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These easy Roasted Baby Potatoes are buttery, tender on the inside, and perfectly golden on the outside. Tossed with olive oil, garlic, and fresh herbs, they’re roasted in the oven at 350°F for a simple side dish that goes with just about everything. No peeling, boiling, or fancy ingredients required!
Table of Contents
- Kellie’s Note Yukon Do It!
- Why You’ll Love These Roasted Baby Potatoes
- Ingredients For Roasted Baby Potatoes
- How to Make Roasted Baby Potatoes
- Kellie’s Tips for the best Roasted Baby Potatoes
- What Are the Best Baby Potatoes for Roasting?
- Easy Roasted Baby Potato Variations
- How to Store and Reheat Roasted Baby Potatoes
- What to Serve with Roasted Baby Potatoes
- More easy potato recipes you will love
- Oven Roasted Baby Potatoes Recipe
Kellie’s Note
Yukon Do It!
I’m always looking for easy recipes to make for dinner but sometimes the side dishes get lost in the shuffle. I tend to grab a bag of frozen vegetables to dress up or just roast a baked potato but I really love a side dish that seems a little more decadent. These Oven Roasted Baby Potatoes are just that. Roasted to perfection but so insanely easy.
Whenever we go out to a steakhouse, there’s sure to be a side dish of roasted baby potatoes available to order. They’re the perfect accompaniment to our favorite Filet Mignon but they also go well with a roast chicken for Sunday dinner.
Baby Potatoes, also known as New Potatoes or pee wee potatoes, are just any variety of potato that has been harvested before maturity. Most often you’ll see baby red potatoes or baby yukon gold potatoes (my personal favorite!). They can also be called creamer potatoes and can be as small as marbles or as large as a golf ball.
This easy roasted potato recipe is super simple and you can mix up the flavor by adding whatever herbs you have on hand. The simple roasting process yields the most buttery, melt-in-your-mouth tender potatoes with a crispy skin. They’re positively addicting!
Why You’ll Love These Roasted Baby Potatoes
These Oven Roasted Baby Potatoes are one of my favorite ways to make an ordinary dinner feel just a little more special. They’re incredibly easy but taste like something you’d order at your favorite steakhouse.
- Easy to Make: A few minutes of prep and the oven does the rest.
- Buttery and Tender: The potatoes roast until creamy inside with lightly golden skins.
- Simple Ingredients: Just potatoes, olive oil, garlic, fresh herbs, and seasonings.
- Perfect for Any Occasion: Serve them with an easy weeknight dinner or make them for a holiday meal.
- No Peeling Required: The thin skins on baby potatoes are tender and delicious when roasted.
Ingredients For Roasted Baby Potatoes
You only need a handful of simple ingredients to make these easy garlic herb potatoes.
- Baby Potatoes: Baby Yukon Gold potatoes are my favorite for their buttery flavor and creamy texture. Baby red potatoes work well, too. Cut larger potatoes in half so they cook evenly.
- Olive Oil: Helps the potatoes roast evenly and adds richness.
- Fresh Herbs: Rosemary, thyme, and sage are my favorites. Use one or a combination, depending on what you have.
- Garlic: Fresh minced garlic adds delicious flavor to the potatoes as they roast.
- Kosher Salt and Black Pepper: Essential for bringing out the flavor of the potatoes and herbs.
- Butter (Optional): Add melted butter along with the olive oil for an extra-rich, buttery flavor.
For the complete ingredient list and measurements, see the recipe card below.
How to Make Roasted Baby Potatoes
Making Roasted Baby Potatoes in the oven couldn’t be easier. Just a few minutes of prep and you’re on your way to a buttery, flavorful side dish.
- Prep the potatoes. Wash and dry the baby potatoes. If they’re different sizes, cut the larger ones in half so they cook evenly.
- Season. Toss the potatoes with olive oil, chopped fresh herbs, minced garlic, salt, and pepper. Add melted butter if you want extra buttery flavor.
- Roast. Transfer everything to a baking dish and roast at 350°F for approximately 45 minutes, tossing after the first 20 minutes.
- Serve. Once the potatoes are fork-tender and lightly golden, sprinkle with additional fresh herbs and kosher salt, if desired.
These oven roasted baby potatoes are best served hot, right out of the oven!
Kellie’s Tips for the best Roasted Baby Potatoes
- Choose similar-sized potatoes. Smaller potatoes cook more quickly than larger ones, so cut any oversized potatoes in half.
- Don’t skip drying them. After washing, pat the potatoes dry so excess moisture doesn’t interfere with browning.
- Don’t overcrowd the dish. Give the potatoes a little breathing room so they roast instead of steam.
- Toss during cooking. Stirring the potatoes after the first 20 minutes redistributes the garlic-herb oil and promotes even cooking.
- Check for doneness. The potatoes should be tender enough that a fork slides easily into the center. The skins should be lightly golden.
- Serve immediately. Roasted potatoes are always best when they’re fresh and hot from the oven.
What Are the Best Baby Potatoes for Roasting?
Baby Yukon Gold potatoes are my first choice for this recipe. They have naturally creamy centers, thin skins, and a rich, buttery flavor that makes them perfect for roasting.
Baby red potatoes are another great option, and you can even use a colorful mix of red, yellow, and purple potatoes.
Baby potatoes are simply potatoes harvested while they’re still small, so there’s no need to peel them. Just give them a good rinse, dry them well, and cut any larger potatoes in half for even cooking.
