The Ultimate Crispy Garlic Herb Roasted Baby Potatoes

The Ultimate Crispy Garlic Herb Roasted Baby Potatoes

Roasted Baby Potatoes

If you are looking for the absolute best way to cook potatoes, look no further. These roasted baby potatoes are crispy on the outside, incredibly creamy on the inside, and tossed in a mouthwatering garlic-herb butter that will have your family fighting for the last bite!

Prep Time
10 minutes
Cook Time
30 minutes
Total Time
40 minutes
Yield
4-6 Servings
Category
Side Dish
Method
Roasting
Cuisine
American / Continental
Diet
Gluten Free

Hey friends! Welcome back to my kitchen. Today, we are giving some serious love to the unsung hero of the dinner table: the potato. But not just any potato—we are talking about Roasted Baby Potatoes that are so good, they might just steal the spotlight from your main course. You know those nights when you have a beautiful piece of chicken or a pot roast, but you are completely stumped on what to serve on the side? This is the answer.

As a busy mom, I am constantly on the hunt for recipes that check three boxes: minimal prep, maximum flavor, and kid-approval. These potatoes check all three with a big, red permanent marker! There is something magical that happens when you blast these little spuds with high heat. The skin gets that satisfying snap and crunch, while the inside turns into fluffy, buttery mashed potato clouds. It is pure comfort food heaven.

I have made these for fancy holiday dinners, chaotic Tuesday nights, and even as a breakfast hash substitute on lazy Sundays. They are versatile, forgiving, and honestly, almost impossible to mess up. Plus, the smell of roasting garlic and rosemary wafting through the house? It beats any scented candle you can buy. So, grab your sheet pan and let’s get cooking!

History & Origins

While we treat potatoes as a pantry staple today, they have quite the adventurous history! Originating in the Andes mountains of South America, potatoes were first cultivated by the Inca Indians in Peru around 8,000 B.C. to 5,000 B.C. Can you imagine? They didn’t make their way to Europe until the 16th century, thanks to Spanish conquistadors.

For a long time, Europeans were actually suspicious of the potato, believing it was poisonous or unfit for human consumption because it grew underground. It took a while (and some clever marketing by French pharmacist Antoine-Augustin Parmentier) for the potato to gain the popularity it enjoys today.

The technique of roasting vegetables is as old as the usage of fire, but the specific style of roasting baby potatoes with olive oil and herbs became a hallmark of rustic European country cooking. It embodies the concept of ‘peasant food’—taking simple, inexpensive ingredients and using heat and time to transform them into something luxurious. Today, roasted potatoes are a cornerstone of the classic Sunday Roast in the UK and a Thanksgiving staple here in the US.

Why This Recipe Works

You might be wondering, “What makes this specific recipe better than just throwing potatoes in the oven?” It comes down to a little bit of culinary science!

First, we are using baby potatoes (also known as new potatoes). Because of their small size, they have a higher ratio of skin to flesh. This means more surface area for crisping! We cut them in half to create a flat surface that makes direct contact with the hot metal pan. This contact promotes the Maillard reaction—a chemical reaction between amino acids and reducing sugars that gives browned food its distinctive flavor and crispy texture.

Secondly, we use a two-fat method. I like to use a blend of olive oil and butter. The olive oil has a higher smoke point, which prevents burning at high temperatures, while the butter adds those rich, milky solids that brown and create a nutty flavor profile. By tossing the potatoes in the seasoning before roasting, we ensure the salt draws out just enough surface moisture to help the skin crisp up, while the oil seals the inside to steam the potato flesh to fluffy perfection.

