Oven Roasted Baby Potatoes coated in extra virgin olive and herbes de provence are perfectly golden and crisp on the outside yet buttery and tender on the inside. This recipe requires only 4 ingredients and makes for the most delicious savory side dish.
Try them with Rosemary Marinated Lamb Loin Chops, or this Oven Baked Chuck Roast Recipe. I can't forget about this Tender Braised Brisket, Baked Beef Short Ribs or even Lemon Garlic Broiled Salmon. You can serve these baby roasted potatoes alongside many main dishes. Grilled Chicken Wings, Jerk Grilled Whole Chicken and Grilled Chicken Wings are great options too.
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Why this recipe works
- Quick and easy side dish.
- Requires only a few minutes of prepping (literally).
- Goes well with other veggie dishes.
- Goes well with most protein dishes (chicken, turkey, beef, lamb, fish).
- Peeling the skin off isn't necessary.
- If potatoes are super small, feel free to leave them whole but use a fork to poke a few holes so the steam will escape.
- Ready in under 30 minutes.
This is pretty much my go-to side dish when I'm looking to whip up a quick and delicious side with minimal effort.
I hope you stick around to see how you can also incorporate this recipe into your weeknight or weekend dinner rotation to help make your dinner planning a little easier.
Tips
- After washing the potatoes, pat them dry with paper towels.
- Coat them well with extra virgin olive oil to prevent them from coming out dry after roasting.
- Don't forget to add salt.
- Feel free to line your baking sheet with parchment paper for easy clean-up.
- Parchment paper will also prevent them from sticking to the baking sheet.
- They will still turn golden brown when using parchment paper.
- Arrange the potatoes on a baking sheet with the flat side down and skin-side up (refer to recipe card below for detailed instructions).
- Do not overcrowd the pan as this will prevent them from becoming nice and crisp.
- If doubling the recipe, use 2 baking sheets so you do not overcrowd the baking sheet.
- No need to flip them on the other side while roasting.
- Half way through the cooking process, gently slide a spatula under the potatoes to ensure they do not stick.
- By the way, feel free to get creative by using different seasonings.
Best potatoes used for roasting
Red, fingerling, or Yukon gold/Dutch yellow potatoes are best when it comes to roasting. They have a waxy texture and moist flesh which makes them a great options for roasting compared to russet potatoes which have a drier flesh and are best when used for frying.
How to make this recipe
- Add the potatoes to a colander and rinse under cool water and pat dry thoroughly with paper towels.
- Place them on a cutting board and use a sharp knife to cut them in half.
- Drizzle with extra virgin olive oil and seasoning.
- Place them onto a baking sheet lined with parchment paper and arrange in a single layer with the flat slide down and skin-side up.
- Roast in a preheated oven.
- When done, serve alongside your protein of choice for a complete and delicious dinner.
- It's that simple.
Store and Reheat
Store any leftovers in an airtight container and place in the fridge for up to 3 days.
When ready to reheat, place them on a baking sheet or pan and into a 375 degree preheated oven they are warm.
You may also like these other side dishes
- Herb Garlic Mashed Potatoes Recipe
- Crispy Oven Roasted Broccolini
- Fresh Spring Mix Salad
- Simple Arugula Salad With Nectarines
Connect with me on Instagram and Pinterest for more recipe ideas.
Thanks for visiting,
~Cree
📖 Recipe
Crispy Oven Roasted Baby Potatoes
Equipment
- colander
- Cutting board
- Sharp knife
- large mixing bowl
Ingredients
- 1.5 lbs baby dutch yellow potatoes (in bag)
- 3 tablespoon extra virgin olive oil
- 1-½ teaspoon kosher salt (up to 2 teaspoon of kosher salt)
- 1-½ teaspoon herbes de provence (or Italian seasoning)
Instructions
- Preheat oven to 415 degrees F.
- Line a baking sheet with parchment paper. Set aside.
- Cut bag and add baby potatoes in a colander. Rinse potatoes under cool water then dry them thoroughly with paper towels.
- Place the potatoes onto a cutting board and using a sharp knife cut each baby potato in half lengthwise (unless really small you can leave whole)
- Transfer cut potatoes to a mixing bowl and drizzle with extra virgin olive oil, kosher salt, and herbes de provence. Toss the potatoes making sure they're well coated with the oil mixture.
- Remove the potatoes from the bowl and onto the prepared baking sheet. Place them in a single layer with the flat side down and the skin side up. Make sure you do not over-crowed the pan. If doubling this recipe, use 2 baking sheets.
- Roast the potatoes in the oven for 20 to 25 minutes. At the 20 minute mark, insert a tooth pick or fork into the largest potato. If it goes through the potato smoothly. They're done.
- Serve with your protein of choice and enjoy.
Notes
- After washing the potatoes, pat them dry with paper towels.
- Coat them well with extra virgin olive oil to prevent them from coming out dry after roasting.
- Don't forget to add salt.
- Feel free to line your baking sheet with parchment paper for easy clean-up.
- Parchment paper will also prevent them from sticking to the baking sheet.
- They will still turn golden brown when using parchment paper.
- Arrange the potatoes on a baking sheet with the flat side down and skin-side up (refer to recipe card below for detailed instructions).
- Do not overcrowd the pan as this will prevent them from becoming nice and crisp.
- If doubling the recipe, use 2 baking sheets so you do not overcrowd the baking sheet.
- No need to flip them on the other side while roasting.
- Half way through the cooking process, gently slide a spatula under the potatoes to ensure they do not stick.
- By the way, feel free to get creative by using different seasonings.
Terry
Very nice recipe goes great with baked chicken
Addie Spain
Love you site . This works for me . I like thing short and to the point . Great job!!!
CookingwithBliss
Hi Addie - I so appreciate you taking the time to leave such a kind message. Thank you so much.