Roasted Baby Potatoes
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Make the best oven Roasted Baby Potatoes with this easy recipe! There’s no boiling or soaking required, just slice the potatoes in half, and arrange them on top of a baking sheet covered in olive oil, Italian seasoning and parmesan cheese. The result is incredibly flavorful, crispy potatoes that are easy to prep in just 10 minutes and roast in 30 minutes!
Table of contents
I’m so excited to introduce you to my new favorite way to roast potatoes. This is really the only recipe you’ll ever need for roasted potatoes. It checks all of the boxes!
Why you’ll love this recipe
- The potatoes are crispy! No sad, soggy potatoes over here, just hot, crispy taters on the outside, that are perfectly tender inside!
- They’re easy to make! No need to soak or boil these potatoes, just slice them in half and pop them right in the oven!
- They’re so flavorful! Arranging the potatoes cut side down on top of Italian seasoning and parmesan cheese means that the entire surface area of the cut side of the potato gets seasoned. This adds so much flavor to these potatoes!
These roasted baby potatoes pair well with just about anything! Want to serve them on the side of a juicy steak? Yup, that’s a great idea! Want to dunk them into cheese fondue? I would be mad if you didn’t! (Seriously, try this, it’s amazing!)
Looking for a simple side dish for holidays, like Thanksgiving, Christmas or Easter? These potatoes will impress everyone, and you never need to tell them how easy they are to make!
Be sure to bookmark, save or pin this recipe, so you can come back and make it again and again!
Ingredients
- Baby potatoes – these can be any color, red, purple, gold, yellow or a medley of colors. They might also be called mini potatoes or peewee potatoes. You simply want potatoes that are about 1 inch in length, and no bigger than 1 1/2 inches in length. Larger potatoes will not work for this recipe.
- Extra-virgin olive oil – or another neutral-flavored oil, like avocado oil, vegetable oil or canola oil.
- Italian seasoning – click the link for my easy, homemade seasoning mix. It’s filled with delicious herbs, like parsley, rosemary and thyme. It also includes minced onions and garlic, which add great flavor and texture to this recipe. You can make it ahead of time and store it in the pantry for up to 6 months. You can also purchase pre-made Italian seasoning on the spice aisle at the grocery store.
- Salt – to season the potatoes.
- Parmesan cheese – I recommend freshly grated parmesan cheese for this recipe as it makes an awesome cheese crust on the cut side of the potatoes after they’re roasted. If all you have on hand is shaker parmesan, that will work too!
Instructions
I’ve included step by step photos below to make this recipe super easy to follow at home. For the full detailed recipe instructions and ingredient quantities, scroll to the recipe card at the bottom of this post.
- Coat a baking sheet. Use a pastry brush to evenly brush olive oil on an 11 inch x 17 inch baking sheet. Evenly sprinkle Italian seasoning and salt all over the baking sheet.
- Top with cheese. Evenly distribute the grated parmesan cheese on top of the Italian seasoning on the baking sheet.
- Add the potatoes. Slice two pounds of baby potatoes in half, lengthwise, then place them cut side down on the baking sheet, on top of the seasoning and parmesan cheese. Brush the tops of the potatoes with olive oil, then sprinkle with salt.
- Roast the potatoes. Place the baking sheet of potatoes in a preheated 450°F oven and roast for 30 minutes. Remove from the oven and use a smooth spatula to remove the potatoes from the baking sheet, making sure to get under the seasoned cheese layer. Serve the potatoes immediately, and feel free to garnish with fresh herbs, like parsley.
Recipe tips
- If you don’t have an 11 inch x 17 inch baking sheet, you can use two smaller baking sheets. Just make sure that all of the seasoning and parmesan cheese on the baking sheets are covered in potatoes before roasting. If the potatoes don’t fully cover the baking sheet, use a paper towel to wipe off the seasoning from any areas that aren’t covered in potatoes. Otherwise, the seasoning and cheese will burn in the oven.
