Crispy Baby Roast Potatoes

Golden, crispy baby potatoes roasted in olive oil and butter.

by Samantha Tulett

Published Jan 5, 2026

RECIPE ↓

50 MINS

EASY

SERVES 6

About the Recipe

These crispy baby roast potatoes are everything a good roast potato should be: golden, crunchy on the outside and fluffy in the centre. Roasted in a combination of olive oil and butter, they develop incredible colour and flavour without needing anything complicated.

They are perfect served simply as a side, scattered with flaky sea salt, or used as the base for salads and other dishes. This is my go-to method for consistently crispy roast potatoes and once you make them this way, it is hard to go back.

RECIPE

Crispy Baby Roast Potatoes

by Samantha Tulett | City Slicker

COOK TIME

40 MINS

TOTAL TIME

50 MINS

COURSE

SIDES

SERVES

PREP TIME

10 MINS

INGREDIENTS

1kg baby potatoes

2 tbsp olive oil

30g butter, melted

1 tsp salt

½ tsp freshly ground black pepper

METHOD

Preheat the oven to 220°C. Wash the baby potatoes and pat dry with a clean tea towel. Cut into quarters, or halves if the potatoes are particularly small.

Add the potatoes to a large bowl and toss with the olive oil, melted butter, salt and black pepper until evenly coated.

Spread the potatoes onto a baking tray in a single layer, making sure they are not overcrowded. Roast for 40 minutes, turning halfway through, until deeply golden and crisp.

Remove from the oven and serve immediately.

Tips

For maximum crispiness, ensure you dry the potatoes well after washing and have the oven fully preheated before the potatoes go in.

Avoid overcrowding the tray or the potatoes will steam rather than roast. Use two trays if needed.

Don't skip the step of turning the potatoes halfway through. This is what ensures they brown and crisp evenly, and they won't be the same without it. If your oven is uneven with it's heat, it is also a good idea to change the orientation of the pan at the halfway point.