Make the best oven-roasted baby potatoes with this simple recipe. No boiling or soaking required—just halve the potatoes and arrange them cut-side down on a baking sheet coated with olive oil, Italian seasoning, and Parmesan cheese. The result is flavorful, crispy potatoes that take only about 10 minutes to prepare and 30 minutes to roast.
Table of contents
- Why you’ll love this recipe
- Ingredients
- Instructions
- Recipe tips
- Storage and reheating
- What to serve them with
- More potato recipes
I’m excited to share my favorite method for roasting baby potatoes—this is the one recipe you’ll reach for again and again. It delivers crisp, golden exteriors and tender, creamy centers with minimal prep. It’s reliable, fast, and great for both weeknight dinners and holiday spreads.
Why you’ll love this recipe
- Crispy, not soggy. The cut side of each potato crisps up against the cheese and seasoning for a satisfying, crunchy surface while the inside remains soft.
- Minimal prep. No soaking or parboiling—just halve the potatoes and press them into the seasoned layer on the tray.
- Maximized flavor. Laying potatoes cut-side down on a bed of olive oil, herbs, and Parmesan lets every potato absorb seasoning where it counts.
These roasted baby potatoes pair beautifully with nearly any main course. They’re perfect alongside steak, roasted meats, or as a dipper for cheese fondue. They’re also an elegant and easy side for holiday meals like Thanksgiving or Christmas.
Ingredients
- Baby potatoes – Use small red, yellow, purple, or mixed baby potatoes (about 1 to 1½ inches). Larger potatoes won’t crisp the same way for this method.
- Extra-virgin olive oil – Or another neutral oil like avocado or canola oil.
- Italian seasoning – A dried herb blend of parsley, rosemary, thyme, oregano, and a touch of dried onion and garlic works great. Use store-bought or homemade.
- Salt – To taste; divided between the seasoning layer and the potato tops.
- Parmesan cheese – Freshly grated Parmesan creates a savory, crisp crust on the cut side. Pre-grated shaker cheese will also work in a pinch.
Instructions
Step-by-step photos can help when you’re first trying this method. Follow the instructions below for a straightforward, dependable result.
- Preheat the oven. Set the oven to 450°F (230°C).
- Prepare the tray. Brush about 2 tablespoons of olive oil onto a large baking sheet (an 11″ x 17″ sheet fits two pounds of potatoes nicely). Evenly sprinkle the Italian seasoning and 1 teaspoon of salt over the oiled surface.
- Add the cheese. Spread ½ cup grated Parmesan evenly over the seasoned oil.
- Halve and arrange the potatoes. Slice 2 pounds of baby potatoes in half lengthwise and place each piece cut-side down on the cheese and seasoning, as close together as possible without overlapping.
- Finish and roast. Brush the exposed tops with the remaining tablespoon of olive oil and sprinkle the remaining ½ teaspoon of salt over them. Roast for 30 minutes, or until the cut sides are crisp and the potatoes are tender.
- Serve hot. Use a spatula to lift the potatoes off the tray, making sure to get under the seasoned cheese layer, and serve immediately with optional fresh parsley for garnish.
Recipe tips
- Use two baking sheets if needed. If you don’t have a single large sheet, split the potatoes between two smaller sheets. Make sure the potato halves fully cover the areas with seasoning and cheese; any exposed seasoning can burn.
- Space matters. Arrange the potatoes close, but not overlapping. Proper placement ensures even cooking and maximum surface contact for crisping.
- Make it dairy-free. Omit the Parmesan for a vegan version. The potatoes still roast up crisp and tasty thanks to the herb and oil base.
- Convection helps. If your oven has a convection setting, use it for extra crispness. A conventional oven also works well—just monitor for desired browning.
Storage and reheating
Storage: Keep leftovers in an airtight container in the refrigerator for up to 7 days.
Oven reheating: Spread potatoes in a single layer on a baking sheet and reheat at 450°F (230°C) for about 10 minutes, or until hot and crisp.
Air fryer reheating: Place potatoes in a single layer in the air fryer basket and reheat at 400°F (200°C) for 8–10 minutes.
What to serve them with
These roasted baby potatoes are versatile—try them with roasted prime rib, beef Wellington, marinated steak, grilled burgers, smoked tri-tip, pork chops, meatloaf, smoked turkey breast, or mini meatloaves. They also make a great side for vegetarian mains and shareable platters.
More potato recipes
Explore other favorite potato preparations—from creamy mashed to crispy smashed, hearty loaded sides, salads, and stuffed skins. Potatoes are endlessly adaptable and always crowd-pleasing.
Instant Pot Mashed Potatoes
Crispy Smashed Potatoes
Loaded Mashed Potatoes
Red White and Blue Cheese Potato Salad
Buffalo Chicken Potato Skins
Cheesy Grilled Potatoes
Roasted Baby Potatoes
4 people
10 minutes
30 minutes
40 minutes
Whitney Bond
Ingredients
- 2 pounds baby potatoes (mini or peewee potatoes, about 1 inch)
- 3 tablespoons extra virgin olive oil, divided
- 2 tablespoons Italian seasoning
- 1½ teaspoons salt, divided
- ½ cup grated Parmesan cheese
Instructions
- Preheat the oven to 450°F (230°C).
- Slice all the potatoes in half lengthwise.
- Brush 2 tablespoons olive oil on a large baking sheet. An 11″ x 17″ sheet fits two pounds of potatoes well.
- Sprinkle the Italian seasoning and 1 teaspoon salt over the oiled sheet. Sprinkle the Parmesan evenly over the seasoning.
- Arrange the potatoes cut-side down on top of the cheese and seasoning.
- Brush the tops with the remaining 1 tablespoon olive oil and sprinkle the remaining ½ teaspoon salt over the potatoes.
- Roast for 30 minutes, until the cut sides are crisp and the potatoes are tender.
Notes
- The nutrition information provided with the original recipe is calculated per serving (about ½ pound of potatoes) and the recipe serves 4.
- If you don’t have a single large baking sheet, use two smaller ones and be sure the potatoes fully cover the seasoning and cheese to avoid burning the exposed mixture.
- Arrange potatoes close together without overlapping so they brown evenly and crisp properly.
- Omit the Parmesan for a dairy-free version; the herb and oil base still produces great texture and flavor.
- If your oven has convection, use it for extra crispness; a conventional oven also works well.
- Store leftovers in an airtight container in the refrigerator for up to 7 days. Reheat in the oven or air fryer to preserve crispness.