Roasted Baby Potatoes with Garlic

In our home, weeknight dinners are often a dance between deliciousness and practicality. We crave meals that are both satisfying and relatively simple to put together after a long day. And let me tell you, these Roasted Baby Potatoes with Garlic have become an absolute star in our rotation. There’s something truly magical about the way the humble potato transforms in the oven, becoming exquisitely crispy on the outside while staying wonderfully fluffy inside. The aromatic garlic infuses every bite with savory warmth, making them utterly irresistible. Even my pickiest eater, who usually shies away from vegetables, devours these potatoes with gusto! They are the perfect sidekick to just about anything, from grilled chicken or fish to veggie burgers and hearty salads. Honestly, once you try this recipe, I guarantee it will become a regular staple in your kitchen too. Get ready for potato perfection!

Ingredients

• Baby Potatoes: 2 lbs, choose small, uniform-sized baby potatoes for even cooking and optimal crispiness. Yukon Gold or red potatoes work beautifully.
• Garlic: 6-8 cloves, fresh garlic cloves are essential for that intense, aromatic garlic flavor. Adjust the amount to your preference.
• Olive Oil: ¼ cup, extra virgin olive oil is preferred for its flavor and health benefits. It helps the potatoes crisp up beautifully.
• Fresh Rosemary: 2 sprigs, rosemary adds a lovely piney, earthy aroma that complements potatoes and garlic perfectly. Fresh is best, but dried can be used in a pinch (about 1 teaspoon).
• Fresh Thyme: 2 sprigs, thyme provides a subtle, slightly lemony and earthy flavor that enhances the overall taste. Fresh is ideal, but dried thyme (about 1 teaspoon) can also be substituted.
• Salt: 1 ½ teaspoons, kosher salt or sea salt is recommended for seasoning. Adjust to taste.
• Black Pepper: ½ teaspoon, freshly ground black pepper adds a touch of spice and depth of flavor. Adjust to taste.
• Optional: Paprika: ½ teaspoon, smoked paprika or sweet paprika can be added for a hint of smokiness and color.
• Optional: Parmesan Cheese: 2 tablespoons, freshly grated Parmesan cheese (vegetarian rennet only for vegetarians) can be sprinkled at the end for a salty, cheesy finish.
• Optional: Fresh Parsley: 2 tablespoons, chopped fresh parsley for garnish and a pop of freshness.

