Garlic Herb Roasted Baby Potatoes
- By Amy Dong
- Published Sep. 5, 2017
- Updated Jan. 8, 2024
These Garlic Herb Roasted Baby Potatoes are wonderful bites of savory goodness. They’re sheet-pan easy, packed with flavor, and healthy to boot. No butter needed.
We’ve officially survived our first day back to school. I should say I survived. Because the three littles were all happy and without inhibitions about their first day back.
Me, I always spend the first day back to school in a bittersweet state of mind. Because with every new school year, they are so much bigger. Older. Different than the year before.
I’m still scratching my head in disbelief that life is now a whirlwind with two middle-schoolers. We’ve only got one little dude left in elementary school. One will be in high school before I learn how to whistle. Time is crazy quick like that.
I’m just going to move us onto food.
Ever since I found these teeny-tiny new potatoes from TJ’s, we have been hooked. No affiliates; we just 💛 TJ’s to the max.
These teensy potatoes are about the size of big grapes. They’re not always in season, so if you aren’t lucky enough to land upon some adorably cute baby potatoes, just cut your potatoes into 1-inch bite size pieces. Sure, they won’t be all dainty and darling, but they’ll taste amazing.
These Garlic Herb Roasted Baby Potatoes couldn’t be easier. They’re basically a pan sheet deal. Pan sheet recipes are all the rage, so you’re on trend with these potatoes.
Just toss these babies together with herbs, olive oil, and seasoning. Give them a nice roasting for 30 minutes. And you’re done.
Well, you’re kind of done. Because you’ll be asked to keep making these baby potatoes over and over again.
I’m ok with being asked to make these potatoes often. That just means my guys really like them.
No matter what age they are.
Enjoy.
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Garlic Herb Roasted Baby Potatoes
Ingredients
- 1 lb baby potatoes, cut into 1-inch bites
- 1-2 TB extra virgin olive oil
- 3 sprigs fresh thyme, leaves only
- 2 sprigs fresh rosemary, leaves only
- ½ tsp garlic powder
- ½ tsp onion powder
- ½ tsp kosher salt
- ¼ tsp freshly cracked black pepper
- Optional: 1 TB freshly chopped parsley, for garnish
Instructions
- Preheat oven to 450F, with rack on middle position. Line large baking pan with foil.
- Toss potatoes with all ingredients on the foiled baking pan, ensuring even coating. Roast 30 minutes or just until potatoes are tender in the center and their skins are crispy.
- Sprinkle with freshly chopped parsley and serve immediately.
Nutrition (per serving)
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