These vegan roasted baby potatoes are seasoned with garlic and fresh herbs, and are a delicious, easy side dish.
Let me tell you a lil’ story.
A potato story.
Once upon a time, my husband was obsessed with potato salad.
(Okay, okay– this is a true story, not a fairy tale.)
He loves Southern-style, creamy, mustardy potato salad. And I’ve been trying for months to find a healthier, fresher version that he likes just as much.
The search continues.
BUT– the good news is, while I was testing a recipe for roasted potato salad, I found myself munching on the roasted potatoes.
I ate so many of the potatoes, that the potato salad I made afterwards was pretty tiny.
And then– after eating the minuscule potato salad along with our dinner, it turned out that I liked the plain potatoes better.
So then I thought– why mess with perfection?
This extra-easy recipe for roasted baby potatoes makes a delicious vegan, no-stress side dish.
Want an easy vegan burger to go with these potatoes? Try this vegan quinoa burger!
What are Baby Potatoes?
You should be able to roast just about any small potato with this recipe. Look for potatoes marked “petite,” “baby,” or fingerling.
Petite or baby potatoes are generally small gold or red potatoes.
The potatoes in the photos are baby gold and red potatoes.
Can I Use Larger Potatoes in this Roasted Baby Potatoes Recipe?
You’ll need to dice or slice larger potatoes into smaller pieces.
If you don’t cut them into pieces– this recipe will still work, but your potatoes will take a lot longer to cook!
Can I Skip the Fresh Herbs?
You can, but they do add a lot of flavor!
If you don’t have fresh herbs, you can use a pinch or two of dried rosemary instead of the fresh rosemary.
Skip the thyme if you don’t have fresh thyme.
Can I Use Freshly Minced Garlic with these Roasted Baby Potatoes?
Even though I adore fresh garlic– for this recipe it’s easier to use garlic powder.
Freshly minced or diced garlic has a tendency to burn easily.
Garlic powder is a little easier to work with in this recipe, and you shouldn’t have to worry about it burning.
If you want to use fresh garlic, I’d recommend adding the garlic to the pan about 5 minutes before the potatoes are done roasting. And keep a close eye on it– don’t let it turn black.
Serve these potatoes while they’re still hot, and enjoy!
P.S.– if you have a favorite healthy-ish potato salad recipe— message me and let me know what it is!
Roasted Baby Potatoes
- 1 pound baby potatoes (like petite potatoes or fingerling)
- 1 tablespoon olive oil
- 2 teaspoons salt
- 2 teaspoons garlic powder
- 1 sprigs fresh rosemary, removed from stem + diced
- 2 sprigs fresh thyme (optional)
- Preheat oven to 450°F.
- Halve potatoes. Arrange on a baking sheet in a single layer, and drizzle with oil. Sprinkle with salt, garlic powder, and rosemary.
- Roast about 25 minutes, until potatoes are tender and golden.
- Remove from oven, and sprinkle with fresh thyme (if desired). Serve immediately.