This post may contain affiliate links. Please read our disclosure policy.
Roasted Baby Potatoes are fluffy on the inside with a deliciously crisp exterior making for an easy dinner dish.
How to Roast Baby Potatoes
Seasoned simply or tossed with every herb in the kitchen, roasted potatoes work perfectly with any meal, whether it’s this easy breakfast skillet or a hearty meatloaf dinner.
My go-to potatoes for roasting are baby potatoes. I give them a quick scrub and then slice them in half. However, any type of potato will work – just cut them to the size you like best. Aim for pieces 1 inch or smaller for quick, even roasting.
Regardless of the potatoes you use, leave the potato peeler in the drawer. You don’t need it. That makes this one of my favorite ways to enjoy potatoes.
Recipe Tip
If time permits, soak your cut potatoes in water. Soaking removes some of the starch, resulting in fluffier potato insides. If you soak them, be sure to thoroughly pat the potatoes dry before tossing them in olive oil. We want the potatoes to roast – not steam.
Drizzle your dry potatoes with olive oil and then season generously with salt and pepper. Arrange them flat side down on the baking sheet. I am partial to the nice flat surface I get when cutting baby potatoes in half. I let that side get super brown – but not burnt before I flip them.
Roasted Small Potatoes
Roasting little potatoes works pretty much like any other potato variety. The ingredient list is brief, requiring just potatoes, oil, salt, and pepper. What sets baby potatoes apart from other options is the way their small size adds up to the perfect ratio of crispy skin and fluffy, tender insides.
Roasted potatoes are not a done-in-a-flash kind of item. However, like baked potatoes, once you pop them in the oven you can forget about them for the next 30 minutes or so. Give them a quick stir and flip at that point and back in the oven to finish them off.
Once you’ve fallen in love with oven roasted potatoes, check out these garlic parmesan potatoes. They are crispy, salty, garlicky potato perfection that we enjoy quite often for dinner. And these roasted red potato wedges are another hit with my kids when they can be dipped into ranch or ketchup.
What to do with leftover roast potatoes?
When roasting potatoes, I always have leftovers, on purpose. They are perfect for breakfast with scrambled eggs, to add into a soup, or to reheat topped with cheese. Roasted potatoes combined with fried cabbage and bacon can be topped with a soft fried egg for an easy breakfast hash.
You can use oven-roasted potatoes instead of hashbrowns in this Hashbrown Bowl with Bacon and Asparagus. And they’re terrific in this BBQ Chicken Potato Casserole too.
Roasted Baby Potatoes
Ingredients
- 2 pounds baby potatoes halved
- 2 tablespoons olive oil
- 1 teaspoon kosher salt adjust to taste
- ½ teaspoon freshly ground black pepper adjust to taste
- 1 tablespoon finely chopped green onions or chives OPTIONAL
Instructions
- Preheat the oven to 425°F. Chop the potatoes into bite-size pieces and place them on a large baking sheet. Drizzle with olive oil and toss to coat thoroughly.
- Sprinkle generously with salt and pepper. Toss again to distribute the spices over all the pieces. Spread the potatoes across the baking sheet.
- Roast for 35-40 minutes, stirring the potatoes and turning them over with a large spatula at least once halfway through.
- Potatoes are done when they are fork tender, golden brown, and slightly crisp on the edges. Sprinkle with green onions before serving, if desired.
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
