Crispy Roasted Baby Potatoes
These crispy roasted baby potatoes are golden and crisp on the outside with a fluffy, tender center. Seasoned with garlic, onion, paprika, and oregano, they’re an easy side dish that pairs well with everything from chicken and steak to fish and pork.
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Ingredients
- 1 ½ pounds baby yellow potatoes, halved
- 2 tablespoons olive oil
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- ½ teaspoon dried oregano or Italian seasoning
- ½ teaspoon paprika
- ¾ teaspoon kosher salt
- ¼ teaspoon black pepper
- nonstick cooking spray, for the baking sheet
- chopped fresh chives or parsley for garnish (optional)
- flaky sea salt for serving (optional)
Instructions
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Preheat the oven to 400°F with the rack set in the center position.
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Wash and dry the potatoes, then cut them in half. Pat the cut sides dry with paper towels.
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Toss the potatoes by hand with the olive oil, garlic powder, onion powder, paprika, dried oregano, kosher salt, and black pepper until evenly coated.
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Lightly spray a large rimmed baking sheet with nonstick cooking spray. Arrange the potatoes cut side down in a single layer, leaving a little space between them.
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Roast for 35 to 40 minutes, or until the cut sides are deep golden brown and the potatoes are fork tender. Avoid turning them during roasting so the cut sides develop a crisp crust.
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Garnish with chopped chives or parsley and a sprinkle of flaky sea salt. Serve immediately.
Notes
For the best texture, reheat them in a 400°F oven for 10 to 15 minutes, or in an air fryer at 375°F for 5 to 8 minutes. Spread the potatoes in a single layer so the edges can crisp again.
The microwave works in a pinch, but the potatoes will be softer. Reheat in 30-second intervals until warmed through.
Nutrition
Calories: 196.1kcalCarbohydrates: 30.5gProtein: 3.6gTotal Fat: 7.2gSaturated Fat: 1gSodium: 446.9mgPotassium: 729.3mgFiber: 4gSugar: 1.4g
