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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.

White serving dish full of crispy roasted potatoes.

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

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!

Baking sheet full of roasted potatoes.

Ingredients

Exact measurements are in the recipe card below.

Mini potatoes in a glass bowl with fresh thyme, garlic, and seasoning.
  • 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.
Mini potatoes in a glass bowl tossed in olive oil and seasoning.

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

Why are my oven-roasted potatoes soggy?

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.

Why aren’t my oven-roasted potatoes crispy?

Overcrowding the pan/having potatoes touching or toppled over one another can prevent water from evaporating, which will hinder a crisp.

Should I soak or parboil mini potatoes before roasting them?

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.

Are golden potatoes healthy?

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

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4.89 from 95 votes

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!
Prep Time: 10 minutes
Cook Time: 30 minutes
Total Time: 40 minutes
Servings: 4 people
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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.

Nutrition

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

  1. 5 stars
    Very yummy! So crispy outside and nice and tender inside. Had these with some steaks and corn. Was a great summer meal. Thanks for the recipe!

  2. 5 stars
    These were excellent. I really think not opening the oven helped with the crisp. I’ve only ever had roasted potatoes that had a golden color but never a nice crisp like this. Thank you! Loved the flavor too.

  3. The bottoms of all the potatoes were burnt black even tho I followed the recipie to the letter. Very disappointing!

    1. Hi Louise, I’m sorry to hear this! This has never happened to me and it’s the first time it’s been reported. Do you know where your oven’s “hot spots” are? The only thing I can imagine is that the potatoes were too roasted too close to a hot spot, depending on your oven.

  4. 5 stars
    This recipe is our family favorite as far as potato sides go. We make it once a week! I love that it goes well with so many mains. Thanks for a great recipe. I’ll be trying more!

  5. 5 stars
    These are by far the best roasted potatoes I’ve ever made! They get so nice and crispy without being burnt and the seasoning is fantastic! We love having the leftovers with breakfast/brunch!

  6. 5 stars
    Great website, thanks for the great recipes… I’ll use them again in the future ;-) THANK YOU !!! Greetings from Germany

    1. You’re the second reader from Germany to visit this week! Thanks so much for saying hello and for the kind words!