One of the easiest recipes ever with only four ingredients, roasted baby potatoes are the perfect side dish for any meal, including that special holiday spread. Scrub, cut, season, and bake. This recipe is a 1/10 on the skill level but a 10/10 on the useful scale.
This recipe is a formalization of our baby potato recipe we have used for 40+ years. We always call them roasted "little red potatoes," but they don't need to be red.
Start with a hot oven. Almost any temperature will do—adjust the cooking time to compensate. Scrub your potatoes and cut them into pieces that are about 1-inch max. Coat with olive oil, garlic, and salt. Finally, spread over a large baking sheet and roast for 30 minutes. It's very hard not to get perfect roasted potatoes every time.
👨🍳How to make this recipe
- Start with scrubbed thin skin potatoes cut into pieces of 1 inch or less thickness. The recipe is set for 4 serving (one pound) and can be easily adjusted up or down. Soak, rinse and pat dry if you have time.
- Crush 2 cloves of garlic. Use more or less depending on taste.
- In a large bowl, mix the trimmed potatoes with olive oil, garlic, and kosher salt.
- Spread over the coated potatoes over an oiled rimmed baking sheet. A large baking dish may be used but don't "crowd the pan." I like the cut side up.
- Place in a 400° convection or 425° conventional oven and bake until golden brown—about 30 minutes.
Baby potatoes are also sometimes called "new potatoes." Red is the most common, but purple and gold are commonly found. They have a creamy texture and are incredibly tender.
There are several hundred types of potatoes, but I like to divide them into russets potatoes (thick skin) and thinner skin types like red or Yukon Gold.
Use trimmed baby red or Yukon Gold potatoes but other potatoes like yellow, gold, or fingerling are also good choices.
- Garlic - fresh garlic is preferred but garlic powder may be used.
- Olive Oil
- Kosher Salt
- Other seasoning can add more flavor—dried herbs and spice can be added with the garlic but fresh rosemary or thyme should be at the end of cooking or they will burn. A sprinkle of black pepper just before baking if you wish.
🌡️⏰Oven Temperature and Time
The cooking time is almost always 30 minutes if you use the recommended size of potatoes and oven temperature of 400° convection.
But this is a great recipe to cook along with something else and vary your timing for the potatoes. Remember, potatoes can stay hot for a long time tented with foil.
Here are some approximate cooking times. The size of your potatoes, the pan, and your oven will affect the timing—see the next section about the endpoint of cooking.
When Are Potatoes Done?
With this recipe, just going by the browning and fork-tender seems to almost always work.
If unsure, check the internal temperature—200° is good, but 190° is not done. I like to use 210°. Cook's Illustrated recommends 205° to 212°.
Yes, you can trim the potatoes up to a day ahead and store them covered with water refrigerated. Rinse and dry thoroughly before coating with oil, then cooking. The soaking does have a benefit of a little added crispiness.
Sure, anything with thin skin is fine, just not russets. Trim them down to the correct size.
Store them in an airtight container for 2-3 days, refrigerated if you have leftovers. I don't generally freeze.
Use an oven, air fryer, stovetop, or even the microwave to reheat, but they are always better freshly cooked.
📖Oven Potato Recipes
This recipe is listed in these categories. See them for more similar recipes.
🖼️Step-by-Step Photo Instructions
Start by preheating an oven to 400° convection or 425° conventional or combining with other dishes and adjusting the potatoes' cooking time accordingly.
Scrub your potatoes and cut them into pieces keeping the size about 1 inch or less thickness. You can soak the potatoes for 15-30 minutes and then rinse to remove starch for a crispier surface but be sure to dry before coating with oil.
In a mixing bowl, combine the potatoes, 1 tablespoon olive oil, 2 teaspoons of crushed or minced garlic (2 medium cloves of fresh), and 1 teaspoon kosher salt. Stir well until all the potatoes are well covered.
Spread evenly over a large rimmed oiled baking pan. Keep them separated so they can brown nicely. I like to do cut sides up.
Bake for about 30 minutes until nicely browned. The internal temperature should be 200° plus.
Roasted Baby Potatoes
- 1 pound baby potatoes - red or other thin skinned potatoes
- 1 tablespoon olive oil
- 2 teaspoons crushed or minced garlic - approximately 2 medium cloves
- 1 teaspoon kosher salt
- Start by preheating an oven to 400° convection or 425° conventional or combining with other dishes and adjusting the potatoes' cooking time accordingly.
- Scrub your potatoes and cut them into pieces keeping the size about 1 inch or less thickness. You can soak the potatoes for 15-30 minutes and then rinse to remove starch for a crispier surface but be sure to dry before coating with oil.
- In a mixing bowl, combine the potatoes, 1 tablespoon olive oil, 2 teaspoons of crushed or minced garlic (2 medium cloves of fresh), and 1 teaspoon kosher salt. Stir well until all the potatoes are well covered.
- Spread evenly over a large rimmed oiled baking pan. Keep them separated so they can brown nicely. I like to do cut sides up.
- Bake for about 30 minutes until nicely browned. The internal temperature should be 200° plus.
Your Own Private Notes
- Easy to scale to the number of servings you need. Use a serving size of ¼ to ⅜ pounds per serving.
- Cut into slices but keep them about 1-inch or less thickness. Larger thin skin potatoes can be use and cut down. Do not use Russet potatoes.
- Don't skimp on the oil and season to your taste.
- I suggested an oven temperature of 400° convection but match other things you are cooking and adjust the time.
- Usually, just the color is a good endpoint but if unsure, a done potato has an internal temperature of at least 200°.
- Alternate oven temperatures are discussed in the post.
To adjust the recipe size:
You may adjust the number of servings in this recipe card under servings. This does the math for the ingredients for you. BUT it does NOT adjust the text of the instructions. So you need to do that yourself.
© 101 Cooking for Two, LLC. All content and photographs are copyright protected by us or our vendors. While we appreciate your sharing our recipes, please realize copying, pasting, or duplicating full recipes to any social media, website, or electronic/printed media is strictly prohibited and a violation of our copyrights.
Editor note: This recipe was first published on April 10, 2012. The blog was not very busy yet, and not very many visitors saw it. I have re-edited the text and pictures. I have added a couple of new dog photos.