Roasted Baby Potatoes

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A close up of a dish of baby roast potatoes, garnished with chopped parsley.

5 from 16 votes

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:

Author: Helen Best-Shaw

Prep Time5

Cook Time30

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.