Name: Crispy Roasted Baby Potatoes
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Cuisine: American
Ingredients: 1½ to 2 lb baby potatoes (yellow or red), halved; 2½ tbsp olive oil; 1 tsp garlic powder (or 2 cloves fresh garlic, minced); 1 tsp smoked paprika (or regular paprika); ½ tsp kosher salt (plus more to taste); ¼ tsp black pepper; ½ tsp dried parsley or Italian seasoning (optional); 2 tbsp fresh parsley, chopped (for finishing); ¼ tsp chili flakes (optional); 2 tbsp grated parmesan (optional); 1 tsp lemon zest (optional)

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A chilly evening, the soft hum of the oven in the background, and the warm, comforting aroma of crispy roasted baby potatoes tossed with garlic, paprika, and herbs… that’s the kind of simple moment this recipe brings to life. These golden bites are everything you want when you crave something cozy: crunchy edges, fluffy centers, and that irresistible savory seasoning in every bite. Perfect as a side dish, a snacky appetizer, or the star of a laid-back dinner with a dipping sauce on the side.

Why These Crispy Roasted Baby Potatoes Work

This recipe is all about contrast: crisp outside, tender inside, with just the right hit of garlic, pepper, and herbs. Roasting at high heat gives you that deep golden color and “restaurant-style” crunch without deep frying.

Crispy edges + fluffy centers (the best texture combo)
Simple ingredients you already have
Works in the oven or air fryer
Easy to season any way you like (spicy, herby, cheesy, lemony)

These roasted baby potatoes are versatile enough for weeknights, holiday tables, or anytime you need a guaranteed crowd-pleaser.

What You’ll Need

Think of the ingredients as a simple flavor coat: oil for crisping, seasoning for depth, and herbs for freshness.

Ingredients

1½ to 2 lb baby potatoes (yellow or red), halved
2½ tbsp olive oil
1 tsp garlic powder (or 2 cloves fresh garlic, minced)
1 tsp smoked paprika (or regular paprika)
½ tsp kosher salt (plus more to taste)
¼ tsp black pepper
½ tsp dried parsley or Italian seasoning (optional)
2 tbsp fresh parsley, chopped (for finishing)

Optional add-ons

¼ tsp chili flakes (for heat)
2 tbsp grated parmesan (for a cheesy finish)
1 tsp lemon zest (for brightness)

How to Cook Crispy Roasted Baby Potatoes, Method

Preheat the oven to 425°F (220°C). Line a baking sheet (optional: use parchment for easy cleanup).
Parboil for extra crisp (optional but amazing): Boil halved baby potatoes in salted water 6–8 minutes, just until barely tender. Drain well.
Dry + rough them up: Let potatoes steam-dry 2 minutes, then shake them in the colander so the edges get slightly roughed (this helps crisping).
Season: Toss potatoes with olive oil, garlic powder, paprika, salt, and pepper until evenly coated.
Roast: Spread in a single layer, cut-side down. Roast 25–35 minutes, flipping once halfway, until deeply golden and crispy.
Finish: Sprinkle with fresh parsley (and parmesan if using). Serve hot.

Prep ~10 minutes | Cook ~30 minutes | Total ~40 minutes | Serves ~4

Make-Ahead and Prep Tips

You can parboil and cut the potatoes up to 24 hours ahead, keep them chilled, then roast when ready.
For extra crunch, roast on a preheated baking sheet (put it in the oven while it heats).
Don’t crowd the pan, space = crisp.

Storing and Reheating

Store leftovers in an airtight container 3–4 days.
Reheat for crispness:
Oven/air fryer: 400°F (200°C) for 6–10 minutes
Skillet: medium heat with a tiny drizzle of oil until crisp

(Microwave works, but they’ll be soft.)

Perfect Pairings

These go with almost everything:

Grilled chicken, turkey burgers, or baked fish
A simple green salad
Eggs for breakfast (crispy potato + runny yolk = magic)
A quick dip: yogurt + lemon + garlic, or ketchup + hot sauce

Variations and Swaps

Spicy: add chili flakes or cayenne
Herby: rosemary + thyme + garlic
Cheesy: parmesan in the last 5 minutes
Lemony: lemon zest + parsley at the end
Air fryer: 400°F for 18–22 minutes, shaking halfway

Pro Tips for Best Results

Dry potatoes well before roasting (moisture = steaming).
Roast at high heat for real crisp.
Flip once, not constantly, let the crust form.
Finish with herbs after roasting so they stay bright and fresh.

Frequently Asked Questions

How do I get them extra crispy?

Parboil + rough up edges + high heat + single layer. That combo gives the most crunch.

Can I use bigger potatoes?

Yes, cut into 1-inch chunks so they roast evenly.

Can I make these ahead for a party?

Yes, roast until almost done, then crisp again at 425°F for 5–8 minutes right before serving.

Final Thoughts

These crispy roasted baby potatoes are pure comfort: golden, crackly, and herb-flecked in the best way. They’re simple, dependable, and the kind of side dish that disappears fast, so you might want to make extra.

Crispy Roasted Baby Potatoes

Author: anastasia-rice
Total Time: 40 minutes
Yield: 4 servings 1x
Diet: Vegetarian

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Description

Golden, crispy roasted baby potatoes tossed with savory seasonings, perfect for a cozy evening.

Instructions

Preheat the oven to 425°F (220°C) and line a baking sheet.
Optional: Parboil halved baby potatoes in salted water for 6–8 minutes until barely tender. Drain well.
Let potatoes steam-dry for 2 minutes, then shake in the colander to roughen the edges.
Toss potatoes with olive oil, garlic powder, paprika, salt, and pepper until coated.
Spread in a single layer, cut-side down, and roast for 25–35 minutes, flipping once, until deeply golden and crispy.
Finish with fresh parsley and parmesan if using. Serve hot.