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Roasted Baby Potatoes

Roasted baby potatoes are a simple side dish that goes with just about anything. Buttery, garlic-y, with crisp, golden edges and fluffy inside ... they are one of my favorite side dishes.
Prep Time10 mins
Cook Time20 mins
Servings: 4 people (as a side dish)
Calories: 211kcal


  • 2 lb baby potatoes , halved*
  • 3 cloves garlic , minced
  • 2 Tbsp. olive oil
  • 2 Tbsp. fresh parsley , chopped**
  • sea salt, to taste


  • Season the potatoes. Add the potatoes, garlic, and oil into a large bowl and toss until evenly coated. Season with salt and toss once again.
  • Roast. Preheat the oven to 400°F/200°C. Transfer the potatoes onto a large baking sheet or a pan and spread them into an even layer. For crispier potatoes, arrange them cut side down. Bake until the potatoes are golden brown and fork tender, 35-45 minutes, flipping halfway through roasting.
  • Serve. Transfer the roasted potatoes to a serving bowl and sprinkle a little extra fresh parsley on top (optional). Serve immediately.
  • Store. Leftover roasted baby potatoes keep well in an airtight container in the refrigerator for 3-5 days.


*I used a mix of white, red, and purple potatoes.
**In the photos, I used rosemary instead of parsley.
***Nutrition information is approximate and may container errors. Please, feel free to make your own calculations.


Serving: 1of 4 | Calories: 211kcal | Carbohydrates: 40g | Protein: 5g | Fat: 4g | Fiber: 5g | Sugar: 2g