This is everything you need to know for how to make perfectly seasoned Oven Roasted Diced Baby Potatoes! It's my favorite way to make potatoes for a simple side dish. All it takes is a handful of ingredients and a couple minutes of prep and the oven does the rest. 😊
As a dietitian, I'm a big fan of potatoes because they are complex carbohydrates, meaning they are rich in fiber. And they provide other important nutrients including potassium, vitamin C, and vitamin B6. Plus, they're naturally gluten-free so if you can't tolerate gluten they're a great option.
Make a batch of these little potatoes and serve them as the perfect accompaniment with your favorite main dish like baked chicken breast and broccoli or brussels sprouts and butternut squash, in place of french fries for burger bowls, or even to make a taco bowl with taco seasoned ground beef and a homemade black bean pico de gallo! They even make a perfect side dish for a holiday dinner.
More Roasted Vegetable Recipes
- Roasted Diced Sweet Potatoes
- Oven-Roasted Sweet Potato Slices
- Easy Oven-Roasted Broccoli
- Roasted Brussels Sprouts and Butternut Squash
- Roasted Carrots and Cauliflower
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Key Ingredient Notes and Substitution Ideas
These oven roasted baby potatoes are made with simple ingredients including pantry staples. Below are some notes. Check the recipe card at the bottom for ingredient list and measurements.
- Baby Potatoes - when it comes to what kind of baby potatoes to use, Yukon gold potatoes are my favorite. The skin gets a nice golden brown and a little crispy while the inside has a creamy texture. Sometimes I use a tricolor mix of baby potatoes which has a combo of Yukon golds, red potatoes, and purple mini potatoes. New potatoes will work too.
- Extra Virgin Olive Oil - you'll lightly coat the potatoes in enough oil to help the seasonings stick and give the potatoes a slighty crispy texture on the outside and a tender interior. I use either extra-virgin olive oil or avocado oil. Both provide healthy fats.
- Kosher Salt & Black Pepper - this is the base of the seasoning. The salt helps to season the potatoes from within and black pepper adds more flavor.
- Garlic Powder, Onion Powder, and Paprika - this is my favorite combination of seasonings for baby potatoes! I shared more seasoning suggestions in the "Variations" section below.
How to Make Oven Roasted Baby Potatoes
Below are the directions to make these easy roasted potatoes with photos that I hope are helpful. The full recipe can be found in the recipe card at the bottom of this post.
- Step 1: Preheat the oven to 425℉ (218°C). Rinse and scrub the potatoes under running water. Dry the potatoes with a paper towel or kitchen towel. On a cutting board, use a sharp knife to cut them into halves or quarters.
- Step 2: In a large mixing bowl or directly on the sheet pan, combine the diced potatoes with the olive oil and spices until well coated.
- Step 3: Place the potatoes in a single layer on the prepared baking sheet, leaving some space between them. Make sure they're cut side down. You may need 2 baking sheets to get an even layer. Roast in the preheated oven for 20-25 minutes, until fork tender. They will almost caramelize at the edges.
Hint: if you cut them into smaller pieces, they will cook faster. If you prefer larger pieces they may take closer to 30 minutes of cooking.
Dietitian Tip
The skin on baby potatoes is thinner than regular potatoes like russet potatoes so there's really no need to peel it which makes the first step of these oven-roasted potatoes so easy! The skin also contains fiber and gets a little crispy when roasted!
Roasted Baby Potatoes Recipe Variations
In addition to the base recipe of olive oil, salt and pepper, you can add different seasoning combinations depending on what flavor you're going for! Below are some ideas.
- Savory Spices - beyond my typical seasoning trio of onion powder, garlic powder, and paprika, I like to add some Italian seasoning or dried oregano.
- Mediterranean - add dried oregano, thyme, and garlic powder.
- Roasted Garlic - throw in some full garlic cloves in the last 10 minutes of cooking time to take this easy side dish to the next level.
- Mexican - a combination of garlic powder, chili powder, smoked paprika, and cumin work great for a taco seasoning.
- Parmesan - add parmesan cheese for a delicious
- Crispy Roasted Baby Potatoes - make them crispier by boiling the potatoes for about 10 minutes before roasting them. Then after draining the water from the saucepan you used to boil them in, give them a good shake in the hot pan. Finally, add the dry potatoes to the sheet pan with the seasonings and olive oil and smash them with the bottom of a glass and roast them.