Why You’ll Love This Recipe

  • Ready in under 40 minutes
  • Only requires one sheet pan (easy cleanup!)
  • Naturally Gluten-Free and Vegetarian
  • Crispy skins with melt-in-your-mouth centers
  • Highly customizable with different herbs

Equipment You’ll Need

  • Large Rimmed Baking Sheet
  • Parchment Paper
  • Large Mixing Bowl
  • Chef’s Knife
  • Cutting Board
  • Spatula

Ingredients

  • 2 lbs Baby Potatoes (red, gold, or a mix), washed and scrubbed
  • 3 tbsp Extra Virgin Olive Oil
  • 2 tbsp Unsalted Butter, melted
  • 4 cloves Garlic, minced (or 1 tsp garlic powder)
  • 1 tbsp Fresh Rosemary, chopped
  • 1 tbsp Fresh Thyme leaves
  • 1 tsp Sea Salt (plus more to taste)
  • 1/2 tsp Freshly Cracked Black Pepper
  • Optional: 2 tbsp Fresh Parsley, chopped (for garnish)
  • Optional: 1/4 cup Grated Parmesan Cheese

Instructions

  1. Preheat and Prep: Preheat your oven to 400°F (200°C). Line a large rimmed baking sheet with parchment paper for easy cleanup (and to prevent sticking).
  2. Prepare the Potatoes: Wash your baby potatoes thoroughly. Crucial Step: Dry them completely with a clean kitchen towel or paper towels. If they are wet, they will steam instead of roast! Cut each potato in half. If some are very large, cut them into quarters to ensure they are all roughly the same size.
  3. Mix the Flavor: In a large bowl, whisk together the olive oil, melted butter, minced garlic, chopped rosemary, thyme, salt, and pepper.
  4. Toss to Coat: Add the potatoes to the bowl and toss vigorously until every single potato is coated in the garlic-herb mixture. Don’t be shy here; get your hands in there if you need to!
  5. Arrange: Spread the potatoes out on the prepared baking sheet in a single layer. Try to place them cut-side down initially—this guarantees that beautiful golden-brown crust on the flat side. Make sure they aren’t overcrowded; they need personal space to get crispy.
  6. Roast: Bake for 25-30 minutes. Halfway through cooking (around the 15-minute mark), give the pan a shake or use a spatula to flip them over to ensure even browning.
  7. Check for Doneness: The potatoes are done when they are golden brown and fork-tender (a fork should slide in with zero resistance).
  8. Finish and Serve: Remove from the oven. If using, sprinkle immediately with grated Parmesan cheese and fresh parsley while they are still hot. Serve warm!

Expert Cooking Tips

  • Dry Potatoes are Key: I cannot stress this enough—water is the enemy of crispiness. Ensure your potatoes are bone-dry after washing before you add the oil.
  • Don’t Overcrowd: If your pan is too small, the potatoes will be piled on top of each other. This creates steam, resulting in soft, soggy potatoes rather than roasted ones. Use two pans if necessary.
  • High Heat: Don’t be afraid of the 400°F+ temperature. Low and slow is for stews; hot and fast is for roasting veggies.
  • Uniform Sizes: Try to cut your potatoes so they are all roughly the same size. This ensures they all finish cooking at the same time.

Substitutions and Variations

Running low on ingredients? No panic! Here is how you can swap things out:

  • Herbs: If you don’t have fresh herbs, you can use dried herbs. The general rule is 1 teaspoon of dried herbs for every 1 tablespoon of fresh. Italian seasoning or Herbes de Provence works wonders here.
  • Butter/Oil: You can use all olive oil for a dairy-free/vegan version. Alternatively, avocado oil or duck fat makes for incredibly crispy potatoes.
  • Garlic: Fresh garlic can sometimes burn at high temps if chopped too finely. If you are worried about this, use 1 teaspoon of garlic powder instead, or leave the garlic cloves whole (smash them slightly) and remove them before serving.
  • Potatoes: If you can’t find baby potatoes, you can buy regular Yukon Gold or Red potatoes and chop them into 1-inch cubes. Avoid Russets for this specific recipe as they can fall apart more easily when tossed.

Common Mistakes to Avoid

Even the best of us make mistakes! Here are the most common pitfalls to avoid:

Overcrowding the Pan: This is the #1 reason for soggy potatoes. Give them room to breathe!

