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Crispy Oven Roasted Baby Potatoes

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The best, crispy Roasted Baby Potatoes made on a sheet pan with baby potatoes, spices, Italian seasoning, and grated Parmesan cheese.

Sheet Pan Roasted Potatoes

Roasted Baby Potatoes

I often make roasted potatoes in the oven by tossing all the ingredients in a bowl then roasting them in the oven. But my sister-in-law recently made these Sheet Pan Potatoes using a different technique, and I am hooked! You pour the olive oil on the bottom 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 in the oven. The outsides come out golden and crisp, the inside is tender and so much flavor. You’ll never make them any 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.

Sheet Pan Roasted Baby Potatoes

Roasted Potato Ingredients

  • Potatoes: Use small baby red potatoes, baby Yukon gold potatoes, or multicolor baby potatoes.
  • Oil: You’ll need two tablespoons of extra 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.

How to Make Crispy Roasted Mini Potatoes

  1. Prep: Preheat the oven to 400°F and set a rack in the center of the oven. Cut the potatoes in half.
  2. Season the Potatoes: Evenly cover the bottom 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 size of the potatoes, until the bottoms are golden, and they’re fork tender when pierced with a knife.


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

Why can’t I get my roasted potatoes crispy?

Here are a couple of tricks for crispy roasted potatoes:

  1. Use this oven method: Cut the potatoes in half, drizzle oil and seasoning on the bottom 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 bottom.
  2. Spacing: Ensure the potatoes aren’t touching on the baking sheet. If they are, they will steam instead 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:

How to Store Roasted Potatoes

Oven-roasted potatoes will be the crispiest straight out of the oven, but you can store leftovers in the refrigerator in an airtight container for up to four days. Reheat them in the air fryer for the best results, or you can also microwave them.

Sheet Pan Roasted Baby Potatoes

More Potato Recipes You’ll Love

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Roasted Baby Potato Recipe

4.98 from 42 votes
These are the best, crispy Roasted Baby Potatoes made with on a sheet pan with small baby potatoes, Italian seasoning, garlic powder, and grated cheese.
Course: Side Dish
Cuisine: American
Roasted Baby Potatoes
Prep: 10 minutes
Cook: 38 minutes
Total: 48 minutes
Yield: 6 servings
Serving Size: 3 /4 cup (scant)



  • 1 1/2 pounds small baby potatoes, red, Yukon gold or multi-color
  • 3 tablespoons extra virgin olive oil
  • 1 teaspoon garlic powder
  • 1 1/4 teaspoons dried Italian seasoning
  • 1 1/2 tablespoons grated Pecorino Romano or Parmesan cheese
  • 1/2 teaspoon kosher salt, plus more for topping
  • ground black pepper
  • olive oil spray


  • Preheat the oven to 400F and set the rack for the center of the oven. Cut the potatoes in half.
  • Drizzle the olive oil on the bottom of the sheet pan, spreading out to evenly cover the bottom.
  • 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 an even layer. Spritz the tops of the potatoes with olive oil spray and season the tops with a pinch more salt.
  • Bake in the center of the oven, 30 to 40 minutes, depending on the size 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 slightly 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


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57 comments on “Crispy Oven Roasted Baby Potatoes”

  1. I made these last night and they were the BEST roasted potatoes I’ve ever had. Wonderful side dish good enough for company. These will be my go to for potatoes!

  2. I was born in England, raised in the States. I grew up with my moms roasted potatoes.
    These are fabulous! Thank you !

  3. Easy to make and so good. The cleanup was good too since I used parchment paper on the baking sheet. Will be making these again!

  4. Avatar photo
    Mary Goodell

    These were great! I used Violife plant-based parmesan (avoiding dairy) and it worked beautifully. I didn’t use the garlic powder and Italian seasoning, and I didn’t spray the tops of the potatoes. Used baby Yukon gold and lined the tray with parchment paper. Timing was spot on. Thank you!

