Put vacuum-sealed precooked baby potatoes in the roasting pan and 5 other ingredients to get a meal so delicious your friends will be begging for more!

This 6-ingredient oven baked baby potato recipe is my go-to when I’m racing home from work and still want something that tastes like I fussed over it. Using vacuum-sealed precooked baby potatoes means the hard work is already done—you just toss them straight into a roasting pan with five simple ingredients and let the oven work its magic. The result is crispy-edged, buttery potatoes that feel special enough for company but easy enough for a Tuesday night. It’s very Midwest weeknight-friendly: comforting, practical, and guaranteed to disappear fast when friends are over.

These potatoes are perfect alongside roast chicken, grilled steak, or a simple baked salmon. I love serving them with a big green salad or steamed green beans to balance out the richness. They also work as a brunch side with scrambled eggs, or as part of a casual spread with sausages and a veggie tray. If you’re entertaining, set them out in the roasting pan with extra fresh herbs and a bowl of sour cream or Greek yogurt on the side so people can dress them up however they like.

Servings: 4

1 (16–20 oz) package vacuum-sealed precooked baby potatoes

Preheat your oven to 425°F (220°C). Place an oven-safe ceramic roasting pan on the counter so it’s ready to go.

Open the vacuum-sealed package of precooked baby potatoes and drain off any liquid. Pat the potatoes dry with a clean kitchen towel or paper towels so they crisp up better in the oven.

Add the baby potatoes directly into the ceramic roasting pan, spreading them out in a single layer.

Drizzle the olive oil evenly over the potatoes. Sprinkle the kosher salt, black pepper, garlic powder, and chopped rosemary over the top.

Use a spoon or your hands to gently toss the potatoes right in the roasting pan until every potato is coated in oil and seasoning. Spread them back into a single, even layer so they roast instead of steam.

Place the roasting pan on the center rack of the preheated oven and bake for 18–22 minutes, stirring once halfway through, until the potatoes are hot all the way through and the edges are golden and lightly crisp.

For extra crispiness, turn the oven to broil for the last 2–3 minutes, watching closely so the potatoes don’t burn.

Remove the pan from the oven and let the potatoes sit for 2–3 minutes before serving. Taste and add a pinch more salt or pepper if needed, then serve the potatoes straight from the roasting pan while they’re hot.

For a cheesy twist, sprinkle 1/4 cup grated Parmesan over the potatoes during the last 5 minutes of baking. If you’re not a rosemary fan, swap it for dried Italian seasoning, thyme, or a mix of parsley and chives after baking. To add a little heat, toss in 1/4–1/2 tsp crushed red pepper flakes with the garlic powder. You can also halve or lightly smash the precooked baby potatoes before seasoning to create more surface area for crisp edges—just be gentle so they don’t fall apart. For a full sheet-pan meal, add precooked sausage slices or par-cooked chicken thighs to the pan, keeping everything in a single layer so it roasts evenly. Food safety tips: Always check the package directions for the vacuum-sealed potatoes and ensure they’re not past their use-by date, bloated, or leaking—discard if the package looks off or smells sour when opened. Keep the potatoes refrigerated until you’re ready to cook. When reheating leftovers, heat them to at least 165°F (74°C) and store any leftovers in the refrigerator within 2 hours of baking, using them within 3–4 days. Avoid placing a cold ceramic roasting pan directly into a very hot oven if it’s been in the fridge; let it come closer to room temperature first to reduce the risk of cracking.