Roasted Baby Potatoes
Halved baby potatoes roasted cut side down on a preheated sheet pan come out shatter-crisp and deeply golden on the flat side, with creamy, almost buttery centers. Starting them on hot metal sears the cut face immediately, and tossing in fresh garlic and rosemary near the end keeps the aromatics fragrant instead of burnt. It is a five-minute-effort side that works with practically any main.
Halve 2 lb (907 g) baby potatoes, toss with 2 tbsp olive oil, 1 tsp fine sea salt, 1/2 tsp black pepper, and 1 tsp garlic powder, then arrange them cut side down on a sheet pan that preheated with the oven at 425°F (220°C). Roast 20 minutes without touching them, toss with the remaining 1 tbsp oil mixed with 3 minced garlic cloves and 1 tbsp chopped rosemary, and roast 8-10 minutes more until the flat sides are deep golden and a paring knife slides in with no resistance. Finish with chopped parsley, a squeeze of lemon, and a pinch of flaky salt.
- Preheat the empty sheet pan with the oven — the potatoes sizzle on contact and the cut faces sear into a real crust instead of steaming.
- Dry the potatoes thoroughly after washing and leave space between them; trapped moisture and a crowded pan are the two main reasons roasted potatoes turn out soft.
- Add the fresh garlic and rosemary in the final 10 minutes only, so they toast to a nutty gold instead of scorching bitter.
Equipment
- Large rimmed baking sheet
- Large mixing bowl
- Chef's knife
- Cutting board
- Measuring spoons
- Thin metal spatula
Ингредиенты
Potatoes and seasoning
- 907 g baby potatoes (creamer, baby Yukon Gold, or baby red), roughly 1 to 1 1/2 inches across; halved
- 45 ml extra-virgin olive oil, divided, 2 tbsp for roasting, 1 tbsp for the garlic-herb finish
- 6 g fine sea salt
- 1 g freshly ground black pepper
- 3 g garlic powder, seasons the crust without burning like fresh garlic would
Garlic-herb finish
- garlic cloves, minced
- 4 g fresh rosemary, finely chopped, or 1 tsp dried
- 8 g fresh flat-leaf parsley, chopped, for serving
- lemon, optional, for a squeeze at the table
- flaky sea salt, optional
Приготовление
- ШАГ01
Set a rack in the lower third of the oven, put the empty rimmed baking sheet on it, and heat the oven to 425°F (220°C). A fully preheated pan sears the potatoes the moment they touch it, which is where most of the crust comes from.
- ШАГ02
Scrub the baby potatoes and dry them very well with a kitchen towel — surface moisture makes them steam instead of brown. Halve each one lengthwise; quarter any stragglers bigger than about 2 inches so every piece cooks at the same rate.
- ШАГ03
In a large bowl, toss the potatoes with 2 tablespoons (30 ml) of the olive oil, the fine sea salt, black pepper, and garlic powder until every cut face glistens. In a small corner of the same bowl (or a ramekin), stir the remaining 1 tablespoon (15 ml) oil with the minced garlic and chopped rosemary and set it aside for later.
- ШАГ04
Carefully pull the hot sheet pan from the oven and arrange the potatoes cut side down with a little space between each piece — they should sizzle on contact. Roast for 20 minutes without moving them so the flat sides can build an even, deep-golden crust.
- ШАГ05
Scrape the garlic-rosemary oil onto the pan and toss the potatoes to coat, using a thin metal spatula to release any that cling. Spread them back out and roast 8-10 minutes more, until the garlic is nutty and golden and a paring knife slides into the biggest potato with zero resistance.
- ШАГ06
Transfer to a serving bowl and toss with the chopped parsley, a pinch of flaky salt if you like, and a squeeze of lemon to cut the richness. Serve hot — the crust is at its crackliest in the first 15 minutes out of the oven.
Make ahead
You can halve the potatoes up to a day ahead and hold them submerged in cold water in the fridge; dry them extremely well before roasting. For entertaining, roast them fully up to 2 hours ahead, leave them on the sheet pan at room temperature, and re-crisp at 425°F (220°C) for 5-7 minutes just before serving.
Storage
Refrigerate leftovers in an airtight container for up to 4 days. To bring the crust back, spread them on a baking sheet and reheat at 425°F (220°C) for 8-10 minutes, or air-fry at 400°F (200°C) for 4-5 minutes; the microwave will warm them but leaves them soft. Freezing is not recommended — thawed potatoes turn mealy.
Variations
Parmesan-crusted
Sprinkle 1/2 cup (45 g) finely grated Parmesan directly onto the oiled hot pan, set the potatoes cut side down on top of it, and roast as written — the cheese fuses into a lacy, salty crust. Note this version adds dairy and is no longer vegan (use a hard vegan Parmesan-style cheese to keep it plant-based).
Greek lemon-oregano
Swap the rosemary for 2 teaspoons dried oregano and toss the finished potatoes with the juice of a whole lemon and 1 teaspoon of its zest. Great alongside grilled chicken or lamb.
Smoky and spicy
Replace the garlic powder with 1 1/2 teaspoons smoked paprika plus 1/4 teaspoon cayenne, and finish with sliced scallions instead of parsley. Excellent with a cooling dip like sour cream or a dairy-free ranch.
Serve with
Nutrition per serving
Nutrition values are estimates based on the metric measurements. Adjust as needed.
Частые вопросы
Do I need to boil baby potatoes before roasting them?
No. Baby potatoes are small enough to cook through in the oven in about 30 minutes, so parboiling only adds a pot to wash. The keys to crispy roasted baby potatoes without boiling are halving them, drying them well, and starting them cut side down on a preheated pan at 425°F (220°C).
Why aren't my roasted baby potatoes crispy?
Almost always one of three things: the potatoes went into the oven wet, the pan was crowded so they steamed in their own moisture, or the oven ran too cool. Dry them thoroughly, give each piece breathing room (use two pans if needed), roast at a true 425°F (220°C), and resist flipping for the first 20 minutes so the crust can set.
Can I roast the potatoes whole instead of halving them?
You can — prick each one once with a knife tip and expect 35-45 minutes depending on size, shaking the pan halfway. That said, halving is worth it: the exposed cut face is where the deep browning happens, so halved roasted baby potatoes end up noticeably crispier than whole ones.
What kind of baby potatoes work best?
Any small waxy or all-purpose variety around 1 to 1 1/2 inches: creamers, baby Yukon Golds, baby reds, or a mixed medley bag. Yukon-type golds brown the most richly thanks to their lower moisture and slightly higher starch; fingerlings also work if you halve them lengthwise. Just avoid mixing sizes wildly, or cut larger ones down to match.
Can I make roasted baby potatoes in an air fryer?
Yes. Toss them exactly as written, then air-fry at 400°F (200°C) for 16-20 minutes, shaking the basket every 6-7 minutes and adding the fresh garlic and rosemary for the last 5 minutes. Work in batches if your basket is small — a single layer is still the rule for crispness.
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