If you’re craving a side dish that’s bursting with flavor, crisp on the outside, and tender on the inside, this Roasted Baby Potatoes with Garlic, Paprika, and Fresh Herbs Recipe might just become your new favorite. These little gems are perfectly seasoned with garlic and smoked paprika, then roasted alongside fresh rosemary and thyme to create an irresistible aroma and savory richness. Whether you’re looking for a simple weeknight side or something special for guests, this recipe combines classic ingredients with straightforward techniques to deliver maximum flavor with minimal fuss.
Ingredients You’ll Need
These ingredients are simple staples you likely already have on hand, but each plays a crucial role in building the texture, color, and taste of this dish. From the earthy baby potatoes to the fragrant herbs and smoky paprika, every addition creates harmony on your plate.
- Baby potatoes (2 pounds): Choose firm, evenly sized potatoes for uniform roasting and that beautiful crisp skin.
- Olive oil (2 tablespoons): Helps the potatoes brown nicely while adding richness and moisture.
- Dried garlic powder (1 teaspoon): Infuses a deep, mellow garlic flavor that complements the paprika and herbs.
- Ground paprika (½ teaspoon): Brings a subtle smokiness and vibrant color to brighten up the dish.
- Salt (½ teaspoon, plus more to taste): Essential for seasoning and enhancing all the other flavors.
- Black pepper (to taste): Adds a mild bite and warmth that lifts the dish.
- Fresh rosemary sprigs (a handful): Impart a piney, aromatic freshness during roasting.
- Fresh thyme (optional, a few sprigs): Provides delicate herbal notes that pair perfectly with rosemary.
- Coarse sea salt and cracked black pepper: For finishing touches that add crunch and bold bursts of flavor.
- Chopped fresh parsley: Adds a bright pop of color and fresh herbal zing once plated.
How to Make Roasted Baby Potatoes with Garlic, Paprika, and Fresh Herbs Recipe
Step 1: Preheat and Prepare
Start by preheating your oven to 420°F (220°C) with a rimmed sheet pan inside. Heating the pan beforehand ensures the potatoes start crisping instantly when they hit the hot surface — a perfect trick for that coveted golden crust.
Step 2: Season Your Potatoes
While the oven warms up, toss the halved baby potatoes in a large bowl with olive oil, garlic powder, paprika, salt, and black pepper. The oil coats each piece, helping them roast evenly, while the garlic and paprika carry the flavor beautifully throughout every bite.
Step 3: Arrange on the Hot Pan
With oven mitts on, carefully pull the heated baking sheet out and drizzle a little olive oil over its surface. This extra layer of oil prevents sticking and assists in browning. Then, arrange the potatoes cut side down in a single layer — this direct contact is crucial for that crispy finish. Nestle fresh rosemary sprigs among the potatoes to infuse a fragrant herbal touch as they roast.
Step 4: Roast and Broil for Perfection
Bake the potatoes for 25-30 minutes until tender inside and golden outside. Once they reach that stage, flip them to show the cut side upwards, then pop them under the broiler for 1-2 minutes. This final step gives a beautifully roasted, caramelized finish that brings an addictive crunch and depth of flavor.
Step 5: Garnish and Serve
After removing the potatoes from the oven, immediately sprinkle them with coarse sea salt, cracked black pepper, and a handful of freshly chopped parsley. The fresh parsley balances the smoky, garlicky potatoes with a lively burst of color and herbal freshness right before serving.
How to Serve Roasted Baby Potatoes with Garlic, Paprika, and Fresh Herbs Recipe
Garnishes
To elevate this dish, garnish with a sprinkle of flaky sea salt and chopped fresh parsley for that perfect balance of crunch, flavor, and freshness. For an extra hint of luxury, a drizzle of lemon-infused olive oil or a scattering of finely grated Parmesan can send these potatoes over the top.
Side Dishes
This roasted baby potato recipe pairs beautifully with a wide array of mains. Serve alongside juicy grilled chicken, pan-seared steak, or a simple eggplant Parmesan for a meatless option. The smoky paprika and herby notes complement any protein you choose, making this dish wonderfully versatile.
Creative Ways to Present
If you’re entertaining or want to impress, serve these potatoes in a rustic cast-iron skillet or on a vibrant ceramic platter that contrasts with their golden-brown hues. Adding little sprigs of fresh herbs on top just before serving makes the dish look even more inviting and homemade.
Make Ahead and Storage
Storing Leftovers
Place any leftover roasted baby potatoes in an airtight container and keep them refrigerated for up to 3 days. They make an excellent ready-to-go accompaniment to your meals during busy weekdays, retaining most of their flavor and texture when properly stored.
