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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
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.
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Ingredients

  • 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

Instructions

  • 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.

Notes

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.

Nutrition

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