Instructions

1. Preheat Your Oven to Perfection: Begin by preheating your oven to a high temperature of 400°F (200°C). This high heat is crucial for achieving that coveted crispy exterior on your roasted baby potatoes. While the oven is preheating, you can prepare your potatoes and garlic.
2. Prepare the Baby Potatoes: Wash the baby potatoes thoroughly under cold running water to remove any dirt or debris. Pat them dry with a clean kitchen towel or paper towels. Depending on their size, you may need to halve or quarter larger baby potatoes to ensure they cook evenly and quickly. Smaller potatoes can be left whole. Aim for roughly uniform pieces for consistent cooking.
3. Garlic Prep – Unleash the Aroma: Peel the garlic cloves. You have a couple of options here depending on your preference. For a milder garlic flavor that infuses the potatoes gently, you can smash the garlic cloves with the side of a knife. This releases their aroma and flavor without mincing them too finely, preventing them from burning in the oven. For a more pronounced garlic punch, mince the garlic cloves finely. Either way, the garlic will become beautifully fragrant as it roasts alongside the potatoes.
4. Herb Infusion – Freshness is Key: If using fresh rosemary and thyme sprigs, gently strip the leaves from the woody stems. Roughly chop the rosemary and thyme leaves. Fresh herbs are truly transformative in this recipe, adding layers of flavor that dried herbs simply can’t replicate. If you only have dried herbs, use about 1 teaspoon each of dried rosemary and dried thyme.
5. The Flavor Bath – Tossing is Essential: In a large bowl, combine the prepared baby potatoes, garlic (smashed or minced), chopped fresh rosemary and thyme, olive oil, salt, black pepper, and optional paprika (if using). Using your hands or a large spoon, toss everything together thoroughly to ensure that the potatoes are evenly coated with the olive oil and seasonings. This step is vital for flavor distribution and crispiness.
6. Roasting Pan Prep – Don’t Overcrowd!: Choose a large baking sheet or roasting pan. Spread the seasoned baby potatoes in a single layer on the baking sheet. It’s crucial not to overcrowd the pan, as this will steam the potatoes instead of roasting them, preventing them from getting crispy. If necessary, use two baking sheets to ensure ample space between the potatoes. For extra crispiness, you can preheat the baking sheet in the oven for a few minutes before adding the potatoes – this gives them a head start on crisping up.
7. Roast to Golden Perfection – Patience is Rewarded: Place the baking sheet in the preheated oven and roast for 30-40 minutes, or until the potatoes are fork-tender and beautifully golden brown and crispy on the outside. About halfway through the roasting time, around 20 minutes in, use a spatula to flip the potatoes. This ensures even browning and crisping on all sides. Keep an eye on them towards the end of the cooking time, as oven temperatures can vary.
8. Garlic Check – Prevent Burning: If you minced the garlic, it might start to brown or even slightly burn before the potatoes are fully cooked. If this happens, you can carefully remove the garlic pieces that are browning too quickly or reduce the oven temperature slightly for the remaining roasting time. Smashed garlic cloves are less likely to burn.
9. Final Touches – Herbaceous Finish: Once the potatoes are cooked through and crispy, remove the baking sheet from the oven. If desired, sprinkle with freshly grated Parmesan cheese while the potatoes are still hot, allowing the cheese to melt slightly. Garnish with fresh chopped parsley for a vibrant touch of color and freshness.
10. Serve and Enjoy Immediately: Roasted Baby Potatoes with Garlic are best served hot and fresh from the oven when they are at their crispiest. Serve them as a delectable side dish to your favorite main course.

Nutrition Facts

(Per serving, approximate values, based on 6 servings. Nutritional values can vary based on specific ingredients and portion sizes.)

• Serving Size: Approximately ¾ cup
• Calories: 220 kcal
• Fat: 10g

Note: These values are estimates and should be considered as a general guide. For precise nutritional information, use a nutrition calculator with specific ingredient brands and quantities.

Preparation Time

• Prep Time: 15 minutes (washing, chopping potatoes, preparing garlic and herbs)
• Cook Time: 30-40 minutes (roasting in the oven)
• Total Time: 45-55 minutes (from start to finish)

This recipe is wonderfully quick and easy to prepare, making it perfect for busy weeknights or when you need a delicious side dish without spending hours in the kitchen. The majority of the time is hands-off, spent letting the oven work its magic, roasting the potatoes to crispy perfection.

How to Serve Roasted Baby Potatoes with Garlic

These versatile roasted baby potatoes are a fantastic side dish that complements a wide array of main courses. Here are some delicious serving suggestions:

