Easy Roasted Baby Potatoes

Delicious crispy roasted baby potatoes infused with herbs, garlic and olive oil are the perfect fuss-free side. No peeling, no par boiling, these are so easy to make.

Baby Roasted Potatoes

I love roasted potatoes of any kind, but these are made with bite-sized baby, or salad potatoes which are much more flavoursome than regular potatoes, making them a stand-out side dish.

I love that there is so little prep, no peeling or par-boiling. Just give the baby potatoes a speedy wash and a light scrub. Cut the bigger ones in half so they are bite sized.

Toss them in the oil before putting them in the pan to keep the amount of oil needed to a minimum, resulting in a lighter dish. Then roast them with garlic and your favourite herbs, and they will be ready in half an hour. Yum!

Why You Will Love Baby Roasted Potatoes!

• Seriously easy – no peeling, no par boiling. Just cut them in half and go!
• Less than 5 minutes hands on prep time.
• They are delicious and they will go with anything. Ring the changes with the herbs to suit your main dish.
• Make your baby roast potatoes ahead if you like, as they are also seriously good served cold, or reheated and served the next day!

Oven Roasted Baby Potatoes Ingredients

• Salad or baby potatoes – Smaller and bite sized is perfect. Cut any bigger ones in half.
• Garlic – two fat cloves of fresh garlic
• Salt and pepper – I like a good sea salt and freshly ground black pepper
• Herbs – any woody aromatic herb will work here, so pick your favourite. I’ve used rosemary, but you could also use thyme, or oregano.

Pro Tip – Herbs

I always try to use fresh herbs but if you don’t have a garden, those little supermarket packets of cut herbs get expensive. Dried will do just fine or you can keep some pots indoors in a sunny spot.

A pot of fresh parsley will last a good few weeks on a windowsill, even in the middle of winter

• Olive oil – Extra virgin is far better for flavour.

Pro Tip – Roasting in Olive Oil

I far prefer the flavour of extra virgin olive oil. Crucially, it is unrefined, unlike a regular vegetable oil.

Extra virgin olive oil does have a lowish smoke point (around 190–200°C) however, so if you are going to use it, you want to keep your oven at or below this temperature.

Oven Roasted Baby Potatoes Recipe Step-by-Step

Step one – Grab your ingredients, switch the oven on (170°C (fan)/190°C/ Gas 5). Pop your roasting tin in to preheat.

Step two – Cut the baby potatoes in half. Smash the garlic with the side of a knife.

Step three – Put the potatoes, herbs, oil, and pepper and salt into a bowl. Give it all a good mix.

Step four – Pour into the preheated roasting tray. Give a quick shake to spread the potatoes out, and then roast for 30–40 minutes.

Pro Tip – Properly Crispy Roast Potatoes

• Use a decent heavy roasting pan – I love my heavy cast iron roaster.
• Preheating the pan means the potatoes go in with an instant sizzle (this is also vital when making Yorkshire puddings)
• Give them some room – you want baby roasted potatoes. If they are squashed up they steam instead, but with space around them it is easier for water to evaporate, allowing the potatoes to crisp up.

Step five – Once cooked and golden brown transfer to a serving dish, garnish with some freshly chopped parsley and serve.

Do I need to boil potatoes before roasting?

Generally I par-boil regular potatoes before roasting, but there is no need to parboil these baby potatoes.

What dish do I roast potatoes in?

Any good solid oven proof dish will work.  I like my heavy cast iron roasting dish as it holds the heat, and doesn’t warp in the oven.  The heavier the better.   I prefer a metal dish as it can also so on the stove top, but ceramic or glass will also work.

Roast Baby Potatoes Hints & Tips

• Mix the herbs to match what you are serving these with – I recommend rosemary for lamb, oregano or thyme for beef, and oregano for chicken.
• These are also delicious served cold, or you can easily reheat them for 10 minutes in a hot oven.
• For a richer dish, sprinkle with 1 tbsp freshly grated Parmesan cheese before serving.

More Potato Recipes

• Easy potato curry
• Greek lemon potatoes
• No mayo potato salad
• Caper and olive new potatoes
• Egg & Potato Salad
• Healthy Potato Salad

Other Easy Vegetable Recipes

• Braised celery
• Braised lettuce
• Roasted butternut squash
• Roasted swede

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5 from 15 votes

Roasted Baby Potatoes

Delicious crispy roasted baby potatoes infused with herbs, garlic and olive oil are the perfect fuss-free side. With no peeling or par boiling, these are so easy to make.

Servings: 2

Author: Helen Best-Shaw

Prep Time5 mins

Cook Time30 mins

Cook ModePrevent your screen from going dark

Ingredients

• 300 g baby or new potatoes
• 2 cloves garlic
• 1 tbsp olive oil (extra virgin)
• sea salt (to taste)
• black pepper (freshly ground)
• 2 sprigs herbs (rosemary, thyme or oregano)

Instructions

• Grab your ingredients, switch the oven on (170°C (fan)/190°C/Gas 5). Pop your roasting tin in to preheat.
• Cut the baby potatoes in half. Smash the garlic with the side of a knife.
• Put the potatoes, herbs, oil, and pepper and salt into a bowl. Give it all a good mix.
• Pour into the preheated roasting tray. Give a quick shake to spread the potatoes out, and then roast for 30–40 minutes.

Notes

• Mix the herbs to match what you are serving these with – I recommend rosemary for lamb, oregano or thyme for beef, and oregano for chicken. Or use a pinch of dried herbs. 
• These are also delicious served cold, or you can easily reheat them for 10 minutes in a hot oven.
• For a richer dish, sprinkle with 1 tbsp freshly grated Parmesan cheese before serving. 

Nutritional Information: 

• This recipe is 4 Weight Watchers Smart Points per portion

• Please note that the nutrition information provided below is approximate and meant as a guideline only.

• Unless stated otherwise cup conversions have been made with an online tool. For accuracy please check with your favoured conversion tool. We recommend buying inexpensive digital kitchen scales.

Nutrition Facts

Roasted Baby Potatoes

Amount Per Serving

Calories 67 Calories from Fat 63

% Daily Value*

Fat 7g11%

Saturated Fat 1g6%

Sodium 1mg0%

Potassium 18mg1%

Carbohydrates 1g0%

Fiber 1g4%

Sugar 1g1%

Protein 1g2%

Vitamin A 106IU2%

Vitamin C 1mg1%

Calcium 9mg1%

Iron 1mg6%

* Percent Daily Values are based on a 2000 calorie diet.

Course: Side Dish

Cuisine: British

Keyword: roasted salad potatoes

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