This recipe is one I have made for years, and it never gets old. It has become a staple side dish in our house—I serve it about once a week, if not more. It pairs perfectly with chicken, pork chops, or steak - you name it. Plus, it always turns out delicious while taking very minimal time and ingredients to prepare.
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If you are looking for other easy side dishes to pair with these oven roasted potatoes try my favorite Easy Broccoli Salad or if you are like my family and want all the carbs make this creamy Brie Mac and Cheese which is my daughters most requested dinner recipe!
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Why You’ll Love These Roasted Baby Potatoes
Who doesn't love roasted potatoes? Crispy on the outside while tender and buttery on the inside. These are a classic side, complimenting many main entree dishes. The ingredients are simple, yet the outcome is always perfect. This roasted baby potatoes recipe will make a fantastic side dish for a simple weeknight dinner or even a holiday feast!
Here are more reasons why I love these Roasted Baby Potatoes:
- Foolproof and simple - No complicated steps, you toss, roast, and enjoy!
- Golden, crispy edges - Thanks to the combination of butter and olive oil, these two ingredients work together, resulting in perfectly golden, crispy edges.
- Flavorful - With parmesan, garlic, and other herbs, it bursts with flavor with every bite!
- It goes well with everything - These roasted baby potatoes make the perfect side for almost every weeknight dinner, cookout or holiday meal.
- Excellent leftovers - It still tastes good the next day!
Equipment Needed
- Rimmed baking sheet
- Aluminum foil (to make clean up a breeze)
- Large mixing bowl
- Measuring spoons
- Cutting board and knife
- Oven
Key Ingredients
Baby potatoes - The star of the dish.
Olive oil - It helps them crisp and adds flavor.
Paprika, Italian seasoning, salt, and pepper - These herbs make a great seasoning mix.
Unsalted butter - It helps achieve the perfect browning, and it adds richness to the flavor.
Garlic - Enhances the flavor.
Grated Parmesan - Adds a bit of saltiness and helps achieve a crispy finish.
Fresh parsley - It adds freshness and provides a pop of color, making it visually appealing.
Step-By-Step Instructions
Start by preheating the oven to 425°F. Line the baking tray with aluminum foil.
While preheating the oven, prepare the potatoes by washing and drying them. Cut them into halves or quarters. Try to keep the pieces about the same size so they cook evenly.
In a large bowl, season the potatoes by drizzling them with olive oil, sprinkling them with paprika, Italian seasoning, salt, and pepper. Stir well to ensure that every piece is well coated.
Spread the potatoes in a baking tray lined with aluminum foil into an even layer. Dot the top of potatoes with small cubes of butter. Roast the baby potatoes for 20 minutes.
After 20 minutes, remove the potatoes from the oven. Stir the potatoes, and sprinkle with the minced garlic and parmesan cheese.
Put the tray back in the oven and roast for an additional 20 minutes, until the potatoes are golden and crispy on the outside and fork-tender on the inside.
Serving Suggestions
Roasted baby potatoes are pretty much the perfect side dish for almost anything, but we love them most with:
- Pork chops
- Grilled chicken
- Steak
- Sandwiches or burgers
- Tossed into a breakfast bowl with eggs and veggies. They also make a great addition to a brunch spread or even a holiday table.
Make-Ahead
Because potatoes begin to brown once they are cut, it is best to make these right before serving. If you must make them ahead, store in the fridge and reheat, however they may lose their crispness. If you reheat it is best to stick them in the air fryer or back in the oven versus the microwave.
Storage
If there are any leftovers, you may store them in an airtight container inside the fridge. They will keep well for up to 4 days.
Reheating
Reheat these roasted baby potatoes by tossing them in a pan with a bit of butter or pop them in the air fryer the next morning; they will still be crispy with these methods instead of just microwaving. These roasted potatoes are amazing served with eggs and bacon for a quick and hearty breakfast.
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Roasted Baby Potatoes
Ingredients
- 24 ounces baby potatoes ( I like the gold variety)
- 2 tablespoons olive oil
- ¼ teaspoon paprika
- ¼ teaspoon Italian seasoning
- ¼ teaspoon salt
- ¼ teaspoon pepper
- 1 tablespoon unsalted butter
- 1 clove garlic minced
- ¼ cup grated parmesan
- fresh parsley to serve
Instructions
- Preheat the oven to 425° F and line a rimmed baking tray with aluminum foil. (Trust me this makes cleanup so much easier!)
- Wash and dry potatoes. Cut potatoes into halves or quarters, but try to keep them uniform in size. (Make sure they are thoroughly dried because the potatoes will not roast if they are wet!)
- Add the potatoes to a large bowl. Drizzle with olive oil and sprinkle with paprika, Italian seasoning, salt and pepper. Reserve the garlic and parmesan cheese.
- Stir the potatoes well to completely coat with the seasonings. Pour onto the prepared baking tray. Spread out into an even layer.
- Cut the tablespoon of butter into a few small cubes and place on top of the potatoes.
- Place the tray in the preheated oven and roast for 20 minutes, stir and add the minced garlic and parmesan cheese. Put bake in the oven and continue to roast for another 20 minutes. Potatoes should be fork tender, crispy on the outside and tender inside.
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