Easy oven roasted baby potatoes with garlic and herbs! Perfect with chicken, fish, and even a mid-week roast dinner!
They're deliciously crispy on the outside, fluffy in the middle, and best of all, ready in just 35 minutes!
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There's no peeling or parboiling required to make these little beauties, so they're perfect to serve up on busy weeknights when you NEED potatoes fast, but don't have time to make proper roast potatoes!
I use miniature baby potatoes for this recipe (which are smaller than baby potatoes), but if you can only find baby potatoes then it's best to cut them in half to ensure they cook evenly and crisp up on the outside!
👩🍳 Don't forget to check out another speedy potato recipe on the blog - air fryer roast potatoes!
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✔️ Why you'll love this recipe!
Here's why this is the best roast baby potatoes recipe!
- Minimal prep (no peeling or parboiling!).
- Crispy skins and fluffy middles.
- Ready in 35 minutes.
- Perfect for busy weeknights.
🛒 Ingredients
What you'll need to make baby roast potatoes!
- Baby Potatoes - I prefer to use miniature baby potatoes because you can roast them whole. If you can only find baby potatoes, you'll need to cut them in half before roasting.
- Olive Oil - a mild light olive oil is best for roasting.
- Seasonings - I use a seasoning mix containing salt, pepper, smoked paprika, garlic granules and dried thyme.
- Parsley - finely chopped for garnish.
🔪 How to make roast baby potatoes
The recipe card with ingredient quantities and detailed instructions can be found at the bottom of the post
One: Wash and dry the baby potatoes. If you are using miniature potatoes you can roast them whole. If using baby potatoes, it's best to cut them in half.
Two: Preheat the oven to 200°c (180 fan) and place a roasting tin in the oven to get nice and hot.
Three: Whilst the roasting tin is heating up, mix together the olive oil, salt, pepper, smoked paprika, garlic granules, and dried thyme. Toss with the potatoes.
Four: How long to roast baby potatoes? Take the roasting tray out of the oven and place the baby potatoes into the hot tin. Roast the baby potatoes at 200°c (180 fan/ Gas 6) for 30-35 minutes. Sprinkle with chopped parsley before serving.
💭 Top tips
My top tips for making crispy roast baby potatoes in just 35 minutes!
- If you're using baby potatoes rather than the smaller miniature potatoes, cut them in half to ensure they cook quickly and evenly. Place the cut surface face down in the roasting tray for maximum crispness.
- Make sure your roasting tin is large enough. You want the potatoes spread in a single layer on the bottom of the tin, with a bit of space around each potato to ensure each one gets crispy.
🍴 Serving suggestions
Serve the roasted baby potatoes in place of your usual roast potatoes with slow cooker roast beef, slow cooker lamb breast, or roast chicken. Don't forget all the usual trimmings such as Yorkshire puddings, red cabbage, cauliflower cheese, and sausage meat stuffing!
They're also great with pork chops, hunters chicken, and creamy cider chicken too.
📖 Variations
A few ways to customize your roasted baby potatoes!
- Swap the dried thyme for fresh thyme leaves or chopped rosemary.
- Add 100g of bacon lardons into the roasting tray half way through cooking for extra flavour.
- Love a bit of heat? Add a chopped red chilli.
- Add a few cloves of garlic (in their skins) to the roasting tray. At the end of cooking squeeze out the sweet tender garlic and mix it into the potatoes for roasted baby potatoes with garlic.
- Grate over some Parmesan cheese at the end of cooking.
- Try making the roast baby potatoes in your air fryer!
🥡 Storage
- To Store. Leftovers can be stored in the fridge for up to 3 days. They can be used to make potato salad, frittatas, or fried potato.
- To Reheat. To ensure the potatoes remain crispy, reheat them in a hot oven or air fryer for 5-8 minutes. Alternatively they can be microwaved but the skins will go soft (they'll still taste good though!).
