This post contains affiliate links. Please see our disclosure policy.
These crispy little oven roasted mini potatoes are everything you want them to be: golden and crackly on the outside, soft and buttery inside, perfectly seasoned, and honestly, kind of impossible to stop eating. They’re unfussy enough for a Tuesday but showy enough to land a spot on your Sunday table.
Fact: side dishes should be no frills and require minimal effort so you can focus on the main, but they should still be delicious! That’s why these cute but hearty little oven roasted mini 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. For more potato sides, try these easy air fryer French fries, lemon pepper air fryer baby potatoes, and these creamy mashed potatoes.
Why You’ll Love These
- Guaranteed crisp—No soggy taters here. The high heat and length of time in the oven make for perfectly golden, crispy potatoes.
- They’re easy—You don’t have to babysit these. Prep them, pop them into the oven, and let them cook while you tend to your main course.
Ingredients for Roasted Mini Potatoes
Exact measurements are in the recipe card below.
- Potatoes—I prefer using any “gold” variety since they’re always super buttery and smooth, such as Yukon Gold or Honey Gold. However, you could use Fingerling potatoes, new potatoes, or red potatoes.
- Seasoning—Sea salt and cracked pepper are a given. In addition to those, I use garlic powder, onion powder, paprika, and Herbes de Provence, which can easily be replaced with homemade Italian seasoning.
- Aromatics—I like to add smashed garlic cloves to the baking sheet for extra flavor and aroma, as well as fresh herbs, like thyme or rosemary.
Swaps
- Large potatoes—You can use larger potatoes, diced into 1-inch pieces.
- Cheese—Sprinkle some grated Parmesan cheese or Pecorino Romano over the potatoes when they’re fresh out of the oven for a yummy cheesy finish!
- Seasoning—You can use any flavorful blend with my roasting method, so feel free to change things up. If you want to add some heat, add some red pepper flakes to the seasoning mix.
How to Make Crispy Oven Roasted Mini Potatoes
- Prep: Preheat the oven to 425°F. Rinse the potatoes, pat them dry, and set them out on a paper towel for 15 minutes to fully dry. This will help with getting a crisp. When dry, cut the potatoes in half and transfer them to a large mixing bowl.
- Oil & Season the potatoes: Mix the sea salt, garlic powder, onion powder, herbes de Provence, paprika, and cracked pepper in a bowl. Drizzle the olive oil over the potatoes, then sprinkle the seasoning blend on top. Toss until evenly coated.
- Set Up the Pan: Transfer the potatoes to the baking sheet, spreading them out evenly. Smash and peel the garlic cloves, then place them onto the baking sheet between the potatoes. Nestle the fresh thyme sprigs around the potatoes.
- Roast the Potatoes: Pop the baking sheet into the oven and bake for 30 minutes—don’t open the oven. After 30 minutes, the mini potatoes 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.
What to Serve With Oven Roasted Mini Potatoes
The beauty of these oven-roasted mini potatoes is that they pair with just about any main dish and any veg side. Here are a few ideas for you as you plan your dinner:
- Red Meat: Instant Pot Beef Bourguignon, Instant Pot Pot Roast, Slow Cooker Mississippi Pot Roast, Air Fryer Pork Tenderloin, Cast Iron Pork Chops, Roasted Rack of Lamb
- Poultry: Air Fryer Turkey Breast, Easy Chicken Piccata, Turkey Burger, Chicken Burger, Stuffed Peppers With Ground Turkey
- Fish: Baked Alaska Pollock, Grilled Mahi-Mahi, Pan-Fried Flounder, Easy Miso Salmon
- Veggies: Parmesan Roasted Zucchini, Hot Honey Roasted Carrots, Air Fryer Green Beans
Tip: Choose at least one non-starchy vegetable and a protein to round out your meal.
Frequently Asked Questions
Overcrowding the pan/having potatoes touching or toppled over one another can prevent water from evaporating, which will hinder a crisp.
It really depends on a few things, like the size of the potato, the temperature of the oven, and your oven’s overall performance. I’ve tested this recipe in two different ovens and 425º F seems to be the sweet spot with the oven rack positioned in the center, 30 minutes undisturbed.
Not with this recipe. I’ve never had 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.
How to Store Roasted Mini Potatoes
- Let the potatoes cool completely before placing them in an airtight container and storing them in the refrigerator. They will keep for up to 4 days.
- Distribute cooled roasted potatoes onto a lined baking sheet. Place the baking sheet into the freezer until the potatoes are frozen solid, then transfer them to a freezer-safe bag and freeze for up to 6 months.
- For best (and crispiest) results, reheat the potatoes in a single layer in an air fryer (375º F for 10-15 minutes), until cooked through. You could also heat them in a microwave.
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.
Outstanding recipe! My sister spends New Year’s week with us in Vermont and we do all of the cooking. It is her week of relaxation.
I wanted to do something a bit more special than the norm. These potatoes were w huge hit.
Thank you for the recipe and the opportunity to share this with my sister, especially during this week.
Happy New Year to you! May the coming year bring you more of everything you want and need.
This is so wonderful to see, Scott. Thank you so much for taking the time to pop in to let me know. Food is my love language, so a story like this just makes my day.
Happiest of New Years to you and yours, Scott! Wishing you health and happiness all around.
I’ve made these potatoes several times since finding your recipe–so yummy! I want to make them for our Christmas dinner but our oven will be occupied. Is there a recipe variation where I could make them in the air fryer or something? Thank you!
Hi Lexi! You absolutely can. Cut and season the potatoes as directed, then air-fry at 400ºF for 18-20 minutes, or until fork-tender and crispy. Let me know how it goes, good luck :)
Best roasted mini potatoes I’ve ever made! I’d like to eventually try other seasonings but this one is just so perfect and so good I can’t bring myself to change it. These go with everything!
They are the very best I’ve ever had or even made with my own recipe.. they always turn out beautifully and certainly do not disappoint.. ❤️
So glad to hear this, thank you so much! <3
Love these potatoes! They always come out perfect. It’s my Sunday potato side go-to, whatever the main may be, beef, pork or chicken, these potatoes always work.
These little potatoes are so quick and easy to make. They taste better than any french fries ever thought about tasting. The whole family loves them and I try to make them at least once a week.
Such an easy & delicious recipe!! Excellent taste with crispy texture outside, & creamy inside…these were even good reheated in the oven the next day!
Used a 24-oz package mix of the tiny ‘2-bite’ size red/yukon gold/white potatoes, cut in halves. Subbed smoked paprika for the regular paprika, added 2-3 Tbsp avocado oil, winged the ‘herbes de provence’ using what I had on hand in my spice rack after looking up the ingredients for it, & added 1/3 cup fresh grated parm to final mix. Roasting @ 425° for 30 minutes was perfect in my oven, used a bigger cookie sheet so they weren’t crowded. NOTE: Make sure to grease your foil, too, or potatoes will try to stick!
A quick side dish we’ll make again & again! Thank you Killing Thyme for posting this!
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!