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Roasted baby potatoes in a grey bowl.
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4.84 from 6 votes

Roasted Baby Potatoes

Easy oven roasted baby potatoes with garlic and herbs! No peeling, no parboiling, and ready in 35 minutes!
Course Side Dish
Cuisine British
Prep Time 5 minutes
Cook Time 35 minutes
Total Time 40 minutes
Servings 4
Calories 221kcal
Author Beth Sachs

Equipment

  • 1 Roasting Tin

Ingredients

Metric - US Customary
  • 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

Top Tips:
  • 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.
 
Variations:
  • 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 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.
 
Nutrition:
The nutritional information provided is approximate and is calculated using online tools. Information can vary depending on various factors, but we have endeavoured to be as accurate as possible.
 
Nutrition Facts
Roasted Baby Potatoes
Amount per Serving
Calories
221
% Daily Value*
Fat
 
7
g
11
%
Saturated Fat
 
1
g
6
%
Polyunsaturated Fat
 
1
g
Monounsaturated Fat
 
5
g
Sodium
 
304
mg
13
%
Potassium
 
866
mg
25
%
Carbohydrates
 
36
g
12
%
Fiber
 
5
g
21
%
Sugar
 
2
g
2
%
Protein
 
4
g
8
%
Vitamin A
 
260
IU
5
%
Vitamin C
 
40
mg
48
%
Calcium
 
31
mg
3
%
Iron
 
2
mg
11
%
* Percent Daily Values are based on a 2000 calorie diet.
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