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roasted baby potatoes served

Oven Roasted Baby Potatoes

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Prep Time 5 minutes
Cook Time 50 minutes
Course: Side Dish
Cuisine: International
Ingredients Method Notes

Ingredients
  

  • 1 ½ pounds  baby potatoes, halved
  • 3 tablespoons  olive oil
  • 4 garlic cloves minced
  • 1 teaspoon  dried thyme
  • 1 teaspoon  dried rosemary
  • ½ teaspoon  dried oregano
  • ½ teaspoon  salt
  • ¼ teaspoon  black pepper
  • Optional: fresh parsley for topping, lemon zest, or grated parmesan

Method
 

  1. Rinse the baby potatoes and cut them in half
  2. Pat them dry with a towel — moisture prevents browning.
  3. In a large bowl, toss the potatoes with olive oil, garlic, thyme, rosemary, oregano, salt, and pepper. Every piece should be lightly coated. 
  4. Spread the potatoes on a large baking sheet, cut side down
  5. Roast at 220°C / 425°F for 20–25 minutes, then flip them and roast for another 10–15 minutes. They should come out golden, crisp on the edges, and soft when pierced with a fork.
  6. Once the potatoes come out of the oven, you can add a sprinkle of fresh parsley or even a little lemon zest. 
  7. Serve the potatoes warm, straight from the baking sheet or in a rustic bowl. 

Notes

Variations to Try
Parmesan Garlic Potatoes
Add grated parmesan during the last 10 minutes of roasting.
Lemon Herb Version
Add lemon zest and a squeeze of lemon juice after roasting.
Spicy Potatoes
Sprinkle smoked paprika or chili flakes before roasting.
Fresh Herb Upgrade
Swap dried herbs for fresh rosemary and thyme for a more vibrant aroma.