Crispy Garlic Roasted Baby Potatoes
These crispy garlic roasted baby potatoes are the ultimate side dish that transforms humble spuds into something spectacular. With their golden, crunchy exteriors and perfectly fluffy interiors, they re guaranteed to become your go-to potato recipe. The secret lies in parboiling them first, then tossing with garlic and herbs before roasting to crispy perfection. Whether you re serving them alongside a Sunday roast or adding them to your weeknight dinner rotation, these potatoes deliver restaurant-quality results every time.
Frequently asked questions
＋ − Can I make these potatoes ahead of time?
Yes! You can parboil and season the potatoes up to 4 hours ahead. Keep them covered at room temperature, then roast when ready to serve for the crispiest results.
＋ − What's the best type of potato to use?
Small waxy potatoes like fingerlings, new potatoes, or baby Yukon Gold work best. They hold their shape well and develop a great crispy exterior.
＋ − Why aren't my potatoes getting crispy?
Make sure they re completely dry after parboiling, use enough oil, don t overcrowd the pan, and resist the urge to move them while roasting. High heat is also crucial.
＋ − Can I use dried herbs instead of fresh?
Absolutely! Use about 1/3 the amount of dried herbs. Add dried rosemary with the oil, but sprinkle dried parsley after roasting to prevent burning.
Crispy Garlic Roasted Baby Potatoes
Nutrition shown per serving · updates with portion size
Ingredients
Instructions
- 1
Preheat oven to 425°F (220°C). Wash baby potatoes thoroughly and cut them in half. Bring a large pot of salted water to boil, add potatoes, and cook for 8-10 minutes until just tender when pierced with a fork. Drain well and let them sit for 2-3 minutes to allow excess moisture to evaporate.
- 2
In a large bowl, combine olive oil, minced garlic, chopped rosemary, salt, and pepper. Add the drained potatoes and toss gently until evenly coated. Make sure all cut surfaces are well-oiled for maximum crispiness.
- 3
Transfer potatoes to a large baking sheet, arranging them cut-side down in a single layer. Don't overcrowd the pan as this will prevent proper browning. Use two pans if necessary.
- 4
Roast for 25-30 minutes without moving them, until the cut sides are deeply golden and crispy. The skins should be wrinkled and the potatoes should sound hollow when tapped.
- 5
Remove from oven and immediately sprinkle with fresh chopped parsley. Taste and adjust seasoning if needed. Serve hot while the exteriors are still crispy.
American comfort food
Mia CarterMia grew up in a Midwest kitchen and specializes in cozy, crowd-pleasing weeknight dinners. She tests every recipe until it works on the first try.
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