These Garlic Roasted Baby Potatoes are an easy staple side dish that packs a punch of flavor with dried herbs, fresh herbs, garlic, parmesan, and lemon.Jump to Recipe
GARLIC ROASTED BABY POTATOES
This delicious side dish is perfect for when you know what you’re cooking for dinner, but have no idea what to make on the side of the entrée. We’ve all been there.
We have this great idea and plan for making dinner, and then we realize, it’s not going to be enough on its own. We need some side dishes to round out the meal.
This is always the case for me when I’m choosing a cut of meat as the main ingredient on my plate. Like a roast chicken or pork tenderloin or even steak. Having an easy side dish to fall back on takes the thinking out of dinner. And honestly, if I can think about fewer things, I’m all ears.
So these garlic roasted baby potatoes are an easy side dish that can compliment so many of your weeknight dinners in a pinch. They require minimal ingredients to make a simple blend of spices, some fresh herbs if you choose, high heat, and a baking sheet.
It’s a simple recipe, but don’t be fooled into thinking that the flavor is also simple. These baby potatoes prove that once again, less is certainly more.
BABY CREAMER POTATOES
Creamer potatoes are the small tiny potatoes you see in the grocery store in bags. They are creamier and more buttery than regular potatoes. They’re also meant to be eaten with the skins on and prepared easily.
Baby potatoes are so flexible to use as a side dish because they cook in almost half the time as a regular-sized potato. These still get baked until they’re fork-tender with nice crispy skins. The spice blend and fresh garlic really comes out with the olive oil.
Actually, this simple preparation is one of my favorite ways to eat potatoes. You can prepare baby potatoes with the same rules you would larger potatoes.
They’re the perfect accompaniment to so many main dishes. Making it a good fallback option for dinner any time of the week. These crispy potatoes are just as good with a burger as with a roast chicken breast.
HOW TO MAKE THIS ROASTED BABY POTATOES RECIPE
A few things to note before making this recipe that you can carry through any time you roast potatoes:
- You’ll need a sheet pan to cook the potatoes on to get them nice and crispy
- It’s ideal to spread them out as much as possible
- All the non-skin sides should be facing down onto the pan
This recipe comes together with a very simple dried herb blend, fresh herbs, olive oil, parmesan cheese, and lemon juice & lemon zest.
Dried herbs – blend of coarse salt (like sea salt), black pepper, garlic powder, and parsley
Fresh herbs – using a combination of dried and fresh herbs will give your potatoes another layer of flavor. Fresh herbs will particularly add freshness and brightness. You can add things like fresh rosemary, fresh thyme, parsley.
Garlic cloves – garlic is a major flavor in this recipe, adding a big punch of flavor. I like to mince them, but you may also slice them thinly or even leave them whole!
Potatoes – you can use just about any potatoes for this recipe like Yukon gold potatoes or russet potatoes, but it's specifically written for small creamer potatoes.
Parmesan – this last ingredient adds salt, brine, and a sharp nutty flavor.
Lemon – adding just a bit of lemon juice and lemon zest to these potatoes will also add brightness and freshness. If you’re not a huge fan of lemon, you can leave it out.
Now that you’re all set to make these Garlic Roasted Baby Potatoes, the first thing you’ll want to do is just get all your ingredients prepped before you get going. See the full directions below.
- Slice your potatoes in half. Large halves can get sliced in half again. Mince your garlic and any fresh herbs you’re using.
- Preheat your oven to 400 degrees. This high temperature is what’s going to get the potato skins and flesh to be super crispy.
- Combine the dried herbs together in a small bowl. You can either season the potatoes right on the baking sheet or in a large bowl if you prefer. I like to mix them right on the baking sheet to have even less to clean up!
- Season your potatoes with the dried herbs, minced garlic, fresh herbs, and parmesan. Drizzle the olive oil everywhere. Toss potatoes with all the ingredients and combine well.
- Arrange the potatoes in a single layer on a baking sheet with all the cut sides facing down onto the sheet. This will also help the outsides get crispy.
- Roast for 35-45 minutes, depending on how crispy you like them
SIMILAR RECIPES NOT TO MISS
Serve the potatoes alongside any main dish and eat with or without a dipping sauce, like ketchup.
230 calories per serving, 27 grams carbs, 12 grams fat, 5 grams protein
Storing and reheating
Another great thing about this recipe is that they are not just easy to prepare, but they store and reheat very well. Keep them in an airtight container in the refrigerator for 5-7 days. To reheat and make them crispy again, put on a baking sheet and under a low broil for about 10 minutes.
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Garlic Roasted Baby Potatoes
- 24 oz small creamer potatoes scrubbed & cleaned
- ½ tsp sea salt
- ½ tsp black pepper
- ½ tsp garlic powder
- 1 tbsp parsley dried or fresh
- 3 garlic cloves minced
- 2-3 tbsp parmesan
- 3 tbsp olive oil
- 1 tbsp lemon juice & zest
Preheat oven to 400 degrees
Cut all the small potatoes in half & either place them on a baking sheet or in a large bowl to toss
Blend the salt, pepper, garlic powder, and either dried or fresh parsley in a small bowl. Sprinkle herb blend, minced garlic, and parmesan over the potatoes.
Drizzle the 3 tbsp of olive oil on top of the potatoes too. Toss them well to fully coat.
Then place them all face side down on a baking sheet. Roast for 35-45 minutes, depending on how crispy you like them.
After you take them out, squeeze the lemon juice, grate some of the lemon zest, and sprinkle the parmesan all over the potatoes. You can also add more fresh herbs (parsley, rosemary, or thyme) at this time. Mix well to combine and serve.
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