Crispy Garlic Herb Roasted Baby Potatoes
These perfectly roasted baby potatoes are a delightfully crispy, golden, and fluffy side dish, bursting with savory garlic and herb flavor. Quick to prepare and easy to make, they're ideal for weeknights or any meal needing a comforting, crowd-pleasing accompaniment.
Equipment
- Large baking sheet
- Parchment paper (optional, for easy cleanup)
- Clean kitchen towel
- Vegetable brush (optional, for scrubbing potatoes)
Ingredients
- 2.5 lbs baby potatoes scrubbed and halved
- 0.25 cup olive oil extra virgin recommended
- 1 tsp garlic powder
- 1 tsp Italian seasoning
- 0.5 tsp salt or to taste
- 0.5 tsp pepper freshly ground, or to taste
Instructions
- Step 1: Preheat your oven to 450°F (230°C). Line a large baking sheet with parchment paper for easy cleanup.
- Step 2: Rinse the baby potatoes under cold water and pat them thoroughly dry with a clean kitchen towel. This step is crucial for achieving crispiness. Place the dry potatoes on the prepared baking sheet.
- Step 3: Drizzle the potatoes generously with olive oil. Sprinkle on the garlic powder, Italian seasoning, salt, and pepper. Using clean hands, toss the potatoes until every piece is evenly coated in the oil and spices.
- Step 4: Spread the coated potatoes out in a single layer on the baking sheet, ensuring they are not overcrowded. If necessary, use two baking sheets to allow enough space for them to roast instead of steam.
- Step 5: Slide the baking sheet into the preheated oven and roast for approximately 20 minutes, or until the potatoes are perfectly fork-tender on the inside and gloriously crispy and golden brown on the outside. For even crispiness, you can stir or flip them halfway through cooking.
- Step 6: Once done, remove the potatoes from the oven, give them a quick taste test, and adjust any seasoning if needed. Serve them hot immediately.
Notes
Substitutions & Additions: Feel free to customize! Swap Italian seasoning for fresh or dried rosemary, thyme, or dill (add fresh herbs in the last 10 minutes of roasting). For a kick, add red pepper flakes or smoked paprika. Onion powder also works well. A sprinkle of grated Parmesan cheese over the hot potatoes is always a good idea. Add chopped bell peppers, zucchini, or broccoli florets during the last 10-15 minutes of roasting for extra veggies.
Tips for Success: Don't crowd the pan to ensure crispiness; use two sheets if needed. Pat potatoes thoroughly dry before tossing with oil to prevent steaming. Roasting at 450°F (230°C) is key for a crispy exterior and tender interior. Flipping halfway ensures even browning. You can wash, halve, and toss potatoes with oil and seasonings a few hours ahead, storing them covered in the fridge until ready to roast.
Storage & Reheating: Allow leftovers to cool completely, then transfer to an airtight container and refrigerate for up to 3-4 days. For best results, reheat in an oven at 375°F (190°C) for 10-15 minutes, or in an air fryer at 350°F (175°C) for 5-8 minutes, until warmed through and crispy again. Freezing is not recommended as it can lead to a mushy texture.