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Crispy mini potatoes served in a bowl, garnished with herbs.

Crispy Roasted Mini Potatoes

These roasted mini potatoes are fork-tender inside with a crunchy, browned cut side that's perfect for dipping or eating straight off the pan. Simple to make with no boiling and just one bowl to season.
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Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings: 4 servings
Course: Side Dish
Cuisine: American
Calories: 180
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 1 lb mini potatoes (Yukon Gold or baby potatoes) These are ideal for quick roasting.
  • 2 tbsp extra virgin olive oil Helps with browning and seasoning adhesion.
  • 1 tsp garlic powder Provides consistent flavor without burning.
  • 1 tsp dried rosemary (or thyme) Adds a savory aroma.
  • ½ tsp salt Enhances flavor.
  • ¼ tsp black pepper Adds a mild heat.

Method
 

Preparation
  1. Preheat the oven to 425°F (220°C).
  2. Wash and dry the mini potatoes thoroughly, then cut them in half.
  3. In a large bowl, toss the halved potatoes with olive oil, garlic powder, dried rosemary (or thyme), salt, and black pepper until evenly coated.
Cooking
  1. Line a baking sheet with parchment paper and arrange the potatoes cut side down in a single layer.
  2. Roast for 25–30 minutes, shaking the pan halfway through for even cooking.
  3. Serve hot, either plain or with your favorite dipping sauce.

Notes

For best results, ensure potatoes are dry before seasoning. Space them out on the baking sheet for maximum crispiness.