If you’re looking for a simple and tasty side dish, learning how to cook mini potatoes in the oven is a great skill. These little spuds become crispy on the outside and fluffy on the inside with minimal effort from you.
Mini potatoes, often called baby potatoes, are a versatile ingredient. They cook faster than larger potatoes and have a naturally buttery flavor. Roasting them in the oven is one of the best methods to prepare them. It concentrates their taste and creates a wonderful texture that everyone seems to love. This guide will walk you through everything you need to know, from choosing potatoes to serving them hot from your oven.
How To Cook Mini Potatoes In The Oven
This is the core method for perfect roasted mini potatoes every single time. Follow these steps for a reliable, delicious result.
What You’ll Need
- 1.5 to 2 pounds of mini potatoes
- 2-3 tablespoons of olive oil (or avocado oil)
- 1 teaspoon of kosher salt (or 3/4 teaspoon table salt)
- 1/2 teaspoon freshly ground black pepper
- Optional: 2-3 cloves of garlic, minced, or 1 teaspoon garlic powder
- Optional: Fresh herbs like rosemary or thyme
Step-by-Step Instructions
1. Preheat and Prepare
Start by preheating your oven to 425°F (220°C). This high heat is key for getting that crispy skin. While the oven heats, wash the mini potatoes thoroughly. Scrub them under cool water to remove any dirt. Since we’re keeping the skins on, this step is important.
2. Dry and Cut the Potatoes
Pat the potatoes completely dry with a clean kitchen towel. Moisture is the enemy of crispiness. Next, cut the potatoes in half. This creates more flat surfaces, which will brown beautifully against the hot pan. If your potatoes are very small, you can leave them whole, but they make take a bit longer to cook through.
3. Season Generously
Place the halved potatoes in a large mixing bowl. Drizzle with the olive oil. Add the salt, pepper, and any other seasonings you’re using. Toss everything together until each potato piece is evenly coated with the oil and spices. Don’t be shy with the seasoning—potatoes can handle it.
4. Arrange on a Pan
Grab a large baking sheet. For even better results, line it with parchment paper or aluminum foil for easy cleanup. Spread the potatoes out in a single layer. Make sure they aren’t crowded. If they are touching too much, they’ll steam instead of roast. Use two pans if you need too.
5. Roast to Perfection
Place the baking sheet in the preheated oven. Roast for 20 minutes. Then, carefully remove the pan and use a spatula to flip or stir the potatoes. This ensures all sides get crispy. Put them back in the oven for another 15-20 minutes. They are done when they are golden brown and you can easily pierce them with a fork.
6. Serve and Enjoy
Take the potatoes out of the oven. Let them cool for a minute or two on the pan. You can toss them with some fresh chopped parsley or a little more salt if needed. Then, serve them immediately while they’re hot and crispy.
Essential Tips for Success
- Dry Potatoes: Always dry your potatoes after washing. Wet potatoes will not crisp up properly.
- Hot Oven: Don’t be tempted to lower the temperature. A hot oven is non-negotiable for crispy edges.
- Space Them Out: Overcrowding the pan is the most common mistake. Give each potato piece some room.
- Don’t Skip the Flip: Stirring halfway through the cooking time makes a huge difference in even browning.
Flavor Variations to Try
The basic recipe is fantastic, but you can easily change the flavors. Here are some popular ideas.
Garlic Herb Mini Potatoes
Add 4 whole, unpeeled garlic cloves to the bowl when you toss the potatoes with oil. After roasting, the garlic will be soft and sweet. Squeeze it out of the skins and toss with the hot potatoes along with 2 tablespoons of chopped fresh rosemary or thyme.
Parmesan and Black Pepper
About 5 minutes before the potatoes are done roasting, take them out of the oven. Sprinkle generously with grated Parmesan cheese and an extra crack of black pepper. Return to the oven to let the cheese melt and get slightly crispy.
Smoky Paprika Potatoes
Add 1 teaspoon of smoked paprika and 1/2 teaspoon of onion powder to the initial oil and salt mixture. This gives the potatoes a warm, smoky flavor that’s really good. A pinch of cayenne can add a nice kick too, if you like spice.
Lemon and Dill
After the potatoes come out of the oven, immediately zest a lemon over them. Then add a squeeze of fresh lemon juice and a handful of chopped fresh dill. Toss to combine. The bright, fresh flavor is perfect with fish or chicken.
Choosing the Right Mini Potatoes
Not all mini potatoes are the same. The type you choose can affect the final texture.
