Go Back
VEGAN Crispy Oven Roasted Baby Potatoes

VEGAN Crispy Oven Roasted Baby Potatoes Healthy Side Dish

Hey friend — if you love potatoes (and honestly, who doesn’t?), this VEGAN Crispy Oven Roasted Baby Potatoes recipe will become your go-to side for lunch and dinner. I promise: crispy outsides, fluffy insides, zero animal products, and zero drama. Ready to make something that tastes fancy but requires almost no effort? Let’s do this.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4
Course: dinner, Side Dish
Cuisine: American
Calories: 329
Ingredients Equipment Method Notes

Ingredients
  

  • garlic powder?" panic.
  • 2.5 pounds about 1.13 kg baby potatoes — washed, scrubbed, patted dry, and cut in half.
  • 2 tablespoons olive oil
  • 2 tablespoons vegan butter melted (use any plant-based spread you like)
  • 2 teaspoons Italian seasoning or a mix of dried oregano, basil, thyme
  • 1 teaspoon garlic powder or 2–3 fresh smashed garlic cloves if you prefer
  • Salt to taste I use about 1 teaspoon for the whole tray
  • Black pepper to taste
  • 1 tablespoon fresh parsley chopped — for garnish

Equipment

  • Baking tray (rimmed sheet pan) — the wider the surface, the better.
  • Parchment paper or foil (I prefer parchment; it avoids sticking)
  • Mixing bowl large enough to toss potatoes comfortably
  • Measuring spoons and a kitchen scale (optional, but handy)
  • Tongs or a spatula for tossing and flipping
  • Oven preheated to 450°F (232°C) — this high heat gives you the crisp.
  • Pro tip: If you have a convection setting, use it. Convection moves hot air around and crisps faster. If not, the regular oven works perfectly too.

Method
 

  1. Preheat and prep
  2. Set the oven to 450°F (232°C). While it heats, wash the potatoes, scrub off any dirt, and dry them thoroughly. Cut each potato in half so the flat side can touch the pan.
  3. Season
  4. Toss the potatoes into your mixing bowl. Drizzle the olive oil and melted vegan butter over them. Add Italian seasoning, garlic powder, salt, and pepper. Toss until every potato gets a light coating.
  5. Spread out
  6. Spread the potatoes cut-side down on the lined baking tray so they don’t touch or overlap too much. Crowding causes steaming and sogginess; give them room to crisp.
  7. Bake
  8. Slide the tray into the hot oven and bake for about 20 minutes. Check at 18 minutes: if the edges look golden and the cut sides have browned, poke one with a fork — it should feel tender inside.
  9. Finish & garnish
  10. Remove the tray, sprinkle with fresh parsley, and serve immediately. If you want an extra crunchy finish, pop them under the broiler for 1–2 minutes, watching like a hawk so they don’t burn.

Notes

Estimated nutrition per serving (approximate)

  • Calories: ~329 kcal
  • Carbohydrates: ~50 g
  • Protein: ~6 g
  • Fat: ~13 g
  • Saturated Fat: ~3–4 g (varies by vegan butter)
  • Fiber: ~6 g
  • Sugar: ~2 g
  • Cholesterol: 0 mg (100% vegan)
  • Potassium: ~1,216 mg
Vitamin C: ~56 mg