These quick and easy oven roasted baby potatoes with garlic and rosemary are absolutely perfect! Plus, you don’t have to boil them before baking them, so they’re super simple to make.
Oven Roasted Baby Potatoes
There are some recipe that are so incredibly delicious, that you just keep coming back for more. That’s what these roasted baby potatoes are like – you really can’t eat just one.
They’ve got the perfect combination of flavors from being cooked with garlic, rosemary, and thyme, and then it’s brightened up with the fresh parsley at the end.
Working with baby potatoes also saves tons of time. You don’t have to chop anything and you don’t have to parboil them, so the prep time is super quick and easy.
On top of that, this recipe is actually pretty healthy. It’s also naturally dairy-free and gluten-free, so it’s a great option for family gatherings when you’re serving people with different dietary preferences.
To make these roasted potatoes, you only need 8 ingredients, and I’ll bet you have most of them in your pantry already! You need baby potatoes, olive oil, garlic, fresh rosemary, fine sea salt, freshly cracked black pepper, dry thyme leaves, and fresh parsley.
How To Make Roasted Mini Potatoes
Start by mixing together the baby potatoes, olive oil, salt, garlic, pepper, thyme, and rosemary.
Then spread the coated potatoes out on a small rimmed baking sheet. If any of the herbs are leftover in the bowl, scoop them out and spread them over the potatoes. (See the recipe card below for the printable instructions.)
Cover the baking sheet tightly with tin foil, then bake them at 375 F before finishing them off uncovered at 450 F.
Once they’re finished cooking, toss them with freshly diced parsley. See the recipe card below for the full written instructions, including ingredient amounts, cooking times, and helpful tips, etc.
Do You Wash Baby Potatoes Before Cooking?
Baby potatoes tend to be pretty clean when you buy them, but it’s always best practice to wash and dry them before cooking with them.
Is It Necessary To Parboil Potatoes Before Roasting?
The beauty of using baby potatoes is that you don’t have to parboil them! The small size of the potatoes makes it possible to skip this step.
If you’re cooking larger potatoes and want a crispy crust, then yes, parboiling potatoes really does help.
How Do You Get Crispy Roast Potatoes?
Bake the baby potatoes while they’re covered tightly with aluminum foil, and then finish them off uncovered at a higher temperature. That’s how you get perfectly soft interiors and a beautiful roasted exterior.
Can You Roast Potatoes Ahead Of Time And Reheat?
Definitely! You can plan to cook these ahead of time so that you can get a head start on a big feast (like Thanksgiving).
To do that, bake them for them covered at 375 F, but hold off on crisping them at 450 F. Once you’re ready to serve the potatoes, reheat them covered at 375 F, then finish them off at 450 F and follow the rest of the instructions from there.
What To Serve With Herb Roasted Potatoes
They’re also great to serve alongside some fresh roasted vegetables (like asparagus, peppers, and onions) and a beautiful juicy steak.
The most popular addition to these potatoes is some freshly grated parmesan cheese. Once the potatoes are finished cooking, you could also mix in crumbled cooked bacon, some fresh herbs, or a squeeze of lemon juice.
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- 2 pounds baby potatoes
- 2 Tablespoons olive oil
- 4 medium cloves garlic (pressed through a garlic press, or minced)
- 1 1/2 teaspoons finely diced fresh rosemary
- 3/4 teaspoon fine sea salt
- 1/2 teaspoon fresh coarse ground black pepper
- 1/2 teaspoon dry thyme leaves *
- 2 Tablespoons diced fresh parsley
- Preheat the oven to 375 F (190 C).
- Wash and dry the potatoes, removing any visible dirt.
- In a medium mixing bowl, toss the potatoes with the olive oil, garlic, rosemary, salt, pepper, and dry thyme leaves.
- Arrange the seasoned potatoes in a single layer on a small rimmed baking sheet. If there was any leftover seasoning or oil in the bowl, scoop that out and spread it over the potatoes. Cover the baking sheet tightly with foil, and bake for 40 minutes (if your potatoes are exceptionally small, you may want to bake them a little less).
- After 40 minutes, remove the potatoes from the oven, remove the aluminum foil, and give the potatoes a good stir with a wooden spoon. Turn the oven temperature up to 450 F (232 C). Once the oven reaches 450 F, return the potatoes to the oven, and bake them for 10 - 15 minutes. The potatoes are ready when they’re fork tender and the skin is crispy. It’s important to keep an eye on them during this part of the cooking process because the cooking time varies based on the size of the potatoes you’re using.
- Remove the potatoes from the oven, toss them with the fresh diced parsley, and serve.
*Make sure you’re using dry thyme leaves and not ground thyme. If you’re using ground thyme, 1/2 teaspoon would be way too much. A pinch or two would be all you would need.
Amount Per Serving: Calories: 160Total Fat: 5gCarbohydrates: 26.8gFiber: 1.6gSugar: 2gProtein: 2.7g
Nutrition information isn’t always accurate.
If you’re looking for a truly perfect simple side dish, these healthy roasted baby potatoes tossed with herbs are the best recipe! They’re easy and so incredibly delicious.