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Roasted Young Potatoes with Crispy Skin and Fresh Herbs

Perfectly roasted young potatoes with crispy skins and lots of fresh herbs. It's the perfect side dish!

roasted young potatoes with crispy skin

I always get excited when I find these tri-color young potatoes! Just look at how cute they are!!

They are just so perfect and bite-sized. OK, maybe two-bite-sized. However many bites it takes you, their small size makes them very addictive!

We roasted the potatoes and actually had ourselves a dinner of just these roasted young potatoes, and nothing else. 

roasted baby potatoes

If you can find some tri-color young potatoes for this recipe, then get them. They are so pretty, just look how gorgeous the purple potato is in the center! And the purple color means that the potatoes are packed with antioxidants.

roasted purple potato on a fork

If you can't find the colorful ones, then any baby potatoes will work for this recipe.

How to get crispy skins on roasted baby potatoes:

Young potatoes are perfect for roasting because their thin skin crisps up so nicely without having to use any special techniques or a ton of butter. Just toss them on a baking sheet with plenty of olive oil and salt, add some fresh herbs, and roast them at a high temperature of 425F. The high temperature helps brown the skin and cook the potatoes faster.

How to serve roasted young potatoes:

These roasted baby potatoes make a great summer side dish, are wonderful in a potato salad, and make a great party appetizer! Just serve them alongside some Garlic Herb Green Yogurt Dip for dipping, and it makes a great comfort food appetizer. We had these alongside Maple Glazed Pork Chops:

roasted young potatoes

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Other potato side dishes you will love:

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roasted baby potatoes close up image

roasted young potatoes
Print Recipe
4.75 from 8 votes

Roasted Young Potatoes with Herbs

Perfectly roasted young potatoes with crispy skins. It's the perfect side dish!
Prep Time5 mins
Cook Time25 mins
Total Time30 mins
Course: Side Dish
Cuisine: American
Servings: 6 servings
Author: Kate

Ingredients

  • 2 lb young potatoes
  • 2 tablespoons olive oil
  • 1/2 teaspoon dried thyme
  • 1/2 teaspoon dried rosemary , crushed
  • Salt, to taste (about 1/8 teaspoon), pepper to taste
  • 2 tablespoons fresh parsley leaves , finely diced

Instructions

  • Preheat oven to 400F.
  • Spread the olive oil all over a large baking pan. Add the potatoes, and gently shake the pan back and forth to get the potatoes covered in oil. Season with the dried herbs, salt and pepper. Shake the pan again.
  • Bake at 400F for 25 minutes, or until the potatoes can easily be pierced with a fork and the skins are crispy. Toss with fresh parsley. Serve hot.

Notes

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Nutrition

Nutrition Facts
Roasted Young Potatoes with Herbs
Amount Per Serving
Calories 134 Calories from Fat 45
% Daily Value*
Fat 5g8%
Saturated Fat 1g5%
Sodium 1mg0%
Potassium 7mg0%
Carbohydrates 6g2%
Fiber 1g4%
Sugar 1g1%
Protein 1g2%
Vitamin A 110IU2%
Vitamin C 1.7mg2%
Calcium 2mg0%
Iron 0.2mg1%
* The nutritional information shown here is just an estimate and not meant to be used as dietary/nutritional advice. Please consult a nutritionist for exact nutritional information based on the exact ingredients you use.

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Shantanu Sinha

Monday 7th of March 2016

Hello Kate,

Great recipe. Young potatoes are always to delightful in cooking as well eating. Thanks for sharing this post around.

Keep writing :)

Shantanu sinha

Jackie

Tuesday 9th of February 2016

Beautiful dish Kate! We can NEVER get enough potatoes, and these look fantastic! Who knew about the antioxidants? I see a meal in our future of purple potatoes and red wine! Thanks for sharing.

Kate

Friday 12th of February 2016

Haha I totally approve of your meal of purple potatoes and red wine. Why not throw some chocolate in for dessert, since that is also high in antioxidants ;)

Thanks for stopping by!

Kate

Sunday 31st of January 2016

My rule is: Bright colors and comes in a box: bad Bright colors and grows in nature: good (unless it comes from a farm near a nuclear reactor :) )

Alicia@Eco Friendly Homemaking

Thursday 28th of January 2016

These potatoes look so delicious.

Kate

Sunday 31st of January 2016

Thanks, Alicia! Glad you stopped by :)

Little Cooking Tips

Tuesday 26th of January 2016

Oh Kate, wish we could find some of those here as well! NY must be a heaven for foodies, with all the variety of the world's produce being sold there. Potatoes were introduced to Greece only about 170 years ago and we only grow the classic yellow variety. What you said about the antioxidants (Kudos on your thesis!), is what we also think about when buying veggies and fruits most of the time. The brighter the color, the better they are. Take a look at any berries, pomegranates, broccoli and beets;aren't they amazing? It's being proven after all, that they act as a natural pipe detergent for the veins. Thanx for the yummy recipe, the amazing pictures and for spreading antioxidant awareness!:) xoxoxo

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