Crispy Oven Roasted Baby Potatoes
These Crispy Oven Roasted Baby Potatoes offer the perfect contrast of a deeply golden, savory crust and a fluffy interior. This foolproof method roasts them cut-side down for maximum crispiness, ensuring they are never soggy.
Equipment
- Sheet Pan
Ingredients
- 1 1/2 pounds small baby potatoes (red, Yukon gold or multi-color)
- 3 tablespoons extra virgin olive oil
- 1 teaspoon garlic powder
- 1 1/4 teaspoons dried Italian seasoning
- 1 1/2 tablespoons grated Pecorino Romano or Parmesan cheese
- 1/2 teaspoon kosher salt plus more for topping
- ground black pepper
- olive oil spray
Instructions
- Heat the oven to 400 °F with a rack in the center, then cut the baby potatoes in half. The even halves cook at the same pace and give you a flat side that can turn deeply golden.
- Pour the extra virgin olive oil onto a sheet pan and spread it so the surface is coated edge to edge. This oil layer helps the bottoms fry lightly as they roast and keeps the seasoning in place.
- Scatter the garlic powder, dried Italian seasoning, grated Pecorino Romano or Parmesan cheese, kosher salt, and black pepper evenly over the oiled pan. You want a thin, even layer so every potato lands on flavor and has a chance to build a crust.
- Set the potatoes cut-side down in a single layer over the seasoning, then spritz the tops with olive oil spray and add a little more salt on top. If the pan is hot enough, you may hear a faint sizzle, and that early contact helps start the browning right away.
- Roast for 30 to 40 min, depending on the size of the potatoes, until the bottoms are golden and the centers are tender when pierced with a knife. You should smell the herbs and garlic as they roast, and the skins often make a light crackling sound when the edges crisp.
Notes
Texture tip: For the crispiest crust, it's essential to pat the potatoes completely dry with paper towels after washing. Surface moisture will steam the potatoes instead of roasting them.
Pan space: Avoid overcrowding the sheet pan. Give the potatoes space to ensure they roast and turn golden, rather than steam. Use a second pan if necessary.
Reheating: To restore crispiness, reheat leftover potatoes in a hot oven or an air fryer. Avoid the microwave, which can make them soft.
Storage: Allow potatoes to cool completely before storing them in an airtight container in the refrigerator. This prevents steam from making the crust soggy.
Nutrition information is an estimate based on common ingredients and serving sizes. Values may vary depending on brands, portions, and substitutions.