Crispy Oven Roasted Baby Potatoes
Oven-roasted baby potatoes are always a perfect side dish for poultry, fish, or meat. These bite-sized potato nuggets are crispy on the outside and tender and creamy in the center.
They’re coated with roasted garlic, grated Parmesan cheese, and fresh rosemary for amazing flavor.
Love that cheese and herb combination with potatoes? Try my Boursin mashed potatoes too!
Why You’ll Love This Recipe
- EVERYONE’S FAVORITE. You really can’t go wrong with potatoes. These are a cross between crispy potato-wedge fries and tender, perfectly seasoned bites of baked potato.
- SO EASY. Baby potatoes are so fast and easy to cut and prepare. This recipe takes just a few minutes to assemble.
- GOES WITH EVERYTHING. Whether you need a side dish for a weeknight or Christmas dinner, you can’t go wrong with oven-roasted baby potatoes.
Recipe Ingredients
Here are the main ingredients needed to make oven-roasted baby potatoes. Substitutions and variations are in the section below.
Be sure to check out the recipe card below for the complete list of ingredients with measurements.
Potatoes. Use baby potatoes (also called new potatoes) for this recipe. They have a thin, tender skin, so you don’t have to peel them. Leaving the skins on also adds fiber to this recipe. I like to use red and yellow potatoes for some color interest.
Garlic. Roasted whole, garlic turns creamy, soft, and sweet. It adds a lovely flavor to this recipe.
Parmesan cheese. Use a good quality (like Parmesano Reggiano) grated cheese for this recipe. Shredded cheese won’t melt as well.
Fresh rosemary. Use a sprig of fresh rosemary, which has tender needles and amazing flavor. I don’t recommend dried rosemary.
Substitutions and Variations
- If you have air fryer roasted garlic in the refrigerator, save time and use it here.
- If you prefer, skip the rosemary and use fresh minced parsley instead. Add parsley at the very end after you remove the potatoes from the oven.
- Try other spices or spice blends, like Italian seasoning mix, za’atar, herbs de Provence, or your own homemade dried herb mix.
Step-By-Step Instructions
1. Roast the garlic. Preheat the oven to 425ºF. Cut about ½ inch off the top of the garlic head. Place it in foil and drizzle it with about one teaspoon of olive oil. Wrap the garlic in the foil and put in the oven about 15 minutes before you add the potatoes.
2. Cut the potatoes. Scrub them well and cut them into quarters or about one-inch pieces. Place them in a mixing bowl, drizzle with olive oil, and toss to coat well. Sprinkle them with salt and pepper and toss again.
3. Spread the potatoes on a baking sheet in a single layer. If desired, line the sheet sheet with parchment paper for easier cleanup. Roast for 20-25 minutes, turning them after 10 minutes so they crisp evenly.
4. Combine the Parmesan cheese and rosemary in a small mixing bowl. Remove the garlic packet from the oven after about 35 minutes. Let it cool for a few minutes, and carefully squeeze the cloves into the bowl with the Parmesan and rosemary. Mash the mixture well.
5. Season the potatoes. When they are evenly crispy and browned, remove the potatoes from the oven. Transfer them to a large mixing bowl. Sprinkle the Parmesan mixture over the potatoes and toss lightly. Serve immediately.
Expert Tips
Don’t oversalt your potatoes before roasting them. The Parmesan cheese is salty so it’s best to salt them lightly before roasting and add extra salt if needed after you add the Parmesan mixture.
Make sure your oven is completely preheated before putting the pan of potatoes into the oven. This helps ensure the potatoes develop a crispy outside and a creamy inside.
Keep a close eye on the potatoes after 20 minutes. Once they start to turn golden, they can burn quickly.
What to Serve with Roasted Baby Potatoes
These crispy oven-roasted baby potatoes are delicious served with:
- Thanksgiving dinner. Serve them along with a platter of roasted fall vegetables.
- Pistachio crusted salmon
- Chicken with spinach and mushrooms
- Beef tenderloin or a rib roast for Christmas
- A weeknight chicken dinner
- Pesto eggs for breakfast
- A tomato and goat cheese frittata
Recipe FAQs
To make this recipe in advance, roast the potatoes for 15-20 minutes until they are tender but not quite golden. Refrigerate the potatoes for up to two days. When you’re about ready for dinner, spread the potatoes on a sheet pan and finish them under the broiler to let them warm and crisp. Toss them with the Parmesan mixture when hot. If the cheese isn’t melty enough, place the pan in the oven (middle rack) for a few minutes.
If you have leftover potatoes, heat them in the oven, an air-fryer, or a skillet (add some eggs, vegetables, and cheese for a hearty breakfast or dinner).
Yes, I recommend Yukon gold or larger red potatoes, which have a thin skin and don’t require peeling. If you use russet potatoes, peel the skin first. Make sure you cut the potatoes into small, one-inch pieces.
Related Vegetable Recipes
Love this recipe? Try these other easy roasted vegetable recipes.
Love this recipe? Please leave a 5-star rating on the recipe card below & a review in the comments section further down the page.
Crispy Oven Roasted Baby Potatoes
Ingredients
- 1 medium head garlic
- 2 tablespoons olive oil divided
- 1 1/2 pounds baby potatoes
- 1/4 teaspoon salt plus more to taste after roasted
- 1/4 teaspoon ground pepper
- 3 tablespoons grated Parmesan cheese
- 1 sprig fresh rosemary, minced about 2 teaspoons
Instructions
- Preheat the oven to 425℉ and set the rack to the lowest position. Line a sheet pan with parchment paper or foil for easier clean up.
- Cut about 1/2 inch off of the top of the garlic head. Place it on a small piece of foil. Drizzle about 1/2 teaspoon of olive oil over the cut side of the garlic. Lightly wrap it in the foil. Place it on the sheet pan and into the hot oven about 15 minutes before the potatoes go in.
- Wash and dry the potatoes. Do not peel them. Cut them into quarters or about one-inch pieces. Place the cut potatoes into a large mixing bowl. Pour the remaining olive oil over and toss well to coat. Season with salt and pepper and toss well again.
- Remove the hot tray with the garlic from the oven. Spread the potatoes on the tray in a single layer. Return it to the oven and roast the potatoes and garlic packet for 20-25 minutes, turning the potatoes once or twice so they brown evenly on all sides.
- While the potatoes and garlic roast, combine the Parmesan cheese and minced rosemary in a small bowl.
- After 20 minutes, when the potatoes are starting to turn golden, remove the garlic packet from the oven. Open it and let it cool for about 5 minutes. Then, carefully squeeze the soft garlic cloves into the bowl with the Parmesan cheese and minced rosemary. Using a fork, mash the ingredients together.
- When the potatoes are crispy, golden, and tender remove them from the oven. Place them back in the mixing bowl. Sprinkle the Parmesan cheese mixture over the potatoes and toss gently to coat the potatoes with the cheese, garlic, and rosemary. Taste and add extra salt if needed. Serve immediately.
