Crispy Oven Roasted Baby Potatoes (Printable Version)

Crisp-skinned baby potatoes tossed with garlic, rosemary, and parsley, an easy, flavorful side.

# What You Need:

→ Vegetables

01 - 1.5 lbs baby potatoes, halved

→ Oils & Fats

02 - 3 tbsp olive oil

→ Spices & Seasonings

03 - 1 tsp sea salt
04 - 1/2 tsp freshly ground black pepper
05 - 1/2 tsp garlic powder
06 - 1/2 tsp smoked paprika (optional)

→ Fresh Herbs

07 - 2 tbsp chopped fresh parsley (plus extra for garnish)
08 - 1 tsp chopped fresh rosemary (or 1/2 tsp dried)

→ Aromatics

09 - 2 garlic cloves, minced

# How To Make It:

01 - Preheat the oven to 425°F. Line a large baking sheet with parchment paper.
02 - In a large bowl, toss the halved baby potatoes with olive oil, sea salt, black pepper, garlic powder, smoked paprika, rosemary, and minced garlic until evenly coated.
03 - Spread the potatoes in a single layer, cut side down, on the prepared baking sheet.
04 - Roast for 30–35 minutes, flipping once after 20 minutes, until the potatoes are golden brown and crispy on the outside and tender inside.
05 - Remove from the oven, toss with chopped fresh parsley, and garnish with additional parsley if desired. Serve immediately while hot.

# Helpful Hints:

01 -
  • The contrast between the shatteringly crisp exterior and fluffy, tender center is something you just cannot get from a pan.
  • These potatoes are endlessly versatile and pair beautifully with almost any main course you can imagine.
02 -
  • Soaking the halved potatoes in cold water for 30 minutes before roasting draws out excess starch and is the single biggest upgrade you can make for crispiness.
  • Drying the potatoes thoroughly after soaking is critical, because even a little residual moisture creates steam instead of that coveted crunch.
03 -
  • The cut side of the potato should always face down on the pan, as this is where the most direct contact and heat will produce the crispiest result.
  • Let the baking sheet preheat in the oven for five minutes before adding the potatoes for an extra blast of heat that jumpstarts the crust.

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