Crispy Oven Roasted Baby Potatoes

These Crispy Oven Roasted Baby Potatoes are heavenly — golden and crunchy on the outside, soft and fluffy inside, with a rich, savory flavor that makes them the ideal side dish for any meal. The secret is a quick pre-boil in vegetable broth to infuse flavor, a little shake to rough up the edges, then a long roast in sizzling fat for perfect crispiness.

Why You’ll Love Them

Extra-crispy, golden crust thanks to roasting in hot fat
Rich, deep flavor from boiling in broth and seasoning with paprika and fresh rosemary
Fluffy interior contrasts beautifully with the crunchy exterior
Minimal prep and fantastic as side dish or part of a hearty meal

Ingredients

1 kg baby potatoes (small and even-sized)
500 ml vegetable broth (for boiling)
4 tbsp lard (or good-quality fat of your choice)
2 tsp paprika (or smoked paprika)
A few sprigs fresh rosemary
Salt and freshly ground black pepper, to taste

Instructions

Step 1: Preheat Oven

Preheat your oven to 200 °C (400 °F).

Step 2: Prepare Potatoes

Wash baby potatoes thoroughly. If some are larger, cut in half so all pieces are roughly the same size for even cooking.

Step 3: Parboil in Broth

Place the potatoes in a pot and cover with the vegetable broth. Bring to a boil and cook for about 10 minutes — just until potatoes are fork-tender but not falling apart. Drain well.

Step 4: Rough Up the Edges

After draining, return the potatoes to the empty pot, cover with the lid, and shake vigorously for 20–30 seconds. This roughs up the surfaces so they’ll crisp up beautifully in the oven.

Step 5: Season

Sprinkle the potatoes with salt, pepper, paprika, and add the rosemary sprigs. Close the lid and shake again to distribute the seasoning evenly.

Step 6: Heat the Fat

Place the lard (or fat) on a baking tray and put it in the oven until melted and shimmering. This preheats the tray and fat for instant crisping.

Step 7: Roast Potatoes

Carefully remove the hot tray, add the seasoned potatoes, and toss them to coat thoroughly in the melted fat. Spread them out in a single layer (don’t crowd them). Roast for 40–50 minutes, turning them halfway through so they brown evenly.

Step 8: Serve

Once golden-brown and crispy all over, transfer the potatoes to a serving dish. Garnish with a few fresh rosemary leaves if desired. Serve hot.

Serving Suggestions & Tips

Best served fresh out of the oven — the crust is crispest right away.
Pair with grilled meats, roasted vegetables, or a fresh salad for a complete meal.
For variation, try smoked paprika or a sprinkle of chili flakes for a bit of heat.
If you want a lighter version — you can use olive oil instead of lard, though the crispiness will differ slightly.