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Roasted Baby Potatoes

These roasted baby potatoes are a simple side dish that goes with everything! Garlic butter sauce and your favorite seasonings bring a lot of flavor to the table. 

Roasted baby potatoes in a bowl.

These little potatoes make the perfect addition to a grilled ribeye, smoked beer can chicken, or stuffed chicken dinner. Or you can use them in a roasted potato salad and serve them at a picnic with baked beans and hamburgers or sliders

Here is Why This Recipe Works

  • Fresh garlic and herbs get added at the end of the roasting process to avoid burning and becoming bitter.
  • Options for different spices and flavor variations bring this side dish to the next level.
  • Minimal prep time. No need to peel or slice the baby potatoes. 
  • If you want to speed up the roasting time, you have the option to slice the potatoes in half. 

Ingredients to make roasted baby potatoes.

The Ingredients for Roasted Baby Potatoes

Here is a list of the ingredients you will need for this recipe. Scroll down to the printable recipe card for all the details. 

  • Baby potatoes. We used red baby potatoes in the photos, but you can use any variety.
  • Olive oil. Start roasting the baby potatoes in olive oil since it has a higher smoke point than butter. 
  • Dried seasoning. Change the flavor up with different seasoning blends. Check out the recipe notes for multiple options. We used Spiceology Greek Freak seasoning in the photos.
  • Salt and pepper. If you use a dried seasoning blend that contains salt, do not add additional salt. 
  • Butter. Adjust the amount of butter to your preference. 
  • Fresh garlic. Since fresh garlic gets bitter when it burns, we add it after the potatoes finish roasting. 
  • Garlic powder. Dried garlic gives an extra dimension of garlicky flavor. 
  • Fresh parsley. Parsley has a clean, mild, earthy flavor that compliments any spice or herb. 

If you keep an arsenal of seasoning blends on hand, you can change the flavor profile every time you make these roasted baby potatoes. 

Spiceology is one of our affiliates with some incredible seasonings. Their blends add a whole new dimension to your cooking, from tried-and-true classics to more adventurous flavors. 

For example, their White Tuxedo seasoning has a blend of sour cream, horseradish, garlic, lemon, and chives. It’s great on these roasted baby potatoes, but you can also put it on mashed potatoesgrilled chicken, popcorn, or roasted asparagus. Let your imagination run wild. 

Coating baby potatoes with olive oil.
if some of the potatoes are larger, slice them in half

How to Make It

Here is a brief overview to get an idea of what to expect with the recipe. Scroll down to the printable recipe card for all the details.

  1. Rinse the potatoes and toss them in a baking dish with olive oil.
  2. Add dry seasonings and toss.
  3. Roast until tender on the inside and crisp on the outside.
  4. Melt the butter and add fresh garlic and fresh herbs if using.
  5. Drizzle the butter over the roasted baby potatoes.

Adding seasoning to baby potatoes.
Pouring garlic butter over a pan of roasted baby potatoes.

Tips for Success

  • Try to select similar-sized baby potatoes so they finish roasting at the same time. 
  • If some baby potatoes are larger than average, slice them in half. 
  • After washing, dry the potatoes so the olive oil sticks to them. 
  • Slice the potatoes in half if you want to speed up the roasting time
  • You do not need to peel baby potatoes before you roast them. 
  • Add the fresh garlic and any fresh herbs to the potatoes after they’ve finished cooking. Fresh garlic and fresh herbs will burn if added too soon, making them bitter.

A serving dish with roasted baby potatoes.

Frequently Asked Questions

Do you have to boil baby potatoes before roasting them?

You do not have to boil these potatoes first. Just pop the raw potatoes in the oven, and let the oven do all the work. If you want to par-boil the potatoes first, decrease the roasting time.

Do you wash baby potatoes before cooking?

When you purchase baby potatoes from the grocery store, most of the dirt has already been brushed off. They usually only need a quick rinse under running water.

A dish filled with baby potatoes.

