Super simple and oh-so satisfying — these roasted baby potatoes taste just like french fries but made with only three real ingredients. How to cook baby potatoes? Just toss with olive oil and salt, roast on a parchment-lined pan, and dinner's side dish is done with almost no cleanup. A family favorite that pairs with almost anything.
Some nights, you just need a side dish that everybody eats without complaint. And these roasted baby potatoes are it — crispy on the outside, tender inside, and the perfect amount of savory saltiness. The secret? They taste like french fries — made with only three real ingredients you already have on hand.
How to cook baby potatoes? Just toss quartered potatoes with olive oil and salt, spread them on a parchment-lined pan, and roast. That's it. Using parchment paper makes this dish hassle-free so there's no pan scrubbing afterwards — just toss it and move on with your evening.
This recipe was inspired by wanting a homemade replacement for fresh fries, one of my kiddos' favorites when eating out. And now this is a side they cheer for when they see me pull out a bag of baby potatoes. I love to serve this with Turkey Burgers (burger and fries anyone?) or with Chicken Piccata. They are a neutral and satisfying side that lets the main dish shine.
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Ingredients
- Baby potatoes
- Olive oil
- Salt
See recipe card for quantities.
Instructions
Step 1: Prep
Preheat your oven to 400°F and line a baking sheet with parchment paper. Wash and quarter the potatoes — cut each one in half, then in half again (see photo for reference).
Step 2: Toss
Place the quartered potatoes on the prepared pan. Drizzle with olive oil, sprinkle with salt, and toss with your hands until everything is evenly coated.
Step 3: Roast
Roast for 20 minutes, then flip the potatoes using a spatula — no need to be precise, just a few big flips will do. Return to the oven for another 20 minutes until golden and crispy. Enjoy!
Hint: Oven temperatures can vary, so your potatoes may need a little more or less time than indicated. I usually do one more flip after the second 20 minutes to check — you're looking for golden and crispy all around.
Substitutions
- Olive oil — No olive oil on hand? Avocado oil works great here too, or any other neutral-flavored oil you have in your pantry.
Serving Suggestions
Equipment
- Baking sheet
- Parchment paper
Storage
Store any leftover roasted potatoes in an airtight container in the fridge for up to 3 days. When you're ready to eat them, reheat in the oven at 400°F or pop them in the air fryer for a few minutes — either method will bring the crispiness back. Avoid the microwave if you can; it tends to make them soft and a little rubbery.
Top Tip
Don't hold back on the salt — it's the difference between good potatoes and ones your family asks you to make again and again.
FAQ
Yes! Regular potatoes work just fine. Cut them into 1-inch chunks to mimic the size of baby potatoes, and roast at the same temperature for the same amount of time. Just watch for that crispy golden color as your cue that they're done.
Nope! The skin adds a little texture and roasts beautifully, so there's no reason to peel. Skip the boiling too — if the potatoes are wet or already softened, they'll steam in the oven instead of roast and you won't get that crispy exterior.
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Roasted Baby Potatoes
Super simple and oh-so satisfying — these roasted baby potatoes taste just like french fries but made with only three real ingredients. How to cook baby potatoes? Just toss with olive oil and salt, roast on a parchment-lined pan, and dinner's side dish is done with almost no cleanup. A family favorite that pairs with almost anything.
Ingredients
- 2½ pounds baby potatoes
- 2 tablespoons olive oil
- 1½ teaspoons salt
Instructions
Step 1: Prep
Preheat your oven to 400°F and line a baking sheet with parchment paper. Wash and quarter the potatoes — cut each one in half, then in half again (see photo for reference).
Step 2: Toss
Place the quartered potatoes on the prepared pan. Drizzle with olive oil, sprinkle with salt, and toss with your hands until everything is evenly coated.
Step 3: Roast
Roast for 20 minutes, then flip the potatoes using a spatula — no need to be precise, just a few big flips will do. Return to the oven for another 20 minutes until golden and crispy. Enjoy!
Notes
Oven temperatures can vary, so your potatoes may need a little more or less time than indicated. I usually do one more flip after the second 20 minutes to check — you're looking for golden and crispy all around.
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