Crispy Oven Roasted Baby Potatoes (Printable Version)
Golden baby potatoes roasted until crisp outside and tender inside, seasoned with garlic, rosemary and smoked paprika.
# What You Need:
→ Vegetables
01 - 1.5 pounds baby potatoes, halved
→ Oils & Fats
02 - 3 tablespoons olive oil
→ Seasonings
03 - 1 teaspoon sea salt
04 - 1/2 teaspoon freshly ground black pepper
05 - 1 teaspoon garlic powder
06 - 1 teaspoon dried rosemary
07 - 1/2 teaspoon smoked paprika, optional
→ Garnish
08 - 2 tablespoons fresh parsley, chopped, optional
# How-To:
01 - Preheat oven to 425°F. Line a baking sheet with parchment paper.
02 - In a large mixing bowl, toss the halved baby potatoes with olive oil, sea salt, black pepper, garlic powder, dried rosemary, and smoked paprika until they are evenly coated.
03 - Transfer the seasoned potatoes to the prepared baking sheet and arrange them in a single layer, cut side down.
04 - Roast in the preheated oven for 25 to 30 minutes, turning the potatoes halfway through, until golden brown and crisp on the outside.
05 - Remove potatoes from the oven, garnish with chopped fresh parsley if desired, and serve hot.
# Expert Hints:
01 -
- If you’ve ever wished for potatoes that are crispy outside but pillowy inside, this recipe nails it every time.
- It’s almost impossible to mess up, and you’ll find yourself coming back to it whenever you want a no-fuss side that feels special.
02 -
- I once squished too many potatoes onto a pan and ended up with limp, sad wedges instead of crispy bites.
- Letting each potato have its space on the tray made all the difference in getting that irresistible crunch.
03 -
- Use parchment paper instead of foil to make sure the potatoes brown but don’t stick.
- Placing the cut sides face down guarantees more crunch in every bite.