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Roasted Baby Potatoes with herbs served in a red bowl.

Crispy and Tender Roasted Baby Potatoes

Course: Side
Cuisine: American
Keyword: Sheetpan
Prep Time: 10 minutes
Cook Time: 55 minutes
Total Time: 1 hour 5 minutes
Servings: 4
Calories: 214kcal
Author: Marilyn
These roasted baby potatoes are the crispy, delicious potatoes you dream about. Oven roasted potatoes are so amazingly easy to make and have wonderfully crispy skin with tender insides.
Print Recipe


  • 1 tablespoon herbes de Provence divided
  • 1-¼ teaspoons minced garlic about 3 cloves
  • ¼ cup canola or vegetable oil divided
  • 1 pound small gold-skinned potatoes scrubbed
  • Kosher salt and freshly ground black pepper


  • Preheat the oven to 400°F. Line a large heavy baking sheet with foil and set aside.
  • In a large bowl, whisk together the herbs de Provence, garlic, and oil until combined. Add the potatoes and toss to coat. Season the potatoes generously with salt and pepper; toss to coat. Transfer the potatoes to the prepared baking sheet. Arrange potatoes so there is space between them.
  • Roast the potatoes, turning occasionally, for 55 minutes or until crispy outside and tender when pierced with a fork. Transfer the roasted potatoes to a decorative platter and drizzle with extra-virgin olive oil and herbes de Provence, if desired. Serve hot or warm.
  • Transfer potatoes to a serving dish and serve warm.


Roasted potatoes can be refrigerated up to 3 days with the fresh garlic or up to 5 days without.
To reheat, preheat your oven to 400°F.  Arrange potatoes on a sheet pan. Cover the potatoes with foil. Roast for about 10 to 15 minutes or until heated through. Remove the foil and roast for another 5 minutes to crisp them up.


Calories: 214kcal | Carbohydrates: 21g | Protein: 2g | Fat: 14g | Saturated Fat: 1g | Sodium: 7mg | Potassium: 477mg | Fiber: 3g | Sugar: 1g | Vitamin A: 38IU | Vitamin C: 23mg | Calcium: 33mg | Iron: 2mg