• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
  • Skip to footer

Foodle Club

  • Recipe Index
  • All Recipes (date order)
  • Convert grams to cups
  • How to guides
  • Collections
  • About
menu icon
go to homepage
subscribe
search icon
Homepage link
  • Recipe Index
  • All Recipes (date order)
  • Convert grams to cups
  • How to guides
  • Collections
  • About
  • Mobile Menu

    • Facebook
  • ×
    • Duck a l'Orange on a dinner plate with vegetables and a helping of gravy.
      Slow cooker Duck a l'Orange - with duck crown
    • Overhead shot of a baked zucchini quiche with tomato and cheese topping.
      Cheesy zucchini and carrot quiche - no crust, no fuss
    • A sqiuare piece of coconut marshmallow wee-bix slice on a whte plate.
      Coconut marshmallow Weet-bix slice
    • Pieces of air fried chicken on a white serving platter with bowls of salad in the background.
      Air fryer barbeque chicken - with a chutney glaze
    • A dish of pork and apple casserole on a table with mashed potatoes an broad beans.
      Slow-cooked pork and apple casserole with brandy gravy
    • A dish of chicken aloo matar with Indian green beans in the foreground.
      Chicken Aloo Matar (one pot chicken, potato and pea curry)
    • Pea and broad bean salad in a bue serving dish.
      Green pea and broad bean salad
    • A white serving dish filled with creamy mushroom pasta salad.
      Creamy mushroom pasta salad - with a tangy twist
    • A spoonful of sweet and sour dipping sauce being lifted from a small bowl.
      Quick and easy sweet and sour dipping sauce
    • A crispy prawn spring roll that has been dipped in dipping sauce.
      Crispy prawn spring rolls
    • Slices of chocolate loaf cake with a covering of chocolate.
      Chocolate ice cream loaf cake
    • Sliced pot roast of brisket on a serving platter, garnished with rosemary, with potatoes and carrots on the side.
      Braised brisket pot roast with tasty capsicum gravy
    Home » Recipes » Sides and salad recipes

    Easy crispy baby roast potatoes

    Published: Feb 14, 2023 · Modified: May 27, 2024 by VJ · This post may contain affiliate links · Leave a Comment

    Jump to recipe

    This is the easiest recipe for crispy baby roast potatoes. You don't have to par-boil the potatoes, and you don't have to peel them. Just marinate the potatoes in olive oil with some garlic, rosemary and thyme and then pop them in the oven for the crispiest roast potatoes with the most amazing flavour!

    Close up of crispy roast baby potatoes showing the golden brown underside.
    Jump to:
    • The best roast baby potatoes
    • What you will need
    • What to do
    • Crispy roast potatoes FAQ
    • Save for later
    • Other recipes
    • 📋The recipe

    The best roast baby potatoes

    I have to admit that I feel a bit embarrassed about posting this recipe because it is so easy to make, and once you've read through it, I'm sure you are going to say 'Well I knew how to do that'.

    The reason I'm posting it is because I think we all tend to get into a rut where roast potatoes are concerned and stick to the tried and tested way of making roasties.

    • peel and chop the potatoes
    • parboil them for a few minutes
    • season and pop them into a hot roasting pan

    And while potatoes cooked in this way do taste fantastic, I thought I'd remind you of a slightly different way of making the good old roast spud!

    I've used baby potatoes because you don't have to peel them, which in turn leads to keeping all the nutrients in the potato.

    And because the potatoes are cut in half, not only do you get the crispy skin on the outside, but the cut side turns beautifully crispy and golden too.

    I've added rosemary and thyme to the potatoes because these flavours go so well together, but you could swap out the herbs for your own favourite. How about sprinkling them with oregano for a Mediterranean twist, or smoked paprika for a spicier version? You can adjust the flavours to complement whatever dish you intend to serve with these roast potatoes.

    A crispy roast baby potato on a fork.

    Let me show you how to make them.