- Arrange the potatoes as close together as possible, without overlapping. This will ensure that the seasoning and cheese gets cooked into the potatoes, and the potatoes will crisp up when roasting. If the potatoes are piled on top of each other, or overlapping, they won’t cook evenly, or get crispy on all sides.
- You can make this recipe without the cheese. To make a vegan and dairy-free version of this recipe, simply omit the parmesan cheese. I’ve made this recipe without it before, and the roasted baby potatoes still turn out crispy, flavorful and delicious!
- If your oven has a convection setting, I recommend using it for this recipe. It will make the potatoes extra crispy. If you don’t, not to worry, I’ve made this recipe several times with a traditional oven setting and the potatoes are still crispy!
Storage and reheating
Store leftover roasted baby potatoes in an airtight container in the fridge for up to 7 days. Reheat them in the oven or an air fryer, to keep them crispy.
If reheating them in the oven, arrange them in an even layer on a baking sheet and back into a 450°F oven for 10 minutes, or until warm and crispy.
To reheat them in an air fryer, arrange them in a single layer in an air fryer basket and reheat at 400°F for 8-10 minutes.
What to serve them with
These roasted baby potatoes are easy enough to serve with a weeknight dinner, but impressive enough to serve with a holiday meal! Try pairing them with any of these popular, delicious main dishes!
More potato recipes
From smashed to mashed, salads to skins, try all of these delicious ways to eat potatoes!
Roasted Baby Potatoes
Ingredients
- 2 pounds baby potatoes, mini potatoes or peewee potatoes (approximately 1 inch in length)
- 3 tablespoons extra virgin olive oil, divided
- 2 tablespoons Italian seasoning, click link for recipe
- 1 ½ teaspoons salt, divided
- ½ cup grated parmesan cheese
Instructions
- Preheat the oven to 450°F.
- Slice all of the potatoes in half lengthwise through the middle.
- Brush 2 tablespoons olive oil on a large baking sheet. I've found that an 11 inch x 17 inch baking sheet fits two pounds of potatoes perfectly.
- Sprinkle the Italian seasoning and 1 teaspoon salt evenly over the olive oil on the baking sheet. Sprinkle the parmesan cheese evenly over the seasoning.
- Arrange the potatoes, cut side down on top of the cheese and seasoning on the sheet pan.
- Brush the tops of the potatoes with the remaining tablespoon olive oil, then sprinkle the remaining ½ teaspoon of salt evenly over the top of the potatoes.
- Place in the oven and roast for 30 minutes, or until the potatoes are crispy.
Notes
- The nutrition information provided in this recipe is for 1/2 pound of potatoes, or one serving of the potatoes. This recipe serves 4 people.
- If you don’t have an 11 inch x 17 inch baking sheet, you can use two smaller baking sheets. Just make sure that all of the seasoning and parmesan cheese on the baking sheets are covered in potatoes before roasting. If the potatoes don’t fully cover the baking sheet, use a paper towel to wipe off the seasoning from any areas that aren’t covered in potatoes. Otherwise, the seasoning and cheese will burn in the oven.
- Arrange the potatoes as close together as possible, without overlapping. This will ensure that the seasoning and cheese gets cooked into the potatoes, and the potatoes will crisp up when roasting. If the potatoes are piled on top of each other, or overlapping, they won’t cook evenly, or get crispy on all sides.
- You can make this recipe without the cheese. To make a vegan and dairy-free version of this recipe, simply omit the parmesan cheese. I’ve made this recipe without it before, and the roasted baby potatoes still turn out crispy, flavorful and delicious!
- If your oven has a convection setting, I recommend using it for this recipe. It will make the potatoes extra crispy. If you don’t, not to worry, I’ve made this recipe several times with a traditional oven setting and the potatoes are still crispy!
- Store leftover roasted baby potatoes in an airtight container in the fridge for up to 7 days. Reheat them in the oven or an air fryer, to keep them crispy.
Nutrition Facts
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