- To Freeze. To freeze, place the roasted baby potatoes on a baking sheet and freeze for 2 hours. Transfer them to a freezer-safe container and freeze for up to 3 months.
❓ FAQs
There is no need to peel the skin on baby potatoes before roasting.
Due to their size and tender skins, there is no need to parboil baby potatoes before roasting them in a hot oven.
Baby potatoes take about 30-35 minutes to roast at 200°c. They should be crispy on the outside and tender in the middle. Test with a sharp knife.
😋 More potato recipes to try!
- Parmentier potatoes
- Boulangere potatoes
- Mini Hasselback potatoes
- Air fryer baked potatoes
- Polenta roast potatoes
- Air fryer roast potatoes
- Roasted sweet potatoes
Recipe
Roasted Baby Potatoes
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We'll email you this post for easy access later! You'll also join the Effortless Foodie mailing list and receive my popular 'No Bake Bars and Slices' eBook for free!
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Equipment
Ingredients
- 800 g Baby Potatoes
- 2 tablespoon Olive Oil
- ½ teaspoon Salt
- ¼ teaspoon Black Pepper
- 1 teaspoon Smoked Paprika
- 1 teaspoon Garlic Granules
- 1 teaspoon Dried Thyme
Instructions
- Wash and dry the baby potatoes. If you are using miniature potatoes you can roast them whole. If using baby potatoes, it's best to cut them in half.800 g Baby Potatoes
- Preheat the oven to 200°c (180 fan) and place a roasting tin in the oven to get nice and hot.
- Whilst the roasting tin is heating up, mix together the olive oil, salt, pepper, smoked paprika, garlic granules, and dried thyme. Toss with the potatoes.2 tablespoon Olive Oil, ½ teaspoon Salt, ¼ teaspoon Black Pepper, 1 teaspoon Smoked Paprika, 1 teaspoon Garlic Granules, 1 teaspoon Dried Thyme
- Take the roasting tray out of the oven and place the baby potatoes into the hot tin. Roast the baby potatoes at 200°c (180 fan/ Gas 6) for 30-35 minutes. Sprinkle with chopped parsley before serving.
Notes
- If you're using baby potatoes rather than the smaller miniature potatoes, cut them in half to ensure they cook quickly and evenly. Place the cut surface face down in the roasting tray for maximum crispness.
- Make sure your roasting tin is large enough. You want the potatoes spread in a single layer on the bottom of the tin, with a bit of space around each potato to ensure each one gets crispy.
- Swap the dried thyme for fresh thyme leaves or chopped rosemary.
- Add 100g of bacon lardons into the roasting tray half way through cooking for extra flavour.
- Love a bit of heat? Add a chopped red chilli.
- Add a few cloves of garlic (in their skins) to the roasting tray. At the end of cooking squeeze out the sweet tender garlic and mix it into the potatoes for roasted baby potatoes with garlic.
- Grate over some Parmesan cheese at the end of cooking.
- Try making the roast baby potatoes in your air fryer!
- To Store. Leftovers can be stored in the fridge for up to 3 days. They can be used to make potato salad, frittatas, or fried potatoes.
- To Reheat. To ensure the potatoes remain crispy, reheat them in a hot oven or air fryer for 5-8 minutes. Alternatively, they can be microwaved but the skins will go soft (they'll still taste good though!).
- To Freeze. To freeze, place the roasted baby potatoes on a baking sheet and freeze for 2 hours. Transfer them to a freezer-safe container and freeze for up to 3 months.
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Kathryn
I serve these baby potatoes with everything and we can't get enough. Love how easy this recipe is too. Thanks for another great recipe!
Tara
Oh yum! Such an easy and flavor-packed side! I love all the different ideas for variations with the potatoes too.
Jill
I added some bacon to mine. So good! Thanks for the recipe!
Jess
i would love this!
Kristen Wood
These turned out absolutely perfectly! Wouldn't change a thing! Thank you. 🙂