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My quick and easy Oven Roasted Small Potatoes are delicately seasoned, seriously crispy, and oh-so-delicious! Roasted for 1 hour using less than 10 ingredients, this is an easy potato side dish perfect for holiday gatherings, dinner parties, or part of your everyday family meals. I guarantee you will love making these roasted potatoes!
Jump to:
- Best Crispy Roasted Potatoes
- Roasted Small Potatoes Ingredients
- How to Roast Potatoes
- Mini Roast Potatoes Recipe Tips
- What is the best potato for roasting?
- Roasting Mini Potatoes Recipe Variations
- Baby Potato Recipes FAQs
- How to Reheat Mini Roasted Potatoes
- Mini Roasted Potatoes in the Air Fryer
- Best Potato Side Dishes
- 📌 Pin it for later!
- Crispy Roasted Potatoes
Best Crispy Roasted Potatoes
Roasted potatoes are a fun way to dress up any meal. They are perfectly crispy on the outside while fork-tender and fluffy on the inside. I love when the potatoes soak up some of the sauce on a plate, or when they're smothered in butter and fresh herbs.
When it comes to roasting small potatoes, I use creamer potatoes, which are grown to be smaller. This means they cook in less time, and they're all around the same size, making it much easier to cook them evenly.
These are simple roasted potatoes, using just a little salt, pepper, butter, and garlic, making them a perfect complement to any dish! They make such an elegant side dish when presented on a large platter or serving tray garnished with fresh green parsley, but also work well as a side dish for a family meal.
Every holiday main course pairs well with roasted garlic potatoes - from seafood to pork, chicken, beef, and vegetarian entrees, they are always a special treat!
Roasted Small Potatoes Ingredients
- Creamer potatoes
- Butter
- Garlic powder
- Sea salt and black pepper
- Parsley
How to Roast Potatoes
- Preheat oven to 425°F. Cut creamer potatoes in half and add to a bowl.
- Sprinkle potatoes with garlic powder, sea salt, and black pepper, and add melted butter.
- Mix potatoes with seasoning and butter until fully coated.
- Spread potatoes evenly in a cast iron skillet. Sprinkle with fresh parsley if you like.
- Roast for 1 hour for crispy potatoes. When they are golden brown and crispy but fork-tender, they are ready. Enjoy!
Mini Roast Potatoes Recipe Tips
As delicious as roasted potatoes are, they are sometimes tricky when it comes to mastering the divinely crispy texture. Here are my tips on making perfectly crispy roasted potatoes:
- Don't overlap your potatoes when they are on the roasting pan. The heat from the oven needs to "coat" the potatoes as they cook. If the potatoes are not spread out, the heat will centralize and steam the potatoes instead of roasting them.
- After the potatoes have been roasted, do not cover them with foil. Roasted potatoes are best when served immediately, but covering them with foil will steam them from the residual heat. If you need to keep them warm, place them in a low oven and toss them frequently until ready to serve.
- After the potatoes have been cut in half, pat them dry with a paper towel before adding the butter and seasoning. This will help remove any access water from washing the potatoes.
- Be sure to let your oven preheat. You want a nice hot oven to roast your potatoes in.
- When roasting potatoes, fat is your friend. Make sure each potato is coated in a nice layer of butter and seasoning.
- Do not flip potatoes while they are cooking, keeping them in one spot will create a crispy edge!
What is the best potato for roasting?
I like to use baby potatoes for this recipe, but you can use whichever variety of potato you enjoy.
If you are using a normal-sized potato, make sure to cut them so each piece is roughly the same size. I recommend cutting them very small as if you were using baby potatoes.
This will help the potatoes cook evenly and within the same amount of time. Potatoes I also use include:
- Yukon Gold
- Petite Red
- Fingerling
- Russet
- Purple Potatoes (so pretty!)
Roasting Mini Potatoes Recipe Variations
My roasted potato recipe is fantastic on its own, but because it's a simple recipe, you can dress up the potatoes with so many different variations and spices.
For each of these variations, use the same amount of potatoes, seasonings, and cut them in half like the original recipe. Here are some of my favorites:
- Oven Roasted Cajun Potatoes: Add ½ teaspoon paprika, ½ teaspoon cayenne pepper, ½ teaspoon dried oregano, ½ teaspoon dried thyme, and ½ teaspoon onion powder to the seasoning mix. Toss potatoes in butter and roast according to recipe instructions. Squeeze half a lemon over the potatoes after they are cooked. Garnish with chopped scallions.
- Lemon and Feta Greek Potatoes: For this variation, use the same amount of olive oil instead of butter. To the seasoning mix, add the zest and juice of 1 lemon, 1 teaspoon dried oregano, ½ teaspoon fresh rosemary, and ½ teaspoon dried dill. Roast according to recipe instructions. Garnish with fresh crumbled feta and chopped parsley.
- Curry Roasted Potatoes: For this variation, use the same amount of olive oil instead of butter. To the seasoning mix, add 1 teaspoon curry powder (I like red or yellow curry), 1 teaspoon paprika, and 1 tablespoon tomato paste and roast the potatoes according to recipe instructions. Garnish with chopped chives.
