Crispy Oven Roasted Baby Potatoes (Printable)
Golden baby potatoes crisped outside, tender inside; tossed with olive oil, garlic, rosemary and a hint of paprika.
# What You'll Need:
→ Vegetables
01 - 1.5 lbs baby potatoes, halved
→ Oil & Fats
02 - 3 tbsp olive oil
→ Seasonings
03 - 1 tsp sea salt
04 - 1/2 tsp freshly ground black pepper
05 - 1 tsp garlic powder
06 - 1 tsp dried rosemary or thyme
07 - 1/2 tsp smoked paprika (optional)
→ Garnish
08 - 2 tbsp fresh parsley, chopped (optional)
# Directions:
01 - Preheat oven to 425°F. Line a baking sheet with parchment paper and set aside.
02 - In a large mixing bowl, toss the halved baby potatoes with olive oil, sea salt, black pepper, garlic powder, dried rosemary, and smoked paprika until evenly coated.
03 - Spread the seasoned potatoes in a single layer on the prepared baking sheet, placing them cut side down for maximum crisping.
04 - Roast in the preheated oven for 25 to 30 minutes, flipping halfway through, until the potatoes are golden brown and crisp on the outside while tender inside.
05 - Remove from the oven and sprinkle with chopped fresh parsley if desired. Serve immediately while hot.
# Expert Tips:
01 -
- The cut side gets so crisp it almost shatters when you bite into it, while the inside stays fluffy and soft like a proper baked potato.
- Everything tosses together in one bowl and the oven does all the real work, which means you can focus on the rest of your meal or just sit down with a glass of something cold.
02 -
- Overcrowding is the single biggest enemy of crispiness because the potatoes steam each other instead of roasting, so use two trays if necessary and give every half some breathing room.
- Drying the potatoes with a clean towel after washing and cutting removes surface moisture that would otherwise fight against your crust formation.
03 -
- Soaking the halved potatoes in cold water for fifteen minutes before drying and seasoning pulls out excess starch and results in an noticeably crisper exterior.
- Placing the baking sheet in the oven while it preheats means the potatoes land on a screaming hot surface from the very first second, jumpstarting the browning process.