Oven Roasted Baby Potatoes are delicious and roasted to perfection, the potatoes’ skins are slightly crisp and the insides are creamy. They make a perfect side dish.
Oven-roasted baby potatoes are left whole for roasting. I love the small potatoes, not only are they cute but they are tasty too.
I like to roast these baby potatoes with the skins on them. The main reason that I do this is because the skins are loaded with nutrients. The skins contain fiber, potassium, vitamin C, antioxidants, vitamin B, and iron. Not only are the skins loaded with nutrients, but they taste delicious too.
Helpful tips
- I like to keep the potatoes whole, so I like to choose smaller potatoes. If you have some large and some small potatoes I would suggest cutting the larger ones into pieces about the same size as the smaller potatoes.
- Do not skip boiling the potatoes before roasting them in the oven. Parboiling helps make sure that the skin of the potatoes gets crispy.
- After the potatoes are boiled drain them in a colander to dry completely.
- Place the potatoes on a large enough baking pan to fit all the potatoes in one layer. Overcrowding the potatoes will not allow them to get crispy when roasting.
- Turn the potatoes halfway through the roasting time to roast evenly.
- Store leftover potatoes in the refrigerator for 3 to 4 days.
- When reheating leftover potatoes, heat in an oven preheated to 400 degrees. Cover with aluminum foil until the potatoes are warm. Uncover the potatoes for the last few minutes to crisp the skins.
Ingredients needed to make roasted baby potatoes
- Baby Yukon Gold Potatoes
- Table Salt
- Olive Oil
- Sea Salt
- Dried or Fresh Parsley
Steps for making roasted potatoes
Steps one and two
Add the potatoes to a large saucepan, cover with water, and cook for about 15 minutes. Once the potatoes are cooked drain in a colander.
Steps three and four
Place the potatoes in a large bowl and add the oil, parsley, and sea salt. Toss the potatoes until they are evenly covered with the oil mixture.
Steps five and six
Place the potatoes on a baking sheet in a single layer. Roast the potatoes in a 450-degree F oven.
If you make these oven roasted baby potatoes, I would love to hear about it! Please leave me a comment and a rating.
Oven Roasted Baby Potatoes
Ingredients
- 2 pounds baby potatoes like Yukon gold
- 1 1/2 teaspoon table salt
- 2 tablespoon olive oil
- 1/2 teaspoon sea salt
- 1 teaspoon dried parsley
Instructions
- Wash the potatoes and place them in a large pan. Add cold water so that the potatoes are just covered. Add 1 1/2 teaspoon table salt to the water.
- Over medium-high heat bring the potatoes to a boil. Reduce heat to medium-low and cook the potatoes until fork tender, about 15 minutes.
- Preheat the oven to 450 degrees F.
- Once the potatoes are cooked remove them with a slotted spoon and place them in a colander. Make sure the potatoes are thoroughly drained.
- Toss the potatoes with olive oil, 1/2 teaspoon sea salt, and parsley.
- Line a baking sheet with sides with tin foil and place the potatoes on the pan.
- Place the potatoes in a single layer. The potatoes should not be touching.
- Bake for about 20 minutes or until the skins are slightly crispy. Turn the potatoes over halfway through the roasting time.
Notes
- Choose potatoes that are all about the same size. If you have some larger potatoes they can be cut in half.
- Do not skip boiling the potatoes before roasting them in the oven. Parboiling helps make sure that the skin of the potatoes gets crispy.
- Once the potatoes are parboiled drain and let the potatoes dry before adding the oil, salt, and parsley.
- Leftovers can be stored in the refrigerator for 3 to 4 days.
Nutrition
This recipe was originally published on October 2, 2017. It has been updated with new content and pictures on August 29, 2024.
They look nicely crisp and delicious.
Wow, these potatoes look perfect, Dawn! Like seriously perfect. I love a good roasted potato, and I’ve parboiled them before when I grill ’em…but never before roasting. Thanks so much for sharing this trick! I’m totally picking up a bag of red potatoes at the store this week now. 🙂
Delicious! Thank you for the idea! Going to put the oven at work.
I usually cut these in half, but I love the idea of roasting them whole like you did! My family will love them!
LOOOOVE roasted potatoes. LOVE them.