Roasted Baby Potatoes

Ingredients

• 454 g (1 pound)baby potatoes, such as petite potatoes or fingerling potatoes
• 15 ml (1 tablespoon)olive oil
• 10 ml (2 teaspoons)salt
• 10 ml (2 teaspoons)garlic powder
• 1 sprigfresh rosemary, leaves removed from the stem and diced
• 2 sprigsfresh thyme (optional)

Instructions

1. 1

   Heat the oven

   Preheat the oven to 230°C (450°F).

2. 2

   Season the potatoes

   Halve the potatoes and arrange them in a single layer on a baking sheet. Drizzle with the oil, then sprinkle with the salt, garlic powder and rosemary.

3. 3

   Roast until golden

   Roast for about 25 minutes, until the potatoes are tender and golden.

4. 4

   Finish and serve

   Take the potatoes out of the oven and sprinkle with fresh thyme, if using. Serve immediately.

What are roasted baby potatoes?

Roasted baby potatoes are small potatoes cooked in a hot oven until their outsides colour and their centres soften. They are a familiar American-style side dish, built around a straightforward combination of potatoes, oil and seasoning.

Here, garlic powder and rosemary add savoury flavour without much preparation, while optional fresh thyme gives the finished potatoes an additional herbal note.

Nutrition and macros by portion

The nutrition label shows one serving as written: 123 calories, 2g protein, 20g carbs, 3g fat.

Most of the carbohydrates come from the potatoes, while the olive oil supplies most of the fat; the potatoes contribute a small amount of protein. For a more balanced plate, pair a serving with a protein-rich main and another vegetable.

Choosing and preparing the potatoes

Potato size: Petite potatoes and fingerlings both work; halve them so the pieces cook evenly in the time given.

Cut sides: Arrange the halves in one layer on the baking sheet. Keeping them spread out gives their surfaces room to brown rather than crowding them together.

Seasoning with herbs

Garlic and rosemary: Garlic powder coats the potatoes readily, and diced rosemary distributes its flavour across the tray. Toss or turn the potatoes on the sheet to help spread the oil and seasonings.

Fresh thyme: Thyme is optional and goes on after roasting. Adding it at the end preserves its fresh herbal character.

Getting the texture right

Oven heat: At 230°C, the potatoes have a short roasting time and can develop golden edges while becoming tender inside. Start checking near the end of the 25-minute estimate, since potato size and oven performance can vary.

Doneness: A fork should pass into the centre without much resistance, and the cut surfaces should look golden. If the potatoes are not tender yet, continue roasting and check again shortly.

Timing and serving

Prep ahead: Halve the potatoes shortly before roasting so they are ready to season and put in the oven. The recipe’s roasting time is about 25 minutes, within the stated 30-minute total.

On the plate: Serve the potatoes hot alongside roasted vegetables, beans or a main dish. Their garlic and herb seasoning also suits a simple salad or other fresh side.

Making the recipe your own

Herb choice: Rosemary provides the main herbal flavour, while thyme is an optional finish. If you leave out the thyme, the potatoes are still seasoned with rosemary and garlic.

Seasoning: The recipe uses 10 ml of salt. Measure it carefully and distribute it over the potatoes so the seasoning is spread across the tray.

Recipe notes & tips

• Halve the potatoes into similarly sized pieces so they roast at roughly the same pace.
• Arrange the potatoes in one layer rather than piling them up.
• Make sure the oil and seasonings are spread across the cut surfaces.
• Check tenderness with a fork near the end of the roasting time.
• Add the optional thyme after roasting, just before serving.

Variations

• Add black pepper: Grind it over the potatoes with the other seasonings.
• Use extra rosemary: Add a little more diced rosemary for a stronger herbal flavour.
• Finish with parsley: Scatter chopped fresh parsley over the potatoes just before serving.
• Add lemon: Squeeze a little lemon juice over the hot potatoes for a bright finish.
• Try smoked paprika: Add a small pinch with the garlic powder for a smoky note.

Common mistakes to avoid

• Crowding the tray: The potatoes may brown less evenly; spread them out in one layer.
• Uneven pieces: Some halves may finish before others; cut the potatoes to similar sizes.
• Skipping the oil: The seasonings may not coat the potatoes as well; drizzle and spread the oil over the pieces.
• Overlooking the potatoes: Their size and ovens vary; check for tenderness and golden surfaces near the end.
• Adding thyme too early: It may lose its fresh character; sprinkle it on after roasting.

How to store

Refrigerate leftovers in a covered container for up to 3 days. Reheat in a hot oven or in a frying pan until warmed through; the microwave works too, though the potatoes may soften.

Frequently asked questions