Toss raw halved baby yellow potatoes in the non-stick baking sheet and 4 extra items to get a dish so delicious your neighbors will be begging for more.

This is my go-to, no-brainer side dish for busy weeknights: baby yellow potatoes tossed raw, straight on a dark non-stick baking sheet with just four pantry staples. No parboiling, no fancy gadgets—just toss, spread, and roast while you deal with the rest of dinner or answer emails. The dark pan helps the potatoes get those golden, crispy edges we all fight over, and using baby yellows keeps the inside creamy and buttery without much effort.

These roasted baby yellow potatoes go with just about everything: grilled chicken, baked salmon, pork chops, or even veggie burgers. I like to serve them with a simple green salad or steamed green beans to keep things easy. They’re also great as a brunch side next to scrambled eggs and bacon, or reheated the next day and tossed into a quick lunch salad with some leftover protein and a squeeze of lemon.

Servings: 4

2 pounds baby yellow potatoes, washed and halved

Preheat your oven to 425°F (220°C). Place a dark non-stick baking sheet on the center rack while the oven heats so the pan gets hot; this helps the potatoes crisp up on the bottom.

While the oven preheats, wash and dry the baby yellow potatoes thoroughly. Cut each potato in half so you have plenty of flat surfaces for browning.

Carefully remove the hot non-stick baking sheet from the oven and place it on a heat-safe surface. Add the halved baby yellow potatoes directly onto the pan.

Drizzle the potatoes with olive oil, then sprinkle evenly with kosher salt, black pepper, and garlic powder.

Use a spatula or your hands (if the pan has cooled slightly and you’re comfortable) to toss the potatoes right on the baking sheet until every piece is coated in the oil and seasonings. Flip them cut side down in a single layer for maximum browning.

Return the baking sheet to the oven and roast for 20 minutes. Do not stir yet; letting them sit helps build that golden crust.

After 20 minutes, use a spatula to gently flip the potatoes and roast for another 10–15 minutes, or until the edges are deeply golden and the centers are tender when pierced with a fork.

Taste and adjust seasoning with a pinch more salt or pepper if needed. Serve hot, straight from the baking sheet or transfer to a serving bowl.

For an herby twist, toss in 1–2 teaspoons of dried Italian seasoning or dried rosemary along with the garlic powder. If you have fresh herbs on hand (like parsley, chives, or thyme), sprinkle a couple of tablespoons over the potatoes right after they come out of the oven for extra freshness. For a cheesy version, add 2–3 tablespoons of finely grated Parmesan in the last 5 minutes of roasting so it melts and crisps without burning. To make them a bit smoky, swap half of the garlic powder for smoked paprika. You can also cut the potatoes into quarters if they’re on the larger side; just keep an eye on them, as smaller pieces may cook a little faster. Food safety tip: Always wash potatoes well to remove dirt, and dry them thoroughly so they roast instead of steam. Use oven mitts when handling the preheated dark non-stick baking sheet, as it will be very hot. Avoid overcrowding the pan; if the potatoes are piled on top of each other, they’ll steam and turn soft instead of crisp. Leftovers should be cooled, then stored in an airtight container in the refrigerator and eaten within 3–4 days. Reheat on a baking sheet in a hot oven rather than the microwave for the best texture.