Easy Roasted Mini Potatoes is the simple side dish recipe idea that will quickly become your favorite for weeknight dinners!
Easy roasted mini potatoes are a great side dish that takes minimal effort. It’s the perfect accompaniment to most protein, but especially grilled chicken, pork tenderloin, or beef tenderloin.
Who doesn’t love a creamy potato with nice crispy skins?! Even better is when it’s a dump it all in the bowl, zhuzh it around, and bake it, baby!
The perfect side dish recipe does exist, and this will become one of your favorite recipes to serve with your holiday meal!
How to Make Easy Roasted Mini Potatoes
First, gather your ingredients.
You’ll need some mini potatoes. There are lots of different kinds of small potatoes, so if you see these words in your grocery stores, pick them up!
- Yukon Golds
- Baby Red Potatoes
- New Potatoes
- Creamer Potatoes
- Yellow Potatoes
My store sells a blend of purple potatoes (or Peruvian potatoes!) and fingerling potatoes.
If you can’t find any baby potatoes, you can always use the usual russet potatoes, regular potatoes, or the little potatoes that aren’t bite-sized. You’ll just need to cut these into bite-sized pieces!
Once you’re ready to roast your potatoes if they aren’t truly bite-sized potatoes, slice them in half or into quarters. The size of your potatoes depends on your preference, I like to make sure they are small enough that they roast in 20-25 minutes!
Now, let’s talk about seasoning your mini potatoes.
Because this is a roasted baby potatoes recipe, we can use some really hearty flavors.
Here are some ideas:
- Fresh Rosemary
- Fresh Thyme
- Fresh Parsley
- Any Fresh Herbs would be lovely!
- Fresh Garlic
- Garlic Powder
- Onion Powder
- Black Pepper
- Kosher Salt or Sea Salt
- Dried Herbs like oregano, tarragon, or chervil
You could give some of my favorite spice blends a try! I love using Smokehouse Maple on any potatoes, but especially sweet potatoes. Today, I’m using a Greek Seasoning from Penzy’s Spices.
To properly season the potatoes, be sure to give a hefty drizzle of olive oil so that it really sticks to each spud.
In a large bowl, add your sliced mini potatoes. Drizzle with a couple of tablespoons of olive oil, and a teaspoon of seasoning per pound. I love to grate a little garlic into the potatoes for extra flavor! Give these a really good toss making sure every piece of potato is coated in oil and seasoning.
Next, you’ll plop them onto a half sheet pan and turn them so all flat sides are facing down. This helps ensure crispy potatoes.
Roasting Mini Potatoes
When you’re ready to roast your potatoes make sure your oven is set to 425 degrees f. This hot oven temperature is a great roasting temperature. You can roast almost any vegetable using this “system” in this post at this temperature! So, don’t be afraid to try other veggies this way!
You could use an Air Fryer, but reduce the heat to 400˚ and go from there. It will probably take less than15 minutes since it’s high heat and a smaller cooking vessel than an oven.
Spread your seasoned potatoes onto a rimmed baking sheet, not lined with parchment paper. While lining with parchment paper or aluminum foil provides easy clean-up, the surface area of each potato now has a layer between it… making the potatoes steam more than roast. If you want that golden brown, crisp edge on your potato skip the parchment paper!
If you are worried about cleaning up, just make sure your large baking sheet has an olive oil mixture or oil spray on it to keep the baking tray clean!
Pro Tip: Don’t crowd your sheet pan! One single layer, with a little bit of room between each potato for air to circulate, is good. This helps achieve that crispy texture you’re craving with this
How Long to Roast Mini Potatoes
For the best results, turn your oven to 425 degrees. After your potatoes are flat side down, you’ll put the potatoes in the oven, and set a timer for 15 minutes. Depending on how full your sheet tray is you will probably need an additional 10-15 minutes.
Finally, after the potatoes are roasted and golden brown, serve them straight from the sheet pan or pile high with lemon wedges and fresh parsley! Delicious!
Frequently Asked Questions:
Is it necessary to boil potatoes before roasting?
For larger potatoes yes, however for oven roasted baby potatoes you do not. If you wanted to make these ahead of time or do some of the steps ahead of time, you could parboil the potatoes first, and store them in an airtight container until you are ready to season and roast your potatoes.
How do you get crispy roast potatoes?
Rub the baby potatoes down with oil, season properly, and roast at a high temperature like 425˚. This helps get crispy outside skin and a tender inside.
What to do with leftovers?
If you have leftover roasted mini potatoes, you can make potato salads, you could make Salmon Niçoise Salad and use some steamed green beans! Or, you could toss the leftover potatoes with sour cream and parmesan cheese and roast again for 10-15 minutes to warm through and melt the cheese.
Save this Easy Side Dish Recipe to your Favorite Side Dish Board on Pinterest!Print
- 1 lb. Mini Gold Potatoes
- 2 TBS Olive Oil
- Zest & Juice of One Lemon
- 1 Garlic Clove
- 1 tsp Kosher Salt
- 1 tsp Greek Seasoning
- Preheat the oven to 425˚
- In a large bowl, add your one pound of sliced potatoes.
- Drizzle in 2 tablespoons of olive, and zest your lemon overtop.
- Squeeze the juice of the lemon over top, and give a good stir.
- Using the zester, grate your garlic clove into the potatoes.
- Sprinkle 1 teaspoons kosher salt and 1 teaspoon greek seasoning over the potatoes and stir VERY well to make sure every potato is coated in oil and seasoning.
- Lay out onto a rimmed baking sheet, placing the flat sides down, and roast at 425˚ for 20-25 minutes.
Keywords: roasted mini potatoes