    What you will need

    Equipment

    You will need a mixing bowl to marinate the potatoes with the olive oil and the herbs.

    For baking the potatoes you will need a baking sheet or roasting dish.

    Ingredients

    The quantities in this recipe will feed 4 people as a side dish.

    **You can get the complete list of ingredients and full instructions for making these crispy roast potatoes on the printable recipe card at the end of this post**

    Ingredients for crispy roast baby potatoes.

    Baby potatoes - you can use baby potatoes, or small Charlotte potatoes, jersey royals or even new potatoes. The potatoes should be the smaller variety with a nice thin skin that doesn't need peeling.

    Olive oil - the potatoes will be coated in olive oil before being placed on the baking tray.

    Rosemary and thyme - you should pull the leaves off the stems, and chop the rosemary into smaller pieces. This will help the flavour of the herbs infuse more easily into the potatoes. You can use dried rosemary and thyme instead of fresh, but the flavour will be much stronger, so use about one-third of the quantity stated in the recipe.

    Garlic - the more eagle-eyed amongst you will have noticed that the bowl labelled 'garlic' in the picture above is actually salt. I wasn't concentrating properly when I put the image together! You can use either finely minced fresh cloves of garlic, or for convenience, you can use the equivalent amount of minced garlic from a jar.

    Salt and pepper - for seasoning. This is mixed with the olive oil and herbs when the potatoes are coated and you shouldn't need to sprinkle any more salt on the potatoes when they go into the oven.

    What to do

    This won't take long!

    Start by putting a baking sheet into the oven to heat up. Set the temperature of the oven to 200C or 400F.

    Wash the potatoes to remove any bits of dirt from the skins. I like to scrub them gently with a small brush.

    Halved baby potatoes in a bowl with olive oil, rosemary and thyme.

    Cut the potatoes in half and place them in a mixing bowl along with the garlic, chopped herbs, salt and pepper, and olive oil. Mix well to coat the potatoes, then leave them to stand until the baking tray is hot.

    A tray of baby potatoes ready for the oven.

    Once the tray is hot, remove it from the oven and place the potatoes cut-side down onto the hot tray. Pour over any remaining olive oil that may still be in the bowl.

    A tray of baked crispy potatoes.

    Replace the baking tray in the oven and leave the potatoes to cook for 25 minutes until they are soft on the inside and golden and crispy outside.

    The potatoes should slide easily from the baking tray. If they do stick slightly, use a spatula to help loosen them.

    Transfer the potatoes to a serving dish, optionally garnish with chopped parsley, and serve immediately.

    If you'd like to be notified of new recipes, why not subscribe to my newsletter? To say thank you, you will receive a free recipe e-book containing some of my most popular cakes and desserts.

    Closeup of roast potatoes on a baking tray.

    Crispy roast potatoes FAQ

    How do I serve roast baby potatoes?

    You can obviously serve these crispy roast potatoes as a side dish with your normal meat and 2 veg!

    However, there are also lots of other ways to serve them:
    - Serve them as part of a finger buffet, with a bowl of creme fraiche or sour cream for dipping.
    - They make a nice accompaniment to pan-fried fish instead of chips.
    - Top them with savoury mince - you can use the mince recipe from this deconstructed cottage pie.
    - They also make a delicious quick and easy supper served with sausages and baked beans.

    Can I freeze these potatoes?

    Potatoes freeze well, so yes, you can freeze these potatoes.
    I would cook them for only half the cooking time, remove them from the oven and allow them to cool. Pack them into a freezer bag and freeze for up to 4 months.
    When you want to use them, arrange them (still frozen) cut-side down on a hot baking tray and bake them in a preheated oven at 200C/400F for the remaining time plus an extra 5 minutes.

    What can I do with leftovers?

    Leftovers? Seriously? Joking aside, leftover roast baby potatoes can be sliced and fried up like hash browns. They are delicious when topped with a fried egg. or a rasher of bacon (or both)!