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Some Other Recipes We Are Sure You Will Love:

These roasted baby potatoes would be terrific with our Instant Pot baby back ribs. The pressure cooker makes the ribs so tender, the meat falls off the bone.

Roasted sweet potatoes get caramelized and crispy on the outside while they’re still pillowy soft on the inside. Use them as a side dish to any protein from turkey thighs to lamb chops.

For a complete meal, serve these baby potatoes with a spinach salad, bourbon glazed salmon, and roasted romanesco. Toss in some lemon ricotta cookies for dessert.

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A serving dish with roasted baby potatoes.

Roasted Baby Potatoes

Yield: 4 servings
Prep Time: 15 minutes
Cook Time: 45 minutes
Total Time: 1 hour

This roasted baby potatoes recipe is a quick and easy side dish that goes well with any meal. Our versatile recipe can be tailored to your taste by adding different herbs and spices.

Check the notes for flavor options.


  • 2 pounds baby potatoes (any color)
  • 1 tablespoon olive oil
  • 2 teaspoons Greek Freak seasoning (optional)
  • 1/4 teaspoon salt
  • 1/4 teaspoon ground black pepper
  • 4 to 6 tablespoons butter
  • 3 garlic cloves, minced
  • 1 teaspoon garlic powder
  • 1/2 cup finely chopped fresh parsley


  1. Preheat oven to 400°F.
  2. Rinse the potatoes under cold water and drain them on a kitchen towel. If you notice any potatoes are overly large, slice them in half so all the potatoes are roughly the same size. You can leave the rest of the potatoes whole or for a quicker roasting time, slice all the potatoes in half.
  3. Add the prepared potatoes to a 9x12”-inch ovenproof dish or a sheet pan and drizzle with the olive oil turning to coat each one. Sprinkle with Greek Freak seasoning, (if using) salt, and pepper. See notes for more seasoning ideas.
  4. Transfer the dish of potatoes to the middle rack of the oven and roast for 40-55 minutes or until tender (the timing will depend on the size of your baby potatoes). If you sliced all the potatoes in half, reduce the roasting time to 20 to 30 minutes.
  5. In a small saucepan over medium heat, melt the butter and add the fresh garlic and garlic powder, stirring to combine. Pour the garlic butter over the roasted potatoes, add the chopped parsley and toss to coat each potato.
  6. Transfer to a serving dish and serve while hot.


Since the potatoes need to roast for an extended period of time, add the fresh garlic and any fresh herbs after the potatoes finish cooking. Adding fresh garlic and herbs too soon can cause them to burn and get bitter.

The size of the baby potatoes will determine the overall roasting time. The potatoes will be finished roasting when they feel fork tender.

You do not need to peel baby potatoes before roasting them. We peeled a thin strip around the red potatoes to give them a contrasting color and make them look pretty. You can save time and toss the whole un-peeled potatoes in the oven.

If you want to add fresh herbs, add them to the butter with the fresh garlic then toss with the potatoes. Dried herbs can get tossed with the potatoes before roasting them.

More options for seasonings:

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Nutrition Information:
Yield: 10 Serving Size: 1
Amount Per Serving: Calories: 228Total Fat: 12gSaturated Fat: 6gTrans Fat: 0gUnsaturated Fat: 5gCholesterol: 24mgSodium: 302mgCarbohydrates: 27gFiber: 3gSugar: 2gProtein: 3g

Nutrition information is a guideline only, is calculated automatically by third party software, and absolute accuracy is not guaranteed.

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This post was originally published on March 16, 2015. We updated the photos and added some helpful tips to the recipe.

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Thursday 3rd of September 2015



Thursday 3rd of September 2015

Yes, that is another option.

parsley baby red potatoes | Yum Goggle

Tuesday 24th of March 2015


Kathi Kirk

Tuesday 17th of March 2015

These look fabulous! I love little potatoes and it looks so fresh and spring like! Kathi


Tuesday 17th of March 2015

Thanks, Kathi...they are so easy and soooo good! :)

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