Meet my favorite versatile side dish recipe: oven roasted baby potatoes! Mini red potatoes get golden brown and crispy on the outside and soft and fluffy on the inside when roasted in the oven. Seasoned simply with salt, pepper, fresh rosemary, and garlic powder, this healthy side dish pairs perfectly with any meal.

I love to serve crispy roasted baby potatoes with salmon or crispy baked cod and a simple salad for a well-balanced meal.

oval platter with roasted baby potatoes with gold serving spoons

Roasted potatoes of any kind always hit the spot when it comes to side dishes!

Just like my air fryer fingerling potatoes and roasted sweet potato wedges, this roasted mini potatoes recipe is a snap to make with minimal ingredients, prep time, and clean up.

Follow my step-by-step instructions and you’ll have golden brown, crispy potatoes ready to serve with any weeknight meal in about 30 minutes.

Close up of crispy roasted baby potatoes

As a Registered Dietitian, I love to create a well-balanced meal that includes these potatoes, protein (such as salmon or cod), and non-starchy vegetables (like a salad or roasted cauliflower). Nutritious, delicious, and filling!

This recipe is vegan, gluten free, dairy free, and nut free.

roasted baby potatoes ingredients measured out

Ingredients

You need just 6 ingredients to make this recipe, most of which you likely have in your pantry.

  • Mini red potatoes: Mini red potatoes are ideal for roasting – they have a thin skin (no peeling required), and their flesh gets creamy but not too soft.
  • Fresh rosemary: Rosemary is a classic herb to pair with potatoes! You can also try using sage or thyme.
  • Garlic powder: Finely ground garlic powder evenly coats each potato, without the risk of burning that comes with using fresh garlic.
  • Salt: Fine kosher salt enhances the flavor of potatoes. Feel free to garnish with a generous pinch of crunchy sea salt flakes when serving 🙂
  • Black pepper: A few grinds adds a subtle peppery kick.
  • Olive oil: Use regular olive oil (not extra virgin) because it has a higher smoke point for roasting.

Kitchen equipment needed

  • Baking half sheet
  • Parchment paper (optional)
  • Chef’s knife, 6 or 8 inch
  • Cutting board

Step-by-step instructions

red mini potatoes cut in half on a wooden cutting board
1. Wash and dry mini potatoes. Cut them in half.
finely chopped rosemary on a wood cutting board next to a few sprigs of fresh rosemary
2. Finely chop the fresh rosemary.
baby red potatoes cut in half on a baking sheet with seasonings
3. Place the halved potatoes on a baking sheet in a pile. Top them with the rosemary, salt, pepper, garlic powder, and olive oil.
red baby potatoes on a baking sheet
4. Use your hands to toss the potatoes so they are evenly coated in the seasoning and olive oil. Spread them out so they are not overlapping, and flip them so they are cut side down on the baking sheet.

Roasting baby potatoes cut side down (so the flesh is in contact with the baking sheet) ensures they get perfectly golden brown and crispy.

roasted baby potatoes on a baking sheet
5. Roast potatoes in the oven without disturbing for about 25 minutes, until the bottoms are golden brown and crispy. Use a spatula to remove them from the baking sheet.

Storage

You can keep roasted mini potatoes in an airtight container in the fridge for up to 3 days.

To keep them crispy, reheat them on a baking sheet in the oven set to 350°F for 10-15 minutes, or until warmed through.

Serving suggestions

Roasted potatoes are an obvious choice as a side dish to pair with any protein.

Try this recipe paired with some of my favorites:

And, if you’re feeling fancy, you should definitely try making a flavorful dip or sauce to serve with these potatoes, such as lemon tahini sauce, balsamic glaze, chimichurri, or Greek yogurt ranch dip.

oval platter on a wood board with roasted baby potatoes with gold serving spoons

Potatoes nutrition benefits

Potatoes may have a bad reputation for being high in carbs, but they’re actually a nutritious food to include in your diet.

Our bodies need carbs because they get converted into energy. Carbs are fuel, and a diet that includes sufficient carbs will make you feel energized, satiated, and focused!

One cup of red potatoes provides several nutrients:

  • 2.6 grams of dietary fiber (9% of your daily needs)
  • 2.8 grams plant-based protein
  • 683 mg potassium (15% of your daily needs)
  • 0.121 mg thiamin (10% of your daily needs)
  • 1.724 mg niacin (11% of your daily needs)
  • 12.9 mc vitamin C (14% of your daily needs)

Let me know if you love this post by leaving a comment or star rating below, and check out Instagram and Pinterest for more healthy lifestyle inspiration. Thanks for stopping by!

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oval platter with roasted baby potatoes with gold serving spoons

Crispy Oven-Roasted Red Mini Potatoes with Rosemary

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  • Author: Alex Aldeborgh, RD
  • Prep Time: 5 minutes
  • Cook Time: 25 minutes
  • Total Time: 30 minutes
  • Yield: serves 4
  • Category: side dish
  • Method: Oven
  • Cuisine: American
  • Diet: Vegan

Description

Meet my favorite versatile side dish recipe: oven roasted baby potatoes! Mini red potatoes get golden brown and crispy on the outside and soft and fluffy on the inside when roasted in the oven. Seasoned simply with salt, pepper, fresh rosemary, and garlic powder, this healthy side dish pairs perfectly with any meal.

I love to serve crispy roasted baby potatoes with salmon and a simple salad for a well-balanced meal.


Ingredients

Scale
  • 1 1/2 pounds red mini potatoes, washed and cut in half
  • 1 tbsp fresh rosemary, finely chopped
  • 1/4 tsp fine kosher salt
  • 1/4 tsp garlic powder
  • Few grinds of black pepper
  • 2 tbsp olive oil


Instructions

  1. Preheat the oven to 400°F.
  2. Put the halved mini potatoes on a baking half sheet in a pile.
  3. Add the salt, garlic powder, pepper, and olive oil to the potatoes.
  4. Use your hands to toss the potatoes in the seasonings and oil, so they are all evenly coated.
  5. Spread the potatoes out on the baking sheet so they are not overlapping. Flip them so they are cut side down on the baking sheet.
  6. Roast in the oven for 25-30 minutes, until fork tender and the bottoms are golden brown.
  7. Use a spatula to remove them from the baking sheet.
  8. Serve with a pinch of flaky sea salt, if desired.

Notes

Storage

You can keep roasted mini potatoes in an airtight container in the fridge for up to 3 days.

To keep them crispy, reheat them on a baking sheet in the oven set to 350°F for 10-15 minutes, or until warmed through.