    Save for later

    If you would like to make these easy crispy roast potatoes, why not save the recipe to one of your Pinterest boards so you can find it easily? Just click on the image below.

    Alternatively, you can save the recipe by clicking on the floating heart icon on the right-hand side of the screen.

    Other recipes

    Here are a few other potato recipes you may like to try:

    • A blue serving dish filled with butter roast potatoes.
      Butter roast potatoes
    • A dish of boulangere potatoes with a crispy cheese topping.
      Boulangere potatoes
    • A small ramekin of potatoes Romanoff seen from above.
      Potatoes Romanoff - a cheesy potato and onion casserole
    • A dish of rosemary smashed potatoes.
      Crispy smashed potatoes - with rosemary

    You can find these and other ideas for using potatoes on my vegetable recipes page.

    📋The recipe

    Close up of crispy roast baby potatoes showing the golden brown underside.

    Easy crispy roast potatoes

    This is the easiest recipe for crispy roast potatoes. You don't have to par-boil the potatoes, and you don't have to peel them. Just marinade the potatoes in olive oil with some garlic, rosemary and thyme and then pop them in the oven for the crispiest roast potatoes with the most amazing flavour!
    Recipe by: Veronica
    Side Dish
    British
    Calories 156
    Prep 10 minutes minutes
    Cook 25 minutes minutes
    Total Time 35 minutes minutes
    Servings: 4 people as a side
    Print Pin Comment Bookmark Saved!
    Prevent your screen from going dark
    5 from 2 votes

    (Click the stars to rate this recipe)

    Equipment

    • Baking tray
    • Mixing bowl

    Ingredients

    • 1¼ pounds / 600 grams baby potatoes washed and halved
    • 1½ tablespoons olive oil
    • 2 cloves garlic finely minced
    • 1 tablespoon fresh rosemary
    • 1 tablespoon fresh thyme
    • 1 tablespoon fresh parsley optional
    • ½ teaspoon salt
    • ¼ teaspoon ground black pepper

    Instructions

    • Preheat the oven to 200°C / 400°F and place a baking tray in the oven to heat up.
    • Wash the potatoes to remove any bits of dirt from the skins.
      1¼ pounds / 600 grams baby potatoes
    • Pick the leaves from the rosemary and thyme and chop the leave roughly.
      1 tablespoon fresh rosemary, 1 tablespoon fresh thyme
    • Cut the potatoes in half and place them in a mixing bowl along with the garlic, chopped herbs, salt and pepper, and olive oil. Mix well to coat the potatoes, then leave them to stand until the baking tray is hot.
      1½ tablespoons olive oil, 2 cloves garlic, ½ teaspoon salt, ¼ teaspoon ground black pepper
    • Once the tray is hot, remove it from the oven and place the potatoes cut-side down onto the hot tray. Pour over any remaining olive oil that may still be in the bowl.
    • Replace the baking tray in the oven and leave the potatoes to cook for 25 minutes until they are soft on the inside and golden and crispy outside.
    • Transfer the potatoes to a serving dish, optionally garnish with chopped parsley, and serve immediately.
      1 tablespoon fresh parsley

    Notes

    Apart from serving these potatoes as a side dish with a roast, there are other ways you can serve them:
    • Serve them as part of a finger buffet, with a bowl of creme fraiche or sour cream for dipping.
    • They make a nice accompaniment to pan-fried fish instead of chips.
    • Top them with savoury mince - you can use the mince recipe from this deconstructed cottage pie.
    • They also make a delicious quick and easy supper served with sausages and baked beans.
    To freeze - cook the potatoes for only half of the cooking time and then allow them to cool.  Pack in freezer bags and store for up to 4 months.
    To use - cook from frozen (as per this recipe) for the remaining time plus an extra 5 minutes.

