Easy Oven Roasted Baby Potatoes
Baby potatoes halved and roasted with pantry seasonings to create a crisp and creamy texture perfect for a dinner or breakfast side dish.
Servings: 5
Calories: 351kcal
Cost: 3$
Ingredients
- 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
Instructions
- 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!
Notes
*Use your judgment on number of potatoes. I can easily fit 20 small potatoes (cut in half) on a standard baking sheet, but thumb sized ones only about 15.
Any color of baby potato can be used, yellow is my favorite due to creaminess. Try to use similar sized ones for even cooking, regardless of color.
The seasoning blend is my all-purpose seasoning which can be made in a large batch and stored for easy use later.
All potatoes must be flat against the well oiled baking sheet in order to get crispy.
Larger potatoes may take longer to cook. A knife should slide in and out without resistance when done. Add 5-10 minutes if needed.
Nutrition
Calories: 351kcal | Carbohydrates: 65g | Protein: 13g | Fat: 6g | Saturated Fat: 1g | Sodium: 749mg | Potassium: 2106mg | Fiber: 13g | Sugar: 1g | Vitamin A: 100IU | Vitamin C: 58.2mg | Calcium: 153mg | Iron: 16.6mg