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Roasted baby red potatoes on a sheet pan with spices on them and a spatula picking some up.
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Sheet Pan Roasted Baby Red Potatoes (425° F)

Packed with garlicky flavor, crispy on the outside and perfectly tender on the inside, these mouthwatering roasted baby red potatoes cook in the oven on one sheet pan for just 25 minutes at 425°F for the easiest vegan side dish the whole family will gobble up!
Course Side Dish
Cuisine American
Diet Gluten Free, Vegan, Vegetarian
Keyword Crispy roasted baby potatoes, Garlic roasted baby potatoes, Oven roasted baby red potatoes, Roasted baby potatoes, Roasted baby red potatoes
Prep Time 5 minutes
Cook Time 25 minutes
Total Time 30 minutes
Servings 4
Calories 180kcal
Author Lauren McNeill, RD

Equipment

  • 1 large sheet pan

Ingredients

  • 680 g baby red potatoes halved
  • 2 tbsp olive oil
  • 1 tsp dried rosemary
  • 1/2 tsp garlic powder
  • 3 cloves garlic minced
  • 1/2 tsp salt
  • 1/4 tsp ground black pepper

Instructions

  • Preheat oven to 425°F and line a baking sheet with parchment paper.
  • In a large bowl, toss together the halved baby red potatoes, olive oil, minced garlic, dried rosemary, garlic powder, salt and pepper until well combined.
  • Lay potatoes on the baking sheet and roast for 25-30 minutes, or until crispy and golden brown and fork tender. Enjoy!

Notes

Refrigerate leftovers in an airtight container for up to 5 days.

Nutrition

Calories: 180kcal | Carbohydrates: 30g | Protein: 3g | Fat: 9g | Saturated Fat: 1g | Sodium: 294mg | Potassium: 712mg | Fiber: 3g | Sugar: 1g | Calcium: 23mg | Iron: 1mg
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