Roasted Baby Potatoes
Simple, Savory & Crispy
Looking for an easy side dish that’s guaranteed to impress? These crispy roasted baby potatoes should be your new go-to! Golden and crunchy on the outside, fluffy and tender on the inside - this roasted mini potato recipe is simple to throw together and packed with savory and herby flavor. Whether you're cooking for a weeknight dinner or a holiday crowd, these oven-roasted potatoes deliver crispy perfection every single time. Serve them with your favorite protein or enjoy them straight from the tray, they’re that good!
Mix of baby gold and red potatoes (feel free to substitute with regular-sized potatoes cut into chunks)
Olive Oil (enough to coat the potatoes well)
Herbs de Provence Seasoning
Freshly ground salt and pepper, to taste
Ingredients:
Instructions:
Scrub and rinse your baby potatoes thoroughly, then set them aside to dry.
Preheat your oven to 425°F
On a cutting board, slice each baby potato in half for quicker, crispier roasting. (Uniform size is key for an even cook). If you're using regular-sized potatoes, make sure to cut them into small, bite-sized chunks instead of just halving them.
Place the potatoes in a large mixing bowl. Drizzle with olive oil, then sprinkle in the Herbs de Provence, salt, and freshly ground black pepper to taste. Mix well using a spoon or get in there with your hands for an even coat.
Line a baking sheet with parchment paper for easy cleanup and to prevent sticking.
Spread the potatoes in an even layer (cut side down for extra crispiness) on the baking sheet. Roast in the oven for 35–40 minutes, flipping halfway through to ensure all sides get crispy and golden brown.
Once roasted to perfection crispy on the outside, remove from the oven and serve hot. These make a perfect side for just about any meal, or enjoy them with a dipping sauce like Donkey Sauce, or spicy ketchup.
Equipment
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