This recipe for herb roasted rainbow baby potatoes is the ultimate potato side dish your dinner table is craving for. With a variety of different herbs tossed in a generous drizzle of olive oil, these baby potatoes provide tons of flavor with just the right amount of crunch, and satisfy that potato craving.
I love potatoes, and always lean on my ground turkey sweet potatoes or roasted sweet potatoes and Brussels sprouts for an easy weeknight dinner. These baby potatoes are a simple main's best friend, they crisp up in the oven in no time, and are even better the next day.
TL; DR Summary - Herb Roasted Baby Potatoes
- 👩🏼🍳 Cook Level: Easy
- ⏱️ Cook Time: 35 minutes total (10m to prep; 25m to cook)
- 🗝️ Key Ingredients: Rainbow baby potatoes, dried herbs, olive oil
- 📖 Dietary Info: Nightshades (potatoes), herbs, oil
- 😋 Taste: Crispy, buttery, crunchy, soft and herby potatoes.
- 💖 Why You'll Love: These roasted baby potatoes are great with any side, and are perfect with eggs, lunch, or for dinner. Plus, they're simple to meal prep ahead of time.
- 🍽️ Best Served With: I love these with slow cooked red wine short ribs, my skillet lemon roasted chicken, or with my garlic herb chicken meatloaf for a fun "meat and potatoes" vibe. I'd also recommend making these for my garlic butter steak tips.
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- TL; DR Summary - Herb Roasted Baby Potatoes
- Roasted Baby Potatoes Tips & Reminders
- The Main Ingredients
- Suggested Roasted Potatoes Swaps and Substitutions
- How to make herb roasted baby potatoes
- Can I use the air fryer for this?
- Rainbow Roasted Baby Potatoes FAQs
- Round out your menu with these other incredible sides:
- Herb Roasted Rainbow Baby Potatoes
Roasted Baby Potatoes Tips & Reminders
- Make sure the potatoes are dry before seasoning with oil and spices. You want them to get super crispy, so if they are wet they will steam versus crisping as they bake.
- Don't overcrowd the baking sheet. Use a large enough baking sheet for the potatoes to cook all the way through, and get nice and crisp. Overcrowding the baking sheet will cause the potatoes to steam instead of roast. They won't taste the same.
- Flip the potatoes halfway to ensure all sides get cooked well and get that snap when you bite into them. I fully recommend doing this tip because it helps the potatoes cook evenly, and not get stuck to the baking sheet.
- Turn the potatoes flesh side down for added crispy texture.
The Main Ingredients
- Rainbow Baby Potatoes - they are typically in three colors: white, pink, and purple. The white are traditional creamer potatoes, the pink are baby red potatoes, and the purple are, well, purple!
- Olive Oil - I like using an extra virgin olive oil for these roasted potatoes, but you could also use an avocado oil or your favorite vegetable oil.
- Seasoning - to give this an "herby" flavor, I use a trio of parsley, oregano, and basil. I also throw in a sprinkle of paprika for flavor and for color.
Be sure to check out the recipe card at the end of this post for more information about quantities, measurements, and specific cooking instructions.
Suggested Roasted Potatoes Swaps and Substitutions
- Potatoes - if you can't find the rainbow potatoes, you can swap for regular baby potatoes or even fingerling (thinner, longer baby potatoes).
- Oil - as I said earlier, you can use vegetable, avocado, or olive oil for these roasted baby potatoes.
- Seasonings - I would suggest keeping the parsley and the basil, but you can swap out the oregano and use thyme or even chopped rosemary.
How to make herb roasted baby potatoes
Step 1: Preheat the oven to 400º and line a baking sheet with parchment paper. Rinse and pat dry the baby potatoes, then slice in half (or if they are larger potatoes, slice into smaller sections).
Step 2: Toss the potatoes into a large mixing bowl and drizzle with a generous amount of olive oil.
Step 3: To the potatoes, add the herbs and toss to make sure the herbs and seasonings are evenly distributed.
Step 4: Pour the potatoes onto the baking sheet in an even layer, laying most of the potatoes flat side down so that they get crispy. Bake for 25 minutes or until golden and crispy.
Can I use the air fryer for this?
Yes! If you want to make these baby potatoes in the air fryer, slice them the same way as if you were to use the oven, but set the temperature to 375º and place a single layer of the potatoes into the basket. You can use an oil spray versus liquid oil, and cook for 15-20 minutes, tossing halfway.
Rainbow Roasted Baby Potatoes FAQs
You can add any leftover potatoes to an airtight container and place in the fridge. Consume within 3-5 days.
Add the potatoes to sheet pan and preheat the oven to 375º. Lightly spray the potatoes with nonstick spray and bake in the oven until they begin to sizzle and get crisp, approximately 15 minutes.
Yes! I love using salt, pepper, and a little dried parsley for color, but you can easily use adobo, paprika, and other dried herbs like oregano or basil.
Yes, you can pre-cook them a day or two ahead of time, and then reheat on a lower temp until they are fully warmed through and crispy again. Use an oven at 350º and continue to check on them throughout the day as you reheat.
Round out your menu with these other incredible sides:
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Herb Roasted Rainbow Baby Potatoes
Equipment
- 1 large mixing bowl
- 1 tongs
- 1 baking sheet
- 1 sheet of aluminum or parchment paper
Ingredients
- 2 cups baby rainbow potatoes rinsed, pat dried, and sliced in half
- 3 tablespoon olive oil
- 1 tablespoon dried parsley
- ½ tablespoon dried basil
- 1 teaspoon paprika
- salt and pepper to taste
Instructions
- Preheat the oven to 400º and line a baking sheet with parchment paper. Rinse and pat dry the baby potatoes, then slice in half (or if they are larger potatoes, slice into smaller sections).
- Toss the potatoes into a large mixing bowl and drizzle with a generous amount of olive oil.
- To the potatoes, add the herbs and toss to make sure the herbs and seasonings are evenly distributed.
- Pour the potatoes onto the baking sheet in an even layer, laying most of the potatoes flat side down so that they get crispy. Bake for 25 minutes or until golden and crispy.
Joanie L. says
These are honestly my favorite potatoes. I found this recipe last year for Thanksgiving time and have made them ever since. My step-daughter is a huge potato fan, but doesn't love mashed potatoes because of the texture, so we make these just for her and she eats them up. We cannot wait to make them for her again this year! - Joanie