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These oven roasted mini potatoes are crispy on the outside, creamy within, and seasoned perfectly! Easy enough for weeknights and good enough for Sunday dinner.
Table of Contents
- Why You’ll Love This Side Dish
- What to Serve With Roasted Mini Potatoes
- How Long to Roast Mini Potatoes
- Ingredients
- How to Make Them
- Recipe Variations
- Storage, Freezing, & Reheating
- Frequently Asked Questions
- More Delicious Potato Side Dishes
- Have You Made This Recipe?
- Crispy Oven Roasted Mini Potatoes Recipe
Why You’ll Love This Side Dish
Side dishes should be no frills so you can focus on the main, but they should still be delish. That’s why these cute but hearty little potatoes are so darn awesome! They’re crispy on the outside, creamy inside, and offer up a savory, garlicky and herbaceous flavor that pairs with just about any main.
These will totally become a family favorite and, quite possibly, your new go-to potato side.
What to Serve With Roasted Mini Potatoes
- Chicken dishes like chicken piccata or these awesome crispy chicken cutlets are a great match.
- Potatoes are always a win with roast beef, beef bourguignon, or pot roast.
- Fish is another option, like poached salmon, crab cakes, or baked Alaska pollock.
- You can also skip the fries and serve these with a juicy turkey burger or chicken burger!
How Long to Roast Mini Potatoes
To cook, I suggest 425º F for 30 minutes total. They come our perfect every time—a golden crisp exterior with a soft and creamy center!
Ingredients
Exact measurements are in the recipe card below.
- Small potatoes. I like using any “gold” variety of potato. They’re wonderfully buttery and smooth!
- Olive oil. A drizzle for coating.
- Seasoning. Sea salt and cracked pepper are a given. In addition to those, we’ve got garlic powder, onion powder, paprika, and Herbes de Provence. You could substitute the latter with Italian seasoning. Either way, they’ll be super yummy!
- Garlic cloves. These get smashed and thrown onto the baking sheet among the potatoes for extra flavor and aroma.
- Fresh Thyme. I like tucking fresh thyme between the potatoes on the baking sheet for the same purpose as the garlic cloves—extra flavor and aromatics!
- Fresh parsley. Totally optional, but I like garnishing the potatoes with a bit of fresh parsley before serving for a nice pop of green.
How to Make Them
- Preheat the oven to 425º F; line a baking sheet with tin foil and set it aside.
- Give your potatoes a good rinse and if any of them have a green tint, toss them. Pat them dry and be sure they are VERY dry. (I set them out on a paper towel for about 15 minutes to make sure they’re bone dry before preparing them.) Cut them in half, and drop them into a large mixing bowl; set it aside.
- Blend the sea salt, garlic powder, onion powder, herbes de provence, paprika, and cracked pepper in a small bowl.
- Drizzle the olive oil over the potatoes, then sprinkle the seasoning blend on top. Toss them until they’re evenly coated, then dump them onto the foil-covered baking sheet and spread them out evenly.
- On a cutting board, smash and peel the garlic cloves and place them onto the baking sheet between the potatoes; nestle the fresh thyme sprigs among the potatoes as well. These act as aromatics and add a bit of extra flavor.
- Pop the baking sheet into the oven and bake for 30 minutes. Don’t open then oven to toss the potatoes at all, just let them go. After 30 minutes they should be crisp on the outside and fork-tender within.
- Transfer the potatoes to a serving bowl, garnish them with chopped fresh parsley, and serve with your meal!
Recipe Variations
- If you like things cheesy, add 1/3 cup fresh Parmesan or Pecorino Romano into the mixing bowl with the oil, potatoes, and seasoning to result in a nice cheesy crust. Or, you could simply sprinkle the cheese over the potatoes upon taking them out of the oven for a partial melt.
- This method will work with any seasoning blend, so you can switch it up and get creative!
Storage, Freezing, & Reheating
- Let the potatoes cool completely before popping them into an airtight container. I like to err on the side of caution and toss them out after 3-4 days.