Easy Roasted Baby Potato Variations
One of my favorite things about these Roasted Baby Potatoes is how easy they are to customize with whatever herbs and seasonings you have on hand.
- Parmesan Roasted Potatoes: Toss the hot potatoes with freshly grated Parmesan before serving.
- Garlic and Rosemary: Use fresh rosemary for a classic steakhouse-style side dish.
- Lemon Herb Potatoes: Finish with a squeeze of fresh lemon juice and chopped parsley for a bright, fresh flavor.
- Italian Herb Potatoes: Substitute Italian seasoning for the fresh rosemary, thyme, and sage.
- Extra Buttery Potatoes: Add a little melted butter to the olive oil mixture before roasting.
My go-to baking dish set for all things casseroles, brownies, dips and more. I’ve been using these ceramic baking dishes for years. Oven to table to dishwasher!
How to Store and Reheat Roasted Baby Potatoes
- To Store: Let leftover roasted baby potatoes cool, then transfer them to an airtight container and refrigerate for up to 3–4 days.
- To Reheat: Warm the potatoes in a 350°F oven until heated through. You can also microwave them for a quick side dish, although the skins will be softer.
- For Extra Crispy Leftovers: Chop the potatoes and cook them in a skillet with a little butter until golden. They’re fantastic as breakfast potatoes!
- To Freeze: You can freeze cooked roasted potatoes, but the texture may become softer after thawing. For the best results, cool completely, freeze in a single layer, and transfer to a freezer-safe container for up to 2 months. Reheat from frozen in the oven until hot throughout.
- Make Ahead: The potatoes can be tossed with the herb oil mixture up to 24 hours in advance. Keep them covered in the refrigerator until you’re ready to roast.
What to Serve with Roasted Baby Potatoes
These easy Oven Roasted Baby Potatoes are one of those side dishes that go with just about anything. They’re simple enough for a busy weeknight but feel special enough for a holiday dinner.
A few of my favorite ways to serve them:
- Steak: Pair them with Bacon Wrapped Filet Mignon or Oscar Style Filet Mignon for a restaurant-worthy dinner.
- Chicken: They’re delicious alongside an easy Oven Baked Chicken Breast or a Sunday roast chicken.
- Holiday Dinners: Serve them with Corned Beef and Cabbage or your favorite holiday roast.
- Easy Weeknight Meals: Add a green vegetable and your favorite protein for a simple, satisfying dinner.
Honestly, once you start making these potatoes, you’ll find an excuse to serve them with everything!
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More easy potato recipes you will love
- Easy Potatoes Au Gratin…..kick that box to the curb!
- Crispy Breakfast Potatoes
- The Best Mashed Potatoes
- These super simple Lyonnaise Potatoes are meltingly tender.
- Bacon Parmesan Roasted Potatoes are EASY and ADDICTING.
- Syracuse Salt Potatoes are totally snackable.
- More baby potatoes with these simple GRILLED Garlic Potatoes in Foil!
Oven Roasted Baby Potatoes Recipe
Equipment
- baking dish
- measuring cup
- measuring spoons
Ingredients
- 3 lbs baby potatoes, cut in half if necessary
- 3 tbsp olive oil
- 1/4 cup fresh chopped herbs, sage, rosemary and/or thyme
- 3 garlic cloves, minced
- 1/2 tsp kosher salt
- 1/2 tsp fresh ground pepper
Instructions
- Preheat the oven to 350°F.
- Place the baby potatoes in a large bowl. Add the olive oil, chopped fresh herbs, minced garlic, kosher salt, and black pepper. If desired, add 2 tablespoons melted butter for extra flavor. Toss until evenly coated.
- Transfer the potatoes and herb oil mixture to an oven-safe baking dish.
- Roast for 20 minutes, then toss the potatoes to redistribute the herb oil. Return to the oven and roast for another 25 minutes, or until the potatoes are fork-tender and golden brown.
- Sprinkle with additional kosher salt and fresh herbs, if desired. Serve warm.
Notes
- Potato Size: Choose similarly sized baby potatoes for even cooking. Cut larger potatoes in half if needed.
- Butter: For extra buttery flavor, add 2 tablespoons melted butter to the olive oil and herb mixture before roasting.
- Make Ahead: Toss the potatoes with the herb oil mixture up to 24 hours in advance and refrigerate until ready to cook.
- Storage: Refrigerate leftovers in an airtight container for up to 3–4 days.
- Reheating: Reheat in a 350°F oven until warmed through or microwave for a quick side dish.
- Leftover Idea: Chop and cook the potatoes in a skillet with 1 tablespoon butter until crispy for an easy breakfast potato hash.
- Doneness: The potatoes are ready when a fork easily pierces the center and the outside is lightly golden.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
These potatoes were perfect! I was making corned beef and cabbage but wasn’t home during the day to add the potatoes. I used this recipe to cook the potatoes separately in the oven and they were loved by the whole family! Easy & delicious. Definitely recommend!
I’m so happy you liked them! They’re so easy, too.
OMG. These were amazing!
Do you cook these potatoes uncovered?
Yes, they’re uncovered.
Best baby gold potato recipe. Simple to follow and delish.
Thank you so much!
I made this recipe with fresh herb from my garden. I didn’t have sage, so I used oregano instead. All fresh oregano, thyme and Rosemary. It was absolutely delicious, fabulous!
Thank you so much!
A simple delicious recipe that can be done the day before and warmed up prior to serving.
Thank you for your comment! Enjoy!