Crispy Oven Roasted Mini Potatoes

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.

Why You’ll Love This Side Dish

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.

How to Make Them

1. Preheat the oven to 425º F; line a baking sheet with tin foil and set it aside.
2. 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.
3. Blend the sea salt, garlic powder, onion powder, herbes de provence, paprika, and cracked pepper in a small bowl.
4. 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.
5. 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.
6. 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.
7. 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

1. 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.
2. 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.
3. 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

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

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4.90 from 102 votes

Crispy Oven Roasted Mini Potatoes

By: Dana Sandonato

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!

Prep Time: 10 minutes minutes

Cook Time: 30 minutes minutes

Total Time: 40 minutes minutes

Servings: 4 people

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Ingredients 

1x2x3x

• ▢ 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

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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.

Nutrition

Serving: 1serving | Calories: 139kcal | Carbohydrates: 20g | Fat: 3g | Monounsaturated Fat: 2g | Fiber: 4g

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