Roasted Baby Potatoes

Roasted Baby Potatoes are a simple yet incredibly flavorful side dish, featuring crispy skins and tender, buttery centers. Seasoned with aromatic herbs and spices, and paired here with mushrooms and roasted vegetables, this recipe makes an ideal complement to nearly any main course.

Why You’ll Love This Recipe

This dish is loved for its crisp texture and earthy, rich flavor. Roasted Baby Potatoes require minimal preparation and yield maximum satisfaction. They are naturally gluten-free, vegan-friendly, and pair well with both casual and elegant meals. Whether served alongside meats, stews, or as part of a vegetarian platter, they are always a crowd-pleaser.

Ingredients

(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)

• Baby potatoes (halved)
• Whole mushrooms (such as cremini or button)
• Olive oil
• Garlic (minced or whole cloves)
• Fresh or dried rosemary
• Fresh parsley (chopped, for garnish)
• Salt
• Black pepper
• Smoked paprika (optional)
• Cubed root vegetables or firm tofu (optional addition)

Directions

1. Preheat oven to 425°F (220°C). Line a baking tray with parchment paper or lightly grease it.
2. Rinse and halve the baby potatoes. Pat dry to ensure crisp roasting.
3. In a bowl, toss potatoes and mushrooms with olive oil, garlic, rosemary, salt, pepper, and smoked paprika if using.
4. Spread the mixture evenly on the baking tray, cut side down for the potatoes.
5. Roast for 25–30 minutes, turning once halfway through, until potatoes are golden and fork-tender and mushrooms are browned.
6. Remove from oven and sprinkle with chopped parsley before serving.

Servings and timing

Servings: 4
Prep time: 10 minutes
Cook time: 30 minutes
Total time: 40 minutes

Variations

• Cheesy: Add grated Parmesan or crumbled feta cheese during the last 5 minutes of roasting.
• Spicy: Add crushed red pepper flakes or a pinch of cayenne for heat.
• Lemon Herb: Finish with lemon zest and thyme for a zesty version.
• Sweet & Savory: Combine with sweet potatoes or carrots for a mixed roast.

Storage/Reheating

Store any leftovers in an airtight container in the refrigerator for up to 4 days.

To reheat:

• Oven: Reheat at 375°F (190°C) for 10–12 minutes for best texture.
• Skillet: Reheat in a non-stick pan over medium heat until warmed through.
• Microwave: Use short intervals, though potatoes may lose crispness.

Avoid freezing as the texture of potatoes may change after thawing.

FAQs

Can I use regular potatoes instead of baby potatoes?

Yes, just cut them into evenly sized chunks for uniform cooking.

Should I peel the baby potatoes?

No, the skin adds texture and crisps up nicely during roasting.

Can I use dried herbs instead of fresh?

Yes, though fresh herbs provide brighter flavor. Use smaller amounts of dried herbs.

Why are my roasted potatoes not crispy?

Ensure they are dry before roasting, and do not overcrowd the pan.

What oil is best for roasting?

Olive oil adds great flavor, but avocado oil or vegetable oil work well too.

Can I make these in an air fryer?

Yes, roast at 400°F (200°C) for about 15–20 minutes, shaking halfway through.

How can I make these ahead of time?

You can parboil and refrigerate the potatoes, then roast them fresh when ready.

What can I serve these with?

They pair well with grilled meats, roasted chicken, stews, or vegetarian mains.

Are these suitable for a vegan diet?

Yes, this basic recipe is completely plant-based.

Can I add onions or bell peppers?

Absolutely, both add sweetness and variety to the roast.

Conclusion

Roasted Baby Potatoes are a timeless, rustic side dish that brings both comfort and flavor to the table. With their crispy edges, tender centers, and savory seasoning, they are ideal for both weeknight dinners and special occasions. Quick to prepare and endlessly customizable, this recipe deserves a spot in every kitchen repertoire.

Roasted Baby Potatoes

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Roasted Baby Potatoes are a crispy, tender, and savory side dish made with baby potatoes, herbs, and mushrooms—perfect alongside a variety of main courses.

• Author: Emma Harper
• Prep Time: 10 minutes
• Cook Time: 30 minutes
• Total Time: 40 minutes
• Yield: 4 servings 1x
• Category: Side
• Method: Roasted
• Cuisine: Western
• Diet: Vegan

Ingredients

Units USM Scale 1x2x3x

• 1.5 lbs baby potatoes, halved
• 1 cup whole mushrooms (cremini or button)
• 2–3 tbsp olive oil
• 3 cloves garlic, minced or whole
• 1 tsp fresh or 1/2 tsp dried rosemary
• Salt, to taste
• Black pepper, to taste
• 1/2 tsp smoked paprika (optional)
• 1/2 cup cubed root vegetables or firm tofu (optional)
• 2 tbsp fresh parsley, chopped (for garnish)

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Instructions

1. Preheat oven to 425°F (220°C). Line a baking tray with parchment paper or lightly grease it.
2. Rinse and halve the baby potatoes. Pat dry with a towel.
3. In a large bowl, toss potatoes and mushrooms with olive oil, garlic, rosemary, salt, pepper, and smoked paprika (if using).
4. Spread the mixture evenly on the prepared tray, with potatoes cut side down.
5. Roast for 25–30 minutes, turning once halfway through, until the potatoes are golden and fork-tender, and the mushrooms are browned.
6. Remove from oven and sprinkle with chopped parsley before serving.

Notes

• Ensure potatoes are dry before roasting for crispier texture.
• Use parchment paper to prevent sticking and aid in even roasting.
• Do not overcrowd the tray; use two trays if needed.
• Add cheese or citrus zest at the end for extra layers of flavor.
• Leftovers are best reheated in an oven or skillet for texture.

Nutrition

• Serving Size: 1 cup
• Calories: 180
• Sugar: 2g
• Sodium: 290mg
• Fat: 8g
• Saturated Fat: 1g
• Unsaturated Fat: 6g
• Trans Fat: 0g
• Carbohydrates: 25g
• Fiber: 3g
• Protein: 3g
• Cholesterol: 0mg