roasted mini potatoes

Don&#039;t let their size fool you! These roasted mini potatoes may be small but they&#039;re bursting with the flavors of fresh herbs, garlic, and a hint of lemon. They&#039;re golden and crispy on the outside with a soft center, making them the perfect easy side dish the whole family will love.

Roasted Mini Potatoes with Herbs and Garlic

½ lb mini potatoes (also called creamer potatoes)

olive oil

Italian seasoning

EACH: sea salt and pepper

garlic

parsley and lemon (to serve)

season potatoes

Preheat your oven to 400 degrees Fahrenheit. Line a baking sheet with parchment paper. Toss the whole, mini potatoes with olive oil, Italian seasoning, salt, and pepper then spread them out on a baking sheet and put them into the oven.

add garlic

After 20 minutes, add the garlic to the potatoes and mix well. Return the baking sheet to the oven for another 10 minutes, or until the potatoes are golden and soft.

serve

Serve the roasted mini potatoes with some minced parsley and a squeeze of lemon over the top.

Need an easy side dish? Try these roasted mini potatoes! They're perfectly seasoned, tender on the inside and crispy on the outside.

Roasted Mini Potatoes

mini potatoes

garlic powder

smoked paprika

salt

chives

Preheat the oven to 425 degrees Fahrenheit.

Wash the potatoes and pat them dry. Slice them in half.

In a large bowl, stir together the potatoes, olive oil, garlic powder, smoked paprika, and kosher salt.

Line a baking sheet with parchment paper. Spread the potatoes in an even layer on the sheet cut and make sure they are side down. Roast for about 30 to 35 minutes without stirring until browned, depending on the size of the pieces.

Remove the potatoes from the oven and toss with the chives. You can also spritz with lemon wedges for a pop of tangy flavor. 

Very easy and very tasty.
Baked the basic recipe (smaller quantity) in our toaster oven.  
Done sooner that expected, at least 5 minutes, maybe a little more.
Eager to try your suggested variations.
Thank you.

These quick and easy oven roasted baby potatoes with garlic and rosemary are absolutely perfect! Plus, you don’t have to boil them before baking them, so they’re super simple to make.

BEST Roasted Baby Potatoes Recipe

baby potatoes

garlic (pressed through a garlic press, or minced)

rosemary

fine sea salt

fresh coarse ground black pepper

dry thyme leaves *

Tablespoons diced fresh parsley

Preheat the oven to 375 F (190 C).

Wash and dry the potatoes, removing any visible...

Wash and dry the potatoes, removing any visible dirt.

In a medium mixing bowl, toss the potatoes...

In a medium mixing bowl, toss the potatoes with the olive oil, garlic, rosemary, salt, pepper, and dry thyme leaves.

Arrange the seasoned potatoes in a single layer...

Arrange the seasoned potatoes in a single layer on a small rimmed baking sheet. If there was any leftover seasoning or oil in the bowl, scoop that out and spread it over the potatoes. Cover the baking sheet tightly with foil, and bake for 40 minutes (if your potatoes are exceptionally small, you may want to bake them a little less).

After 40 minutes, remove the potatoes from the...

After 40 minutes, remove the potatoes from the oven, remove the aluminum foil, and give the potatoes a good stir with a wooden spoon. Turn the oven temperature up to 450 F (232 C). Once the oven reaches 450 F, return the potatoes to the oven, and bake them for 10 - 15 minutes. The potatoes are ready when they’re fork tender and the skin is crispy. It’s important to keep an eye on them during this part of the cooking process because the cooking time varies based on the size of the potatoes you’re using.

Remove the potatoes from the oven, toss them...

Remove the potatoes from the oven, toss them with the fresh diced parsley, and serve.

This Roasted Small Potatoes and Carrots recipe is such an easy side dish to make. The baby potatoes will roast at 400°F/205°C for approximately one hour. The roasting process begins by covering them with foil. Intrigued?

Roasted Small Potatoes and Carrots Recipe

potatoes (680 grams, washed and halved)

shallots (halved)

carrots (454 grams, peeled, cut into ½-inch pieces)

olive oil (extra virgin)

paprika

rosemary (fresh,

black pepper

lemon juice (freshly squeezed, optional)

Italian flat-leaf parsley (fresh and finely chopped, optional)

Preheat the oven to 400°F/205°C. Place one oven grate at the bottom and another one in the middle of the oven.

Spray a baking dish or roasting pan, at least 9 by 13 inches, with cooking spray.

Transfer the halved potatoes, shallots and the sliced carrots to the roasting pan or baking dish. 

Add 2 tablespoons of olive oil and toss the vegetables together for a few minutes ensuring all are well coated with the oil. 

Season with chopped rosemary, paprika, ½ teaspoon of salt (or to taste) and ⅛ teaspoon freshly ground pepper (or to taste).

Toss to combine. Arrange in a single layer. 

Cover tightly with a piece of aluminum foil and bake on the bottom oven grate for 20 minutes.

Remove the baked vegetable dish from the oven and carefully lift and remove the foil. Toss the vegetables gently together. 

Return the dish to the oven and place it on the middle grate. Roast for an additional 30-35 minutes or until the vegetables are golden, crispy on the edges and cooked through.  Gently toss the vegetables two more times as they are roasting in the oven. 

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Top 4 roasted mini potatoes recipes from across the web

The most viewed roasted mini potatoes recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Roasted Mini Potatoes with Herbs an...

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Roasted Small Potatoes and Carrots ...

The most viewed roasted mini potatoes recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine