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These are the very best, crispy Roasted Baby Potatoes made with on a sheet pan with small baby potatoes, Italian seasoning, garlic powder, and grated cheese.

Roasted Baby Potatoes

I often make roasted potatoes within the oven by tossing all of the ingredients in a bowl then roasting them within the oven. But my sister-in-law recently made these Sheet Pan Potatoes using a unique technique, and I’m hooked! You pour the olive oil on the underside of the sheet pan, then the seasonings and grated cheese. Next, cut the potatoes in half and place them cut-side down on top of the seasoned oil. Sprinkle the tops with salt, then roast them within the oven. The outsides come out golden and crisp, the within is tender and a lot flavor. You’ll never make them every other way! For more roasted potato recipes, try my Roasted Baby Potatoes with Rosemary, Lemon-Parsley Potato Foil Packets, and Roasted Potatoes, Sausage, and Peppers.

Roasted Potato Ingredients

• Potatoes: Use small baby red potatoes, baby Yukon gold potatoes, or multicolor baby potatoes.
• Oil: You’ll need two tablespoons of additional virgin olive oil to drizzle on the pan and olive oil spray for the tops of the potatoes.
• Roasted Potato Seasoning: Garlic powder, Italian seasoning, salt
• Cheese: Grated Pecorino Romano or parmesan cheese makes these potatoes even crispier.

Easy methods to Make Crispy Roasted Mini Potatoes

1. Prep: Preheat the oven to 400°F and set a rack in the middle of the oven. Cut the potatoes in half.
2. Season the Potatoes: Evenly cover the underside of the sheet pan with oil, and sprinkle the oil with garlic powder, Italian seasoning, cheese, salt, and pepper.
3. Potatoes: Place the potatoes cut-side down over the seasoned oil. Spritz the tops of the potatoes with olive spray and season with more salt.
4. Roast Potatoes: Bake the potatoes for 30 to 40 minutes, depending on the dimensions of the potatoes, until the bottoms are golden, they usually’re fork tender when pierced with a knife.

Variations

Swap the Italian seasoning on your favorite dried or fresh herbs. Try dried or thyme, fresh rosemary.

Why can’t I get my roasted potatoes crispy?

Listed below are a few tricks for crispy roasted potatoes:

1. Use this oven method: Cut the potatoes in half, drizzle oil and seasoning on the underside of the sheet pan and place the potatoes cut-side down over the seasoned oil. Roast until the potatoes are crisp and golden on the underside.
2. Spacing: Make sure the potatoes aren’t touching on the baking sheet. In the event that they are, they are going to steam as a substitute of roast.

What to Serve with Roasted Potatoes

These easy sheet pan potatoes go well with so many dishes. Below are some protein and veggies ideas:

Easy methods to Store Roasted Potatoes

Oven-roasted potatoes will probably be the crispiest straight out of the oven, but you’ll be able to store leftovers within the refrigerator in an airtight container for as much as 4 days. Reheat them within the air fryer for the very best results, or you may as well microwave them.

More Potato Recipes You’ll Love

Prep: 10 minutes mins

Cook: 38 minutes mins

Total: 48 minutes mins

Yield: 6 servings

Serving Size: 3 /4 cup (scant)

• Preheat the oven to 400F and set the rack for the middle of the oven. Cut the potatoes in half.

• Drizzle the olive oil on the underside of the sheet pan, spreading out to evenly cover the underside.

• Evenly sprinkle the oil with the garlic powder, Italian seasoning, grated cheese, salt and pepper.

• Place the potatoes over the seasoning, cut side down in a good layer. Spritz the tops of the potatoes with olive oil spray and season the tops with a pinch more salt.

• Bake in the middle of the oven, 30 to 40 minutes, depending on the dimensions of the potatoes, until the bottoms are golden and the potatoes are tender when pierced with a knife.

Last Step:

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Larger potatoes may take barely more time.

Serving: 3 /4 cup (scant), Calories: 150 kcal, Carbohydrates: 18 g, Protein: 3 g, Fat: 7.5 g, Saturated Fat: 1 g, Cholesterol: 1.5 mg, Sodium: 166.5 mg, Fiber: 2 g, Sugar: 1 g