- Fresh Herbs - for any seasoning combination, adding fresh herbs at the end is always a great way to add flavor to this already delicious side dish. I suggest using fresh parsley in the spring and summer months and would opt for fresh rosemary or thyme in the fall and winter. A squeeze of lemon at the end is great too!
Ideas for Serving Roasted Baby Potatoes
- As a Side - these roasted baby potatoes are great as a side dish with your favorite protein like baked chicken breast, chicken,salmon, steak, or Greek chicken meatballs, and vegetables like roasted broccoli or cauliflower and carrots. Add a simple side salad.
- With A Good Sauce & Crispy Chickpeas - serve these potatoes with yogurt tahini sauce or herby lemon dill yogurt sauce and crispy roasted chickpeas on top. A dollop of sour cream or greek yogurt works here too.
- To Add to a Dinner Bowl - I love using diced oven-roasted baby potatoes in a dinner bowl like Turkey Burger Bowls, or a Hot Honey Beef Bowl. They also go great in a Nourish Bowl or Zucchini Chickpea bowl for a vegetarian option.
- In a Breakfast Bowl - use these roasted potatoes in a breakfast bowl by serving it with feta scrambled eggs or maple chicken sausage and sauteed greens. Or serve them alongside a Southwest Egg Bake.
Equipment
You'll need a sturdy sheet pan for this recipe. I have Nordic Ware Naturals Half Sheet (set of 2) and use them multiple times a week. They don't warp like other sheet pans I've had and they cook things evenly every time.
Storage for Roasted Baby Potatoes
Tip: let the potatoes cool before storing for at least 30 minutes. This helps prevent steam from getting locked in and making them soggy.
- Refrigerator - store leftovers in an airtight container in the fridge for up to 3-4 days.
Expert Tips
- Cut the potatoes into relatively similar sizes of pieces so they cook evenly. I like to cut the larger potatoes into quarters and half the small potatoes.
- Be sure everything is coated in the olive oil and seasonings to give it more flavor throughout.
FAQ
While healthy means something different to everyone, these roasted baby potatoes are a nutrient-rich option. Potatoes provide important nutrients including dietary fiber, antioxidants, and potassium. Extra-virgin olive oil is a source of heart-healthy fatty acids.
Honestly, I normally don't because it's an extra step I don't always have time for and it's another dirty dish, too. BUT if you want crispy potatoes and you're making them for a holiday side or to serve to company, you could take the extra step. When you boil them before roasting at a high temp, it makes them have a crispier exterior. To do so, boil the potatoes for 8-10 minutes and then dry them in the hot pan after boiling. I still like to cut mine in half even if I've boiled them and roast them that way. For an easier option to still get slightly crispy potatoes, cut them in half and be sure you roast them flat side down (skin side up) on the sheet pan.
Related
Looking for other dietitian recipes like this? Try these:
Perfect for Pairing
These are my favorite dishes to serve with Oven Roasted Baby Potatoes:
I hope you enjoy this recipe as much as I do! I would love to hear from you! If you made this recipe, please leave me a review below or tag me in a photo or story on Instagram. Your reviews help support me and make it possible for me to continue to create the recipes you know and love. 🙂 IG: @mallorythedietitian
📖 Recipe
Oven Roasted Diced Baby Potatoes, Perfectly Seasoned
Equipment
Ingredients
- 1 lb baby potatoes
- 2 tablespoon extra-virgin olive oil
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon paprika
- ½ teaspoon kosher salt (more to taste)
- ¼ teaspoon black pepper
Instructions
- Preheat the oven to 425℉ (218°C). Rinse and scrub the potatoes under running water. Dry the potatoes with a paper towel or kitchen towel. On a cutting board, use a sharp knife to cut them into halves or quarters.
- In a large mixing bowl or directly on the sheet pan, combine the diced potatoes with the olive oil and spices until well coated. *for easy clean up, you can line the sheet pan with parchment paper and spray with olive oil spray
- Place the potatoes in a single layer on the prepared baking sheet, leaving some space between them. Make sure they're cut side down. You may need 2 baking sheets to get an even layer. Roast in the preheated oven for 20-25 minutes, until fork tender. They will almost caramelize at the edges.
- Hint: if you cut them into smaller pieces, they will cook faster. If you prefer larger pieces they may take closer to 30 minutes of cooking.
Notes
- Cut the potatoes into relatively similar sizes of pieces so they cook evenly. I like to cut the larger potatoes into quarters and half the small potatoes.
- Be sure everything is coated in the olive oil and seasonings to give it more flavor throughout.
- Refrigerator - store leftovers in an airtight container in the fridge for up to 3-4 days.
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