Crispy Herbed Roasted Baby Potatoes – Ready in 30 Minutes

These herb‑infused baby potato rounds are the perfect quick side that turns any plate into something special. Toss them in oven for a buttery, flavorful glow—no fancy prep needed.

Chef’s Pro Tips for Success

• Preheat your oven to a solid 400°F (so the potatoes brown nicely without burning).
• Use a large baking sheet and lightly oil it to prevent sticking and to keep the potatoes crisp.
• Finish with a splash of lemon juice or a sprinkle of grated Parmesan for an extra burst of brightness.

Ingredients

• 1 lb baby potatoes, peeled (or regular potatoes cut into bite‑size cubes)
• 2 onions, thinly sliced
• 2 Tbsp olive oil
• 2 cloves garlic, minced
• 1 tsp fresh rosemary, chopped
• 2 Tbsp fresh parsley or cilantro, chopped
• Salt, to taste
• Black pepper, to taste

Instructions

1. Preheat oven to 400°F (200°C).
2. Wash and rinse the potatoes, then pat them dry with paper towels. Coat them lightly with olive oil.
3. Combine the potatoes, sliced onions, minced garlic, rosemary, parsley, salt, and pepper in a large bowl.
4. Arrange the mixture in a single layer on a baking sheet lightly greased with oil.
5. Roast in the preheated oven. Flip the potatoes every 10 minutes to avoid burning. Continue roasting for about 30 minutes or until golden and tender.

Frequently Asked Questions

• Q: Can I use frozen baby potatoes?
  A: Yes, just thaw them and pat them dry before cooking to reduce excess moisture.
• Q: What if I don’t have rosemary?
  A: Thyme or oregano work as good substitutes, or simply increase the parsley for a milder flavor.
• Q: How long can I store leftovers?
  A: Keep them in an airtight container in the refrigerator for up to 3 days, then reheat in a 350°F oven for a few minutes to restore crispness.