Freezing
While roasted potatoes don’t freeze perfectly due to texture changes, you can freeze them if necessary. Lay cooled potatoes in a single layer on a baking sheet, freeze until solid, then transfer to a freezer-safe bag. Use within 1-2 months for best taste, and expect a softer texture upon reheating.
Reheating
To bring back their crispiness, reheat leftovers in a preheated oven at 400°F (200°C) for about 10 minutes instead of microwaving. This method revives the exterior crunch and warms the potatoes evenly, preserving that fresh-roasted taste.
FAQs
Can I use regular potatoes instead of baby potatoes?
Absolutely! Just cut regular potatoes into bite-sized pieces similar to baby potatoes so they cook evenly. Keep in mind they may take a bit longer to roast depending on size.
What can I substitute for dried garlic powder?
If you prefer fresh garlic, mince 2-3 cloves finely and toss them with the potatoes before roasting. Just be cautious as fresh garlic can burn faster, so consider adding it halfway through roasting.
Can I make this recipe vegan and gluten-free?
Yes! This Roasted Baby Potatoes with Garlic, Paprika, and Fresh Herbs Recipe is naturally vegan and gluten-free, making it suitable for most dietary preferences without any modifications.
Is it okay to use dried herbs instead of fresh?
If fresh rosemary and thyme aren’t available, dried versions can work in a pinch. Use about one-third of the amount since dried herbs are more concentrated but keep in mind fresh herbs add a brighter aroma and flavor when roasted.
How do I achieve the crispiest potatoes?
Preheating the baking sheet before adding the potatoes and making sure they are spaced out in a single layer without overcrowding are key. Also, finishing the potatoes under the broiler gives them that extra golden crunch.
Final Thoughts
There’s something truly comforting about roasting baby potatoes until they’re crispy on the outside and fluffy inside, especially when they’re kissed with garlic, paprika, and fresh herbs. This Roasted Baby Potatoes with Garlic, Paprika, and Fresh Herbs Recipe is a timeless, crowd-pleasing dish that’s super simple yet gloriously flavorful. I can’t wait for you to try it and watch how easily it becomes a beloved staple in your kitchen just like it did in mine!
Print
Roasted Baby Potatoes with Garlic, Paprika, and Fresh Herbs Recipe
- Prep Time: 5 minutes
- Cook Time: 25 minutes
- Total Time: 30 minutes
- Yield: 6 servings
- Category: Side Dish
- Method: Baking
- Cuisine: American
Description
This recipe for Roasted Baby Potatoes delivers perfectly crispy, golden-brown potatoes with tender insides, seasoned with garlic, paprika, and fresh herbs. The potatoes are baked at high heat and finished under the broiler for a deliciously caramelized exterior, making a wonderful side dish for any meal.
Ingredients
Potatoes
- 2 pounds baby potatoes, rinsed, drained and sliced in half
Seasonings
- 2 tablespoons olive oil
- 1 teaspoon dried garlic powder (or more to taste)
- ½ teaspoon ground paprika
- ½ teaspoon salt (or more to taste)
- Black pepper to taste
- Handful fresh rosemary sprigs (and/or fresh thyme)
Finishing Touches
- Coarse sea salt
- Cracked black pepper
- Chopped fresh parsley
Instructions
- Prep: Preheat the oven to 420°F (220°C). Place a rimmed sheet pan in the oven as it preheats to allow it to heat thoroughly.
- Season Potatoes: In a large bowl, toss the halved baby potatoes with olive oil, garlic powder, paprika, salt, and black pepper, making sure all the potatoes are evenly coated with the seasoning mixture.
- Add Potatoes to Baking Sheet: Carefully remove the preheated sheet pan from the oven using oven mitts. Lightly coat the pan with oil, then arrange the seasoned potatoes cut side down in a single layer. Tuck fresh rosemary sprigs or thyme between the potatoes for added flavor.
- Bake: Bake the potatoes for 25-30 minutes or until they are tender on the inside and browned on the outside. Remove from the oven and flip the potatoes so the cut side faces upwards. Finish by placing the pan under the broiler for 1-2 minutes to achieve a deep, roasted brown color.
- Garnish: Sprinkle the roasted potatoes with coarse sea salt, cracked black pepper, and chopped fresh parsley. Serve immediately while hot.
Notes
- Using a preheated baking sheet helps achieve crispier potatoes.
- Adjust garlic powder and salt according to your taste preference.
- Flipping the potatoes halfway through roasting promotes even cooking and browning.
- Broiling at the end gives an extra crispy, caramelized finish—watch carefully to avoid burning.
- Feel free to substitute rosemary with thyme or a mix of fresh herbs.