    Nutrition

    Calories - 156kcal | Carbohydrates - 25.2g | Protein - 2.8g | Fat - 5.6g | Saturated Fat - 0.9g | Sodium - 301mg | Potassium - 637mg | Fiber - 4.3g | Sugar - 1.8g | Calcium - 42mg | Iron - 2mg

    I am not a nutritionist. The nutrition information has been calculated using an on-line calculator, and is intended for information and guidance purposes only. If the nutrition information is important to you, you should consider calculating it yourself, using your preferred tool.

    Unless otherwise stated, a cup is the standard US cup containing 240 ml. In all my recipes this cup is assumed to hold 140g of flour. For help converting other ingredients between cups, grams, ounces and other measures, see my recipe conversion calculator.
    All my recipes are developed and tested at sea-level. For tips on adjusting recipes for high altitudes see my post on baking at high altitudes.
    Tried this recipe?If you made this recipe I'd love it if you could leave me a comment and let me know how it went!
    Share on Facebook Share on Twitter

    If you made this recipe and enjoyed it, I'd love it if you could give me a star rating in the comments below. And if you'd like to get in touch, you can email me at [email protected]. I'd love to hear from you. And don't forget to subscribe to my mailing list so you can grab yourself a copy of my FREE COOKBOOK!

    If you'd like to continue browsing, just click on this link to all my recipes.

    More Sides and salad recipes

    • A forkful of risotto alla Milanese being lifted from a serving dish.
      Simple risotto alla Milanese - made without wine
    • A cheesy potato and onion slice being dipped into a bowl of tomato ketchup.
      Cheesy potato and onion slices
    • Overhead shot of a creamy crab and roasted pepper pasta salad. The salad is in a white bowl and is surrounded by dishes of other salads and a platter of cold meat.
      Creamy crab and roasted pepper pasta salad
    • A dish of Anglesey eggs next to a plate of lightly battered pieces of fish. There is a bowl of peas in the background.
      Anglesey Eggs
    7 shares
    • Share on Facebook
    • Tweet

    About VJ

    Before I started my food blog I was an IT Consultant. Now that I've swapped an office for a kitchen I have a lot more time to spend on things that interest me such as trying out new recipes. Most of my cooking is based around quick and easy meals, mostly made from scratch, using everyday pantry ingredients.

    Reader Interactions

    5 from 2 votes (2 ratings without comment)

    Did you make this recipe? Let me know! Cancel reply

    Your email address will not be published. Required fields are marked *

    Recipe Rating




    This site uses Akismet to reduce spam. Learn how your comment data is processed.

    Primary Sidebar

    A picture of Veronica in the garden in front of a pink-flowering shrub.

    Hi, I'm Veronica! Welcome to my little kitchen. Step inside and browse my collection of recipes collected over the years.

    More about me →

    Readers favourites

    These are my most viewed recipes:

    • Sliced silverside on a plate with carrots and potatoes.
      Slow-cooker beef silverside
    • Slices of oven-baked gammon on a serving dish.
      Easy oven-baked gammon
    • Overhead shot of a white serving bowl filled with beef and kidney stew. There is a large wooden spoon at the side of the bowl.
      Slow-cooker beef and kidney stew
    • A slice of bacon and egg pie on a plate
      Proper bacon and egg pie
    • A pile of crusty German bread rolls.
      Crusty German bread rolls (Brotchen)
    • A dish of twice-cooked pork belly garnished with sesame seeds and spring onions.
      Twice cooked pork belly - with a sticky glaze

    Footer

    Footer

    ↑ back to top

    About

    • Privacy Policy
    • Disclaimer

    Subscribe

    • Subscribe to my newsletter and get a free recipe ebook.

    Contact

    • Contact

    As an Amazon Associate, I earn from qualifying purchases.

    Copyright © 2025 www.foodleclub.com

    Copyright © 2025 Foodleclub.com

    Rate This Recipe

    Your vote:




    A rating is required
    A name is required
    An email is required

    Recipe Ratings without Comment

    Something went wrong. Please try again.