Crispy Roasted Mini Potatoes
These roasted mini potatoes are crispy on the outside, creamy within, and seasoned perfectly. Easy enough for weeknights, and good enough for Sunday dinner!
About My Super Crispy Roasted Mini Potatoes
You can seriously make these roasted mini potatoes, even on a whim, any night of the week. They’re so easy! They require basic ingredients and there’s no soaking involved. Just a few minutes of cutting, blending, and tossing—then 30 minutes of roasting.
The flavors are simple, garlicky, and herbaceous, so they’ll compliment just about any main dish in any season.
And leftovers? Think breakfast potatoes; they’re a great match for these breakfast tacos!
How Long to Roast Mini Potatoes
Time and temperature are key to these crispy little gems.
I roast them at 425º F for 30 minutes total and they come our perfect every time—a golden crisp exterior with a soft and creamy center. That’s my rule of thumb for roasting mini potatoes.
If you’re following this recipe and are using a different variety of potato, or larger potatoes cut into cubes, results may vary and you may have to roast them longer.
See my recipe tips and tricks below for more on this.
- Small honey gold potatoes (or another small potato variety)
- Olive oil
- Sea salt
- Garlic powder
- Onion powder
- Herbes de Provence (you could also use Italian seasoning)
- Cracked black pepper
- Garlic cloves
- Fresh thyme
- Fresh parsley
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’em. Pat them dry, 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!
Useful Kitchen Tools
- Sharp knife
- Cutting board
- Measuring cups and spoons
- Mixing bowls
- Spatula or Mixing spoon
- Baking sheet
- Serving dish
- I highly recommend using small potatoes for this recipe, but if you’re using regular potatoes, cut them into 1-inch cubes and place them into a large bowl. Cover the potatoes with ice cold water and pop them in the fridge for at least 30 minutes, or overnight. This gets rid of the excess starch which will results in crispy potatoes. After the soak, drain them and dry them well by patting them gently with a towel to soak up excess moisture.
- If you don’t have any herbes de provence kicking around, Italian seasoning will work just fine.
- If you’re feeling creative, you can create your own seasoning blend! I do suggest sticking with 1 tsp of sea salt however, and if you feel you need more salt after the potatoes have cooked, you can always sprinkle more on. I love salty, and I find 1 tsp of sea salt to be perfect.
Have You Made This Recipe?
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Tasty Mains to Serve These Potatoes With
- Air Fryer Pork Tenderloin
- Grilled Swordfish Steaks
- Air Fryer Chicken Cutlets
- Greek Sheet Pan Chicken with Baked Feta
- Air Fryer Turkey Breast
Crispy Roasted Mini Potatoes
- 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
- 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. Pat the potatoes dry, then 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 then oven to shake or toss the potatoes, just let them go.
- 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.