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These easy oven roasted mini potatoes give you crispy edges, creamy centers, and a craveable herb and garlic flavor that pairs with just about everything!
Whether I’m hosting dinner or just throwing something together on a weeknight, I need my side dishes to be minimal effort—but still delicious! That’s exactly why these oven roasted mini potatoes are so darn awesome. Golden crispy edges, creamy buttery center, and herbaceaous garlicky flavors that go with anything from to a cozy turkey meatloaf to Chilean sea bass.
For more potato sides, try these easy air fryer French fries, lemon pepper air fryer baby potatoes, or these creamy mashed potatoes.
Tips for Crispy Potatoes
- Don’t overcrowd the pan—if your potatoes are touching eachother, they will steam instead of roast, ruining the chance for crispy exteriors.
- Roast them cut-side down for the whole roast—don’t open the oven to shake or toss the potatoes. Just let them brown and do their thing.
- High heat—I’m talkin’ 425-450ºF. This is what drives off surface moisture quickly enough to crisp the outside while the starch browns in the oil.
Ingredient Overview
A quick look at the essentials before we dive into the recipe card:
- Oil—Choose an oil with a high smoke point to prevent burning, like avocado or light refined olive oil.
- Potatoes—Any “gold” variety is super buttery and smooth (Yukon Gold, Honey Gold). You could also use Fingerling potatoes, new potatoes, or red potatoes.
- Seasoning—Garlic powder, onion powder, paprika, and Herbes de Provences or my homemade Italian seasoning are my go-tos.
- Aromatics—Optional, but a few garlic cloves and whatever woody herbs are going soft in your fridge (rosemary, sage, thyme) roasted alongside make the whole house smell amazing.
How to Make Oven Roasted Mini Potatoes
Step 1: Wash & Dry the Potatoes
Preheat the oven to 425°F.
Rinse the potatoes, pat dry, and set them out on a paper towel for 15 minutes to fully dry. (This will help with getting a crisp!) Then cut the potatoes in half and transfer them to a large mixing bowl.
Step 2: Oil & Season
Mix all of the seasoning ingredients into a small bowl. Drizzle the potatoes with oil, sprinkle the seasoning blend on top, and toss to coat.
Step 3: Roast the Potatoes
Line a baking sheet with parchment paper, then dump the seasoned potatoes onto it. Spread them out evenly, cut-side down (skin facing up), making sure that none of them are touching. Place any smashed garlic and herbs around the baking sheet, if using.
Roast in the oven for 30 minutes, leaving the potatoes undisturbed. (Don’t open the oven to shake the pan.) After 30 minutes, the potatoes should be fork tender with a golden crispy shell and creamy interior.
Substitutions & Variations
- For Cheesy Potatoes: Grate some fresh Parmesan or Pecorino Romano over the potatoes before serving for some cheesy goodness!
- Add Some Heat: Sprinkle dried chili flakes on top of the potatoes after roasting.
- Smoky Flavor: Use smoked paprika
What to Serve With Roasted Mini Potatoes
The beauty of these is they pair with just about any main dish and veg side. Here are a few ideas for dinner planning:
- Beef & Pork: Instant Pot Beef Bourguignon, Instant Pot Pot Roast, Slow Cooker Mississippi Pot Roast, Air Fryer Pork Tenderloin, Cast Iron Pork Chops
- Poultry: Air Fryer Turkey Breast, Easy Chicken Piccata, Turkey Burger, Chicken Burger, Stuffed Peppers With Ground Turkey
- Fish: Pan-Seared Chilean Sea Bass, Baked Alaska Pollock, Grilled Mahi-Mahi, Pan-Fried Flounder, Easy Miso Salmon
- Veggies: Parmesan Roasted Zucchini, Hot Honey Roasted Carrots, Air Fryer Green Beans
Storage & Reheating
- Fridge: Let the potatoes cool completely before placing them in an airtight container. Store them in the fridge for up to 4 days.
