Crispy Oven Roasted Baby Potatoes (Printer-Friendly)
Golden baby potatoes seasoned with garlic, rosemary and smoked paprika, roasted until crisp and tender.
# 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)
# How to Make It:
01 - Preheat oven to 425°F. Line a baking sheet with parchment paper.
02 - In a large 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 potatoes in a single layer on the prepared baking sheet, placing them cut side down for maximum crispiness.
04 - Roast in the oven for 25 to 30 minutes, flipping halfway through, until the potatoes are golden brown and crispy on the outside and tender inside.
05 - Remove from the oven and garnish with chopped fresh parsley if desired. Serve immediately while hot.
# Expert Advice:
01 -
- The contrast between the shatteringly crisp exterior and the fluffy, steamy center is genuinely addictive.
- Everything seasons in one bowl and cooks on one pan, which means cleanup is almost nonexistent.
02 -
- Overcrowding the pan is the single biggest enemy of crispiness, so use two sheets if needed rather than piling them close.
- Flipping at the halfway mark ensures both the cut side and the skin side get direct contact with the hot pan for even browning.
03 -
- Let the baking sheet preheat in the oven for five minutes before adding the potatoes so they sizzle on contact.
- If your dried rosemary has been sitting in the cupboard for over a year, it is probably flavorless and a fresh jar will make a surprising difference.