A dish this simple shouldn’t taste this good! Perfectly roasted baby golden potatoes are crispy on the outside with a pillowy soft interior that is simply seasoned and sure to be the star of your next meal. They are a phenomenal side dish when you want an easy vegetable to bulk out your meal or add to a festive holiday table. They are also amazing on their own topped with some dairy-free sour cream and fresh chives!
Ingredients
A simple dish comes with simple ingredients and this recipe is no exception. A few simple spices and some potatoes is all you need! I adore the small golden baby potatoes not only because I think they are buttery, bake well, and have a decadently soft interior, but I also don’t have to slice them up or peel them making these golden beauties an easy go to.
- 2 lbs baby golden potatoes
- 1 tbsp olive oil
- 1 tsp garlic powder
- 1 tsp onion powder
- 1 tsp fresh rosemary, minced
- 1 tsp salt
- 1/2 tsp pepper
- sour cream and chives for dipping, optional
You can season these however you like. Try adding some pepper flakes for spice or more traditional Italian seasonings for a great side to a chicken or steak dinner. I went with simple garlic, onion, and rosemary because they are my favorite. Note: I prefer using powdered spices here because they coat the potatoes better and result in a more robust flavor, but fresh garlic and spices also work well.
Instructions
These are pretty easy since all you need to do is roll them around in some seasoning and let the oven do the work. Depending on the size of your potatoes, they may need to cook for a longer period of time, so start checking them at the 30-minute mark.
- Wash and scrub the golden potatoes and prepare a baking sheet with a silicone mat.
- Preheat the oven to 425℉ with an oven rack in the middle of the oven.
- I don’t like to cut my potatoes so they get nice and pillowy soft inside, but if you want them extra crispy, cut them in half. Toss the potatoes in the oil, garlic, onion powder, salt, pepper, and rosemary.
- Roast for 30 minutes until the inside of the potatoes are soft when poked with a fork and golden brown on the outside. If your potatoes are slightly larger, you may need to cook them for 40-45 minutes.
- Serve warm and store any leftovers in the fridge in an airtight container for up to five days.
Storage
If you do end up with leftovers somehow, keep them in the fridge for up to five days in an airtight container.
If you want to freeze these, store them in an airtight freezer bag and reheat them in the oven or air fryer until crispy. These will stay fresh in the freezer for up to three months.
Try these other recipes:
Oven Roasted Garlic Green Beans
Creamy Cauliflower Mac and Cheese
The Best Seasoned Potato Wedges
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Perfectly Roasted Baby Gold Potatoes
Ingredients
- 2 lbs baby golden potatoes
- 1 tbsp olive oil
- 1 tsp garlic powder
- 1 tsp onion powder
- 1 tsp fresh rosemary, minced
- 1 tsp salt
- 1/2 tsp pepper
- sour cream and chives for dipping, optional
Instructions
- Wash and scrub the golden potatoes and prepare a baking sheet with a silicone mat.
- Preheat the oven to 425℉ with an oven rack in the middle of the oven.
- I don't like to cut my potatoes so they get nice and pillowy soft inside, but if you want them extra crispy, cut them in half. Toss the potatoes in the oil, garlic, onion powder, salt, pepper, and rosemary.
- Roast for 30 minutes until the inside of the potatoes are soft when poked with a fork and golden brown on the outside. If your potatoes are slightly larger, you may need to cook them for 40-45 minutes.
- Serve warm and store any leftovers in the fridge in an airtight container for up to five days.