Roasted Baby Potatoes
These crispy roasted baby potatoes are perfectly golden on the outside, tender on the inside, and seasoned with olive oil, rosemary, thyme, and parsley for a simple yet flavorful side dish. This easy roasted baby potatoes recipe is perfect for busy weeknights, family dinners, or holiday meals and pairs well with just about any main course.
Ingredients
- 1.5 pounds 680g baby potatoes
- 3 tablespoons olive oil
- 1 tablespoon fresh rosemary
- 1 tablespoon fresh thyme leaves
- 1 tablespoon parsley
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
Instructions
- Preheat the oven to 425°F (220°C). Line a large baking sheet with parchment paper or lightly grease it.
- Prepare the potatoes by washing and halving them. Pat them very dry with a clean towel.
- Season the potatoes in a large bowl with olive oil, rosemary, thyme, parsley, salt, and pepper. Toss until evenly coated.
- Arrange on the pan in a single layer, cut side down, leaving space between pieces.
- Roast for 25–30 minutes, stirring once halfway through, until golden brown and crispy.
- Taste and adjust seasoning if needed before serving warm.
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