If you’re looking for a simple and tasty side dish, learning how to roast mini potatoes in the oven is a great skill. This method turns small potatoes into crispy, golden bites with very little effort from you.
Roasting concentrates their natural sweetness and gives them a perfect texture. You can enjoy them with almost any main course, from a weeknight chicken dinner to a special holiday roast. They are reliable, forgiving, and always popular.
This guide will walk you through everything you need to know. We’ll cover choosing potatoes, prepping them, and the best roasting techniques. Soon, you’ll have a go-to recipe you can make without even thinking about it.
How To Roast Mini Potatoes In The Oven
This is the core method for perfect roasted mini potatoes every single time. Follow these steps for a guaranteed good result.
What You Will Need
- Mini Potatoes: About 1.5 to 2 pounds. This serves roughly 4 people.
- Oil: 2-3 tablespoons of a good roasting oil. Olive oil, avocado oil, or grapeseed oil are excellent choices.
- Salt: Kosher salt or sea salt is best for seasoning.
- Black Pepper: Freshly ground if possible.
- Optional Flavorings: Garlic powder, dried rosemary, thyme, paprika, or grated Parmesan cheese.
- Equipment: A large baking sheet, a mixing bowl, and parchment paper or a silicone baking mat (optional but helpful).
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 a crispy exterior. While the oven heats, line your baking sheet with parchment paper if you’re using it. This makes cleanup much easier.
2. Wash and Dry the Potatoes
Place your mini potatoes in a colander and rinse them thoroughly under cool water. Scrub off any visible dirt with your hands or a brush. This step is important because you’ll often be eating the skin. Dry them very well with a clean kitchen towel or paper towels. Moisture is the enemy of crispiness.
3. Season Generously
Put the dried potatoes in your mixing bowl. Drizzle the oil over them. Then, sprinkle with salt, pepper, and any other seasonings you like. Toss everything together until each potato is evenly coated. Don’t be shy with the salt—it brings out the flavor.
4. Arrange on the Baking Sheet
Pour the seasoned potatoes onto your prepared baking sheet. Spread them out into a single layer. Make sure they aren’t touching or crowded. If they are too close, they’ll steam instead of roast. Using two sheets is better than overcrowding one.
5. Roast to Perfection
Place the baking sheet in the preheated oven. Roast for 20-25 minutes. Then, take the sheet out and use a spatula to shake the potatoes or turn them over. This ensures all sides get crispy. Put them back in the oven for another 15-20 minutes. They’re 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 sheet—they’ll be extremely hot. Taste one and add a little more salt if needed. Transfer them to a serving dish and eat them while they’re warm and crispy.
Pro Tips for the Best Results
- Dry Thoroughly: We mentioned it before, but it’s worth repeating. Wet potatoes will not get as crispy.
- Hot Oven: Don’t be tempted to lower the temperature. High heat is essential for that perfect texture.
- Space Them Out: Giving each potato some room on the pan is a game-changer for texture.
- Don’t Skip the Toss: Moving the potatoes halfway through cooking prevents sticking and promotes even browning.
Choosing Your Mini Potatoes
Not all small potatoes are the same. The variety you choose can affect flavor and texture slightly.
- Baby Yukon Golds: These have a buttery flavor and creamy interior. They are a fantastic all-around choice.
- Baby Reds: These hold their shape very well and have a slightly firmer, waxy texture.
- Fingerlings: These are long and thin. They have a rich, nutty flavor and are excellent for roasting.
- Mixed Medleys: Many stores sell bags of mixed mini potatoes. These are fun for a colorful plate.
Any of these will work wonderfully. Just try to pick potatoes that are roughly the same size so they cook evenly.
Flavor Variations to Try
The basic recipe is just the beginning. Here are some easy ways to change the flavor profile.
Garlic and Herb
Add 3-4 cloves of minced garlic and 1 tablespoon of chopped fresh rosemary or thyme to the bowl with the oil. Be careful not to burn the garlic; you can add it halfway through roasting if you prefer.
Lemon Pepper
Toss the roasted potatoes with the zest of one lemon and an extra crack of black pepper as soon as they come out of the oven. The heat will release the lemon oils beautifully.
Parmesan and Black Garlic
In the last 5 minutes of roasting, sprinkle the potatoes with 1/4 cup of finely grated Parmesan cheese. Serve with a sprinkle of black garlic powder for a deep, savory note.
