Ah, crispy roasted potatoes. The sound of them clattering on a sheet pan is pure culinary music to my ears. There’s something so satisfying about transforming a humble spud into a golden-brown nugget of perfection. This recipe is a mainstay in my kitchen, a delightful dance between simplicity and flavor.
It all started with a potluck years ago. I brought a dish that was… well, it wasn’t my finest moment. The potatoes were limp and lifeless, a soggy disappointment. Determined to redeem myself, I embarked on a quest for the ultimate crispy potato. This recipe was born after countless experiments (and a few minor oven burns!).
Now, the beauty of this dish is its ease. It’s a one-pan wonder, perfect for busy weeknights or when you want to impress with minimal effort. The key lies in high heat and achieving a single layer of potatoes on the pan. This allows them to crisp up beautifully, with each bite exploding with flavor.
Ingredients for Oven Roasted Crispy Baby Potatoes
- 1 ½ pounds small baby potatoes (red, Yukon gold, or a colorful medley)
- 3 tablespoons extra virgin olive oil
- 1 teaspoon garlic powder
- 1 ¼ teaspoons dried Italian seasoning
- 1 ½ tablespoons grated Pecorino Romano or Parmesan cheese (your cheese preference!)
- ½ teaspoon kosher salt (plus more for topping)
- Generous cracks of black pepper
- Olive oil spray (for good measure)
Instructions for Oven Roasted Crispy Baby Potatoes
- Preheat your oven to 425°F (220°C). This high heat is crucial for achieving that coveted crisp.
- Wash and dry your baby potatoes. Moisture is the enemy of crispness, so make sure they’re nice and dry before proceeding.
- Toss the potatoes with olive oil, garlic powder, Italian seasoning, grated cheese, salt, and pepper in a large bowl. Coat them evenly, ensuring every nook and cranny gets a flavor bath.
- Line your sheet pan with parchment paper or spray it with olive oil. This will prevent sticking and make clean-up a breeze.
- Arrange the potatoes in a single layer on the prepared sheet pan. Don’t overcrowd them! Give them space to breathe and crisp up.
- Pop those potatoes in the oven and roast for 25-30 minutes or until golden brown and fork-tender. Please give them a shake or use a spatula to gently turn them halfway through for even browning.
- Once beautifully crisped, remove the pan from the oven. Let them cool slightly before serving.
Pro-Tip: For an extra burst of flavor, sprinkle some additional kosher salt and freshly cracked black pepper right before serving.
Serving Size and Prep Time
This recipe yields approximately 4-6 servings, making it perfect for a family dinner or a potluck contribution. The prep time is a mere 5 minutes, and the oven does all the heavy lifting for about 30 minutes. So, you can whip up this delicious side dish while focusing on the main course.
Conclusion
These oven-roasted baby potatoes are a testament to the power of simplicity. With a handful of pantry staples and a little love, you can create a versatile and crowd-pleasing side dish. They pair beautifully with roasted chicken, grilled fish, or a vegetarian main course.
FAQs
Can I use different herbs or spices?
Absolutely! This recipe is a springboard for your creativity. Feel free to experiment with herbs like rosemary, thyme, or even a pinch of cayenne pepper for a kick.
My potatoes aren’t crisping up. What went wrong?
There could be a couple of reasons. Overcrowding the pan is a common culprit. Make sure your potatoes have enough space for even roasting. Additionally, not drying them properly before tossing them with oil can produce a steamed effect instead of crispness.
Can I use pre-cut potatoes to save time?
While it will save you some prep time, using whole baby potatoes and cutting them yourself ensures a more even cook and better potential for crisping. However, pre-cut potatoes will still work in a pinch.
This recipe empowers you to create your batch of crispy perfection! And as always, if you have any questions or variations you’d like to share, leave a comment below. Happy cooking!