Roasted Baby Potatoes

Anyone ever done Whole 30? My husband and I do it every so often to clean up our eating habits and get back on track. This time around, we made these potatoes once a week and we still make them on a regular basis – that’s how you know they’re good! It makes quite a few servings, so if you’re meal planning or feeding a lot, you’re covered.

Serves: 6-8

Roasted Baby Potatoes

10 minPrep Time

45 minCook Time

55 minTotal Time

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  • 3 pounds baby potatoes (I used baby red and miniature yukon gold)
  • 3 Tablespoons olive oil
  • 1 Tablespoons parsley
  • 1 teaspoon dill
  • 1/2 teaspoon dried chives
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1 teaspoon dried onion
  • 1/2 teaspoon paprika
  • 1/2 teaspoon salt
  • 1/2 teaspoon pepper


  1. Preheat oven to 400 degrees.
  2. Half or quarter (depending on their size) baby potatoes, then place in a large mixing bowl. Drizzle olive oil over potatoes and toss to coat.
  3. In a small bowl, mix together parsley, dill, chives, garlic powder, onion powder, dried onion, paprika, salt, and pepper. Pour mixture over potatoes and toss again to coat.
  4. Spread potatoes into one layer on a foil-lined baking sheet.
  5. Roast for 45 minutes to an hour, turning twice, until golden brown and slightly crispy.
Cuisine: American | Recipe Type: Side Dish

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