Crispy Roasted Mini Potatoes with Garlic and Herbs

Golden, crispy, and irresistibly comforting, these oven roasted mini potatoes are a side dish that disappears the moment they hit the table. With tender, fluffy centers and perfectly seasoned, crunchy edges, they pair beautifully with anything from a simple weeknight chicken to a holiday roast.

I’m a big fan of potato recipes—roasted, scalloped, mashed, or baked—and these mini potatoes are the kind of easy, popular recipe that becomes a family favorite. Freshly finished with grated Parmesan and chopped parsley, they’re dangerously addictive. Serve them hot straight from the oven and watch the bowl empty fast.

Why This Recipe Works

Crispy edges, tender centers: High heat and even spacing give the best texture.
Simple seasoning: Thyme, rosemary, garlic, salt, and pepper keep the flavors classic and versatile.
Hands-off cooking: Minimal prep and just one flip during roasting.
Crowd-pleaser: A dependable side that complements many mains and always gets seconds.

Before You Start

Scrub and dry well: Any excess moisture prevents crisping.
Quarter evenly: Uniform pieces roast consistently.
Don’t overcrowd: Give potatoes room on the sheet to crisp instead of steam.
Use foil + oil: Foil helps with cleanup and oil prevents sticking.
Preheat the pan: A hot sheet pan gives an instant sizzle and crisp bottoms.
Finish fresh: Parmesan and parsley brighten the dish.

Roasted Mini Potatoes Ingredients

Yukon Gold potatoes – naturally creamy with a buttery flavor.
Avocado oil – high smoke point ideal for roasting (or another neutral high-heat oil).
Thyme + rosemary – dried herbs provide an earthy, savory base.
Garlic powder – even flavor without the risk of burning.
Parmesan + parsley – a salty, fresh finish.

Substitutions

Potatoes: Yukon Golds, baby reds, or Russets (cut into 1-inch cubes; peel Russets if preferred).
Seasoning: Italian seasoning works well in place of thyme and rosemary.
Spice lovers: Add red pepper flakes or a pinch of cayenne for heat.

Pro Tips

For the crispiest potatoes, make sure they are completely dry before adding oil.
Don’t crowd the pan—use two pans if necessary so hot air circulates and crisps every side.
Lightly oil the foil to prevent sticking, especially with starchy potatoes.
Preheat the baking sheet in the oven for extra-crisp bottoms.
Add smoked paprika or a squeeze of lemon for extra flavor before serving.
Swap Yukon Golds for baby reds or fingerlings for a different texture.

Frequently Asked Questions

Can I use a different type of potato?
Yes. Yukon Golds are my favorite for their buttery flavor, but baby reds or Russets (cut into 1-inch cubes) work well. If using Russets, you may want to peel them.

Do I have to use avocado oil?
No. Any neutral oil with a high smoke point—canola, vegetable, or grapeseed—will work. Olive oil can be used but may smoke at higher temperatures.

How do I keep potatoes from sticking to the foil?
Lightly and evenly oil the foil before adding potatoes, and use a thin metal spatula to flip them while roasting.

Can I make these ahead?
You can scrub, dry, and cut the potatoes a few hours ahead and hold them in cold water. Pat them very dry before seasoning and roasting. Once roasted, they’re best served fresh and hot.

How do I reheat leftovers so they stay crispy?
Reheat in a 400°F oven or in an air fryer for 5–10 minutes until hot and crisp. Microwaving will make them soft.

What to Serve with Roasted Mini Potatoes

These potatoes are incredibly versatile. Pair them with hearty mains like Swiss steak, chicken tetrazzini, hamburger casserole, or Crockpot pork tenderloin. For lighter contrasts, serve with a crisp coleslaw or a cucumber-tomato-feta salad.

Storing, Reheating, Freezing & Make-Ahead

Storing

Cool completely, then store in an airtight container in the refrigerator for up to 4 days.

Reheating

Reheat on a baking sheet in a 400°F oven or in an air fryer for 5–10 minutes until hot and re-crisped.

Freezing

Freezing is not recommended—roasted potatoes tend to lose texture and become mealy when thawed.

Make-Ahead

Prep (scrub, dry, and cut) up to several hours ahead and keep potatoes in cold water. Pat dry before seasoning and roasting.

More Easy Potato Recipes

If you love potatoes, try melting potatoes, funeral potatoes, country potatoes, or potatoes au gratin for more comforting sides.

Tried This Recipe?

I’d love to hear how these Roasted Mini Potatoes turned out for you. Please leave a rating and a comment to let me know—your feedback makes my day. Snap a photo and tag @gonna_want_seconds on Instagram—I enjoy seeing your results!

From quick weeknight dinners to nostalgic favorites, subscribe to the newsletter to get more recipes delivered straight to your inbox.

Roasted Mini Potatoes

Summary: Crispy roasted mini potatoes with fluffy centers and golden edges. The perfect easy side dish for any dinner or holiday table.

Details

Prep Time: 10 mins
Cook Time: 35 mins
Total Time: 45 mins
Servings: 4 (feeds 4–6)
Author: Kathleen

Ingredients

2 pounds Yukon Gold potatoes
1/4 cup avocado oil (plus more for greasing foil)
1 teaspoon dried thyme
1 teaspoon dried rosemary
1 teaspoon garlic powder
1 teaspoon salt
1/2 teaspoon black pepper
Grated Parmesan cheese, for garnish
Fresh parsley, chopped, for garnish

Instructions

Preheat the oven to 400°F (204°C) with a rack in the middle position. Line a large rimmed baking sheet with aluminum foil and lightly grease the foil with oil.
Scrub the potatoes, pat them completely dry, and cut into quarters. Place in a large mixing bowl.
Pour the avocado oil over the potatoes and toss to coat. Add the thyme, rosemary, garlic powder, salt, and pepper, tossing until evenly seasoned.
Spread the potatoes in a single layer on the prepared baking sheet, ensuring they are not overcrowded.
Roast for 35–40 minutes, flipping once halfway through, until golden brown, crispy, and tender when pierced with a fork.
Remove from the oven, immediately sprinkle with grated Parmesan and chopped parsley, toss gently, and serve hot.

Notes

For extra heat, add 1/2 teaspoon red pepper flakes or 1/4 teaspoon cayenne.
Substitute 2 teaspoons Italian seasoning for thyme and rosemary if preferred.
Preheating the baking sheet helps achieve crispier bottoms.

Nutrition (per serving, approximate)