Hey—you ever just crave something golden and snacky?
Let me tell you: crispy oven roasted baby potatoes are totally my ride-or-die side dish. Honestly, the first time I made these was kinda by accident after an epic supermarket over-buy (yep, apparently you can get a bit carried away in the potato aisle). My sister dropped by, we gobbled them right off the tray, burned our fingers a bit, and laughed. Now, making these feels like inviting old friends over—even when it’s just me, the couch, and some leftover aioli.
Funny thing—my cat once tried to swipe one right off my plate. She failed, but the potatoes did not. All this to say, these spuds have staying power, and not only among humans, apparently.
Why I keep making these (and totally mess them up sometimes)
I make this when I want a no-fail, crunchy snack that isn’t chips; they’re pretty forgiving (unless you, say, accidentally double the salt. I’ve been there). My family goes a bit bonkers for these at BBQs, and the leftovers are awesome—if you even have any left, which is rare. When I’m feeling a bit lazy or it’s late, I throw these together because potatoes are less moody than, say, homemade bread. Oh, and when the weather’s cold? Roasting these makes the kitchen smell like heaven—minus the risk of burning the cookies instead of, you know, roasting potatoes.
Here’s what you’ll need (plus some lazy swaps)
- 1.5 lbs (about 700g, or a good-sized bowlful) baby potatoes – I usually go for the little yellow ones, but honestly, red-skinned, purple, or a mix all work fine. Grandma used to say ‘never use anything but Yukon Gold,’ but I’ve strayed. Sorry, Granny.
- 3 tbsp olive oil – but I sometimes swap for avocado oil if it’s on sale.
- 1.5 tsp kosher salt – or sea salt flakes if I’m feeling fancy.
- Freshly cracked black pepper – exact amount is up to how pepper-obsessed you are (I like a lot).
- 1 tsp garlic powder (optional) – or you could try smoked paprika or dried rosemary. I’ve even gone rogue with everything bagel seasoning! Not always a hit, but adventurous.
- 2 tbsp fresh herbs – chopped parsley, dill, or chives, or just skip if you’re out. Dried is fine-ish, just use less.
Let’s make these spuds—messy apron totally optional
- Heat your oven to 425°F (220°C). Crank it up—a hot oven is the not-so-secret to crispiness.
- Wash and dry the baby potatoes. No need to peel. If some are monsters, chop them in half so everything cooks evenly. (This is the bit where I usually snack on a raw one—don’t do that, they’re bitter!)
- Toss the potatoes in a big bowl with olive oil, salt, pepper, and any add-ins. Use your hands. Get messy. Seriously, it works better than a spoon.
- Spread the potatoes out on a heavy baking tray, cut sides down if you chopped any. Give them space; no one wants a steam-cooked potato here.
- Roast for around 25 minutes, then (this is where I peek and sometimes flip them, but you really don’t have to). Go about your business—30 to 35 minutes total should do it, but trust your instinct. If they look a bit pale, leave ‘em longer.
- Check with a fork—the outsides should be all crispy crunch, insides fluffy. If you taste one at this point, you’ll probably burn your tongue. I always do.
- Once out of the oven, toss with fresh herbs while still hot. Eat immediately or pretend you’re patient and let them cool a bit (I’ve never mastered this step).
What I’ve learned the fun (or hard) way
- Well, russet potatoes don’t crisp the same way—don’t ask me why, they just get sort of dry.
- You can totally use a glass baking dish, but a dark metal tray seems to crisp ‘em best. Lined with parchment? It’s easier to clean, but slightly less crispy.
- Small potatoes are just more fun to eat. Also, they cook way faster.
Weird and wonderful ways to switch it up
- Parmesan—add a handful during the last 10 mins for that cheese-crust glory.
- Smoked paprika + lime zest. Weird combo, but wow—it works.
- I tried lemon zest once but forgot to lower the salt. Let’s just say… it tasted of sea breeze, and not in a good way.
- Chili flakes for heat, or leave ‘em naked if you don’t want extra flavorings. Sky’s the limit, mate.
What if you’re missing some kitchen gear?
Sure, a heavy baking tray is ideal, but honestly I’ve used everything from pizza pans to those battered old Pyrex dishes. Aluminum foil works in a pinch if you hate clean-up, though the bottoms get less crispy. No biggie.
Leftovers—if you’re so lucky
Fridge storage? Pop ‘em in a lidded container, they’ll keep for 2–3 days, though honestly, in my house they rarely survive past breakfast. I’ve been known to toss cold leftovers into a frittata or hash. Reheat in a hot skillet for best results, or just eat cold—late night snacking standards are different, let’s be real.
How I serve ’em (when I’m feeling extra)
So good next to grilled chicken or fish, or just dunked in whatever sauce is living in your fridge. Sour cream and chive is basically tradition at our place; my partner swears by spicy mayo. Sometimes I top with a fried egg because, hey, brunch needs spuds too.
Things I learned the hard way (don’t repeat my mistakes)
- Don’t skip preheating the oven! I tried once and ended up with sad, limp potatoes.
- Overcrowding the tray? Total rookie move. They’ll steam, not crisp. Spread ‘em out!
- Also, I tried microwaving to “speed it up,” but the skins just got chewy. Not worth it.
Some questions folks actually ask me
- Can I use bigger potatoes? — Sure, just cut them smaller. Texture’s a bit different, but it’ll work. Yukon Golds in chunks can be decent.
- Do I really need to flip them midway? — Actually, I find it works better if I don’t fuss, but a mid-way shake is fine if you’re so inclined.
- Is fresh garlic okay? — Yep, but it can burn, so sprinkle it in late. Or use garlic-infused oil (my little cheat).
- Which oil is best? — Olive oil wins in my book, but I’ve used canola, and I hear ghee is tasty (haven’t tried it—yet).
- Any good sauce recommendations? — Loads! This aioli I found on Serious Eats is killer, or check out Bon Appetit’s sour cream and chive dip. Or just ketchup… hey, no shame.
Alright, I think that’s all my rambling for one day. Weirdly hungry now. Give these a try and, no lie, let me know if you think of a twist I should try next—unless it’s marshmallow topping. Tried that. Never again.
Ingredients
- 1.5 pounds baby potatoes, halved
- 2 tablespoons olive oil
- 1 teaspoon garlic powder
- 1 teaspoon dried rosemary
- 1 teaspoon dried thyme
- 1/2 teaspoon smoked paprika
- 1/2 teaspoon sea salt
- 1/4 teaspoon black pepper
- Fresh parsley, chopped (for garnish)
Instructions
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1Preheat your oven to 425°F (220°C). Line a large baking sheet with parchment paper.
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2In a large bowl, toss the halved baby potatoes with olive oil, garlic powder, rosemary, thyme, smoked paprika, salt, and black pepper until evenly coated.
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3Spread the seasoned potatoes cut-side down in a single layer on the prepared baking sheet.
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4Roast in the oven for 30 to 35 minutes or until the potatoes are golden brown and crispy, flipping once halfway through.
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5Remove from the oven, sprinkle with fresh parsley, and serve hot.
CLICK FOR NUTRITION INFO
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Approximate Information for One Serving
Serving Size:
1 serving
Calories:
185cal
Protein:
3 gg
Fat:
7 gg
Saturated Fat:
0g
Trans Fat:
0g
Cholesterol:
0mg
Sodium:
0mg
Potassium:
0mg
Total Carbs:
28 gg
Fiber:
0g
Sugar:
0g
Net Carbs:
0g
Vitamin A:
0
Vitamin C:
0mg
Calcium:
0mg
Iron:
0mg
Nutrition Disclaimers
Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.
Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.
To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.
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