Fast & Easy Sheet Pan Crispy Baby Potatoes

Prep Time2

Cook Time17

Total Time22

Course: Dinner, Side Dish

Cuisine: American

Keyword: baby potato recipes, crispy potato recipes, dairy free dinner ideas, dairy free side dishes, easy side dishes, gluten free dinner ideas, gluten free side dishes, healthy dinner ideas, healthy side dishes, menu plan, potatoe recipes, sheet pan dinner, sheet pan side dishes, simple sides for dinner, weeknight dinner ideas

Servings:

Author: Renee Kohley

Ingredients

2 tbsp olive oil
2-3 lbs baby new potatoes cut in half or quartered so that all of the potatoes are roughly the same size
2 tsp sea salt divided
1/4 - 1/2 tsp black pepper to taste
Optional flavor boosts to taste such as Ranch seasoning blend, Taco seasoning blend, Italian seasoning blend, etc

Instructions

Preheat the oven to 450 degrees. If your oven has an air fry or convection oven setting, use this setting at 425 degrees. You'll need a large sheet pan for this recipe. I do not use any parchement paper or Silpat for optimal crispiness.
Toss the potatoes with olive oil, 1 tsp of sea salt, and black pepper. I like to put the cut side down on the sheet pan so that part gets nice and crispy, but you can shake them up on the pan and leave them as is too and they will cook great.
If you're using a regular oven setting at 450 degrees, bake the potatoes until fork tender and crispy, about 20 minutes. If you are using the air fry or convection oven setting, cook at 425 degrees for 20 minutes, until fork tender and golden brown crispy. You can air fry an additional 5-7 minutes if you want them deeper golden and crispier.

Notes

This recipe doubles onto 2 sheet pans fantastic for a weekly meal prep so that you have potatoes to pull from for meals all week. Simply toss them back on a sheet pan to re-heat for dinner, or pack up in meal prep containers. The potatoes taste so good cold too - 2 of my girls snatch up leftovers for their lunchboxes every time!