Oven Roasted Baby Potatoes

Ingredients

• 500 gbaby potatoes
• 90 ml (6 tbsp)olive oil
• 5 ml (1 tsp)garlic purée
• 5 ml (1 tsp)dried thyme or rosemary
• to tastesalt and pepper
• to tastefresh parsley
• to tasteParmesan

Instructions

1. 1

   Prepare potatoes

   Heat the oven to 200°C fan/220°C/425°F/Gas Mark 7. Halve each potato; there is no need to peel them.

2. 2

   Mix the oil

   In a large bowl, combine the olive oil, garlic purée and dried herb.

3. 3

   Coat potatoes

   Add the halved potatoes and toss until they are evenly covered in the oil mixture.

4. 4

   Arrange on tray

   Place the potatoes on a baking tray in a single layer, with the cut sides facing down.

5. 5

   Season potatoes

   Sprinkle with salt and pepper while the flat sides are facing down.

6. 6

   Roast until crisp

   Roast for 40 minutes at 200°C fan/220°C/425°F/Gas Mark 7.

7. 7

   Check the colour

   There is no need to turn the potatoes halfway through. They are ready when golden and crispy.

8. 8

   Finish and serve

   Transfer the potatoes to a serving dish and sprinkle with fresh parsley or Parmesan.

What are oven-roasted baby potatoes?

They are small potatoes halved and roasted until the exposed sides turn golden and the centres become tender. In Britain, potatoes cooked this way are a familiar partner to a roast dinner, though they work just as well with everyday meals.

This version keeps the preparation simple: the potatoes are left unpeeled, coated with garlic and dried herbs, then roasted cut-side down. That direct contact with the tray helps the flat sides brown.

Nutrition and macros by portion

The nutrition label shows one serving as written: 191 calories, 2g protein, 15g carbs, 14g fat.

The listed nutrition is 191 kcal per serving, with 15 g carbohydrate, 14 g fat and 2 g protein. The potatoes provide most of the carbohydrates, while the olive oil contributes most of the fat; pair a portion with a protein-rich main and vegetables for a more balanced plate.

Choosing the potatoes and herbs

Baby potatoes: Choose potatoes of a similar size so they cook at roughly the same rate. Halving them gives each piece a broad surface to brown while keeping the skin on.

Herbs: Thyme or rosemary both suit the savoury garlic oil. Use one of the two specified dried herbs, then add fresh parsley at the end if you want a fresh, green finish.

Coating them evenly

Oil mixture: Stir the olive oil, garlic purée and dried herb together in a large bowl before adding the potatoes. Toss until the cut surfaces and skins are coated.

Tray spacing: Arrange the potatoes in a single layer rather than piling them up. Keep the cut sides down as directed so they can brown against the hot tray.

Getting the texture right

Cut side: The flat side should be golden and crisp when the potatoes are ready. The centres should be tender when pierced with a knife.

Colour: The recipe gives a 40-minute roasting time and says not to turn the potatoes halfway through. Check their colour and tenderness at the end of that time.

Timing and oven setup

Temperature: Preheat to 200°C fan/220°C conventional, or use the stated equivalent of 425°F/Gas Mark 7. A fully heated oven helps the potatoes roast rather than slowly warm.

Tray: Use a baking tray large enough to hold the potatoes in one layer. If they are crowded, the sides may not brown as evenly.

Serving the potatoes

Finish: Transfer them to a serving dish and add fresh parsley or Parmesan, as suggested in the method. Serve them while hot so the crisp edges are at their best.

Pairing: They fit naturally alongside a Sunday roast, or can be served with a dip as a snack or appetiser. For a simple meal, pair them with a source of protein and another vegetable.

Recipe notes & tips

• Halve the potatoes rather than peeling them, as directed, to keep the preparation quick.
• Toss the potatoes thoroughly so the garlic and herb oil reaches all the pieces.
• Arrange the potatoes cut-side down in a single layer for better browning.
• Use potatoes of a similar size to help them cook evenly.
• Add parsley or Parmesan after roasting, just before serving.

Variations

• Choose rosemary: Use dried rosemary instead of thyme for the herb option in the recipe.
• Use thyme: Choose dried thyme for a gently herbal flavour.
• Finish with parsley: Scatter fresh parsley over the potatoes just before serving.
• Add Parmesan: Sprinkle Parmesan over the roasted potatoes as a savoury finish.
• Serve with dip: Offer a dip alongside the potatoes when serving them as a snack or appetiser.

Common mistakes to avoid

• Crowding the tray: The potatoes may brown less evenly; spread them in a single layer.
• Turning them halfway: The method does not require turning; leave the cut sides facing down as they roast.
• Uneven sizes: Pieces can finish at different times; halve similarly sized baby potatoes.
• Skipping the preheat: The roasting time assumes a hot oven; bring it to the stated temperature first.
• Adding the garnish too early: Parsley or Parmesan can lose its fresh finish; sprinkle it on after roasting.

How to store

Cool leftovers promptly, store them in a covered container in the fridge and eat within 3 days. Reheat in an oven until piping hot; the edges may be less crisp after storage.

Frequently asked questions