Roasted Baby Potatoes
A well-roasted potato should bridge the gap between crisp-skinned and soft-centered. By using high heat and plenty of oil, you turn a simple side dish into a reliable kitchen staple.
Dryness is the enemy of crispness
Wash and thoroughly pat the potatoes dry with a kitchen towel before oiling them; moisture on the surface creates steam, which keeps the skins soft.
- rimmed baking sheet
- mixing bowl
- chef's knife
What goes in.
- 2 lbbaby potatoes, scrubbed
- 3 tbspneutral high-heat oil (such as grapeseed or avocado)
- 1.5 tspkosher salt
- 1 tspfresh thyme leaves
- 1/2 tspfreshly cracked black pepper
Preheating the sheet
Place the empty baking sheet in the oven while it preheats. When the potatoes hit the searing hot metal, the roasting process begins immediately on the bottom side.
The method.
Preheat the oven and pan
Set your oven to 425°F (220°C). Place the empty baking sheet inside while it warms up.
Prepare the potatoes
Cut the potatoes in half. In a large bowl, toss them with the oil, salt, thyme, and pepper until every surface is coated.
Arrange and roast
Carefully pull the hot baking sheet from the oven. Spread the potatoes in a single layer, cut-side down. Roast for 25 to 30 minutes without disturbing them.
Check for doneness
The potatoes are done when the cut sides are a deep chestnut brown and the skins are blistered and taut. A knife should slide through the center with zero resistance.
Other turns to take.
Garlic-herb
Toss in four cloves of smashed garlic during the last 10 minutes of roasting so they turn golden but do not burn.
Spice-crusted
Add one teaspoon of smoked paprika or cumin to the oil mixture before roasting for a deeper, earthy aroma.
When it doesn't go to plan.
Do not use butter, as the milk solids will burn before the potatoes achieve a deep brown crust.
If your potatoes are stuck to the pan, they are likely not finished; give them three more minutes and they will release naturally.
Use a light-colored metal baking sheet; dark non-stick pans often brown the bottoms too aggressively before the centers finish cooking.
The ones that keep coming up.
Should I boil the potatoes before roasting?
For baby potatoes, it is not necessary. Their small size allows them to cook through in the oven before the skins char.
Can I leave the skins on?
Yes, the skin of a baby potato is thin and becomes brittle and crisp when roasted, which is desirable.
How real cooks make it.
No one’s shared their version yet. Be the first to put your kitchen on the map.
Cook this your way?
Share your version — your steps, your story. We’ll feature it right here.
Add your recipe