Easy Crispy Oven-Roasted Mini Potatoes
These easy crispy oven-roasted mini potatoes are a simple and tasty side dish that requires little effort and are roasted to perfection with a crispy outside, fluffy, tender, creamy inside, and seasoned perfectly.
There is something so comforting about a side dish that is easy to make but also full of flavor, making it the perfect dish to pair with just about anything.
These easy crispy oven-roasted mini potatoes are the most delicious side dish. This recipe is so versatile and pairs perfectly with so many different proteins, including breakfast!
From the irresistible texture and easy preparation these roasted crispy potatoes make for a great flavourful addition to your meals.
If you are looking for some more tasty side dish try these Roasted Sweet Potatoes, Twice-Baked Potatoes, and this Twice-Baked Potato Casserole.
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INGREDIENT NOTES
- Russet Potatoes: For a great fluffy texture russet potato is best for this recipe.
- Olive Oil: Olive oil gives these small potatoes a nice crispy outer coating and texture.
- Sea Salt & Black Pepper: Salt and pepper add some great flavor to these oven-roasted mini potatoes.
- Dried Thyme: To up the flavor of these roasted potatoes we use thyme.
- Garlic Powder & Onion Powder: Garlic and onion powder add some great additional flavor to these delicious potatoes.
- Paprika: Paprika adds some brightness but also a little sweetness to this side dish.
STEP-BY-STEP INSTRUCTIONS FOR ROASTED MINI POTATOES
- Preheat the oven to 375 F.
- Prepare potatoes by cleaning the skin. Once cleaned diced the potatoes by cutting the potatoes in half length-wise and cutting each half in half again length-wise. Dice each quarter.
- Add diced potatoes to a bowl of water.
- In a small soup bowl, measure out all seasonings except for the oil.
- Drain water off of potatoes, and pat dry as best as you can.
- In a medium-sized mixing bowl, add dried potatoes, and olive oil. Toss everything together until evenly coated. Sprinkle in your seasoning mix, and toss everything together again until evenly coated.
- Line a baking sheet with parchment paper.
- Add the diced potatoes. Evenly spread them out to avoid overlapping.
- Bake for 15 minutes. Remove from the oven flip potatoes and cook for an additional 12-15 minutes, until golden brown.
- Remove from oven and let sit 5 minutes before serving.
- Serve your favorite way.
EXPERT TIPS FOR THE BEST ROASTED MINI POTATOES
- Do Not OverCrowd the Pan: Make sure to give these potatoes some room to roast evenly.
- Dry Potatoes: Make sure to dry the potatoes as best as you can before tossing them in the oil.
- Preheated Oven: Make sure the oven is fully pre-heated before you put these tiny potatoes into the oven.
- Toss with Oil and Seasoning: Don’t go with less oil, use the oil suggested. You don’t want dry potatoes and don’t skim out on the seasonings either.
- Season Cooked Potatoes: Add a few more pinches of salt to this mini potato recipe once they are out of the oven.
SERVING TIPS
There are so many fun ways to serve these small roasted potatoes. Serve them up as hash browns the next day for breakfast or simply reheat and serve them as a side dish again.
Some of my family’s favorite ways to enjoy these crispy mini potatoes are just as is, or with ketchup to dip, or fully load them up with sour cream or Greek yogurt, chives, cheese, bacon bits, and diced tomatoes.
You could also add a sprinkle of fresh parmesan to these baked mini potatoes once they are baked and fresh out of the oven to add another unique and tasty flavor.
This side dish (you can find many more side dishes here on my website) is served great with any kind of protein and any vegetable side dish.
You can also serve these best oven-roasted mini potatoes as an appetizer with some different dips like chipotle, tzatziki, or sour cream. Just have some toothpicks or small skewers for easy picking.
STORAGE TIPS FOR MINI POTATOES
The best way to store these roasted crispy potatoes is in an airtight container for 2-3 days in the refrigerator. You can simply reheat it in the microwave or oven.
Reheating in the oven set the temperature to 350 F once pre-heated add potatoes to a sheet pan lined with parchment paper and heat until heated through.
USEFUL TOOLS FOR THIS RECIPE
No, you do not need to boil potatoes before roasting.
Baked potatoes are said to be left whole and cut open once they are baked. Roasted potatoes are cut into smaller pieces and cooked in the oven until crispy.
RELATED RECIPES
Crispy Oven-Roasted Mini Potatoes
Equipment
Ingredients
- 7 Potatoes medium-sized russet
- 3 tbsp Olive Oil extra virgin
- ½ tsp Sea Salt
- ½ tsp Fresh Ground Black Pepper
- ½ tsp Dried Thyme
- ½ tsp Garlic Powder
- ½ tsp Onion Powder
- ½ tsp Paprika
Instructions
- Preheat the oven to 375 F.
- Prepare potatoes by cleaning the skin. Once cleaned diced the potatoes by cutting the potatoes in half length-wise and cutting each half in half again length-wise. Dice each quarter.
- Add diced potatoes to a bowl of water.
- In a small soup bowl, measure out all seasonings except for the oil and combine evenly.
- Drain water off of potatoes, and pat dry as best as you can.
- In a medium-sized mixing bowl, add dried potatoes, and olive oil. Toss everything together until evenly coated. Sprinkle in your seasoning mix, and toss everything together again until evenly coated.
- Line a baking sheet with parchment paper.
- Add the diced potatoes. Evenly spread them out to avoid overlapping.
- Bake for 15 minutes. Remove from the oven flip potatoes and cook for an additional 12-15 minutes, until golden brown.
- Remove from oven and let sit 5 minutes before serving.
- Serve your favorite way.
Notes
- Do Not Overcrowd the Pan: Make sure to give these potatoes some room to roast evenly.
- Dry Potatoes: Make sure to dry the potatoes as best as you can before tossing them in the oil.
- Preheated Oven: Make sure the oven is fully pre-heated before you put these tiny potatoes into the oven.
- Toss with Oil and Seasoning: Don’t go with less oil, use the oil suggested. You don’t want dry potatoes and don’t skim out on the seasonings either.
- Season Cooked Potatoes: Add a few more pinches of salt to this mini potato recipe once they are out of the oven.