One of the easiest recipes ever with only four ingredients, roasted baby potatoes are the perfect side dish for any meal, including that special holiday spread. Scrub, cut, season, and bake. This recipe is a 1/10 on the skill level but a 10/10 on the useful scale.
This recipe is a formalization of our baby potato recipe we have used for 40+ years. We always call them roasted “little red potatoes,” but they don’t need to be red.
Start with a hot oven. Almost any temperature will do—adjust the cooking time to compensate. Scrub your potatoes and cut them into pieces that are about 1-inch max. Coat with olive oil, garlic, and salt. Finally, spread over a large baking sheet and roast for 30 minutes. It’s very hard not to get perfect roasted potatoes every time.
Always a 5. The perfect side dish for a steak or other family dinners but good enough for company or holiday meals.
🥔About Baby Potatoes
Baby potatoes are also sometimes called “new potatoes.” Red is the most common, but purple and gold are commonly found. They have a creamy texture and are incredibly tender.
There are several hundred types of potatoes, but I like to divide them into russets potatoes (thick skin) and thinner skin types like red or Yukon Gold.
- Thin Skin Potatoes – Usually trimmed baby red or Yukon Gold potatoes but other potatoes like yellow, gold, or fingerling are also good choices.
- Garlic – fresh garlic is preferred but garlic powder may be used.
- Olive Oil
- Kosher Salt
- Other seasoning can add more flavor—dried herbs and spice can be added with the garlic but fresh rosemary or thyme should be at the end of cooking or they will burn. A sprinkle of black pepper just before baking if you wish.
👨🍳How to Roast Baby Potatoes
- Start with scrubbed thin skin potatoes cut into pieces of 1 inch or less thickness. The recipe is set for 4 serving (one pound) and can be easily adjusted up or down. Soak, rinse and pat dry if you have time.
- Crush 2 cloves of garlic. Use more or less depending on taste.
- In a large bowl, mix the trimmed potatoes with olive oil, garlic, and kosher salt.
- Spread over the coated potatoes over an oiled rimmed baking sheet. A large baking dish may be used but don’t “crowd the pan.” I like the cut side up.
- Place in a 400° convection or 425° conventional oven and bake until golden brown—about 30 minutes.
🌡️⏰Oven Temperature and Time for Baby Potatoes
The cooking time is almost always 30 minutes if you use the recommended size of potatoes and oven temperature of 400° convection.
But this is a great recipe to cook along with something else and vary your timing for the potatoes. Remember, potatoes can stay hot for a long time tented with foil.
Here are some approximate cooking times. The size of your potatoes, the pan, and your oven will affect the timing—see the next section about the endpoint of cooking.
When Are Potatoes Done?
With this recipe, just going by the browning and fork-tender seems to almost always work.
If unsure, check the internal temperature—200° is good, but 190° is not done. I like to use 210°. Cook’s Illustrated recommends 205° to 212°.
📖Oven Potato Recipes
Crispy Smashed Potatoes
Crispy Parmesan Baked Potatoes
Crispy Baked French Fries
Old Fashion Scalloped Potatoes
This recipe is listed in these categories. See them for more similar recipes.
🖼️Step-by-Step Photo Instructions
Start by preheating an oven to 400° convection or 425° conventional or combining with other dishes and adjusting the potatoes’ cooking time accordingly.
Scrub your potatoes and cut them into pieces keeping the size about 1 inch or less thickness. You can soak the potatoes for 15-30 minutes and then rinse to remove starch for a crispier surface but be sure to dry before coating with oil.
In a mixing bowl, combine the potatoes, 1 tablespoon olive oil, 2 teaspoons of crushed or minced garlic (2 medium cloves of fresh), and 1 teaspoon kosher salt. Stir well until all the potatoes are well covered.
Spread evenly over a large rimmed oiled baking pan. Keep them separated so they can brown nicely. I like to do cut sides up.
Bake for about 30 minutes until nicely browned. The internal temperature should be 200° plus.
Editor note: This recipe was first published on April 10, 2012. The blog was not very busy yet, and not very many visitors saw it. I have re-edited the text and pictures. I have added a couple of new dog photos.
For more information please see the list of Roasting red potatoes at 425