If you’re looking for a simple, crowd-pleasing side dish that delivers big on flavor with minimal effort, these Crispy Sheet Pan Baby Potatoes are just the thing. Roasted to golden perfection with a crispy exterior and fluffy center, they’re seasoned with just the right blend of flavor and olive oil. Whether you’re serving them alongside grilled meats, roasted veggies, or a weeknight main, this one-pan wonder is as easy to make as it is satisfying to eat. Plus, cleanup is a breeze—just toss everything on a sheet pan and let the oven do the work!
Crispy on the outside, fluffy on the inside, and packed with flavor.
– Del
Why You’ll Love Crispy Sheet Pan Baby Potatoes – Easy Oven-Roasted Side Dish
- Crispy Outside, Fluffy Inside: Roasting at high heat gives these baby potatoes the perfect texture—golden and crunchy on the outside, soft and tender on the inside.
- Effortless One-Pan Prep: Just toss everything on a sheet pan and let the oven do the work—minimal cleanup, maximum flavor.
- Versatile & Crowd-Pleasing: Whether you’re serving them with grilled meats, roasted veggies, or eggs for brunch, they pair beautifully with just about anything.
- Customizable Seasoning: Easily switch up the herbs and spices to match your meal or mood—think garlic and rosemary, paprika and thyme, or even a sprinkle of parmesan.
- Naturally Gluten-Free & Vegan: A wholesome side dish that fits a variety of dietary needs without sacrificing taste.
Crispy Sheet Pan Baby Potatoes Recipe Ingredients
- Baby Potatoes: These small, tender potatoes roast beautifully, developing a creamy interior and naturally sweet flavor.
- Olive Oil: A drizzle of olive oil helps the potatoes crisp up perfectly while adding a rich, savory depth.
- Kosher Salt: A sprinkle of kosher salt enhances the natural flavor of the potatoes and brings out their golden, crispy edges.
How to Make Crispy Sheet Pan Baby Potatoes
Step 1
Gather ingredients. Wash baby potatoes.
Step 2
Cut baby potatoes in halves.
Step 3
Place on parchment paper lined sheet pan. Drizzle olive oil all over cut baby potatoes and sprinkle with kosher salt. Mix to combine.
Step 4
Spread potatoes out evenly in a single layer.
Step 5
Place in oven and bake at 400 degrees F for 20 to 25 minutes.
Roasted to golden perfection, they’re seasoned just right—simple, savory, and incredibly addictive.
– Maureen
Storage for Crispy Sheet Pan Baby Potatoes
Short-Term Storage (1–3 days)
- Cool Completely: Let the potatoes cool to room temperature before storing to prevent condensation, which can make them soggy.
- Use an Airtight Container: Store them in a shallow airtight container lined with a paper towel to absorb moisture.
- Refrigerate: Keep them in the fridge. Avoid stacking them too much to preserve crispiness.
Reheating for Crispiness
Avoid the Microwave: It will make them soft and rubbery.
Oven or Toaster Oven: Reheat at 400°F (200°C) for 10–15 minutes on a baking sheet. You can use parchment paper or foil for easy cleanup.
Air Fryer: 3–5 minutes at 375°F (190°C) works great for restoring crispiness.
Pro Tips
Don’t Crowd the Pan – Spread the potatoes out in a single layer with space between them; overcrowding traps steam and prevents crisping.
Cut for Even Cooking – Halve or quarter the baby potatoes so they roast evenly and develop more surface area for crispiness.
Flip Halfway Through – Turn the potatoes once during roasting to get golden, crispy edges on all sides.
Add Fresh Herbs After Roasting – Toss with chopped parsley, rosemary, or thyme after baking to preserve their bright flavor and color.
Sheet Pan Baby Potatoes
Ingredients
- 2 tbsp Olive oil
- 1/2 tsp Kosher salt
- 1.5 lb bag Baby potatoes
Instructions
- Gather ingredients. Wash baby potatoes.
- Cut baby potatoes in halves.
- Place on parchment paper lined sheet pan. Drizzle olive oil all over cut baby potatoes and sprinkle with kosher salt. Mix to combine.
- Spread potatoes out evenly in a single layer.
- Place in oven and bake at 400 degrees F for 20 to 25 minutes.
Notes
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