- Loaded Oven Roasted Potatoes: Follow the exact recipe instructions, but take the potatoes out of the oven 5 minutes before they are finished roasting. To the potatoes, add 1 cup shredded cheddar cheese and ½ cup cooked diced bacon (or bacon bits). Place back in the oven and continue to roast for the additional 5 minutes. Garnish potatoes with chopped fresh chives and a drizzle of sour cream.
Baby Potato Recipes FAQs
Baby potatoes are small enough in size to skip the step of boiling them before roasting. Simply toss in butter and seasonings and roast in a very hot oven!
The trick to crispy roasted potatoes is to roast them with butter and herbs at a high temperature for 1 hour. By the time the potatoes are done cooking this way, they will be deliciously crispy on the outside and fork-tender on the inside.
Soaking potatoes helps to remove extra starch, perfect for fried potatoes, but not necessary when roasting them. If you do prefer to soak your potatoes, be sure to pat them dry completely before roasting.
Small potatoes can be roasted whole; however, for this recipe, cut them in half. This will help lower the cooking time, and cutting them in half to expose them to butter and heat will result in extra crispy potatoes!
Leftover roasted baby potatoes are best when stored in an airtight sealed container for up to 4 days in the refrigerator.
My recipe for roasted baby potatoes are a gluten and grain free side dish, perfect for anyone with a gluten allergy to enjoy.
How to Reheat Mini Roasted Potatoes
- Preheat oven to 400°F.
- Place the roasted potatoes on a baking sheet lined with aluminum foil.
- Bake the potatoes between 15-20 minutes or until heated through. Be sure to watch the potatoes so they do not burn. Flip the potatoes half way through the cooking time.
Mini Roasted Potatoes in the Air Fryer
Baby potatoes fit so nicely in an air fryer, and with convection cooking, your potatoes are guaranteed to be crisp and spectacular every time!
The only difference from my original recipe and the recipe for the air fryer is to use 2 tablespoons melted butter mixed with 2 tablespoons olive oil for the fat (instead of using only butter).
The two mixed together create a perfect texture! See our air fryer potato instructions here: Air Fried Potatoes
Best Potato Side Dishes
Try this side dish for the holidays, along with my other Best Side Dishes for Thanksgiving and Vegetable Side Dishes for Christmas!
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Crispy Roasted Potatoes
Equipment
- 1 Skillet
- 1 Cutting board
- 1 medium mixing bowl
- 1 spatula
Ingredients
- 1 tablespoon garlic powder
- 4 tablespoons butter melted
- 2 pinches Maldon sea salt
- 2 pinches black pepper
- 24 ounce creamer or baby potatoes sold as one package
- fresh parley optional, to taste
Instructions
- Preheat oven to 425°F. Cut creamer potatoes in half and add to a bowl.24 ounce creamer or baby potatoes
- Sprinkle potatoes with garlic powder, sea salt, and black pepper, and add melted butter.1 tablespoon garlic powder, 4 tablespoons butter, 2 pinches Maldon sea salt, 2 pinches black pepper, 24 ounce creamer or baby potatoes
- Mix potatoes with seasoning and butter until fully coated.
- Spread potatoes evenly in a cast iron skillet. Sprinkle with fresh parsley if you like.fresh parley
- Roast for 1 hour for crispy potatoes. When they are golden brown and crispy but fork-tender, they are ready. Enjoy!
Video
Notes
- Don't overlap your potatoes when they are on the roasting pan. The heat from the oven needs to "coat" the potatoes as they cook. If the potatoes are not spread out, the heat will centralize and steam the potatoes instead of roasting them.
- After the potatoes have been roasted, do not cover them with foil. Roasted potatoes are best when served immediately, but covering them with foil will steam them from the residual heat. If you need to keep them warm, place them in a low oven and toss them frequently until ready to serve.
- After the potatoes have been cut in half, pat them dry with a paper towel before adding the butter and seasoning. This will help remove any access water from washing the potatoes.
- Be sure to let your oven preheat. You want a nice hot oven to roast your potatoes in.
- When roasting potatoes, fat is your friend. Make sure each potato is coated in a nice layer of butter and seasoning.
- Do not flip potatoes while they are cooking, keeping them in one spot will create a crispy edge!
Fred H says
I have made them both ways but I prefer to boil them to about 90% done a day ahead of time they turn out so much more crispy plus it cuts down on the roasting time. I then roast them using garlic infused olive oil the next day along with some salt and pepper or whatever seasoning you like. I like to get a lot of the prep done a day ahead of time so making the meal is not so long Love to serve these with steak and slightly mash and top with some of the olive oil and a dollop of real sour cream.
Em says
That is awesome! Your method sounds great for making the potatoes ahead of time. Thank you for your comment and for sharing!
Muriel S says
Can these potatoes be cooked in an air fryer? If so how long to cook? Thank you Muriel S
Em says
Hi Muriel! You could absolutely cook these in an air fryer. I would personally set them to 400°F for 15 minutes, flipping them around in the basket halfway through the cook time. Make sure not to overcrowd the basket - you may need to prepare them in batches.