- Baby Yukon Golds: These are my favorite. They have a rich, buttery flavor and a creamy texture inside.
- Baby Reds: These hold their shape very well and have a slightly waxy texture. They get super crispy on the outside.
- Mixed Medleys: Often found in bags at the store, these include purple, red, and yellow potatoes. They look beautiful on a plate and cook at roughly the same rate.
- Fingerlings: These are longer and thinner. Just halve them lengthwise. They have a dense, nutty flavor.
Avoid potatoes that have green spots or are sprouting. Choose bags where the potatoes are firm and smooth.
Common Problems and Solutions
Potatoes Are Not Crispy
This usually happens for three reasons: the oven wasn’t hot enough, the pan was too crowded, or the potatoes were wet when they went in. Make sure you preheat fully, use a large enough pan, and dry those potatoes thoroughly.
Potatoes Are Burning on the Bottom
Your oven rack might be too low. Try placing the pan in the center of the oven. Also, dark-colored pans absorb more heat and can cause over-browning. A lighter-colored pan or a rimmed baking sheet can help. Lining the pan with parchment also creates a slight buffer.
Potatoes Are Undercooked Inside
If the outsides are brown but the insides are still hard, the oven temperature is too high. The outside is cooking before the heat can reach the center. Try cutting the potatoes into smaller, uniform pieces or lowering the temperature to 400°F and cooking for a longer time.
Serving Suggestions
These potatoes are a fantastic side dish for almost any meal. Here’s some inspiration:
- Serve alongside roasted chicken, grilled steak, or baked salmon.
- Add them to a breakfast plate with eggs and bacon.
- Toss them into a salad while they’re still warm for a hearty lunch.
- Offer them as a party appetizer with a dipping sauce like garlic aioli or a spicy ketchup.
- Mix them with other roasted vegetables like carrots and onions for a full sheet pan dinner.
Storing and Reheating Leftovers
Let any leftover potatoes cool completely. Store them in an airtight container in the refrigerator for up to 4 days. To reheat, avoid the microwave, as it will make them soft. Instead, spread them on a baking sheet and warm them in a 375°F oven for about 10 minutes, or until hot. You can also reheat them in an air fryer for 3-4 minutes to restore some crispiness.
Why This Method Works So Well
Roasting at a high heat causes the natural sugars in the potato to caramelize. This creates deep flavor and color. The oil helps conduct heat and promotes browning, while the salt draws out just a little moisture from the surface, aiding in crisping the skin. The simple technique of cutting them in half maximizes the surface area for all this good stuff to happen.
Frequently Asked Questions
Do I need to boil mini potatoes before roasting?
No, you do not need to boil them first. Mini potatoes are small enough that they will cook through in the oven within 35-45 minutes. Boiling them first can make them too soft and they may fall apart.
Should I peel mini potatoes for roasting?
It’s not necessary and I don’t recommend it. The skin on mini potatoes is thin, tasty, and becomes nice and crispy in the oven. It also holds the potato together. Plus, it adds extra fiber and nutrients.
What’s the best oil for roasting potatoes?
Oils with a high smoke point are best. Olive oil, avocado oil, and grapeseed oil are all excellent choices. They can handle the high oven temperature without burning and impart a neutral or pleasant flavor.
Can I cook mini potatoes in the oven from frozen?
Yes, you can. You don’t even need to thaw them. Toss the frozen mini potatoes directly with oil and seasonings. You will need to add about 10-15 extra minutes to the cooking time. Just check for tenderness with a fork before serving.
How do I get my roasted potatoes extra crispy?
For maximum crispiness, make sure your potatoes are very dry. You can also parboil them for about 5 minutes, then rough up the edges by shaking them in the colander before coating in oil. This creates a starchy surface that gets incredibly crispy. Also, using a preheated pan can help.
What herbs go well with roasted mini potatoes?
Rosemary, thyme, dill, parsley, and chives are all classic pairings. For dried herbs, add them with the oil at the beginning. For fresh, delicate herbs like parsley or chives, add them after cooking so they stay bright and fresh.
Learning how to cook mini potatoes in the oven is a straightforward process that yields impressive results. With a few basic ingredients and some simple techniques, you can create a side dish that complements countless meals. The key takeaways are to use high heat, give the potatoes space on the pan, and season them well. Don’t be afraid to experiment with different flavors and seasonings to find your favorite combination. Once you master this method, you’ll find yourself making them again and again.