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Roasted Baby Potatoes

Roasted Baby Potatoes

Easy garlic roasted potatoes recipe that turn out crispy on the outside, while staying tender on the inside.

  • Total Time: 50 minutes
  • Yield: 6 servings 1x


  • 2 pounds yellow baby potatoes, cut into half or quarters
  • 3 Tb extra virgin olive oil
  • 3 medium garlic cloves
  • 3/4 teaspoon kosher salt
  • 1/4 teaspoon black pepper
  • 2 Tb freshly chopped herb of choice (Italian parsley, chives, rosemary, thyme)


  1. Preheat oven to 425 degrees.
  2. Chop the garlic finely, then add 1/8 tsp of salt and use the side of your knife to smash it into a garlic paste.
  3. In a medium bowl, toss together the cut potatoes, olive oil, and garlic paste until the garlic is evenly covering the potatoes. Spread potatoes in a single layer on a rimmed cookie sheet, and sprinkle on the remaining salt and pepper. Roast for 30 minutes.  Remove from the oven and use a metal spatula to carefully turn the potatoes so the crispy sides are now up. Return to the oven until the second side is crispy, about 5-10 minutes more. Remove, sprinkle on the fresh herbs and serve.


For an air fryer, use the same temperature but cut the potatoes into smaller batches that fit into your basket. Roast for 20 minutes, shaking the basket twice during the roasting time.

  • Author: Carole Jones
  • Prep Time: 10 minutes
  • Cook Time: 40 minutes
  • Category: Side Dish
  • Method: Baked
  • Cuisine: American


  • Serving Size: 1/6 th
  • Calories: 176
  • Sugar: 1 g
  • Sodium: 294 mg
  • Fat: 7 g
  • Saturated Fat: 1 g
  • Unsaturated Fat: 0 g
  • Trans Fat: 0 g
  • Carbohydrates: 27 g
  • Fiber: 2 g
  • Protein: 3 g
  • Cholesterol: 0 mg

Keywords: roasted baby potatoes