Roasted Baby Potatoes

Golden, crispy, and bursting with flavor, these roasted baby potatoes are the ultimate easy side dish. Tossed with butter, garlic, and herbs, they’re irresistible on their own or paired with any meal.

Course Side Dish

Cuisine American

Diet Gluten Free, Vegetarian

Prep Time 10

Cook Time 35

Total Time 45

Servings servings (1 cup each)

Calories 260

Author Kim

Ingredients

2.5 pounds cubed baby gold potatoes or any other baby potato you like; washed, dried, and cut into 1-inch cubes
3 tablespoons avocado or olive oil
3 tablespoons melted unsalted butter
1 teaspoon garlic powder
1 teaspoon dried oregano
1/2 teaspoon salt plus more to taste as desired
1/4 teaspoon ground black pepper plus more to taste as desired
Finely chopped parsley or fresh thyme optional for garnish

Instructions

Preheat the oven to 400°F (204°C).
Spread the 2.5 pounds cubed baby gold potatoes out on a large baking sheet, then drizzle with 3 tablespoons avocado or olive oil and add the 3 tablespoons melted unsalted butter, 1 teaspoon garlic powder, 1 teaspoon dried oregano, 1/2 teaspoon salt, and 1/4 teaspoon ground black pepper. Toss until the potatoes are evenly coated.
Roast for about 35 minutes, stirring halfway through, until the potatoes are tender on the inside and crispy on the outside.
Taste and adjust the seasoning with additional salt and pepper, if needed. Enjoy with your favorite dipping sauce. I love ketchup or ranch dip.

Notes

Store: Up to 5 days in the fridge.
Reheat: Heat in the oven again (this time at 350 degrees F), fry in a skillet, or reheat in your air fryer for a couple of minutes (my favorite way!).

Nutrition