Baked Mini Potatoes
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.
- 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
Instructions
- Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper or lightly grease it.
- Wash and dry the mini potatoes. Cut larger ones in half to ensure even cooking.
- In a large bowl, toss potatoes with olive oil, garlic powder, herbs, salt, and pepper until evenly coated.
- Spread the potatoes in a single layer on the prepared baking sheet.
- Bake for 30–40 minutes, flipping halfway through, until golden and fork-tender.
- Optional: Sprinkle with Parmesan cheese in the last 5 minutes of baking.
- 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
Find it online: https://thefamilycooking.com/baked-mini-potatoes/