  5. This recipe has become a staple for me! The potatoes are so flavorful and the perfect texture and very easy. The first few times I made them they came off of the pan perfectly, but for some reason the ones I made this weekend stuck. I’m not sure if I was a little to light on the oil or waited too long to scoop them off, but it’s the first time I’ve had an issue, so hoping it was just a fluke .

  6. I made these for thanksgiving dinner and my husband loved them. Super easy, and I happened to have all the ingredients at home, which is my favourite part of any recipe: when it uses normal ingredients and doesn’t involve a stop at a specialty grocery store. As always and forever, Skinnytaste gets it right 💛🥔

  7. Excellent. Easy to prepare and would go with many different types of meat. Will definitely make again!

  8. Great recipe. We used a larger sheet pan (22″x16″) and doubled the recipe. I think they would have been fine without doubling the oil.

  9. SO GOOD. This is the only way I will be making potatoes from now on. I didn’t tell my husband it was a new recipe and after his first bite he said “Wow….These potatoes!”

  10. My family loved these potatoes. So easy and delicious. I used parchment paper for easy cleanup and they came right off. Will definitely be making them again. So fun seeing you on GMA. 😊

  11. Made these as our side tonight, so easy and delicious! My family agreed and we will definitely be making again!

  12. It’s one of my favorite ways to eat potatoes! I always quarter them though to make “fries”… yum

  13. Tried this the other night and it’s become my new favourite side dish. I don’t use the cheese because I have a child who can’t have dairy but it doesn’t matter. Totally delicious and so easy!

  14. Excellent! Made exactly as written and turned out perfectly. This is my new favorite way to roast potatoes!

  15. Love love love these potatoes – so good and so easy to make!!! I could have eaten the whole thing!!!! Thanks Gina for this delicious recipe!!

  16. These were the star of our dinner! Made them exactly as written and they came out so crispy. Definitely adding this to the regular rotation. Thanks for a great recipe!

  17. I was afraid they would stick so I used parchment. It worked! They seemed a bit stuck at first but you have to pry them just a little with a small spatula. They all came up as well as the cheese and herb bits! These are delicious!! Thank you for another great recipe!

  18. While delicious, even using a very generous 3tbsp oil and spraying the tops mine got horribly stuck to the pan and we lost all the crispy goodness. Any tips to prevent that? Not sure why and I didn’t see any other reviews comment on that.

  19. I just made these and the Parmesan crust stuck to the pan and not the potatoes. I followed the recipe exact. What should I do next time

  20. I made these tonight and they are amazing. They are so crispy and flavorful. This is how I’ll make them from now on.

  21. Wholly yum and beyond super easy. LOVED these crispy little potatoes ao much that I’m glad I cut the recipe in half or I wouldn’t have been able to stop eating them. Followed the recipe exactly and wouldn’t change a thing.

  22. Perfect lil dish made in my air fryer. With the amazing nutritional value of potatoes, this is a great side dish, snack, and so good topped with an egg.

  23. Just finished making these and they are a game changer! Wonderful! Crisp on the outside, creamy on the inside. This will become a regular in our home.

  24. These were delicious and easy! We loved how crispy they were on the bottom, and perfectly cooked on the inside.

    1. These were awesome! The Perfect crispness on the outside and flakey on the inside. So easy to make and everyone in my family went for seconds. I won’t make them any other way now.

  25. My mother made these last night and everyone loved them. She did one pan without cheese for the dairy free people and they were delicious, too. Definitely a repeat recipe.

  26. Loved these roasted potatoes. Crisp on the bottom and creamy in the middle. I made about half size recipe for my husband and me and cooked them in our toaster oven.

  27. Look good. Think Air Frying them would work? I use a Breville toaster Air Fryer with large surface on its basket. I usually place parchment down, so I could use the same method, just roast for less time,,,,,usually do 400 for 16+ minutes. What do you think?