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Roasted Baby Potatoes

These Roasted Baby Potatoes are simple to make! No peeling involved, just toss in a homemade garlic olive oil seasoning and roasted until golden brown! An easy and delicious side dish for any meal!

Makes 4 servings

It’s fall, which means it’s time to get cozy and warm up with some comfort food.

I’ve got the perfect recipe for you: Garlic Olive Oil Potatoes! These potatoes are so simple to make, they don’t require any peeling. Just toss them in a homemade garlic olive oil seasoning, roast them until golden brown, and enjoy this easy and delicious side dish that will go with any meal.

What are baby potatoes?

Baby potatoes, also called “new” potatoes, and are potatoes that have been dug up from the ground before they fully mature. Commercial farmers sometimes harvest young potatoes early to make room for other potatoes to grow underground. However, baby potatoes yield a unique taste and texture that makes them popular to cook with.

New or baby potatoes are much smaller than mature potatoes, with softer, thinner skins and a higher moisture content. When baby or new potatoes are fried or roasted, their thin, soft skins crisp up beautifully. 

I like to use yellow baby potatoes which have a thin skin and gives them that nice crispy outside combined with a tender inside.

What could I make as a main dish to go along with these roasted baby potatoes?

What ingredients do I need to make these Roasted Baby Potatoes?

  • Baby potatoes-you could use any baby potatoes such as: Yellow baby potatoes, Gemstone Medley Baby Potatoes, or Red baby potatoes.
  • Olive oil-gives the potatoes the golden crispiness. I use a very minimal amount-but if you wanted you could spray the baby potatoes with olive oil cooking spray, if you didn’t want to use a full tablespoon.
  • Garlic cloves– minced
  • Paprika
  • Kosher salt
  • Black pepper
  • Fresh parsley- minced
  • Grated Parmesan cheese-optional

What other kinds of baby potatoes could I use for this recipe?

You can use any type of baby potatoes, such as:

  • Yellow baby potatoes
  • Gemstone Medley Baby Potatoes
  • Red baby potatoes
  • Fingerling potatoes
  • Yukon golds
  • Baby russets

How do I make these Roasted Baby Potatoes?

Preheat the oven to 425 degrees.

Wash the baby potatoes and pat them dry with a dry paper towel. Slice them in half.

In a large mixing bowl, combine halved baby potatoes, olive oil, garlic, paprika, kosher salt, and black pepper. Stir to combine.

Line a baking sheet with parchment paper. Spread the potatoes in an even layer and make sure they are skin side down.  Sprinkle the tops with 1 Tbsp parmesan cheese, if desired.

Roast for about 28-35 minutes without stirring until golden brown.

Remove the potatoes from the oven.

Sprinkle with the fresh parsley and some grated Parmesan cheese, if desired. 

Ingredients:

  • 1 1/2 pounds baby potatoes
  • 1 Tbsp olive oil
  • 4 medium cloves garlic, minced
  • 1 tsp paprika
  • 1/2 tsp Kosher salt
  • ¼ tsp black pepper
  • 2 Tbsp fresh parsley, minced
  • 1 Tbsp grated Parmesan cheese, optional

Directions:

  1. Preheat the oven to 425 degrees.
  2. Wash the baby potatoes and pat them dry with a dry paper towel. Slice them in half.
  3. In a large mixing bowl, combine the halved baby potatoes, olive oil, garlic, paprika, kosher salt, and black pepper. Stir to combine.
  4. Line a baking sheet with parchment paper. Spread the potatoes in an even layer. Be sure they are skin side down. Sprinkle the tops with 1 Tbsp parmesan cheese, if desired.
  5. Bake for about 28-35 minutes or until golden brown.
  6. Remove the potatoes from the oven.
  7. Sprinkle with the fresh parsley and grated Parmesan cheese, if desired.
  8. Store leftovers in an airtight container in the fridge for up to a week. Reheat in an oven preheated or air fryer at 400 degrees until they are crispy and thoroughly heated through. 

Makes 4 ( 6 oz.) servings 

5 Points® per serving

How do I track this recipe in my WW app? 

Click the link below to go to the recipe builder. You’ll first need to sign into your WW account and then the recipe builder will upload. Be sure to edit the recipe with any ingredients that you use that are different. The recipe builder is the most accurate way to create, obtain, and track the Points®

The recipe builder link only works for WW members located in the United States. If you are located outside of the United States, you’ll need to access the WW app manually to create the recipe in the recipe builder. 

Yield: 4

Roasted Baby Potatoes

Roasted Baby Potatoes

These Roasted Baby Potatoes are simple to make! No peeling involved, just toss in a homemade garlic olive oil seasoning and roasted until golden brown! An easy and delicious side dish for any meal!

Author: thepounddropper.com

Prep Time 5 minutes
Additional Time 28 minutes
Cook Time 5 minutes
Total Time 38 minutes

Ingredients

  • 1 1/2 pounds baby potatoes
  • 1 Tbsp olive oil
  • 4 medium cloves garlic, minced
  • 1 tsp paprika
  • 1/2 tsp Kosher salt
  • ¼ tsp black pepper
  • 2 Tbsp fresh parsley, minced
  • 1 Tbsp grated Parmesan cheese, optional

Instructions

    1. Preheat the oven to 425 degrees.
    2. Wash the baby potatoes and pat them dry with a dry paper towel. Slice them in half.
    3. In a large mixing bowl, combine the halved baby potatoes, olive oil, garlic, paprika, kosher salt, and black pepper. Stir to combine.
    4. Line a baking sheet with parchment paper. Spread the potatoes in an even layer. Be sure they are skin side down. Sprinkle the tops with 1 Tbsp parmesan cheese, if desired.
    5. Bake for about 28-35 minutes or until golden brown.
    6. Remove the potatoes from the oven.
    7. Sprinkle with the fresh parsley and grated Parmesan cheese, if desired.
    8. Store leftovers in an airtight container in the fridge for up to a week. Reheat in an oven preheated or air fryer at 400 degrees until they are crispy and thoroughly heated through. 

    Makes 4 ( 6 oz.) servings

    5 Points® per serving

Notes

Smartpoints: GREEN/BLUE: 5 smartpoints per serving PURPLE:1 smartpoints per serving

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Nutrition Information:

Yield:

4

Amount Per Serving: Calories: 163Total Fat: 4gSaturated Fat: 3gCholesterol: 1mgSodium: 141mgCarbohydrates: 27gNet Carbohydrates: 24gFiber: 3gSugar: 2gProtein: 4g
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