If you’re searching for the ultimate crowd-pleasing side dish that pairs effortlessly with everything from grilled steaks to delicate seafood, look no further than these Easy Oven-Roasted Baby Potatoes. This recipe is a masterclass in simplicity and flavor. The secret lies in the combination of baby potatoes, aromatic fresh herbs like thyme and parsley, and a blend of both melted butter and olive oil. This mixture ensures the potatoes are not only incredibly flavorful but also achieve that coveted golden-brown, crispy exterior while remaining buttery and tender on the inside.
Roasted potatoes are a staple in many households, but this specific method of using high heat and a finishing broil elevates them to restaurant-quality status. Whether you are hosting a summer BBQ or preparing a cozy winter roast, these potatoes adapt to any season and any main course. Plus, they are highly customizable; you can easily swap the herbs or add a kick of heat with some smoked paprika. This recipe is designed to be foolproof, ensuring even beginner cooks can serve a side dish that guests will rave about. Let’s dive into the details of how to make these crispy, herb-infused delights.
Recipe Overview
- Cuisine: American / Mediterranean Fusion
- Course: Side Dish
- Difficulty: Easy
- Servings: 4-6 servings
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Calories per Serving: Approximately 185-210 kcal
Ingredients
- Potatoes: 2 lbs baby potatoes (red, yellow, or a mix)
- Fats: 2 ½ – 3 tbsp melted butter and 2 ½ – 3 tbsp olive oil
- Herbs & Spices: 1 tbsp fresh thyme leaves, 1 tbsp dried or fresh parsley, 1 ½ tsp garlic powder
- Seasoning: Sea salt flakes (or regular salt) and ground black pepper to taste
- Optional Garnish: Freshly grated Parmesan cheese and extra fresh parsley/thyme
Instructions
- Preparation: Preheat your oven to 450°F (230°C). Line a large baking sheet with parchment paper or a silicone mat.
- Cut the Potatoes: Wash the baby potatoes and cut them in half. For larger potatoes, cut them into quarters or wedges to ensure even cooking and more surface area for the herbs to stick.
- Seasoning: Place the cut potatoes into a large bowl. Pour the melted butter and olive oil over them. Add the garlic powder, thyme, parsley, sea salt, and black pepper. Use a spatula to toss everything together until the potatoes are thoroughly and evenly coated.
- Arrange: Transfer the potatoes to the prepared baking sheet. For the best results, use tongs to turn the potatoes so the cut side is facing upwards; this helps them get extra crispy under the broiler.
- Initial Bake: Cover the baking sheet tightly with aluminum foil to trap moisture and heat, which helps the potatoes cook faster and stay tender. Bake for 18–20 minutes or until fork-tender.
- Broil for Crispiness: Remove the foil and turn the oven to the broil (low) setting. Broil for 7–10 minutes until the tops are golden brown and sizzling.
- Serve: Remove from the oven, give them a quick toss, and garnish with fresh parsley and a generous sprinkle of Parmesan cheese if desired.
Crispy Herb Butter Roasted Baby Potatoes
Golden, tender baby potatoes tossed in butter, olive oil, garlic, thyme & parsley — finished under the broiler
- 2 lbs baby potatoes (red, yellow, or mix), halved
- 2½–3 tbsp melted butter
- 2½–3 tbsp olive oil
- 1½ tsp garlic powder
- 1 tbsp fresh thyme leaves
- 1 tbsp parsley (fresh or dried)
- Sea salt flakes (or regular salt), to taste
- Ground black pepper, to taste
- Freshly grated Parmesan cheese
- Extra fresh parsley/thyme
- Parchment paper or silicone mat
- Large baking sheet
- Aluminum foil (for covered bake)
Preheat & Line Pan
Preheat oven to 450°F (230°C). Line a large baking sheet with parchment paper or a silicone mat.
Cut the Potatoes
Wash baby potatoes and cut in half. If larger, cut into quarters or wedges for even cooking and more crispy edges.
Season
Toss potatoes in a bowl with melted butter, olive oil, garlic powder, thyme, parsley, salt, and pepper until evenly coated.
Arrange on Sheet
Spread potatoes on the baking sheet. Use tongs to turn so the cut side faces up for maximum crisping under the broiler.
Covered Bake
Cover tightly with foil and bake 18–20 minutes, or until fork-tender.
Broil for Crispiness
Remove foil and switch oven to broil (low). Broil 7–10 minutes until tops are golden, sizzling, and crisp.
Finish & Serve
Toss quickly, then garnish with parsley/thyme and a generous sprinkle of Parmesan (optional). Serve hot.
Common FAQs on Oven Roasted Crispy Potato
Why use both butter and olive oil?
Butter provides a rich, savory flavor that mimics restaurant-style potatoes, while olive oil has a higher smoke point, preventing the butter from burning at 450°F.
Is it necessary to use parchment paper?
While not strictly necessary, it prevents sticking and makes cleanup much easier, especially when using melted butter.
Why do I need to cover the potatoes with foil first?
Trapping the steam helps the potatoes cook through to the center quickly without drying out the exterior before they are tender.
Do I have to flip them cut-side up?
Turning the cut side up before broiling exposes the interior starch to direct heat, creating a beautiful golden-brown crust.
Can I use dried herbs instead of fresh?
Yes, but use a 1:3 ratio (1 teaspoon of dried herbs for every 1 tablespoon of fresh).
What if I don’t have garlic powder?
You can use fresh minced garlic, but be careful as it can burn easily under the broiler. Add it during the last 10 minutes of cooking.
Why are my potatoes mushy?
This usually happens if they are crowded on the tray. Ensure they are in a single layer with space between them so they roast rather than steam.
Do I need to peel the baby potatoes?
No. The skin on baby potatoes is very thin and provides a great texture and extra nutrients.
How do I make them even crispier?
After removing the foil, toss them once halfway through the broiling process to expose all sides to the high heat.
In conclusion, these Oven-Roasted Baby Potatoes are the definition of a versatile and reliable recipe that every home cook should have in their repertoire. The dual-cooking method—steaming them under foil first and then finishing with a high-heat broil—guarantees a texture that is fluffy on the inside and crunchy on the outside. This technical approach avoids the common pitfall of roasted potatoes becoming either too dry or not crispy enough. Furthermore, the inclusion of both butter and olive oil provides the perfect balance of rich flavor and high-smoke-point reliability.
For the best results, always try to use fresh thyme, as it offers a much more vibrant aroma than the dried version. If you have leftovers, these potatoes reheat beautifully in an air fryer or a hot pan, making them a great option for meal prep. As Tatyana mentions, these are often the first thing to disappear from the dinner table, so don’t be afraid to double the batch for larger gatherings! Whether you serve them with a rack of lamb, a cedar-plank salmon, or a simple roast chicken, these potatoes are guaranteed to be the star of your meal. Happy roasting!
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