Description

This mini potato recipe offers perfectly seasoned, tender insides with incredibly crispy edges, making it an easy and hearty family-favorite side dish for busy weeknights.

Ingredients

Scale

2 lbs mini potatoes (creamer or baby, firm, unblemished)
2 tablespoons olive oil (or vegetable oil, melted vegan butter)
1 teaspoon sea salt, plus more
0.5 teaspoon black pepper, plus more
0.5 teaspoon garlic powder
2–3 sprigs fresh rosemary or thyme (optional)

Instructions

Prepare Potatoes: Preheat oven to 400F (200C) and line a large baking sheet with parchment paper. Rinse 2 lbs of mini potatoes, then pat them completely dry. Halve any potatoes larger than 1 inch (2.5 cm), leaving smaller ones whole.
Season Potatoes: In a large bowl, toss the potatoes with 2 tablespoons olive oil, 1 teaspoon sea salt, 0.5 teaspoon black pepper, and 0.5 teaspoon garlic powder until evenly coated. Add fresh herb sprigs if using (a splash more oil helps seasoning stick if sparse).
Roast Potatoes: Spread the seasoned mini potatoes in a single layer on the prepared baking sheet. Roast for 25-35 minutes at 400F (200C), flipping them halfway through, until they are fork-tender and golden crisp.

Notes

For a spicy kick, add a pinch of red pepper flakes with seasonings. For extra crunch, lightly smash roasted potatoes with a spoon before returning to the oven for the last 10 minutes to increase surface area for crisping. Par-boiling first speeds cooking. Dried herbs like oregano or parsley are good substitutions for fresh sprigs.

Prep Time: 15 minutes
Cook Time: 30 minutes
Category: Side Dish
Method: Roasting
Cuisine: General

Nutrition

Serving Size: 1 serving (about 0.5 lb / 225 g)
Calories: 220 calories
Sugar: 2 g
Sodium: 575 mg
Fat: 7 g
Saturated Fat: 1 g
Unsaturated Fat: 5 g
Trans Fat: 0 g
Carbohydrates: 38 g
Fiber: 4 g
Protein: 3 g
Cholesterol: 0 mg

Keywords: mini potatoes, roasted, side dish, easy, crispy, family-friendly, weeknight, gluten-free, healthy