Baked Mini Potatoes

Why You’ll Love This Recipe

Baked Mini Potatoes are quick to prepare, customizable with your favorite herbs and spices, and pair well with just about anything. Their crispy skins and tender centers make them addictive, and they can be served plain, loaded with toppings, or alongside meats, salads, or dips. Plus, they require minimal prep and cleanup.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

• Mini potatoes (red, yellow, or baby potatoes)
• Olive oil
• Garlic powder
• Dried rosemary or thyme (or your favorite herbs)
• Salt and black pepper
• Optional: grated Parmesan, paprika, fresh parsley, or sour cream for topping

Directions

1. Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper or lightly grease it.
2. Wash and dry the mini potatoes. If some are much larger than others, cut them in half for even cooking.
3. In a bowl, toss the potatoes with olive oil, garlic powder, herbs, salt, and pepper until evenly coated.
4. Spread the potatoes out in a single layer on the baking sheet.
5. Bake for 30–40 minutes, turning halfway through, until the skins are crispy and the insides are fork-tender.
6. Optional: Sprinkle with Parmesan during the last 5 minutes of baking for extra flavor.
7. Garnish with fresh herbs or serve with dipping sauces or sour cream, if desired.

Servings and timing

This recipe makes about 4 servings.
Prep Time: 10 minutes
Cook Time: 30–40 minutes
Total Time: 40–50 minutes

Variations

• Loaded Bites: Top with sour cream, shredded cheese, and bacon crumbles.
• Spicy Potatoes: Add paprika, chili powder, or cayenne for a bold kick.
• Lemon Herb: Toss with lemon zest and fresh dill after baking for a fresh finish.
• Garlic Butter: Toss in melted garlic butter right out of the oven.
• Cheesy Ranch: Mix in ranch seasoning and shredded cheddar before baking.

Storage/Reheating

Store leftover mini potatoes in an airtight container in the refrigerator for up to 4 days.
To reheat, bake at 375°F (190°C) for 10–15 minutes or air fry until heated through and crispy.
Avoid microwaving if you want to maintain the crispy texture.
You can also freeze baked potatoes, though the texture may change slightly upon thawing.

FAQs

Do I need to peel mini potatoes?

No, the skins are thin and become deliciously crispy when baked.

Can I use larger potatoes?

Yes, just cut them into bite-sized chunks for even cooking.

How do I make them extra crispy?

Make sure the potatoes are dry before seasoning, and don’t overcrowd the pan.

Can I use fresh herbs instead of dried?

Yes, but add fresh herbs after baking to avoid burning them.

What kind of mini potatoes work best?

Baby red, yellow, or mixed creamer potatoes all work well.

Can I boil them first?

You don’t need to, but parboiling can reduce bake time and make the insides extra fluffy.

Are these gluten-free?

Yes, they’re naturally gluten-free. Just double-check any toppings or seasoning blends.

Can I make these ahead of time?

Yes, bake ahead and reheat in the oven or air fryer for best results.

Can I add other vegetables?

Yes, roast them alongside carrots, onions, or Brussels sprouts for a mix.

What dipping sauces go well?

Try garlic aioli, sour cream, ranch dressing, or spicy mayo.

Conclusion

Baked Mini Potatoes are a flavorful, fuss-free side dish that’s easy to make and even easier to enjoy. With their crispy skins and tender centers, they bring the perfect texture and taste to any meal. Whether served plain or dressed up with toppings, these golden bites are sure to be a favorite at your table.

Baked Mini Potatoes

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Baked Mini Potatoes are crispy on the outside, fluffy on the inside, and seasoned to perfection—an easy and versatile side dish for any occasion.

• Author: Laura
• Prep Time: 10 minutes
• Cook Time: 30–40 minutes
• Total Time: 40–50 minutes
• Yield: 4 servings
• Category: Side Dish
• Method: Oven-Roasted
• Cuisine: American, Mediterranean

Ingredients

• 1.5 lbs mini potatoes (red, yellow, or mixed)
• 2 tbsp olive oil
• 1 tsp garlic powder
• 1 tsp dried rosemary or thyme
• Salt and black pepper to taste
• Optional toppings: grated Parmesan, paprika, fresh parsley, sour cream

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Instructions

1. Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper or lightly grease it.
2. Wash and dry the mini potatoes. Cut larger ones in half to ensure even cooking.
3. In a large bowl, toss potatoes with olive oil, garlic powder, herbs, salt, and pepper until evenly coated.
4. Spread the potatoes in a single layer on the prepared baking sheet.
5. Bake for 30–40 minutes, flipping halfway through, until golden and fork-tender.
6. Optional: Sprinkle with Parmesan cheese in the last 5 minutes of baking.
7. Garnish with parsley and serve with dipping sauces or sour cream, if desired.

Notes

• Dry potatoes thoroughly before baking for crispier results.
• Don’t overcrowd the pan—use two sheets if needed to promote even roasting.
• Fresh herbs can be used for garnish but may burn if baked with potatoes.
• For extra crispiness, broil the last 1–2 minutes, watching closely to avoid burning.

Nutrition

• Serving Size: 1/4 of recipe
• Calories: 180
• Sugar: 1g
• Sodium: 210mg
• Fat: 7g
• Saturated Fat: 1g
• Unsaturated Fat: 6g
• Trans Fat: 0g
• Carbohydrates: 26g
• Fiber: 3g
• Protein: 3g
• Cholesterol: 0mg