Oven Roasted Baby Potatoes Recipe

Oven roasted baby potatoes in a white casserole dish.

5 from 5 votes

Easy Oven Roasted Baby Potatoes are tender, buttery, and full of garlic-herb flavor. Roasted with olive oil and fresh herbs until golden, they're the perfect side dish for weeknight dinners or holiday meals.

Prep Time5

Cook Time50

Total Time55

Course: Side Dish

Cuisine: American

Servings:

Author: Kellie

Cost: $6

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