These Roasted Mini Potatoes are bite-size potatoes tossed with olive oil, garlic, salt, and pepper, roasted at 450°F for about 20 minutes, then finished with Parmesan. No boiling first, and most of them don't even need to be cut.
The skins come out crisp and salty, and the insides turn soft and creamy.
I first made these with a bag of Trader Joe's Teeny Tiny Potatoes, and any small potato works the same way.
Garlic and Parmesan are all they need. The hot oven browns the skins, and the cheese melts into the potatoes when you add it at the end.
They're naturally gluten free. If you use jarred minced garlic or pre-grated Parmesan, check the label.
They go with almost any main. Serve them with my Tender London Broil, Shoyu Chicken, or Instant Pot Pork Tenderloin. Try them with the London broil first.
Ingredients for Roasted Mini Potatoes
You need six ingredients, and the potatoes matter most.
Look for potatoes about 1 inch across so they roast whole. Stores sell them as baby potatoes, new potatoes, creamers, or petite potatoes. A medley bag of yellow, red, and purple potatoes works too.
If some are bigger, cut those in half so every piece is close to the same size.
- Mini potatoes - I found mine at Trader Joe's, but your local grocery store should have some. These little potatoes may be labeled as new potatoes, baby potatoes, creamers, petite potatoes, and baby potato medley (which is a blend of yellow, red, and purple potatoes)
- Olive oil - Regular or extra virgin both work. Avocado oil is a good swap if you want a more neutral flavor.
- Fresh garlic - For extra fresh flavor, mince a few fresh garlic cloves, but jarred garlic works well too.
- Kosher salt and black pepper
- Parmesan cheese - Adds an excellent cheesy touch to the oven-roasted potatoes.
See recipe card for quantities.
How to Make Roasted Mini Potatoes
These come together on one pan in about 30 minutes. The full recipe is in the card below.
Heat the oven
Preheat the oven to 450°F (232°C).
Wash and dry the potatoes
Rinse the potatoes and pat them completely dry with a paper towel. Cut any bigger ones in half.
Toss with oil and seasoning
Toss the potatoes in a large bowl with olive oil, garlic, kosher salt, and black pepper until every one is coated.
Roast in a single layer
Spread the potatoes on a large rimmed baking sheet with space between them. Put the cut potatoes cut-side down. Roast about 20 minutes, until golden and a fork slides in easily.
Finish with Parmesan
Toss the hot potatoes with grated Parmesan and serve right away.
Variations
Change the seasoning to match whatever you're serving.
- Herb - Toss the hot potatoes with chopped fresh parsley, dill, or rosemary.
- Garlic paprika - Add onion powder, garlic powder, and sweet paprika before roasting.
- Chili - Swap the pepper for chili powder.
- Curry - Add curry powder with the salt and pepper.
- Spicy - Finish with a pinch of red pepper flakes.
Roasted Mini Potatoes for Thanksgiving and Holiday Dinners
These are one of the easiest sides to fit into a holiday menu. They only need about 20 minutes, so roast them while the turkey or ham rests.
Feeding a crowd? Double the recipe and use two baking sheets. Put one on the upper rack and one on the lower rack, and swap them halfway through so both brown evenly.
Wash and dry the potatoes the morning of so they're ready to toss and roast.
Serve them with my Slow Cooker Turkey Breast with Apple Cider, Brown Sugar Pineapple Ham and Gluten Free Stuffing.
Tips for Crispy Mini Potatoes
- Dry them well - Wet potatoes steam instead of crisping. Pat them dry before the oil goes on.
- Give them room - If the potatoes touch, they steam. Use two baking sheets if one is crowded.
- Keep the oven hot - 450°F browns the skins before the insides get mushy. Don't drop the temperature to fit another dish in.
- Cut side down - Cut halved potatoes side down in the pan. That flat side gets the most color.
- Start checking at 20 minutes - Smaller potatoes can be done sooner. Bigger ones may need 5 to 10 more minutes.
- Add the Parmesan last - At 450°F, it can burn if you add it early.
- Line the pan with foil - Clean up takes one minute.
Storage Instructions
Store leftover roasted mini potatoes in an airtight container in the refrigerator for 3 to 4 days.
Reheat on a baking sheet in a 400°F oven or in the air fryer for 5 to 8 minutes to restore the crisp. A skillet over medium-high heat works too. The microwave is fine in a pinch, but the skins go soft.
Give your leftover potatoes new life by using them in these fun ways:
- As a topping on a salad
- Dipped in roasted red pepper sauce or a similar dip as an appetizer
- Sauté them with onions and scrambled eggs for breakfast
- Top with cheese and bake for a few minutes
- Add to potato soup
Serving Suggestions
Serve these with your favorite protein, like my Air Fryer Chicken Thighs or Baked Pork Tenderloin, for an easy dinner. Pair it with a side salad like Arugula Orange Salad for an easy weeknight dinner.
