Crispy Oven Roasted Baby Potatoes (Printable)
Golden baby potatoes roasted to crisp edges and tender centers, tossed with garlic, herbs and olive oil.
# What You Need:
→ Vegetables
01 - 1.5 lbs baby potatoes, halved
→ Oils & Fats
02 - 3 tbsp olive oil
→ Spices & Seasonings
03 - 1 tsp sea salt
04 - 1/2 tsp freshly ground black pepper
05 - 1/2 tsp garlic powder
06 - 1/2 tsp smoked paprika
→ Fresh Herbs
07 - 2 tbsp chopped fresh parsley, plus extra for garnish
08 - 1 tsp chopped fresh rosemary (or 1/2 tsp dried)
→ Aromatics
09 - 2 garlic cloves, minced
# How-To:
01 - Preheat the oven to 425°F. Line a large baking sheet with parchment paper.
02 - In a large bowl, toss the halved baby potatoes with olive oil, sea salt, black pepper, garlic powder, smoked paprika, rosemary, and minced garlic until evenly coated.
03 - Spread the potatoes in a single layer, cut side down, on the prepared baking sheet.
04 - Roast for 30–35 minutes, flipping once after 20 minutes, until the potatoes are golden brown and crispy on the outside and tender inside.
05 - Remove from the oven, toss with chopped parsley, and garnish with extra parsley if desired. Serve hot.
# Expert Tips:
01 -
- That shatteringly crisp exterior gives way to a fluffy center, and you get all of it from the oven with barely any effort.
- They pair with literally everything from grilled chicken to a lazy Tuesday fried egg, and reheated leftovers somehow taste even better.
02 -
- Wet potatoes will not crisp no matter how hot your oven is, so pat them bone dry after washing or after soaking.
- Soaking the halved potatoes in cold water for 30 minutes removes surface starch and is the single best trick for achieving extra crunch, but you must dry them thoroughly afterward.
03 -
- If you have the time, let the seasoned potatoes sit for ten minutes before spreading them on the pan because the salt draws out a little moisture and the coating adheres better during roasting.
- Dried rosemary works fine but crush it between your fingers first to wake up the oils, and cut the amount in half since dried herbs are more concentrated than fresh.