- You can freeze these mini potatoes, but you’ll have to make some extra room in your freezer. Once cooled, distribute the roasted potatoes over a lined baking sheet. Pop the baking sheet into the freezer and freeze until the potatoes are frozen solid. At that point, you can transfer the potatoes to a freezer-safe bag and freeze them for up to 6 months.
- Reheating the potatoes is easy and can be done in pretty much any cooking vessel from the microwave to an air fryer. From frozen, stick to reheating them in the oven (about 400º F for 10-15 minutes) or an air fryer (375º F for 10-15 minutes), until cooked through.
Frequently Asked Questions
Too much moisture can yield soggy potatoes. This means too much oil, or adding the oil when the potatoes are wet/damp. Be sure the potatoes are bone-dry after rinsing them.
Overcrowding the pan/having potatoes touching or toppled over one another can prevent water from evaporating, which will hinder a crisp.
With this recipe, you don’t. I’ve never ended up with anything but beautifully crisp potatoes. A lot of recipes do suggest soaking in cool water or parboiling to remove excess starch, but I never have.
Despite their high carb content, potatoes are totally fine when eaten in moderation. Golden potatoes offer up a healthy dose of vitamins B6 and C, in addition to potassium and fiber.
More Delicious Potato Side Dishes
- Basic Mashed Potatoes
- Honey Lime Air Fryer Sweet Potatoes
- Chili + Honey Roasted Sweet Potatoes
- Herb & Garlic Instant Pot Mashed Potatoes
- Lemon Pepper Air Fryer Baby Potatoes
Have You Made This Recipe?
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Crispy Oven Roasted Mini Potatoes
Ingredients
- 1.5 lb small potatoes (I like to use honey gold, but you can use any variety of small potato)
- 1 tsp sea salt
- 1 tsp garlic powder
- 1 tsp onion powder
- 1 tsp herbes de provence
- 1/2 tsp paprika
- Cracked black pepper, to taste
- 1 TBSP olive oil, give or take
- 3 garlic cloves, peeled and smashed
- A few sprigs of fresh thyme
- 1 TBSP chopped fresh parsley, for garnish
Instructions
- Preheat the oven to 425º F.
- Line a baking sheet with tin foil; set it aside.
- Rinse the potatoes and discard any that may have any green spots. Thoroughly pat the potatoes dry and, if you have time, set them out on a paper towel to air dry for about 10-15 minutes (the dryer, the better). Cut them in half and put them into a large mixing bowl; set aside.
- In a small bowl, mix the sea salt, garlic powder, onion powder, herbes de provence, paprika, and cracked pepper.
- Drizzle the olive oil over the potatoes, then add in the seasoning blend on top. Toss the potatoes until they're evenly coated with oil and seasoning, and transfer them to the foil-covered baking sheet. Make sure you spread them out evenly.
- Smash and peel the garlic cloves and place them onto the baking sheet between the potatoes, then nestle fresh thyme sprigs among the potatoes as well. The fresh garlic and thyme act as aromatics and add some extra flavor.
- Put the potatoes into the oven and bake them for 30 minutes. Don't open the oven to shake or toss the potatoes, just let them cook, undisturbed.
- After 30 minutes, the potatoes should be nice and golden crisp on the outside and fork-tender within.
- Place the potatoes into a serving bowl, garnish them with chopped fresh parsley, and serve with your meal.
They were buttery on the inside but were not crispy at all on the outside. I don’t know what to do aside from turning up the heat. I’m afraid they’ll burn
Hi Cade! Totally get that. Too high of heat and they can burn—nobody wants that. Was the sheet pan overcrowded by chance? You also want to make sure the potatoes very dry before preparing them with oil and seasonings. As noted in the post, I usually let them sit on a paper towel after rinsing them. This gets rid of excess moisture. I hope this helps. Let me know, would love to make sure you get the best of this recipe!