Crispy Roasted Baby Potatoes (Easy Oven Recipe)
Oven-roasted baby potatoes tossed with olive oil, garlic, salt, and pepper until golden and crispy on the edges with soft centers. An easy potato side dish ready in about 30 minutes.
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Serves: 6
Ingredients
- 1½ lbs baby yellow potatoes - halved
- ¼ cup olive oil
- 3 garlic cloves - minced
- 1 tsp salt
- ½ tsp ground black pepper
Instructions
- Preheat the oven to 400°F and line a large baking sheet with parchment paper.
- Slice 1½ lbs baby yellow potatoes in half and add them to a large bowl.
- Add ¼ cup olive oil, 3 minced garlic cloves, 1 tsp salt, and ½ tsp black pepper, then toss until the potatoes are evenly coated.
- Spread the potatoes onto the prepared baking sheet in a single layer.
- Bake for 30–35 minutes, flipping halfway through, until the potatoes are golden brown and fork-tender.
- Transfer the roasted potatoes to a serving dish and serve warm.
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Notes
- Cut potatoes into similar sizes so they roast evenly.
- Use a large baking sheet - overcrowding prevents potatoes from browning.
- Roast at 400–425°F for the best crispy edges.
- Baby yellow or red potatoes work best because they hold their shape well.
- Add fresh herbs after roasting, like parsley, rosemary, or thyme.
Nutrition
Calories: 170kcal | Carbohydrates: 20g | Protein: 2g | Fat: 9g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 7g | Sodium: 395mg | Potassium: 486mg | Fiber: 3g | Sugar: 1g | Vitamin A: 3IU | Vitamin C: 23mg | Calcium: 17mg | Iron: 1mg
Nutrition info is auto-calculated and meant to be an approximation only.
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