Spicy Smoked Paprika
Mix 1 teaspoon of smoked paprika and a pinch of cayenne pepper with the oil before tossing with the potatoes. This gives them a warm, smoky flavor with a little kick.
Common Mistakes to Avoid
Even a simple recipe can have pitfalls. Here’s what to watch out for.
- Overcrowding the Pan: This is the most common error. It leads to steamed, soggy potatoes. Use a bigger pan or cook in batches.
- Not Using Enough Oil: The oil helps conduct heat and promotes browning. If your potatoes look dry, they probably are.
- Underseasoning: Potatoes need a good amount of salt. Season well in the bowl, and don’t forget to taste at the end.
- Stirring Too Often: Let them sit in the oven undisturbed for the first 20 minutes. This allows a crust to form.
- Using a Cold Pan: Always start with a preheated oven. Putting potatoes on a cold sheet pan as the oven heats will affect cooking time and texture.
Serving Suggestions
These potatoes are incredibly versatile. Here are a few ideas for what to serve them with.
- Alongside roasted chicken, steak, or pork chops.
- With a fried egg on top for a hearty breakfast.
- As part of a big Sunday brunch spread.
- Tossed into a salad after they’ve cooled slightly for a warm potato salad.
- With a dipping sauce, like garlic aioli, ketchup, or sour cream mixed with chives.
Storing and Reheating Leftovers
Leftover roasted mini potatoes are rare, but if you have them, here’s how to handle them.
Let them cool completely, then store them in an airtight container in the refrigerator for up to 4 days. To reheat, avoid the microwave, which will make them soft. Instead, spread them on a baking sheet and warm them in a 400°F oven for about 10 minutes, or until hot and re-crisped. You can also reheat them in an air fryer for 3-4 minutes.
FAQ Section
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 the roasting time. Boiling them first can make them to soft and they may fall apart.
Should you cut mini potatoes before roasting?
It’s not necessary, but you can. Leaving them whole is easier and gives a nice contrast between the crispy skin and soft inside. If you want more crispy surface area, you can cut them in half. Just make sure the cut sides are facing down on the pan.
How long does it take to roast mini potatoes at 400?
At 400°F, it will take slightly longer, about 35-45 minutes total. They may not get quite as crispy as at 425°F, but they will still be very good. Remember to toss them halfway through the cooking time.
Why are my roasted mini potatoes not crispy?
The main reasons are usually overcrowding the pan, not drying the potatoes well enough before adding oil, or using an oven temperature that’s too low. Make sure you are following the steps for drying, spacing, and using a hot oven.
Can I roast mini potatoes with other vegetables?
Absolutely. They pair well with other hardy vegetables like carrots, parsnips, or whole garlic cloves. Just be sure to cut the other veggies into small, bite-sized pieces so everything finishes cooking at the same time. Softer vegetables, like zucchini, should be added in the last 15 minutes.
What’s the best oil for roasting potatoes?
Oils with a high smoke point are best because of the high oven temperature. Avocado oil, grapeseed oil, or refined olive oil work great. Extra virgin olive oil is fine too, but it can smoke a bit at 425°F. The flavor it provides is often worth it though.
Troubleshooting Guide
If something didn’t go as planned, here are some quick fixes for next time.
- Potatoes are burnt on the bottom: Your oven rack might be too low. Try roasting on a higher rack. Also, parchment paper can help prevent direct contact with the hot metal.
- Potatoes are hard in the middle: They needed more time in the oven. Next time, roast them for an additional 5-10 minutes, or until a fork slides in easily.
- Seasoning didn’t stick: Make sure you are tossing the potatoes in the oil before adding dry seasonings. The oil acts as a glue.
- They taste bland: Underseasoning is likely the culprit. Season aggressively before roasting and don’t forget to taste and adjust salt after cooking.
Roasting mini potatoes in the oven is a fundamental technique that yields delicious results. It’s a method that builds a foundation for countless meals. With this high-heat approach and a focus on crispiness, you’ll have a reliable side dish that never disappoints.
Feel free to experiment with different herbs, spices, and dipping sauces to make the recipe your own. Once you master the basic process, you can adapt it endlessly based on what you have in your pantry. The simplicity of the dish is what makes it such a valuable addition to your cooking routine.