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Seasoned Oven Roasted Baby Potatoes, plant based, vegan, vegetarian, whole food plant based, gluten free, recipe, wfpb, healthy, healthy vegan, oil free, no refined sugar, no oil, refined sugar free, dairy free, dinner party, entertaining,

Seasoned Oven Roasted Baby Poatoes

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  • Author: Monkey and Me Kitchen Adventures
  • Prep Time: 5 minutes
  • Cook Time: 20 minutes
  • Total Time: 40 minutes
  • Yield: 6 Servings 1x


So simple and delicious, these Seasoned Oven Roasted Baby Potatoes with Vegan Sriracha Dressing are an amazing side dish. Flavorfully seasoned, not too spicy and certainly not mild, these delicious oven roasted baby potatoes are then topped with a tasty Sriracha dressing that will knock your socks off.  Everyone will flip over these super tasty potatoes making them an ultimate Whole Food Plant Based dish, no oil, no sugar, no highly processed ingredients and gluten free.


  • 1 lb. white baby potatoes (cut into halves or quartered, dependent upon size)
  • 1 lb. red baby potatoes (cut into halves or quartered, dependent upon size)
  • 2 teaspoons parsley (dried)
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1 teaspoon sweet paprika
  • Dash of cayenne
  • 1 teaspoon sea salt (+/- to taste – see recipe notes*)
  • ¼ teaspoon pepper (+/- to taste)


  1. Preheat the oven to 400 F. Place one oven rack in the center of the oven and then place the 2nd oven rack near the top (the top rack will be used later for broiling).
  2. Wash the baby potatoes, cut into halves and/or quarters to create uniform sizes. Place the cut baby potatoes in a pot full of cold water, add some sea salt and bring to a boil.  Once the water is a full boil, then lower the temperature down to a moderate to low boil.  Boil for 12 to 15 minutes until the potatoes are almost done.
  3. In the meantime, while the potatoes are boiling, in a small bowl, mix the dry ingredients: parsley, garlic powder, onion powder, sea salt, sweet paprika, black pepper and cayenne, set aside.
  4. After the potatoes have boiled for 12 to 15 minutes, drain off all the water. Then place the potatoes back into the empty pot, turn off the burner, and put the potatoes in the dry pot back onto the turned-off burner, and allow the potatoes to dry in the pan for one minute.  This process helps remove the wetness from the potatoes so the seasoning adheres to the potatoes.
  5. Remove the pot of cooked potatoes from the stove, add ½ of the dry ingredient seasoning mixture and gently stir. Be careful, you do not want to break the potatoes open. 
  6. Place the seasoned potatoes onto a parchment paper covered baking sheet.
  7. Put the potatoes in the oven and bake for approximately 10 minutes or until tender.
  8. After 10 minutes, remove the potatoes from the oven and generously sprinkle the other half of the mixture over the potatoes. You do not need to mix them up, just sprinkle over top.   Test one potato to see if it is tender.  If not, return to the oven to bake, checking every 5 minutes until tender.
  9. Once the potatoes are tender, now switch the oven from “Bake” to “Broil”, then place the potatoes on the top rack and broil the potatoes for 5 to 10 minutes or until the potatoes are nicely browned and fork tender. Watch them carefully so they don’t burn.  Sprinkle with a tiny dash of sea salt immediately after removing from the oven when they are still piping hot.
  10. Serve plain as a beautiful side dish, or in a buddha bowl. They are especially nice with Vegan Sriracha Dressing.  


*Sea Salt:  You may need to add some additional sea salt based upon our family’s sea salt preferences.