Herb Roasted Rainbow Baby Potatoes

roasted rainbow baby potatoes on a platter.

5 from 1 vote

Herb Roasted Rainbow Baby Potatoes

This crispy roasted rainbow baby potatoes recipe is your answer for what to make for dinner tonight. Crispy, herby, and pillowy on the inside.

Prep Time10

Cook Time25

Total Time35

Course: Appetizer, Side Dish

Cuisine: American

Servings: servings

Calories: 103kcal

Author: Morgan Peaceman

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.

Notes

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.

Nutrition