Roasted Baby Potatoes with Roasted Onion & Garlic Infused Olive Oil Blend

Golden baby potatoes roast into crisp-edged, tender bites with olive oil, kosher salt, black pepper, chopped parsley, and a little paprika for color and warmth. Roasted Onion & Garlic Infused Olive Oil Blend layers deep roasted onion, savory garlic, and rich olive oil flavor through every panful, so the potatoes come out bold, aromatic, and ready for a weeknight dinner, holiday table, or casual family meal. It is the kind of side dish people keep reaching for until the bowl is empty.

Garden Infuzions

Roasted Baby Potatoes with Roasted Onion & Garlic Infused Olive Oil Blend

Crispy baby potatoes, savory onion, and garlic come together in a simple roasted side that feels cozy, flavorful, and easy to bring to any table.

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Prep Time 10 minutes mins

Cook Time 35 minutes mins

Total Time 45 minutes mins

Servings: 4 servings

Course: Dinner, Side Dishes

Cuisine: American Classics, Mediterranean

Ingredients Equipment Method Notes

Ingredients

  

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Ingredients

• 2 pounds baby potatoes halved
• 3 tablespoons Roasted Onion & Garlic Infused Olive Oil Blend
• 1 tablespoon olive oil
• 1 teaspoon kosher salt
• 1/2 teaspoon black pepper
• 1/2 teaspoon paprika
• 2 cloves garlic minced
• 2 tablespoons chopped fresh parsley
• 1 tablespoon grated Parmesan cheese optional

Equipment

• 1 Large mixing bowl for tossing the potatoes
• 1 rimmed sheet pan lined with parchment paper
• 1 sheet Parchment paper for easy release and cleanup
• 1 Spatula for turning the potatoes
• 1 set Measuring spoons for the oil and seasonings

Method

 

Instructions

1. 1. Preheat the oven to 425°F and line a large sheet pan with parchment paper.
2. 2. Add the halved baby potatoes to a large bowl.
3. 3. Pour in the Roasted Onion & Garlic Infused Olive Oil Blend, olive oil, kosher salt, black pepper, paprika, and minced garlic. Toss until the potatoes are evenly coated.
4. 4. Spread the potatoes cut-side down on the prepared sheet pan in a single layer.
5. 5. Roast for 20 minutes, then turn the potatoes with a spatula.
6. 6. Continue roasting for 12 to 15 minutes, until the potatoes are deeply golden and tender when pierced with a fork.
7. 7. Transfer to a serving bowl and finish with chopped parsley and Parmesan cheese, if using.
8. 8. Serve warm.

Notes

For the best texture, roast on a hot pan and keep the potatoes in one layer. If the potatoes are larger than bite-size, cut them smaller so they finish at the same time. Finish with parsley right before serving for a fresh look and brighter flavor.

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Recipe Tips

Cut the potatoes into even pieces so they roast at the same pace. If you want extra crisp edges, give them a little more room on the pan and avoid crowding. For deeper color, let them roast until the bottoms are well browned before flipping.

Serving Suggestions

Serve these potatoes alongside roasted chicken, grilled steak, baked fish, or a simple green salad. They also fit nicely on a holiday platter, brunch spread, or casual buffet where you want a savory side that stays comforting and easy to scoop.

Storage

Store leftovers in an airtight container in the refrigerator for up to 4 days. Reheat on a sheet pan or in a skillet so the edges firm back up. The flavor stays savory and satisfying even after a second round.

Variations

Try adding rosemary, thyme, or a pinch of crushed red pepper for a different finish. You can also fold in sliced onions during the last part of roasting for a softer, sweeter edge. A sprinkle of grated Parmesan at the end adds a salty finish.

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