Undercooking: Don’t pull them out the second the timer dings. Trust your eyes and your fork. If they aren’t golden brown, leave them in for another 5 minutes.

Using Minced Garlic too Early: If your oven runs very hot, minced garlic can burn and turn bitter. If this happens to you, try tossing the roasted potatoes in raw minced garlic immediately after they come out of the oven. The residual heat will cook the garlic just enough to mellow the bite without burning it.

Serving Suggestions

These potatoes are the ultimate chameleon side dish. They go with practically everything! Here are my favorite pairings:

  • Sunday Roast: Serve alongside a roast chicken, pot roast, or honey-glazed ham.
  • Breakfast: Leftovers make the best home fries. Serve with sunny-side-up eggs and bacon.
  • Bowls: Add them to a grain bowl or salad for extra heartiness.
  • Dipping: My kids love dipping these! Serve with a side of ranch, garlic aioli, or even a spicy chipotle mayo for a fun appetizer.

Storage and Reheating Tips

To Store: Let the potatoes cool completely, then store them in an airtight container in the refrigerator for up to 4-5 days.

To Reheat: Do NOT microwave them if you want them to stay crispy! The microwave will make them gummy. Instead, reheat them in an air fryer at 350°F for 3-5 minutes, or on a baking sheet in the oven at 350°F for 10-15 minutes until heated through.

Freezing: I generally don’t recommend freezing roasted potatoes as the texture changes upon thawing, becoming somewhat mealy.

Nutrition Facts (Estimated)

Serving Size 1 cup
Calories 185 kcal
Fat 8g
Saturated Fat 2.5g
Unsaturated Fat 5g
Trans Fat 0g
Cholesterol 10mg
Sodium 320mg
Carbohydrates 26g
Fiber 3g
Sugar 1g
Protein 3g

Frequently Asked Questions

Do I need to boil the potatoes before roasting?

No! That is the beauty of baby potatoes. Because they are small, they cook through perfectly in the oven in the same amount of time it takes for the outside to crisp up. Par-boiling is usually reserved for larger roasting potatoes like Russets.

Why are my potatoes soggy and not crispy?

Usually, this happens for two reasons: either the potatoes were not dried thoroughly after washing, or the pan was overcrowded. Make sure they are in a single layer with space between them.

Can I make these in the Air Fryer?

Absolutely! Preheat your air fryer to 400°F. Toss the potatoes in the ingredients as listed, then cook for 15-20 minutes, shaking the basket halfway through. They come out incredibly crispy!

Should I peel baby potatoes?

Nope! The skin on baby potatoes is very thin and tender. Plus, the skin holds all the nutrients and gets delicious and crispy when roasted. Just give them a good scrub.

Can I prep these ahead of time?

You can wash and cut the potatoes a few hours in advance. Keep them submerged in a bowl of cold water to prevent browning. When ready to cook, drain and dry them very, very well before seasoning.

What is the best type of potato for roasting?

Waxy potatoes like Yukon Golds or Red Potatoes are best for roasting because they hold their shape well and have a creamy texture. Starchy potatoes like Russets are fluffier but can fall apart.

Can I double this recipe?

Yes, easily! Just make sure you divide the potatoes between two baking sheets. If you try to squeeze double the amount onto one sheet, they will steam instead of roast.

My garlic burned, what did I do wrong?

Minced garlic burns easily at 400°F. To prevent this, leave garlic cloves whole (smashed) or use garlic powder. Alternatively, add the minced garlic during the last 5-10 minutes of roasting.

Conclusion

And there you have it, lovelies! The only roasted potato recipe you will ever need. It is simple, rustic, and absolutely bursting with flavor. I truly hope this becomes a staple in your home just like it is in mine. There is nothing quite like gathering around the table with good food and the people you love.

If you try this recipe, please leave a comment below and let me know how it turned out! Did you add any special spices? Did the kids love them? I love hearing your stories. And don’t forget to pin this to your ‘Side Dishes’ board on Pinterest so you can find it easily next time!

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