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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.
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!
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.
The bottoms of all the potatoes were burnt black even tho I followed the recipie to the letter. Very disappointing!
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.
Our favorite roasted mini potatoes! :)
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!
You’re so welcome, Ashley! Let me know what else you try :)
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!
I’m so happy to hear this, Marianne!
Great website, thanks for the great recipes… I’ll use them again in the future ;-) THANK YOU !!! Greetings from Germany
You’re the second reader from Germany to visit this week! Thanks so much for saying hello and for the kind words!
This is the way. Delish and highly recommend. Listen … don’t open the oven leave them alone!
So glad you enjoyed these, Kay! Leaving that oven door shut is definitely key ;)
These were such a treat compared to our usual potato side. Thank you!