Roasted Mini Potatoes FAQ
No. Small potatoes cook through in the time it takes the skins to crisp, so there's no need to boil them first.
About 20 minutes at 450°F. Ovens run differently, so start checking at 20 minutes. They're done when the skins are golden and a fork slides in easily.
Mini potatoes are often available at grocery stores and farmer's markets during their peak season. They may also be labeled as baby potatoes, new potatoes, or petite potatoes. If you can't find mini potatoes, try this recipe with waxy potatoes, like fingerling potatoes, since they hold their shape well under heat and won't fall apart easily.
Make sure your potatoes are not wet when you put them in the oven. Also, do not overcrowd the pan.
No need, and that would be very difficult with these teeny tiny ones!
Toss them with olive oil, garlic, salt, and pepper. Spread them on a baking sheet in a single layer and roast at 450°F for about 20 minutes. Finish with Parmesan.
450°F. A hot oven crisps the skins before the insides turn mushy.
Yes. This recipe was made with them. They're small enough to roast whole, so there's almost no prep.
Yes, as written. If you use jarred minced garlic or pre-grated Parmesan, check the label to be sure.
Roasted Mini Potatoes
Ingredients
- 1 lb tiny potatoes, mine are from Trader Joes
- 3-4 tablespoon olive oil
- 3 cloves of garlic, jarred
- 1 teaspoon kosher salt
- ½ teaspoon pepper
- ¼ cup Parmesan cheese
Instructions
- preheat oven to 450°
- wash 1 lb. teeny tiny potatoes and pat dry
- slice bigger ones in half (optional)
- put in a bowl and toss with 3-4 tablespoon olive oil, 3 garlic cloves (I buy the jarred ones), 1 teaspoon kosher salt, ½ teaspoon pepper
- place on a baking sheet and cook for about 20 minutes
- sprinkle with parmesan cheese and serve immediately.
Equipment
Notes
Nutrition
Nutrition Disclaimer
All nutritional information provided is an estimate. For specific dietary needs or concerns, we recommend consulting a nutrition calculator or a qualified expert.
Karen Kelly
Karen Kelly is a nationally syndicated food and travel writer, founder of Seasonal Cravings, and co-founder of The Roam Report. She develops approachable seasonal recipes and covers travel and lifestyle trends. Her work has appeared in numerous media outlets, including Yahoo, Taste of Home, Apple News, NBC, FOX, and other national and regional publications.
Ally says
I made these tonight after getting the Trader Joe’s Tiny Potatoes and figuring I should probably look up a recipe since because they are tinier, they’ll probably need a different cooking time than their larger counterpart. I followed your recipe to a T and they are a huge hit with my family! I’m bookmarking this and I will be using it in the future again and again and again! Thank you so much! Only thing I might do is make some of these with less pepper. My 4 year old said they are spicy, while my husband and I are huge fans of spice, so we liked these a lot. (They aren’t spicy, just flavorful. My daughter doesn’t know what she’s missing out on.)
Vladka says
I made this recipe with fresh rosemary leaves and it made a great addition to roasted potatoes.
Gen says
I love the Trader Joe’s tiny potatoes! This was just delicious. Loved the Parmesan cheese! Thanks for a wonderful easy recipe.
GRETA says
Oh yes! This is my go-to roasted potato recipe! I love the garlic and the parmesan in it. This is just delicious. Highly Recommend.
Shruthi says
Using smaller potatoes meant that every surface was crispy and delicious! Thanks for a great recipe. We added rosemary salt and some red chili flakes for heat!
Erin says
Thanks for the tip on TJs! I hadn't seen them at my regular store. I made these potatoes tonight, and they were such a hit! The amount of garlic and cheese was perfect. I'll be making these again soon!
Kris says
This made the perfect comforting side dish for dinner tonight. The garlic and parmesan took it over the top!
Sharina says
These adorable mini potatoes were so good! It was an easy recipe yet it was packed with flavors. I used the leftovers as a topping for my favorite salad, it was great and remarkable.
Lisa says
The seasoning on these mini potatoes was perfect! The dish was just what we needed as a side to grilled steak.
Brooke says
These were beautiful, delicious and so easy to prepare. We even used the leftovers this morning with our sausage and eggs for a delightful breakfast scramble. So good, thank you!
Addison says
These roasted potatoes were so crispy and delicious! Great for a side dish with any dinner.
Terri Narby says
sounds wonderful and I can't wait. I wanted to look it up because I didn't want mushy potatoes I wanted crispy potatoes.
Greg T. says
Just tried making the roasted mini potatoes and added a bit of rosemary like suggested in the variations. Turned out really flavorful. My boys loved it!
Judi says
Made these tonight for dinner. They were yummy and quick. Made them with burgers. Great Monday night meal.
Thank you , Judi
TrendyTraveller says
Love the idea of spicing up these roasted mini potatoes with some international flair! Thinking of adding some curry powder next time. Anyone tried mixing in other global spices or ingredients?