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!
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.