- Freezer: Distribute cooled roasted potatoes onto a lined baking sheet and place it into the freezer. When the potatoes are frozen solid, transfer them to a freezer-safe bag and freeze for up to 6 months.
- Reheat: To keep them crispy, reheat 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, thought they may lose some of that crispness.
Frequently Asked Questions
Overcrowding the pan/having potatoes touching or toppled over one another can prevent water from evaporating, which will hinder a crisp.
High heat works best for attaining a nice golden crispy exterior. Here are my recommendations for temperature and time: 400°F: 25–35 minutes, 425°F: 20–30 minutes, 450°F: 15–20 minutes (for extra crispy results).
Featured Review
★★★★★
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!
-Sandra
Crispy Oven-Roasted Mini Potatoes
Ingredients
- 1.5 lb small potatoes, I reccomend Yukon or honey gold
- 1 tsp sea salt
- 1 tsp garlic powder
- 1 tsp onion powder
- 1 tsp Herbes de Provence or Italian seasoning
- 1/2 tsp paprika
- Cracked black pepper (a few generous cranks)
- 1-2 TBSP avocado oil, *See notes
- 3 garlic cloves, peeled and smashed, Optional
- A few sprigs of fresh thyme, Optional
- 1 TBSP chopped fresh parsley, for garnish, Optional
Instructions
- Preheat the oven to 425º F.
- Line a baking sheet with parchment paper; set it aside.
- Rinse the potatoes with cold water, then thoroughly pat them dry. Set them on a paper towel to air-dry for about 10-15 minutes (the drier, the better).
- While the potatoes dry, get a small bowl and mix your seasoning blend: 1 tsp sea salt, 1 tsp garlic powder, 1 tsp onion powder, 1 tsp Herbes de Provence or Italian seasoning, 1/2 tsp paprika, and a few cranks of cracked pepper.
- Cut the potatoes into halves and transfer to a large mixing bowl. Drizzle with oil, sprinkle on the seasoning blend, and toss until evenly coated. Transfer them to the parchment-covered baking sheet and spread them out so they aren't touching, ensuring they are all cut-side down.
- Optional: Smash and peel the garlic cloves, then place them on the baking sheet between the potatoes, and nestle fresh thyme sprigs among the potatoes as well.
- Put the potatoes into the oven and bake 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 golden-crisp on the outside and fork-tender inside!
- Place the potatoes into a serving bowl, garnish them with chopped fresh parsley, and serve.
Notes
Nutrition
More Delicious & Easy Side Dishes
View more summer recipes that use summer produce here!
Hello I can’t wait to try these! Do you think they would transport ok for a potluck? Any tips? I don’t want to lose the crispiness.
Hi Angela! I haven’t transported them for a potluck before, but I do know that covering them while hot will steam them so they’ll lose crispiness. If you’re transporting them right away, transport them uncovered. Or, let them cool, then cover and transport. I hope that makes sense! Good luck. Let me know how it goes :)
This recipe was so easy and so flavorful. I’ll definitely be making it again.
I’m so glad!
These were so crispy and delicious. My entire family loved them!
Awesome!
I love all the crispy edges on these, plus the seasonings are such a tasty mix too. Yummy!
Same! Glad you’re a fan.
This is amazing and such a treat! Thank you!
You’re very welcome :)
These were so crispy and delicious. The perfect roast potato.
Thank you!
This recipe tasted great and we were pleasantly surprised on how easy it was, will make it again for sure!
Awesome to hear!
This is one of those recipes that you’ll turn to time and time again because it’s so easy to make and the result is incredible! These potatoes truly are so crispy and delicious.
Aw, thanks Chelsea!
I’m already planning to make these again for my next gathering because I know they’ll be a hit. If you’re looking to impress your guests or simply treat yourself to a delightful culinary experience, this recipe is a must-try!
Thanks so much for the kind words, Shadi! Love that it’s been a hit for you.
These potatoes turned out so crispy! My husband and I loved them, we will be using this recipe for potatoes from now on.
I’m so glad to hear this, Ali!