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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.

Ingredients

Units Scale
  • 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)

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

Find it online: https://tastyera.com/roasted-baby-potatoes/