Description
These crispy oven roasted baby potatoes are perfectly golden and flavorful, featuring a simple blend of olive oil, garlic, herbs, and optional Parmesan cheese. Roasted at high heat until tender inside and crisp outside, they make a delicious and easy side dish for any meal.
Ingredients
Scale
Potatoes
- 1.5 lbs baby potatoes, halved
Seasoning
- 2 tablespoons olive oil
- 3 cloves garlic, minced
- 1 teaspoon kosher salt
- ½ teaspoon black pepper
- ½ teaspoon smoked paprika (optional)
Finishing
- 2 tablespoons grated Parmesan cheese (optional)
- 1 tablespoon fresh parsley, chopped
Instructions
- Preheat and prepare potatoes: Preheat your oven to 425°F (220°C). Wash and scrub the baby potatoes thoroughly, then cut them in half. Pat the potatoes dry with a kitchen towel to remove excess moisture, which helps them crisp up during roasting.
- Season the potatoes: In a large mixing bowl, toss the halved potatoes with olive oil, minced garlic, kosher salt, black pepper, smoked paprika (if using), and grated Parmesan cheese (if using). Mix well to evenly coat all the potato pieces.
- Arrange on baking sheet: Line a baking sheet with parchment paper. Place the potatoes cut side down on the sheet in a single layer, ensuring they are not overcrowded to promote even roasting and crispiness.
- Roast the potatoes: Roast the potatoes in the preheated oven for 30 to 35 minutes. Flip them halfway through the cooking time to ensure they brown evenly and develop a crispy exterior.
- Finish and serve: Remove the potatoes from the oven once they are golden and crispy. Sprinkle the chopped fresh parsley over the top as a fresh garnish. Serve the roasted baby potatoes warm as a delicious side dish.
Notes
- For extra crispiness, make sure potatoes are dry before seasoning.
- Smoked paprika and Parmesan add a depth of flavor but can be omitted for a simpler version.
- These potatoes pair well with grilled meats or roasted vegetables.
- Leftovers can be refrigerated and reheated in the oven to retain crispiness.
