Roasted Baby Potatoes

Ingredients

• 454 g (1 lb)baby potatoes, skin on and halved
• 30 ml (2 tablespoons)olive oil
• 5 ml (1 teaspoon)fresh rosemary
• 5 ml (1 teaspoon)fresh thyme
• 3garlic cloves, minced
• 5 ml (1 teaspoon)salt
• 2.5 ml (½ teaspoon)black pepper
• To tastefresh parsley, chopped, for garnish

Instructions

1. 1

   Preheat the oven

   Heat the oven to 220°C (425°F) and line a baking sheet with parchment paper.

2. 2

   Season the potatoes

   Put the potatoes, olive oil, rosemary, thyme, garlic, salt and black pepper in a large bowl. Toss until the potatoes are coated.

3. 3

   Arrange on tray

   Set the potatoes cut side down on the prepared baking sheet, leaving space between them.

4. 4

   Roast until crisp

   Bake in the preheated oven at 220°C (425°F) for about 20 minutes, or until the potatoes are crisp.

5. 5

   Garnish and serve

   Serve warm, sprinkled with chopped fresh parsley.

What are roasted baby potatoes?

Roasted baby potatoes are small potatoes cooked in a hot oven, often with oil and seasonings until their outsides brown. This American-style side keeps the skins on and halves the potatoes so their cut surfaces can roast against the tray.

Rosemary, thyme and garlic give this version a savoury, aromatic flavour, while the short ingredient list keeps it practical for both weeknight meals and gatherings.

Nutrition and macros by portion

The nutrition label shows one serving as written: 154 calories, 2g protein, 21g carbs, 7g fat.

The potatoes provide most of the carbohydrates, while olive oil contributes most of the fat; the recipe contains only a small amount of protein. Pair a serving with a protein-rich main and vegetables to make a more balanced plate.

Choosing and preparing the potatoes

Baby potatoes: Choose potatoes that are roughly similar in size so they cook at a similar pace. Halve them as directed, keeping the skins on.

Cut sides: Arrange the flat sides against the baking sheet. Leave a little space around the potatoes rather than packing them tightly together.

Getting the seasoning to cling

Oil first: Toss the potatoes thoroughly with the olive oil and seasonings in a large bowl so the surfaces are evenly coated.

Fresh herbs: Rosemary and thyme season the potatoes as they roast, while minced garlic adds a pungent note. Keep the garlic distributed through the bowl rather than in one clump.

The key roasting step

Hot oven: Roast at 220°C (425°F), giving the cut faces a chance to brown while the potatoes cook through. The recipe allows about 20 minutes.

Doneness cue: Look for crisp surfaces, as specified in the method. If the potatoes are not yet crisp, use that texture cue to judge whether they need more time.

Serving the potatoes

Finish: Sprinkle the chopped parsley over the potatoes just before serving them warm. Its fresh flavour contrasts with the roasted garlic and herbs.

Pairing: Serve these potatoes alongside a main course and vegetables or salad. Their rosemary, thyme and garlic seasoning works with a range of simple meals.

Timing and planning

Preparation: The total time is 30 minutes, including about 20 minutes in the oven. Have the potatoes halved and the seasonings ready before tossing them together.

Tray space: Spacing out the potatoes is part of the method, so use a baking sheet large enough to arrange them cut side down without crowding.

Recipe notes & tips

• Halve the potatoes so they can sit cut side down on the tray.
• Toss thoroughly to spread the oil, herbs, garlic, salt and pepper over the potatoes.
• Leave space between the potatoes to help their surfaces roast rather than steam.
• Keep the oven at 220°C (425°F) for the roasting time.
• Check for crisp surfaces around the 20-minute mark.
• Add the chopped parsley when serving for a fresh finish.

Variations

• More herbs: Add extra rosemary or thyme to the seasoning mix.
• Peppery finish: Grind a little more black pepper over the potatoes at the table.
• Parsley topping: Scatter on additional chopped parsley just before serving.
• Garlic flavour: Adjust the amount of minced garlic to suit your preference.
• Simple seasoning: Leave out one of the fresh herbs while keeping the olive oil, garlic, salt and pepper.

Common mistakes to avoid

• Crowded tray: Potatoes placed too close together may not roast as intended; leave space between them.
• Cut side up: Place the flat cut surfaces against the baking sheet as directed.
• Uneven coating: Toss the potatoes well in the bowl so the oil and seasonings are distributed.
• Guessing by time alone: Start with about 20 minutes, then check for the crispness described in the recipe.
• Serving cold: These potatoes are intended to be served warm, so garnish and bring them to the table promptly.

How to store

Refrigerate leftovers in a covered container and use within 3–4 days. Reheat in an oven until hot, which can help restore some crispness; the potatoes may soften after storage.

Frequently asked questions