You need these delicious crispy Roasted Mini Potatoes in your recipe arsenal! This side dish is easy, pairs well with a variety of meals and is a crowd-pleaser!
Roasted Potatoes are the quintessential side dish that everyone loves. The best part is that they are super easy to make and pair well with almost any main dish. Roasted potatoes accommodate a variety of dietary restrictions since they are gluten-free, dairy-free and vegan.
Here's what you need to make Roasted Mini Potatoes:
- olive oil
- mini potatoes
See recipe card for quantities.
Here's how to make Roasted Mini Potatoes:
Scrub potatoes and then chop them into small bite-size pieces.
In a medium bowl, stir together the olive oil, salt and pepper. Add potatoes and stir again to coat.
Spread seasoned potatoes onto a greased baking sheet.
Bake at 450 for 30 minutes, stirring halfway through cooking. Serve immediately for the best texture.
Hint: I'm partial to baby gold potatoes but really any form of diced small potatoes will work here. Simply peel them first if using something with thicker skin like russet or sweet potatoes. Read this article to learn more about the different types of potatoes.
Want to substitute an ingredient in Roasted Mini Potatoes? Here's how:
- Mini potatoes - use an equal amount of any type of diced potato here, just peel the skin if using russet or sweet potatoes.
- Olive oil - use an equal amount of a different mild oil here such as avocado or vegetable oil.
Try one of these variations on Roasted Baby Potatoes:
- Spicy - add ½ teaspoon of red pepper flakes to give the potatoes some spice.
- Garlic - for garlic potatoes, add 2 cloves of minced garlic or ¼ teaspoon of garlic powder when stirring halfway through the cooking time.
- Herbs - add ½ teaspoon of dried herbs or ½ Tablespoon of fresh herbs such as dill or rosemary to the potatoes prior to cooking.
This equipment comes in handy when making Roasted Mini Potatoes:
Store cooked Roasted Mini Potatoes in an airtight container in the refrigerator for up to 4 days.
No. By cutting the potatoes into small pieces and roasting them at a high temperature in this recipe I've eliminated the extra step of boiling the potatoes.
There could be a few reasons for this. The most common two are that either the oven temperature isn't high enough or the potatoes are overcrowded. Additional reasons could be there's not enough fat to crisp them or that the baking dish isn't allowing air to circulate well. To get crispy potatoes, make sure you first coat them in a form of fat such as olive oil. Then, make sure the potatoes aren't overly crowded and fit in a single layer on a baking sheet (not dish with sides) with enough room for air to circulate. Finally, roast them at a high temperature of 425 or 450.
Looking for other easy side dish recipes like this? Try these:
Serve Roasted Mini Potatoes with one of these dinner entrees:
Roasted Mini Potatoes
- Preheat the oven to 450.
- Scrub potatoes and then chop them into small bite-size pieces.
- In a medium bowl, stir together the olive oil, salt and pepper. Add potatoes and stir again to coat.
- Spread seasoned potatoes onto a greased sheet pan. Bake at 450 for 30 minutes, stirring halfway through cooking. Serve immediately for the best texture.
- Don't leave food sitting out at room temperature for extended periods
- Never leave cooking food unattended