed for baby potatoes, or ‘new’ potatoes. They are what they sound like – potatoes that aren’t done growing. Look for evenly sized ones so they can roast at the same pace.
You can use any color you like, I personally have used white, red, and yellow (there are hundreds of varieties so let’s just stick with basics here). These yellow ones are my favorite because they’re a ‘waxy’ style potato. That means they’re low starch and cook to a buttery, creamy perfection when roasted.
- Oil – We’re roasting these bad boys HOT, so I recommend a high heat oil (won’t smoke at higher temperatures). Grapeseed is my preference, but canola, vegetable, safflower, or avocado work well.
- Seasonings – Here’s the game changer. I 100% believe the success and addictiveness of these oven roasted potatoes is in the seasoning blend. I use my recipe for all-purpose seasoning, which is a combination of onion, garlic, salt, smoked paprika, black pepper, and sugar. Try it, love it (you will) but seasoning salt is a good replacement in a pinch.
- Garnish – If you’re serving these for brunch or a nice dinner, a sprinkle of parsley or green onion is always welcome, and tastes great with the seasonings.
Step By Step Instructions
To make these ridiculously tasty and easy oven roasted baby potatoes, you’ll need to preheat that oven to 400°F and get out your largest baking sheet.
Step 1 – Brush the sheet pan with oil.
It’s pretty important that it has a nice even coating of oil. Without it the potatoes will stick and won’t have that crisp brown side we’re after.
Step 2 – Cut and arrange the potatoes.
Place them cut side down on the baking sheet. It’s okay if they touch so feel free to load up the pan, but don’t let them sit on top of each other. Each potato must be flat against the surface of the sheet to crisp and brown.
Step 3 – Oil and season.
Use a pastry brush or your fingers to lightly oil the top of the potatoes to so the seasonings stick.
If you don’t have a big batch of all-purpose seasoning made, you can just sprinkle the seasonings on one by one, No particular order required.
Step 4 – Roast and serve!
For true new potatoes, about 20 minutes is the magic number. They’re small and cook quickly at 400°F. But if you have slightly larger potatoes it may take and additional 5-10 minutes.
Poke them gently with a knife, if it slides through like butter and out with no resistance, they’re done. Garnish and serve hot.
Storage and Serving Suggestions
Store oven roasted baby potatoes in an airtight container in the fridge for about 3 days. Reheat them in the microwave, oven, or a hot pan. Microwave is fast, but you will lose the texture. A skillet is my go to!
This recipe can VERY easily be tripled or more. I’ve made several large batches and transferred the potatoes to aluminum chafing dishes after cooking. Then just popped those in the oven to reheat for about 15 minutes and they were still dynamite.
Whether fresh or as leftovers, they make a great simple side dish. We enjoy them most with dinner recipes like my grilled steak with chimichurri, pork tenderloin in mushroom sauce, lemon cream salmon, and lemon soy chicken.
But they’re also great with breakfast! Just cook a few eggs, slice up some fruit, and serve a heaping scoop of crispy new potatoes. It’s a great way to start the day.
If you love potatoes like I do (I am Irish), be sure to check out these other tasty options on the blog!
Love this recipe? Please consider leaving a 5 star rating in the recipe card below, or a comment to share your experience with fellow home cooks. I hope you enjoy and as always, Happy Eating!
Easy Oven Roasted Baby Potatoes
- 15-20* small baby potatoes
- 2-3 tbsp cooking oil grapeseed, vegetable, or other high heat cooking oil.
- 1 1/2 tsp kosher salt
- 1 tsp black pepper
- 1/2 tsp smoked paprika
- 1/2 tsp garlic powder
- 1/2 tsp onion powder
- 3/4 tsp granulated white sugar
- Preheat your oven to 400°F. Brush your baking sheet with about half the oil, or as much as needed to make sure the surface is well coated without pooling with oil.
- Wash, dry, and cut potatoes in half. Arrange cut side down on the baking sheet. Brush the tops with oil until coated.
- Sprinkle over salt, pepper, paprika, garlic powder, onion powder, and sugar. Place in the oven on the middle rack.
- Roast for 20 minutes. Check for tenderness by poking with a knife. If it slides in and out with no resistance, potatoes are done.* Larger potatoes, or thicker potatoes, may require an additional 5-10 minutes.
- Serve and enjoy!
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Nutrition information and cooking times are provided as a best estimate. Values may vary based upon ingredients and equipment.
These oven roasted potatoes were really easy and so good! Thank you also for the dissertation on the different types of potatoes.
Thanks to you both, I’m glad my explanation of different types of potatoes was informative and I’m thrilled you enjoyed the potatoes as well!