Oven Roasted Little Potatoes

These oven roasted little potatoes are one of our favorite side dishes!  



– 1 1/2 lbs potatoes, yellow, red, or fingerling – 3 1/2 tbsp kosher salt, more as needed – 2 tbsp olive oil, separated – 5 cloves garlic, minced – 1 tsp herb blend, such as Italian seasoning, optional

Preheat oven to 425 degrees F. 

Put a stockpot filled 6 inches deep with water on the stove to boil. 

Grease a rimmed baking sheet with 1/2 tbsp olive oil.

Peeling the potatoes is optional. Dice the potatoes into 1/2 inch cubes.

When the water begins to boil, add 3 tbsp kosher salt.

Taste the water: it should taste salty. If needed, add more salt 1 tbsp at a time.

Add potatoes and boil for 7-9 minutes, until potatoes are just fork tender.

Drain and rinse under cold water. Shake the potatoes to remove water. 

Return the potatoes to the stockpot.

Add remaining 1 tbsp olive oil, minced garlic, 1 tsp salt, and herb blend if using.

Grab by the handles and shake until the potatoes are covered in seasoning.

Pour the potatoes onto the prepared rimmed baking sheet.

Spread out so the potatoes are not touching one another.

Bake for 15 minutes, flip, then bake for 10-15 minutes until golden brown.

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