This easy oven roasted baby potatoes recipe will become your new go-to side for breakfast or dinner. Small new potatoes are halved, tossed with pantry spices and oil, then roasted at high heat for about 20 minutes to achieve crisp, buttery edges and tender centers. Be warned: they’re addictive.
I make these oven roasted baby potatoes at least once a week. They’re fast, forgiving, and scale up easily. Halve the potatoes, coat them in oil and seasoning, and roast until the cut sides are golden and crisp. Leftovers reheat well and pair beautifully with eggs for breakfast, tossed into salads for lunch, or served alongside roasted or grilled mains for dinner.
This recipe highlights the creamy texture of small new potatoes while keeping the approach simple: technique, temperature, and a thoughtful seasoning blend are what make these irresistible.
Recipe Highlights
- About 30 minutes total — Roughly 5–10 minutes to prepare, 20 minutes to roast.
- Very easy — Straightforward steps and pantry-friendly ingredients.
- Showcases buttery new potatoes — The method keeps the interiors creamy while crisping the cut sides.
Ingredients
The ingredient list is minimal. Focus on evenly sized baby potatoes, a neutral high-heat oil, and a balanced seasoning blend. My preferred seasoning is an all-purpose mix that combines onion powder, garlic powder, salt, smoked paprika, black pepper, and a touch of sugar, but you can sprinkle the spices individually if you prefer.
- Potatoes – Use baby or new potatoes. Choose similar sizes so they roast evenly. Yellow waxy varieties work especially well for a creamy interior.
- Oil – Use a high-heat oil such as grapeseed, canola, vegetable, safflower, or avocado oil to prevent smoking at 400°F.
- Seasonings – Salt, black pepper, smoked paprika, garlic powder, onion powder, and a little granulated sugar make a balanced, savory-sweet rub. A premixed all-purpose seasoning works great if you have it on hand.
- Garnish – Fresh parsley or sliced green onions add color and brightness when serving.
Step By Step Instructions
Preheat your oven to 400°F and prepare a large baking sheet. A single layer with the cut sides flat against the sheet is crucial for crisping.
Step 1 – Coat the baking sheet with a thin, even layer of oil. This prevents sticking and helps the flat cut sides brown.
Step 2 – Wash, dry, and halve the potatoes. Arrange them cut side down on the sheet, making sure each piece rests flat on the surface. They can touch but should not overlap.
Step 3 – Brush or drizzle oil over the cut tops so the seasonings adhere. Sprinkle salt, pepper, smoked paprika, garlic powder, onion powder, and a little sugar evenly over the potatoes.
Step 4 – Roast on the middle rack for about 20 minutes. Small new potatoes usually reach tender perfection in this time. Test by inserting a knife — it should slide in and out with little resistance. If your potatoes are larger, add 5–10 minutes as needed. Finish with chopped parsley or green onion and serve hot.
Storage and Serving Suggestions
Store leftovers in an airtight container in the refrigerator for up to three days. Reheat in a hot skillet to restore crispness, or use the microwave for speed if texture is less important. These potatoes are perfect topped with a runny egg for breakfast, tossed into grain or green salads for lunch, or served alongside grilled or roasted mains for dinner.
This method scales well. For large batches, roast on multiple trays or in batches so each potato has contact with the hot pan. To reheat for a crowd, spread the cooked potatoes on a sheet and warm in a hot oven until heated through and crisp.
Try simple drizzles or dips—plain yogurt with lemon and herbs, a garlic-infused oil, or a tangy sauce—to add contrast and depth without overpowering the potato’s buttery interior.
Related Recipes
If you enjoy potatoes, consider trying other classic preparations such as potato salad, garlic-thyme mashed potatoes, crispy pan-fried lemon pepper potatoes, potato gratins, or hasselback-style gratins.
If you try this recipe, please leave a rating or a comment to share your experience with other home cooks. Happy eating!
Easy Oven Roasted Baby Potatoes
By Mikayla M.
Baby potatoes halved and roasted with pantry seasonings to create crisp edges and creamy interiors — an ideal side for breakfast, lunch, or dinner.
Prep Time: 5 mins
Cook Time: 20 mins
Total Time: 25 mins
Servings: 5
Calories: 351 kcal
Ingredients
- 15–20 small baby potatoes, halved
- 2–3 tbsp high-heat cooking oil (grapeseed, vegetable, or similar)
- 1½ tsp kosher salt
- 1 tsp black pepper
- ½ tsp smoked paprika
- ½ tsp garlic powder
- ½ tsp onion powder
- ¾ tsp granulated white sugar
- Fresh parsley or green onion for garnish (optional)
Instructions
- Preheat oven to 400°F. Lightly oil a large baking sheet so the surface is well coated without pooling.
- Wash and dry the potatoes, then cut each in half. Arrange cut side down on the baking sheet in a single layer.
- Brush or drizzle the remaining oil over the potato tops. Sprinkle with salt, pepper, smoked paprika, garlic powder, onion powder, and sugar.
- Roast on the middle rack for about 20 minutes. Test for doneness with a knife; it should slide through with little resistance. If potatoes are larger, add 5–10 minutes as needed.
- Remove from the oven, garnish if desired, and serve hot.
Notes
- Fit as many halved potatoes as will sit flat on the sheet; smaller “thumb-sized” potatoes will reduce the count per pan.
- Choose similar-sized potatoes for even cooking. Yellow waxy varieties offer a creamier interior.
- The seasoning blend can be prepared in a larger batch and stored for convenience.
- Ensure each potato half lies flat against the oiled sheet to achieve the best crisping on the cut side.
Nutrition (per serving, approximate)
Calories: 351 kcal • Carbohydrates: 65 g • Protein: 13 g • Fat: 6 g • Fiber: 13 g • Sodium: 749 mg
If you make this dish, feel free to share a photo on social media and mention the recipe — it’s always a joy to see how home cooks serve it up. Thanks for reading and enjoy!