Small white potatoes are my go-to when I want a side dish that feels special without any fuss. Their thin skins and waxy texture make them perfect for roasting – they turn creamy inside and crispy outside with just a little oil and heat.
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I started making these for Sunday dinners when my kids were little. They'd hover around the kitchen, sneaking hot potatoes straight from the pan. Now, they're a staple at our table, and I love that I can prep them in minutes and let the oven do the work.
This recipe is forgiving and flexible – you can swap herbs, add a squeeze of lemon, or toss in some Parmesan. It's the kind of dish that makes any meal feel a bit more comforting.
Why You'll Love This Recipe
About the Ingredients
2 pounds (900g) small white potatoes (about 20-24)
Look for potatoes that are uniform in size so they cook evenly. If you can't find small white, use baby Yukon Gold or red potatoes – they have a similar waxy texture.
3 tablespoons (45ml) olive oil
Extra virgin olive oil adds flavor, but you can use avocado oil for a higher smoke point. If you're out, melted butter works too – just watch the heat.
4 cloves garlic, minced
Fresh garlic gives the best punch. In a pinch, use 1 teaspoon garlic powder, but add it with the herbs to avoid burning.
1 teaspoon (2g) dried rosemary (or 1 tablespoon fresh, chopped)
Rosemary pairs beautifully with potatoes. If you don't have it, try thyme or oregano – each gives a different but delicious twist.
1 teaspoon (2g) dried thyme (or 1 tablespoon fresh leaves)
Thyme adds a subtle earthiness. Feel free to use just one herb if that's what you have – this dish is flexible.
1 teaspoon (6g) salt, plus more for serving
Use kosher salt or sea salt for better texture. If using table salt, reduce to 3/4 teaspoon.
1/2 teaspoon (1g) black pepper, freshly ground
Freshly ground pepper makes a difference. Pre-ground works, but you'll need a bit less.
2 tablespoons (8g) fresh parsley, chopped (optional, for garnish)
Parsley adds a fresh pop of color. If you don't have it, skip it or use chives.
Tips & Tricks
Don't overcrowd the baking sheet
If potatoes are too close, they'll steam instead of crisp. Use a large sheet or roast in two batches.
Dry the potatoes well
After washing, pat them thoroughly dry. Excess moisture prevents browning.
Cut larger ones in half
If your potatoes are uneven, halve the bigger ones so they cook at the same rate as the smaller ones.
Pro Tips
Step-by-Step Instructions
1. Preheat the oven
Preheat your oven to 425°F (220°C). Place a large rimmed baking sheet inside to heat up – this helps the potatoes start crisping immediately.
2. Prep the potatoes
Scrub the potatoes well under cold water and pat them completely dry. Leave them whole if they're small (under 1.5 inches), or cut any larger ones in half so they're all about the same size.
3. Season the potatoes
In a large bowl, whisk together the olive oil, minced garlic, rosemary, thyme, salt, and pepper. Add the potatoes and toss until every piece is well coated.
4. Roast the potatoes
Carefully remove the hot baking sheet from the oven. Spread the potatoes in a single layer, cut-side down if halved. Roast for 20 minutes, then flip each potato with tongs. Continue roasting for another 10-15 minutes, until the potatoes are golden brown and crispy on the edges, and a fork easily pierces the center.
5. Finish and serve
Remove from the oven and immediately sprinkle with fresh parsley if using. Taste and add a pinch more salt if needed. Serve hot – these are best straight from the oven.
Delicious Variations
Lemon Herb
Add the zest of one lemon and a squeeze of lemon juice right before serving for a bright, fresh kick.
Spicy Paprika
Toss with 1 teaspoon smoked paprika and a pinch of cayenne pepper along with the other spices for a smoky heat.
Cheesy Garlic
After roasting, sprinkle with 1/4 cup (25g) grated Parmesan cheese and return to the oven for 2 minutes until melted and bubbly.
How to Store Small White Potatoes Recipe
Refrigerator
Store leftovers in an airtight container in the fridge for up to 4 days.
Freezer
Freeze cooked potatoes in a single layer on a baking sheet, then transfer to a freezer-safe bag for up to 3 months. Thaw overnight in the fridge before reheating.
Reheating
To reheat, spread on a baking sheet and warm in a 400°F (200°C) oven for 5-7 minutes until crispy again. You can also microwave, but they'll lose some crispness.
Frequently Asked Questions
Q: Do you have to peel small white potatoes?
No, you don't need to peel them. The skins are thin and tender, and they add nutrients and help the potatoes hold their shape during roasting.
Q: Can I use other types of potatoes?
Yes, you can substitute small red or Yukon Gold potatoes. Avoid starchy russets, which will fall apart and become mealy.
Q: How do I get the potatoes extra crispy?
The key is starting with a hot baking sheet and making sure the potatoes are dry and in a single layer. Also, don't flip them too often – let them develop a crust.
Q: Can I make this recipe in an air fryer?
Absolutely. Toss the potatoes as directed, then air fry at 400°F (200°C) for 15-20 minutes, shaking the basket halfway through, until golden and tender.
Next time you need an easy side dish, grab some small white potatoes and let the oven work its magic. You'll have a crispy, creamy dish that everyone will love – try it tonight!
Small White Potatoes Recipe
Small white potatoes roasted to crispy golden perfection, tossed with garlic and herbs for an easy, creamy side dish.
🧂 Ingredients
- 2 pounds (900g) small white potatoes (about 20-24)
- 3 tablespoons (45ml) olive oil
- 4 cloves garlic, minced
- 1 teaspoon (2g) dried rosemary (or 1 tablespoon fresh, chopped)
- 1 teaspoon (2g) dried thyme (or 1 tablespoon fresh leaves)
- 1 teaspoon (6g) salt, plus more for serving
- 1/2 teaspoon (1g) black pepper, freshly ground
- 2 tablespoons (8g) fresh parsley, chopped (optional, for garnish)
📋 Instructions
- 1Preheat the oven — Preheat your oven to 425°F (220°C). Place a large rimmed baking sheet inside to heat up – this helps the potatoes start crisping immediately.
- 2Prep the potatoes — Scrub the potatoes well under cold water and pat them completely dry. Leave them whole if they're small (under 1.5 inches), or cut any larger ones in half so they're all about the same size.
- 3Season the potatoes — In a large bowl, whisk together the olive oil, minced garlic, rosemary, thyme, salt, and pepper. Add the potatoes and toss until every piece is well coated.
- 4Roast the potatoes — Carefully remove the hot baking sheet from the oven. Spread the potatoes in a single layer, cut-side down if halved. Roast for 20 minutes, then flip each potato with tongs. Continue roasting for another 10-15 minutes, until the potatoes are golden brown and crispy on the edges, and a fork easily pierces the center.
- 5Finish and serve — Remove from the oven and immediately sprinkle with fresh parsley if using. Taste and add a pinch more salt if needed. Serve hot – these are best straight from the oven.
Elena writes about home organization and decluttering from a busy parent's perspective. She focuses on simple, low-cost systems that actually work in real life. Her articles emphasize small daily habits over perfect aesthetics.
