Roasted Small Potatoes

Name: Roasted Small Potatoes
Prep time: 15 min
Cook time: 50 min
Total time: 65 min
Yield: 9 servings
Cuisine: American
Ingredients: 4 lb small potatoes, such as baby red or Yukon Gold; 1/4 cup olive oil; 2 tsp kosher salt; 1 tsp black pepper; 1 1/2 tsp garlic powder; 1 tsp onion powder; 1 tsp smoked paprika; 1 tsp dried rosemary or thyme

October 1, 2026

Roasted baby red and Yukon Gold potatoes with browned cut sides and rosemary on a white platter

pareve vegetarian vegan side-dish oven shabbat

Small potatoes roast up crisp at the edges and soft in the middle. Garlic, smoked paprika, and rosemary or thyme make them an easy side for chicken.

Ingredients

—4 lb small potatoes, such as baby red or Yukon Gold
—1/4 cup olive oil
—2 tsp kosher salt
—1 tsp black pepper
—1 1/2 tsp garlic powder
—1 tsp onion powder
—1 tsp smoked paprika
—1 tsp dried rosemary or thyme

Notes

Give the potatoes room on the pan; use two pans if you need to. Crowding traps steam and keeps them from browning. If you're roasting Brussels sprouts for the same meal, start the potatoes about 20 minutes earlier.

Instructions

Preheat the oven to 425°F using Convect Roast.
Wash and dry the potatoes.
Halve the larger potatoes. Leave very small ones whole.
Toss with olive oil, salt, pepper, garlic powder, onion powder, paprika, and rosemary or thyme.
Spread in a single layer on a large sheet pan, cut side down when possible.
Roast at 425°F on Convect Roast for 40 to 50 minutes.
Stir or turn once after about 25 minutes.
Continue cooking until browned outside and tender in the center.