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Roasted Mini Potatoes Recipe
Marigold Voss

Roasted Mini Potatoes

Crispy on the outside and tender on the inside, these roasted mini potatoes are seasoned with herbs and spices for an easy, flavorful side dish that pairs well with almost any meal.
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Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings: 4 People
Course: Side Dish
Cuisine: American, European
Calories: 260
Ingredients Equipment Method Video Notes

Ingredients
  

  • 1½ lbs Mini potatoes washed, halved
  • 2 tbsp Olive oil extra virgin
  • 1 tsp Garlic powder or minced garlic
  • 1 tsp Paprika smoked or regular
  • ½ tsp Dried thyme or rosemary
  • ½ tsp Salt to taste
  • ½ tsp Black pepper to taste
  • 2 tbsp Fresh parsley chopped, garnish

Equipment

  • 1 Baking sheet Large
  • 1 Mixing bowl For seasoning
  • 1 Parchment paper Optional
  • 1 Knife For halving potatoes
  • 1 Cutting board Prep work

Method
 

  1. Preheat oven to 400°F (200°C).
  2. Line a baking sheet with parchment paper if desired.
  3. Place mini potatoes in a mixing bowl.
  4. Add olive oil, garlic powder, paprika, thyme, salt, and black pepper.
  5. Toss potatoes until evenly coated.
  6. Spread potatoes in a single layer on the baking sheet.
  7. Roast in the preheated oven for 25–30 minutes.
  8. Flip potatoes halfway through roasting for even browning.
  9. Remove from oven when golden and crispy.
  10. Garnish with fresh parsley and serve hot.

Video

Notes

  • Cut potatoes evenly for uniform cooking.
  • Add grated parmesan for extra flavor.
  • Leftovers can be reheated in the oven or air fryer.
  • Great served with dips or sauces.