• Classic Main Course Companions:
  • Roasted Chicken or Grilled Chicken: The crispy potatoes are the perfect textural contrast to tender chicken.
  • Grilled Steak or Salmon: Hearty and flavorful, roasted potatoes stand up beautifully to richer proteins.
  • Pork Tenderloin or Chops (Note: While the recipe title is vegetable, this is a common pairing): The garlicky potatoes cut through the richness of pork dishes.
  • Vegetarian Mains:
    • Lentil Loaf or Vegetarian Meatloaf: Create a comforting and satisfying vegetarian meal.
    • Grilled Halloumi or Tofu: Roasted potatoes add substance to vegetarian protein options.
    • Vegetable Skewers: Pair with colorful grilled vegetable skewers for a complete and vibrant meal.
• Elevate Your Brunch or Breakfast:
  • Breakfast Potatoes: Serve alongside scrambled eggs, omelets, or frittatas for a savory and satisfying breakfast.
  • Potato Hash: Roughly chop leftover roasted potatoes and sauté them with onions and peppers for a delicious hash.
• Party Perfect Appetizers or Tapas:
  • Potato Bites: Serve small portions as appetizers or tapas with a dipping sauce like aioli, ranch dressing, or spicy mayonnaise.
  • Skewered Potatoes: Thread roasted baby potatoes onto skewers with cherry tomatoes and olives for a fun and flavorful appetizer.
• Salads and Bowls:
  • Warm Potato Salad: Toss slightly cooled roasted potatoes with a vinaigrette dressing, fresh herbs, and maybe some crumbled feta or goat cheese for a warm and flavorful salad.
  • Grain Bowls: Add roasted potatoes to grain bowls with quinoa, farro, or rice, along with other roasted vegetables and a protein source for a complete and nutritious meal.
• Dipping Sauces to Enhance the Flavor:
  • Garlic Aioli: A classic pairing for potatoes, creamy and garlicky aioli elevates the flavor.
  • Ranch Dressing: A crowd-pleasing favorite, ranch provides a cool and tangy contrast.
  • Spicy Mayonnaise: Add a kick with sriracha mayo or chipotle mayo.
  • Ketchup or Mustard: Simple and classic condiments that always work well with potatoes.
  • Herb Yogurt Dip: A light and refreshing dip made with Greek yogurt, fresh herbs, and lemon juice.

Additional Tips for Perfect Roasted Baby Potatoes

1. Choose the Right Potato Variety: While baby potatoes of any variety will work, Yukon Gold or red potatoes are particularly well-suited for roasting. Yukon Golds have a naturally buttery flavor and creamy texture, while red potatoes hold their shape well and have a slightly waxy texture. Both varieties crisp up beautifully.
2. Uniform Potato Size Matters: For even cooking, try to choose baby potatoes that are roughly the same size. If you have larger potatoes, cut them into halves or quarters so they are similar in size to the smaller ones. This ensures that all the potatoes cook through at the same rate and achieve optimal crispiness.
3. Don’t Overcrowd the Pan – Space is Key to Crispiness: This is one of the most crucial tips for achieving crispy roasted potatoes. Overcrowding the baking sheet will cause the potatoes to steam instead of roast, resulting in soggy, not crispy, potatoes. Make sure to spread the potatoes in a single layer with some space between them. If necessary, use two baking sheets to avoid overcrowding.
4. Preheat Your Baking Sheet for Extra Crispness: For an extra boost of crispiness, preheat your baking sheet in the oven while it’s preheating. When you add the potatoes to the hot baking sheet, they will start crisping up immediately upon contact.
5. Vary the Garlic Preparation for Different Flavors: Experiment with different ways to prepare the garlic to achieve varying levels of garlic flavor. Smashed garlic cloves provide a milder, infused garlic flavor, while minced garlic delivers a more intense and pungent garlic punch. You can also try roasting whole garlic cloves alongside the potatoes for a sweeter, mellow roasted garlic flavor.
6. Herb and Spice Variations – Customize Your Flavor: Feel free to experiment with different herbs and spices to customize the flavor profile of your roasted baby potatoes. In addition to rosemary and thyme, try adding:
   • Oregano: For a Mediterranean flair.
   • Sage: Earthy and aromatic, pairs well with potatoes.
   • Chili Flakes: For a touch of heat.
   • Garlic Powder or Onion Powder: To enhance the savory flavor.
   • Lemon Zest: For a bright and citrusy note (add at the end of roasting).
7. Make Ahead Tips – Prep in Advance: You can prepare the potatoes and garlic ahead of time. Wash and cut the potatoes, and peel and chop the garlic. Store them separately in airtight containers in the refrigerator for up to a day. When you’re ready to cook, simply toss them with the olive oil and seasonings and roast as directed. This can save you time on busy weeknights.
8. Storing and Reheating Leftovers – Still Delicious the Next Day: Leftover roasted baby potatoes can be stored in an airtight container in the refrigerator for up to 3-4 days. To reheat them and try to revive some of their crispiness, spread them out on a baking sheet and bake in a preheated oven at 350°F (175°C) for about 10-15 minutes, or until heated through. You can also reheat them in an air fryer for a quicker and crispier result. Microwaving is not recommended as it will make them soggy.

