Ahhh yes — you’re talking about crispy, seasoned, roasted or fried baby potatoes 🥔✨ — the ultimate snack, side, or party food. Here’s a solid way to make them golden, crunchy, and full of flavor.
Crispy Seasoned Baby Potatoes
Ingredients (serves 4)
- 1.5 lbs (700 g) baby potatoes (Yukon Gold or red)
- 3 tbsp olive oil (or melted butter)
- ½ cup breadcrumbs (optional for extra crunch)
- 2 tsp garlic powder
- 1 tsp smoked paprika
- 1 tsp salt
- ½ tsp black pepper
- Optional: 1 tsp dried herbs (rosemary, thyme, parsley)
Instructions
1. Preheat
- Oven: 425°F / 220°C
- Line a baking tray with parchment or lightly grease it.
2. Prep potatoes
- Wash and dry baby potatoes.
- Cut in halves or quarters if larger.
3. Season
- Toss potatoes with olive oil, garlic powder, paprika, salt, pepper, and herbs.
- If using breadcrumbs, mix them in now for a crispy coating.
4. Arrange on tray
- Spread potatoes in a single layer.
- Avoid overcrowding so they crisp properly.
5. Bake / Roast
- Bake 25–35 minutes, flipping halfway.
- For extra crisp, broil for 2–3 minutes at the end.
6. Serve
- Optional: sprinkle fresh parsley or grated Parmesan.
- Great with aioli, ketchup, or sour cream dip.
Variations
- Battered/fried style: Dip in beaten egg → breadcrumbs → fry 3–4 minutes until golden.
- Spicy: Add cayenne or chili powder.
- Cheesy: Toss with grated Parmesan before roasting.
- Herby garlic: Roast with smashed garlic cloves and rosemary.
Pro tip
- Parboil first (5–7 minutes) for extra fluffy interior before baking — helps with super crisp outside.
- Use a high oven temp to caramelize edges.
If you want, I can give you a crispy, one-tray “foolproof” version that turns out golden every time, or a fried, extra-crunchy pub-style baby potato recipe.
Do you want the oven or fried version?
