Oven Roasted Baby Potatoes Recipe
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Oven roasted baby potatoes with rosemary and garlic, crispy, easy to make and oh so flavorful. The perfect dish to add to your Christmas dinner spread or simply whip up on any mundane Tuesday evening throughout the year. No boiling the potatoes necessary.
Roasted Baby Potatoes
Because nothing screams it’s the holidays like the permeating aromas of sizzling olive oil coated potatoes in the oven tossed together with more garlic cloves than you think you should add to anything + extra large sprigs of fragrant rosemary. If you are feeling adventurous go all out and serve with a nice drizzle of pesto sauce or chimichurri.
About the Potatoes
Yukon gold baby potatoes are definitely the way to go. Not that I wouldn’t use red baby potatoes and even fingerlings if that’s what i had, but if i have the choice I say baby yukon all the way.
Yes that’s a lot of garlic cloves but definitely not too many! Make sure to lightly smash them with the side of a chef’s knife but keep them in their paper. This is important to prevent them from burning and they will be easy to push to the side when serving.
Recipe Tips + FAQ
- Can you roast baby potatoes without boiling? For this recipe there’s no need to boil anything as we are dealing with very small young potatoes.
- Preheat your roasting dish – for the ultimate crispy potatoes make sure to preheat your skillet / dish with the oven. Anything cast iron yields magical crispy results!
- Should I peel the potatoes? Absolutely not! New potatoes have thin and tender skins and are meant to be cooked whole with the skin on. A quick rinse and rub under cold water is all that’s needed. Less work and more nutritious.
- Should you cut the potatoes in half? This is totally up to you. By halving the potatoes you are exposing the flesh that gets nice and crispy especially if roasted cut side down in a preheated dish. However roasting them whole is also really nice since they are so small but will take longer in the oven and won’t get quite as crispy as the cut ones. I included specific instructions for both methods in the recipe card below.
- What can i use instead of rosemary? If you aren’t a fan of this festive herb you can swap for Herbs de Provence, fresh thyme sprigs or a good sprinkling of oregano.
- Serving suggestions – any roasted or grilled root vegetables of your choosing would pair well with these potatoes. Think beyond just roasted carrots and parsnips; green beans, grilled asparagus, roasted broccoli or cauliflower, wild mushrooms, Brussel sprouts, roasted Cipollini or caramelized onions and even leeks. Garnish with a sprinkle of fresh Italian parsley, dill or onion chives.
More Potato Recipes
- Smashed Fingerling Potatoes
- Dairy Free Potato Soup
- Parsley Potatoes
- Italian Potatoes
- Chanterelle Mushrooms and Potatoes
- Sweet Potato Rounds
- Dairy Free Scalloped Potatoes.
how to make oven roasted baby yukon gold potatoes
Oven Roasted Baby Potatoes
- 2 lb baby yukon gold potatoes
- 10 cloves garlic (in paper lightly smashed)
- 2-3 sprigs rosemary leaves only
- 2 Tbsp olive oil
- 1/2 tsp paprika
- 1/2 tsp sea salt or to taste
- 1 pinch red chili flakes (optional)
- Preheat your oven to 425”F with a large cast iron skillet inside or a rimmed baking dish.
- Scrub and rinse the baby potatoes then dry well.2 lb baby yukon gold potatoes
- Cut the potatoes in half and add them to a large mixing bowl together with the garlic cloves. Drizzle with the olive oil and sprinkle in the rosemary, paprika, sea salt and chili flakes if using. Toss to coat well all over.2 lb baby yukon gold potatoes, 2-3 sprigs rosemary, 2 Tbsp olive oil, 1/2 tsp paprika, 1/2 tsp sea salt, 1 pinch red chili flakes, 10 cloves garlic
- Carefully remove the preheated roasting dish from the oven and add the seasoned potatoes. Use a spatula and spread them around making sure they all end up cut side down.2 lb baby yukon gold potatoes
- Roast the baby potatoes in the preheated oven for 25 minutes but checking for doneness and desired crispness after 20 minutes.2 lb baby yukon gold potatoes
- Whole Potatoes - If you are cooking the potatoes whole they will need approximately 35 to 45 minutes depending on their size. Give them a shake half way and test for doneness at the 35 minute mark.
- Make More - You can certainly roast 3 pounds of potatoes instead of 2 and just add an extra drizzle of olive oil, just enough for everything to get coated well. Adjust seasonings with a pinch sea salt flakes when they come out of the oven sizzling hot.
- The Roasting Pan - If you have a large cast iron dish / skillet you'll achieve the crispiest results. However, these potatoes are also great roasted in a regular rimmed roasting tray lined with parchment paper; just make sure to check that your parchment paper is safe at 425"F. Many of them are safe up to 450"F but there are some only good up to 400"F so it's important to double check.
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The perfect potatoes, I could have eaten the entire batch on my own as a meal. Just fabulous!