Frequently Asked Questions (FAQ)

Q1: What are the best type of baby potatoes to use for roasting?

A: Yukon Gold and red baby potatoes are excellent choices for roasting. Yukon Golds offer a buttery flavor and creamy texture, while red potatoes hold their shape well and have a slightly waxy texture. Both varieties crisp up beautifully in the oven. You can also use fingerling potatoes, which are similar in texture and flavor.

Q2: Can I use regular potatoes instead of baby potatoes?

A: Yes, you can definitely use regular potatoes. For roasting, choose potatoes like Yukon Gold, Russet, or red potatoes. Peel them and cut them into roughly 1-inch cubes, ensuring they are relatively uniform in size for even cooking. Follow the recipe instructions as written, but you may need to increase the roasting time slightly as larger potato pieces might take a bit longer to cook through.

Q3: Can I add other vegetables to roast with the baby potatoes?

A: Absolutely! Roasted baby potatoes are delicious with other vegetables. Consider adding:
* Onions: Quartered or sliced onions roast beautifully alongside potatoes.
* Bell Peppers: Cut into chunks, bell peppers add sweetness and color.
* Broccoli or Cauliflower Florets: Toss with olive oil and seasonings and roast with the potatoes.
* Carrots: Chop carrots into similar-sized pieces as the potatoes for even cooking.
* Asparagus: Add asparagus spears for the last 10-15 minutes of roasting as they cook faster.
Adjust the roasting time as needed depending on the vegetables you add and their density.

Q4: How do I ensure my roasted baby potatoes are extra crispy?

A: Achieving crispy roasted potatoes is all about a few key techniques:
* High Oven Temperature: Roast at 400°F (200°C) or even slightly higher for maximum crisping.
* Don’t Overcrowd the Pan: Give the potatoes space to roast, not steam.
* Preheat the Baking Sheet: Start them on a hot surface for immediate crisping.
* Sufficient Olive Oil: Olive oil helps with browning and crisping.
* Flip Halfway Through: Ensures even browning on all sides.
* Pat Potatoes Dry: Removing excess moisture helps them crisp up better.

Q5: Can I make these roasted baby potatoes vegan?

A: Yes, this recipe is naturally vegan if you omit the optional Parmesan cheese. Ensure that any optional dips or sauces you serve with the potatoes are also vegan-friendly. The base recipe of potatoes, garlic, olive oil, herbs, and seasonings is completely plant-based and delicious.

Q6: Can I use dried herbs instead of fresh rosemary and thyme?

A: Yes, you can substitute dried herbs if you don’t have fresh ones. Use about 1 teaspoon each of dried rosemary and dried thyme for this recipe. While fresh herbs offer a brighter and more pronounced flavor, dried herbs will still provide a lovely aromatic touch. Add dried herbs along with the salt and pepper when tossing the potatoes with olive oil.

Q7: How long can I store leftover roasted baby potatoes?

A: Leftover roasted baby potatoes can be stored in an airtight container in the refrigerator for up to 3-4 days. Ensure they are cooled completely before storing them in the fridge.

Q8: What’s the best way to reheat leftover roasted baby potatoes to keep them crispy?

A: The best way to reheat roasted baby potatoes and maintain some crispiness is to reheat them in the oven or an air fryer. Preheat your oven to 350°F (175°C) and spread the potatoes on a baking sheet. Bake for 10-15 minutes, or until heated through and slightly crispy again. An air fryer is even quicker and can help restore crispiness more effectively – reheat at 350°F for about 5-7 minutes, checking frequently to prevent burning. Avoid microwaving, as it will make them soggy.

Print