roasted small potatoes

These herb roasted potatoes are sprinkled with Parmesan cheese and are made with seasonings you already have on hand. So easy to prep, and crazy delicious!

Parmesan and Herb Roasted Potatoes

baby Dutch yellow potatoes, halved (Yukon Gold potatoes potato

olive oil

Italian seasoning

garlic powder

salt,

pepper,

parsley leaves, chopped

Preheat oven to 400F, line a baking sheet...

Preheat oven to 400F, line a baking sheet with a Silpat or line with aluminum foil for easier cleanup.

To the baking sheet, add the potatoes, evenly...

To the baking sheet, add the potatoes, evenly drizzle with olive oil, and evenly sprinkle with Italian seasoning, garlic powder, salt, pepper, and toss potatoes with hands to coat evenly.

Bake for 5 to 10 minutes. Baking briefly...

Bake for 5 to 10 minutes. Baking briefly before adding the cheese ensures the potatoes will cook through before the cheese burns.

Remove pan from the oven, evenly sprinkle with...

Remove pan from the oven, evenly sprinkle with the parmesan, and bake for another 25 to 30 minutes, or until lightly golden brown, fork-tender, and done.

Garnish with parsley before serving. Potatoes are best...

Garnish with parsley before serving. Potatoes are best warm and fresh.

This Roasted Small Potatoes and Carrots recipe is such an easy side dish to make. The baby potatoes will roast at 400°F/205°C for approximately one hour. The roasting process begins by covering them with foil. Intrigued?

Roasted Small Potatoes and Carrots Recipe

potatoes (680 grams, washed and halved)

shallots (halved)

carrots (454 grams, peeled, cut into ½-inch pieces)

olive oil (extra virgin)

paprika

rosemary (fresh,

salt

black pepper

lemon juice (freshly squeezed, optional)

Italian flat-leaf parsley (fresh and finely chopped, optional)

Preheat the oven to 400°F/205°C. Place one oven grate at the bottom and another one in the middle of the oven.

Spray a baking dish or roasting pan, at least 9 by 13 inches, with cooking spray.

Transfer the halved potatoes, shallots and the sliced carrots to the roasting pan or baking dish. 

Add 2 tablespoons of olive oil and toss the vegetables together for a few minutes ensuring all are well coated with the oil. 

Season with chopped rosemary, paprika, ½ teaspoon of salt (or to taste) and ⅛ teaspoon freshly ground pepper (or to taste).

Toss to combine. Arrange in a single layer. 

Cover tightly with a piece of aluminum foil and bake on the bottom oven grate for 20 minutes.

Remove the baked vegetable dish from the oven and carefully lift and remove the foil. Toss the vegetables gently together. 

Return the dish to the oven and place it on the middle grate. Roast for an additional 30-35 minutes or until the vegetables are golden, crispy on the edges and cooked through.  Gently toss the vegetables two more times as they are roasting in the oven. 

Remove from the oven, toss the vegetables with 1 teaspoon freshly squeezed lemon juice, taste and adjust seasonings for salt and pepper. 

Transfer to a serving platter. As an option, garnish with 1 tablespoon of chopped fresh flat-leaf Italian parsley. Enjoy.

Meet my favorite versatile side dish recipe: oven roasted baby potatoes! Mini red potatoes get golden brown and crispy on the outside and soft and fluffy on the inside when roasted in the oven. Seasoned simply with salt, pepper, fresh rosemary, and garlic powder, this healthy side dish pairs perfectly with any meal.


I love to serve crispy roasted baby potatoes with salmon and a simple salad for a well-balanced meal.

Crispy Oven-Roasted Red Mini Potatoes with Rosemary

red mini potatoes, washed and cut in half

tbsp fresh rosemary, finely chopped

tsp fine kosher salt

Put the halved mini potatoes on a baking half sheet in a pile.

Add the salt, garlic powder, pepper, and olive oil to the potatoes.

Use your hands to toss the potatoes in the seasonings and oil, so they are all evenly coated.

Spread the potatoes out on the baking sheet so they are not overlapping. Flip them so they are cut side down on the baking sheet.

Roast in the oven for 25-30 minutes, until fork tender and the bottoms are golden brown.

Use a spatula to remove them from the baking sheet.

Serve with a pinch of flaky sea salt, if desired.

https://www.youtube.com/watch?v=WVUrxxoA2kg

Meet my favorite versatile side dish recipe: oven roasted baby potatoes! Mini red potatoes get golden brown and crispy on the outside and soft and fluffy on the inside when roasted in the oven. Seasoned simply with salt, pepper, fresh rosemary, and garlic powder, this healthy side dish pairs perfectly with any meal.

Top 3 roasted small potatoes recipes from across the web

The most viewed roasted small potatoes recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine

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Parmesan and Herb Roasted Potatoes

Roasted Small Potatoes and Carrots ...

Crispy Oven-Roasted Red Mini Potato...

Top 3 roasted small potatoes recipes from across the web

The most viewed roasted small potatoes recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Parmesan and Herb Roasted Potatoes

Roasted Small Potatoes and Carrots ...

Crispy Oven-Roasted Red Mini Potato...

The most viewed roasted small potatoes recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine