Oven roasted baby potatoes are a delicious and easy side dish to add to any meal. With just a few simple ingredients and quick preparation, you can quickly transform your potatoes into something special, with minimal effort.
Watch our video to learn how to cook baby potatoes in the oven until they are perfectly crispy on the outside and fork-tender inside.
Continue to read for more details, tips and suitable substitutions or jump straight to the roast baby potatoes recipe card to get started.
Short of time? Try our air fryer baby potatoes for similar results in half the time!
To make oven-roasted baby potatoes, you'll need a few simple ingredients: baby potatoes, olive oil, and any seasonings of your choice.
Baby potatoes are small potatoes, harvested before they reach full maturity. They’re usually around 1-2 inches in diameter. They come in many varieties and may be packaged as new potatoes or mini potatoes.
Their delicious sweet flavour comes from their naturally high sugar content, and they tend to cook quickly and evenly. There is no need to peel baby potatoes, as their skin is very thin and edible.
I find it best to cut them in half before roasting baby potatoes, place each potato, cut face down on a baking sheet, for even crispy results. If you have very mini potatoes, you can roast them whole instead.
Olive oil is an excellent choice for cooking oven-roasted baby potatoes, as it adds a robust flavour and helps to create a crispy texture with a golden outer layer. Other types of oil can be used, such as vegetable, sunflower, rapeseed or canola oil.
Garlic puree is a quick and easy way to bring a big flavour when roasting baby potatoes.
You can finely mince your own garlic using a garlic press, or you can use a store-bought garlic puree.
Garlic powder is another option if you prefer, although try not to use to much as this can be very strong and overpowering.
When we make roasted baby potatoes, we add dried herbs such as thyme or rosemary to give them extra flavour.
If using fresh herb, use as a garnish on top of the roast baby potatoes after cooking to prevent them from burning over extended cooking time and temperature.
We like to add fresh parsley to add a mild, earthy flavour that complements the sweet flavour of the baby potatoes, whilst adding a splash of colour.
Salt and pepper is the go-to seasoning which everyone has and makes these roast potatoes taste so good.
You can also use spices or seasonings like BBQ, piri piri, paprika, chilli flakes or curry powder. The options are endless and can be adjusted to suit the main dishes you serve them with.
This is just a quick run-through of the steps to make crispy roasted baby potatoes.The full step-by-step instructions and ingredients measurements can be found on the recipe card.
Preheat oven to 200°C fan / 220°C / 425°F / Gas Mark 7. Chop your potatoes in half, no need to peel them.
In a large bowl, add olive oil, garlic puree, dried herbs, and other optional seasonings. Stir to mix together.
Toss potato and mix until evenly coated in the flavoured oil.
Arrange the potatoes on a baking tray in a single layer cut side down, and sprinkle with salt and black pepper.
You can use a layer of parchment paper or foil if desired to make clean-up time easier.
Roast the baby potatoes at 200°C fan oven/ 220°C / 425°F / Gas Mark 7 for 40 minutes. They will not need to be turned at all.
Time can vary depending on the size of the baby potato used. Just keep an eye on them they are cooked when golden brown and crispy.
To finish off your roasted baby potatoes, sprinkle them with fresh parsley.
Baby Roasted potatoes are the perfect side dish to serve with all sorts of main recipe.
Main Course Ideas
You can also add extra flavouring to your cooked baby potatoes. Customize your roast potatoes and make them even more delicious.
Whatever you choose to serve them with, these simple oven roast baby potatoes are sure to be a hit!
📖 Step by Step Recipe
Oven Roasted Baby Potatoes
- 500 grams Baby Potatoes
- 6 tablespoon Olive Oil
- 1 teaspoon Garlic Puree
- 1 teaspoon Dried Herbs Thyme or Rosemary
- Salt and Pepper
Optional to serve
- Fresh Parsley
- Preheat the oven to 200°C fan/220°C/425°F/Gas Mark 7. Chop each potato in half, no need to peel.500 grams Baby Potatoes
- In a large bowl mix the oil, garlic and dried herb.6 tablespoon Olive Oil, 1 teaspoon Garlic Puree, 1 teaspoon Dried Herbs
- Toss the chopped baby potatoes in the oil mixture until they are evenly coated.
- Arrange the potatoes on a baking tray in a single layer, cut side down.
- Sprinkle with salt and pepper facing flat side down.Salt and Pepper
- Roast potatoes in the oven for 40 mins at 200°C fan/220°C/425°F/Gas Mark 7.
- There is no need to turn them halfway through. They will be golden and crispy when cooked.
- Transfer to serving dish and sprinkle with fresh herb or some parmesan.Fresh Parsley, Parmesean
To ensure the best results when storing roasted potatoes, allow them to cool completely before transferring them to an airtight container.
When storing in the refrigerator, be sure to use within a few days. The potatoes can also be frozen in a sealed plastic bag for up to three months. Thaw before reheating!
To reheat the roasted baby potatoes, preheat the oven to 200°C and place them in a single layer on a baking tray.
Bake for about 20 minutes or until heated through, flipping halfway through to ensure even baking
For quicker reheating you can microwave the roasted baby potatoes in 30 second intervals until warmed through, the skin will not be as crispy though.
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Let us know what you like to add to your roasted baby potatoes that make them unique. We hope you enjoy our recipes!