Roasted Baby Potatoes are a delicious side dish that require minimum prep and have maximum flavor. Seasoned with a light dusting of savory garlic powder, salt, and pepper, and tossed in a mouthwatering homemade Garlic Butter sauce, these potatoes are simply perfect!
These Roasted Baby Potatoes could really be paired with anything! Try them alongside our Orange Turkey, Cajun Butter Steak Bites, Cast Iron Pork Chops, or even with our scrumptious Sausage and Cabbage Skillet! You really can’t go wrong.
Roasted Baby Potatoes
Potatoes are the quintessential side dish. They pair with practically everything, and this Roasted Baby Potato variation is no exception! Crispy and coated in garlic butter sauce, these potatoes will be your new go to for easy weeknight meals.
They require minimum prep work and are great for working on the rest of dinner while they roast away in the oven. Great for a quick dinner or perfectly poppable at a potluck, these roasted baby potatoes are the best!
How To Make Roasted Baby Potatoes
- Preheat your oven to 425°F.
- Slice the baby potatoes in half and place the halved pieces into a large mixing bowl. Add the avocado oil, salt, garlic powder and pepper. Toss to coat.
- Transfer the potatoes to a large nonstick baking sheet or pan.
- Bake for 35 to 45 minutes until the potatoes are fork tender and golden brown. While the potatoes bake, you can take the time to prepare the garlic butter.
- For the garlic butter, heat a small saucepan over low heat, melt the butter combined with the minced garlic. Cook over low heat for 2-3 minutes but be careful not to let the butter or garlic brown.
- When the potatoes finish roasting, transfer them to a large, heat-safe mixing bowl. Pour the garlic butter over the potatoes, and gently toss to coat. Sprinkle with fresh parsley as a garnish.
- Serve while warm with your favorite entrée and enjoy!
Tips and Variations
- To get a nice brown on the flat side of the potatoes, make sure to turn the potatoes flat side down on the baking sheet while they roast.
- Fresh rosemary and thyme are great additions to the garlic butter or as garnishes for the potatoes to add even more incredible flavor!
- Switch up your dried herbs when seasoning the potatoes for variations each time you make them. Try cajun seasoning or a smokey paprika.
- Let your baking sheet preheat in the oven while it warms up to get even more of a crisp to your potatoes. And don’t crowd the tray otherwise you’ll end up with more of a steamed potato dish than a roasted one.
- Vegetable, canola, or sunflower oil can also be used for roasting if olive or avocado oil isn’t on hand.
Storage and Reheating
Refrigerator: You can store any leftover roasted potatoes in an airtight container in the fridge for 3 to 5 days.
Freezer: Did you know potatoes actually freeze really well? Store a batch in a freezer safe container for up to 6 months!
Reheating: When reheating, you can pop these potatoes in the microwave although they will lose that crisp. To keep them crispy, reheat them in the oven at 425 degrees fahrenheit for about 10 minutes. If frozen, allow to thaw before reheating.
- 1 ½ pounds baby potatoes, any variety (cut in half)
- 1 tablespoon avocado or olive oil
- ¾ teaspoon salt
- ½ teaspoon garlic powder
- ¼ teaspoon pepper
- ¼ cup unsalted butter
- 2-4 cloves garlic, finely minced
- Fresh parsley, for garnish
- Preheat the oven to 425°F.
- Place the halved potatoes into a large mixing bowl. Add the avocado oil, salt, garlic powder and pepper. Toss to combine.
- Transfer the potatoes to a large baking sheet or pan. Optional: Turn the potatoes flat side down, so when they roast, they’ll get a nice brown on the flat side.
- Bake for 35 to 45 minutes until the potatoes are fork tender and golden brown. While the potatoes bake, prepare the garlic butter.
- In a small saucepan over low heat, melt the butter combined with the minced garlic. Cook for 2-3 minutes, but don’t let the butter or garlic brown.
- When potatoes finish roasting, transfer them to a large, heat-safe mixing bowl. Pour the garlic butter over the potatoes, and gently toss to coat. Sprinkle with fresh parsley if desired.
- Serve warm with your favorite entree.
- See post for storage options.
*The calories listed are an approximation based on the ingredients in the recipe card and a serving size of ¼ pound of potatoes. Actual calories will vary.
*For more information, tips, and answers to frequently asked questions, please refer to the post.
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Nutrition Information:Yield: 6 Serving Size: 1/4 pound
Amount Per Serving: Calories: 200Total Fat: 10gSaturated Fat: 5gTrans Fat: 0gUnsaturated Fat: 5gCholesterol: 20mgSodium: 278mgCarbohydrates: 25gFiber: 3gSugar: 1gProtein: 3g
*The calories are an estimate and are based on the ingredients and serving size listed. The calories can vary depending on the brand of product purchased.