If you’re on a mission for the kind of roasted potatoes that disappear straight off the sheet pan, this small potatoes recipe is it. We’re talking golden edges, crispy bottoms, fluffy centers, and that savory, herby vibe that makes everything else on the plate feel like a side character.
Small potatoes (baby, mini, creamer—whatever your store calls them) are basically built for roasting. They cook evenly, they don’t need peeling, and they soak up olive oil, garlic, and herbs like it’s their job.
Why You’ll Love This
This is the low-effort, high-reward kind of recipe: minimal prep, one pan, and the results taste like you tried way harder than you did. The potatoes roast until deeply golden and crispy, but stay tender inside—aka the ideal texture combo.
Ingredients
- 1 1/2 pounds small potatoes (baby Yukon gold, baby red, or mixed)
- 2 1/2 tablespoons olive oil
- 1 1/2 teaspoons kosher salt
- 1/2 teaspoon black pepper
- 1 teaspoon garlic powder (or 2 cloves fresh garlic, minced)
- 1 teaspoon smoked paprika (optional but highly recommended)
- 1 teaspoon dried rosemary (or 1 tablespoon fresh, chopped)
- 1 teaspoon dried thyme (or 1 tablespoon fresh)
- 2 tablespoons grated Parmesan (optional)
- 1 tablespoon butter, melted (optional for extra golden flavor)
- Chopped parsley or chives, for finishing (optional)
How to Make It
- Preheat the oven to 425°F. Place a rimmed sheet pan in the oven while it heats (this helps the potatoes start crisping the second they hit the pan).
- Wash and dry the small potatoes well. If they’re tiny (about 1 inch), you can roast them whole. If they’re closer to 2 inches, cut them in half. For maximum crispiness, aim for mostly flat cut sides.
- (Optional but worth it) Parboil for 7 minutes: Add potatoes to a pot of salted water, bring to a boil, then simmer just until the outsides look slightly softened. Drain and let them steam-dry in the colander for 3–5 minutes.
- Toss the potatoes in a large bowl with olive oil, salt, pepper, garlic powder, smoked paprika, rosemary, and thyme. If using melted butter, add it now for extra color and richness.
- Carefully remove the hot sheet pan from the oven. Spread the potatoes in a single layer, cut-side down where possible, leaving a little space between them (crowding = steaming, and we’re here for crisp).
- Roast for 20 minutes without moving them. This is the “don’t touch” window where the crust forms.
- Flip the potatoes and roast for another 12–18 minutes, until deeply golden and crispy at the edges. If your oven runs cool, give it the full time.
- If using Parmesan, sprinkle it over the potatoes in the last 3–5 minutes of roasting so it melts and toasts instead of burning.
- Taste and finish with a pinch more salt if needed, plus chopped parsley or chives. Serve immediately while the crisp is at peak level.
Tips for the Best Results
- Dry them like you mean it. Water is the enemy of crispiness. After washing (and especially after parboiling), let potatoes steam-dry, then pat dry if needed.
- Use a hot pan. Preheating the sheet pan jump-starts browning and helps prevent sticking.
- Cut-side down = crunch. If you halved your potatoes, place as many as possible cut-side down for that golden “fried potato” effect.
- Don’t overcrowd. Give each piece breathing room. If you’re making a bigger batch, use two sheet pans.
- Choose the right potato. Baby Yukon golds get extra creamy inside; baby reds hold their shape and get nicely crisp. Both work—pick your vibe.
- Salt at the right moments. Season before roasting, then taste at the end. Potatoes love salt, but you want control.
- Want extra crisp? Parboil, then rough them up slightly by shaking the colander. Those fluffy edges turn into crunchy bits in the oven.
Variations
- Lemon-garlic: Skip paprika, add lemon zest before roasting, and squeeze fresh lemon juice over the potatoes after they come out.
- Spicy: Add 1/4–1/2 teaspoon cayenne or crushed red pepper flakes, plus a little extra smoked paprika.
- Ranch-style: Toss with 1–2 teaspoons dried ranch seasoning (reduce salt slightly), and finish with fresh dill or chives.
- Herb-forward: Use fresh rosemary and thyme, plus chopped sage. Finish with flaky salt for a restaurant-y touch.
- Parmesan-panko crunch: In the last 8 minutes, sprinkle a mix of 2 tablespoons Parmesan + 2 tablespoons panko for extra crispy topping.
- Vegan: Use olive oil only (skip butter and Parmesan) and finish with nutritional yeast for a savory, cheesy vibe.
Storage & Reheating
Store leftover roasted small potatoes in an airtight container in the fridge for up to 4 days. To bring back the crisp, reheat on a sheet pan at 425°F for 8–12 minutes (or in an air fryer at 400°F for 4–6 minutes), shaking once. Microwaving works for speed, but you’ll lose the crunch.
FAQ
Do I need to boil small potatoes before roasting?
You don’t have to, but parboiling for about 7 minutes helps the outsides get slightly starchy and roughed-up, which turns into extra crispiness in the oven. If you’re short on time, skip it and roast a little longer.
What temperature is best for roasting small potatoes until crispy?
425°F is the sweet spot for golden, crispy edges without drying out the centers. If you go lower (like 400°F), they’ll still roast, but you’ll get less browning and crunch.
Why aren’t my roasted small potatoes getting crispy?
The most common reasons are moisture (potatoes weren’t dried well), overcrowding (they steam instead of roast), or not enough heat (oven temp running cool). Preheat the sheet pan, space the potatoes out, and roast cut-side down to level up the crisp.
Should I roast small potatoes whole or cut them?
If they’re truly small (around 1 inch), whole is fine. If they’re larger, cut them in half so they cook evenly and you get more flat surface area for browning. More flat sides = more crispy bites.
Can I make these ahead for a party and still keep them crispy?
Yes—roast them fully, cool, and refrigerate. Right before serving, spread on a sheet pan and reheat at 425°F for about 10 minutes to re-crisp. For best results, avoid covering them while hot (that traps steam and softens the crust).