This recipe takes me right back to that sun-kissed evening, seated around a rustic wooden table with my family, sharing stories and laughter as we dug into those crispy, herbed potatoes. What made them so special wasn’t just the ingredients—it was the way they brought everyone together. The potatoes were perfectly crisp on the outside, tender on the inside, and packed with flavors of rosemary and garlic that filled the air with a comforting aroma.
When I make these oven-roasted baby potatoes at home, I try to recreate that experience. The simplicity of the dish is what I love most about it—you don’t need any fancy ingredients or techniques, just fresh potatoes, good olive oil, and a bit of time. And if you want to elevate the flavors, the addition of Pecorino Romano or Parmesan cheese gives it that extra layer of savoriness, while the ancho chili powder provides a subtle kick. Whether you’re serving these as a side for a family gathering or enjoying them with friends over a casual dinner, they’re always a hit.
I hope this recipe brings as much joy to your table as it has to mine. Just like in that little villa in Tuscany, these oven-roasted baby potatoes are sure to become a favorite—warm, comforting, and always a crowd-pleaser.
Oven Roasted Baby Potatoes
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Ingredients
- 2 pounds baby potatoes, halved
- 1 tablespoon chopped fresh rosemary
- 4 garlic cloves, minced
- 3 tablespoons extra virgin olive oil
- 4 tablespoons grated Pecorino Romano or Parmesan cheese
- 1 tablespoon minced fresh parsley
- ¾ teaspoon kosher salt (adjust to taste)
- ¼ teaspoon black pepper (adjust to taste)
- ¼ teaspoon ancho chili powder
Directions
- Preheat the oven to 400°F.
- In a large bowl, combine the halved baby potatoes, olive oil, rosemary, salt, pepper, and ancho chili powder. Stir until the potatoes are evenly coated.
- Spread the potatoes in a single layer on a baking sheet and roast in the oven for 20 minutes.
- Remove the baking sheet, shake the potatoes to flip them, and return them to the oven for another 15 minutes.
- Add the minced garlic and grated cheese to the potatoes, tossing them gently. Roast for an additional 15 minutes until golden and crispy.
- Take the potatoes out of the oven and garnish with fresh parsley. Serve immediately and enjoy!
Storing Suggestion
Store any leftover roasted potatoes in an airtight container in the refrigerator for up to 3 days. Reheat them in the oven at 350°F to maintain their crispiness.
Cooking Tips
For extra crispiness, place the baking sheet on the top rack of the oven during the last few minutes of cooking. You can also substitute the rosemary with thyme or oregano for a different herb flavor.
Serving Suggestions
These potatoes pair well with grilled meats or roasted vegetables. You can serve them with a side of garlic aioli or a tangy yogurt dip for added flavor.
Ingredient Substitutions
If Pecorino Romano or Parmesan isn’t available, you can use cheddar or any other hard cheese. If you’re out of ancho chili powder, cayenne pepper or paprika makes a great alternative.
Seasonal Variations
During the summer, you can swap baby potatoes with new potatoes or fingerlings. In the fall, try adding a dash of cinnamon or nutmeg for a warm, seasonal twist.
Allergen Information
This recipe contains dairy due to the cheese. If you’re avoiding dairy, opt for a vegan cheese alternative or omit the cheese entirely.
FAQ:
Can I make these potatoes ahead of time?
Yes, you can prepare the potatoes in advance and store them in the refrigerator for up to a day. Reheat in the oven to crisp them back up.
What can I use if I don’t have fresh rosemary?
If fresh rosemary isn’t available, dried rosemary works well. Use about half the amount, as dried herbs are more concentrated in flavor.
Can I use a different type of potato?
Yes, you can substitute baby potatoes with any small, waxy potato like new potatoes or fingerling potatoes. Adjust the cooking time as needed.
How do I prevent the potatoes from sticking to the baking sheet?
To avoid sticking, make sure to coat the potatoes well in olive oil and use a non-stick baking sheet or parchment paper.
Can I use other herbs or spices?
Absolutely! Feel free to experiment with herbs like thyme, oregano, or spices like paprika or cumin to personalize the flavor.
What’s the best way to reheat leftovers?
Reheat the leftover potatoes in the oven at 350°F until they’re warmed through and crispy, about 10 minutes. Avoid using the microwave as it may make them soggy.
Oven Roasted Baby Potatoes
Ingredients
- 2 pounds baby potatoes halved
- 1 tablespoon chopped fresh rosemary
- 4 garlic cloves minced
- 3 tablespoons extra virgin olive oil
- 4 tablespoons grated Pecorino Romano or Parmesan cheese
- 1 tablespoon minced fresh parsley
- ¾ teaspoon kosher salt adjust to taste
- ¼ teaspoon black pepper adjust to taste
- ¼ teaspoon ancho chili powder
Instructions
- Preheat your oven to 400°F.
- In a large mixing bowl, toss the halved baby potatoes with the olive oil, rosemary, salt, pepper, and ancho chili powder. Spread them out on a baking sheet in a single layer and place them in the oven for 20 minutes.
- Remove the potatoes from the oven, give them a good shake, and then return them to the oven for another 15 minutes.
- Take the baking sheet out again, add the minced garlic and grated cheese, and toss everything together until the potatoes are well coated. Pop them back into the oven for a final 15 minutes, or until the potatoes are golden brown and crispy.
- Once done, remove the potatoes from the oven and sprinkle with fresh parsley. Serve them hot and enjoy the flavorful dish!
