Crispy Roasted Mini Potatoes (Easy & So Addictive)
These little golden potatoes are crispy on the outside, soft on the inside, and full of flavor. They’re the kind of side dish that goes with anything, from weeknight chicken to weekend BBQs. Plus, they only need a handful of ingredients and about 30 minutes. Let’s make some magic with baby potatoes.
Ingredients You’ll Need
Before you get roasting, let’s round up the simple ingredients that make these Crispy Roasted Mini Potatoes so addictive. You don’t need anything fancy, just fresh baby potatoes, a few pantry staples, and some flavorful seasonings.
- 1.5 lbs mini potatoes (baby red, yellow, or fingerlings)
- 3 tbsp olive oil (or avocado oil, or melted butter)
- 1 tsp garlic powder (or 2 cloves fresh minced garlic)
- 1 tsp onion powder
- 1 tsp dried rosemary (or 1 tbsp fresh)
- 1 tsp salt (adjust to taste)
- ½ tsp black pepper
- Optional: Chopped parsley for garnish
Quick Recipe Timeline
Prep Time
10 Minutes
Cook Time
25-30 Minutes
Total Time
35-40 Minutes
Nutritional Information
These roasted mini potatoes are not only delicious but also surprisingly nutritious. One serving (about 1 cup) contains approximately:
- Calories: 180
- Fat: 7g
- Carbohydrates: 26g
- Fiber: 3g
- Protein: 3g
- Sodium: 250mg (depending on salt used)
- Vitamin C & Potassium: Naturally present in baby potatoes, giving you an energy and immunity boost!
They’re gluten-free, vegetarian, and made with heart-healthy olive oil. For a lighter version, reduce the oil slightly or swap in avocado oil for added nutrients.
How to Make Crispy Roasted Mini Potatoes
With just a handful of ingredients and minimal prep, you can turn simple baby potatoes into a delicious, crowd-pleasing dish. Whether you’re hosting dinner or just want something comforting and crunchy, this recipe never disappoints.
Step 1: Preheat Oven
Start by preheating your oven to 425°F (220°C). A hot oven is key to getting that perfect crispy texture on the outside of the potatoes. While it heats up, you can move on to prepping the ingredients. Make sure your oven rack is placed in the center position for even roasting.
Step 2: Prep the Potatoes
Take about 1.5 pounds of mini potatoes (baby potatoes or fingerlings work great) and wash them thoroughly under running water. Use a scrub brush if they’re extra dirty.
Pat them completely dry with a clean kitchen towel, this step is important because moisture on the skin can prevent them from crisping up in the oven.
If any potatoes are larger than bite-sized, cut them in half or quarters so they cook evenly with the smaller ones.
Step 3: Season the Potatoes
In a large mixing bowl, add:
- 2 tablespoons olive oil
- 1 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1 teaspoon dried rosemary (or thyme)
- Salt and black pepper to taste
Toss the dried potatoes into the bowl and use your hands or a spatula to coat them evenly with the oil and seasoning mixture. Make sure every potato is well-covered—this helps develop that deliciously crispy, golden crust in the oven.
Step 4: Roast them
Line a baking sheet with parchment paper or foil to prevent sticking and for easier cleanup. Spread the seasoned potatoes out on the sheet in a single layer, making sure they have enough space between them.
Don’t overcrowd the pan, if they’re too close together, they’ll steam instead of roast. You want each piece to get its own little crisping moment.
Step 5: Flip and Finish
Place the baking sheet in the oven and roast for 25–30 minutes, flipping the potatoes about halfway through (around the 15-minute mark) using a spatula or tongs.
Keep an eye on them towards the end, you’re looking for golden brown edges, crispy skins, and soft, fluffy insides that a fork slides through easily.
Step 6: Garnish and Serve
Once roasted to crispy perfection, remove the tray from the oven. Sprinkle with fresh chopped parsley or chives for a pop of color and added flavor (optional but recommended!).
Serve immediately while they’re hot and crunchy, they’re great as a side dish, party snack, or even a quick meal with your favorite dip or protein.
Pro Tips for the Best Roasted Mini Potatoes
Want to take your roasted mini potatoes from good to absolutely irresistible? These pro tips will help you get perfectly crispy outsides, fluffy insides, and bold flavor every single time. Whether you’re making them for a weeknight dinner or a weekend get-together, these simple tricks ensure your potatoes come out golden and delicious, never soggy or bland. Let’s level up your roasting game!
- Don’t skip drying the potatoes + water = soggy skins.
- Don’t crowd the pan. Use two pans if needed!
- Want extra crisp? Roast for 5 more minutes at the end.
- Toss with lemon zest or balsamic vinegar before serving for extra flavor.
What to Serve With These Potatoes
Not sure what to pair with your crispy roasted mini potatoes? These golden bites are super versatile and can complement just about any meal, from breakfast to dinner. Whether you’re going for something hearty, fresh, or a little creative, here are some delicious ideas to serve alongside your roasted potatoes for a well-rounded plate:
- Garlic butter chicken
- Grilled salmon
- Scrambled eggs and toast
- Tossed in a salad with feta and vinaigrette
- In tacos with black beans and avocado
How to Store & Reheat
Got leftovers? No problem, These crispy roasted mini potatoes store well and can be just as delicious the next day with a quick reheat. With the right storage and reheating method, you can enjoy crispy potatoes all over again, no waste, just yum. Here’s how to keep them fresh and tasty:
- Fridge: Store leftovers in an airtight container for up to 3 days.
- Reheat: Pop them in the oven at 375°F for 10–15 mins to crisp them back up.
- Freezer? Not recommended. Texture gets mushy if you freeze it.
Why You’ll Love This Recipe
These crispy roasted mini potatoes are everything you want in a side dish: golden, crunchy edges with soft, fluffy centers, and bursting with savory, herby flavor. They come together with just a few simple ingredients and minimal prep, making them perfect for busy weeknights or lazy Sunday dinners. Whether you’re serving them with roast chicken, grilled steak, or just dipping them in ketchup like fries, they always disappear fast.
Conclusion
These crispy roasted mini potatoes are more than just a side dish, they’re the kind of comfort food that steals the spotlight. With their golden crunch and tender centers, they’re easy to love and even easier to make. Whether you’re cooking for your family or hosting friends, this simple recipe brings big flavor with little effort. Once you try them, you’ll find yourself making them again and again. Crispy, cozy, and satisfying.