Tiny, golden, and irresistibly crispy – mini potatoes are the unsung heroes of any dinner table. These bite-sized spuds pack a flavor punch that’ll have you wondering why you ever bothered with their full-sized cousins.
What sets this recipe apart is the perfect balance of textures. The outside gets delightfully crispy, while the inside remains fluffy and tender. A sprinkle of fresh herbs and a touch of garlic take these little gems from a simple side dish to a show-stopping crowd-pleaser.
These mini potatoes are the ideal sidekick to so many Main Dishes. They’re particularly fantastic alongside a delicate Poached Fish and Cucumber Salad, offering a nice textural contrast.
I’d love to hear how you jazz up your mini potatoes – drop a comment and share your favorite seasoning combos!
Why I Love These Mini Potatoes Recipe?
- I’ve found that even the pickiest eaters in my family can’t resist these crispy little bites. It’s a stress-free way to get everyone eating their veggies.
- The prep is so quick and easy, I can throw these in the oven while I focus on the main dish. It’s perfect for those nights when I’m short on time but still want a homemade meal.
- Experimenting with different herb combinations has been a fun way to keep this recipe fresh. My current obsession is za’atar – it adds a Middle Eastern twist that’s absolutely delicious.
- These potatoes reheat beautifully, making them great for meal prep. I often make a big batch on Sunday to enjoy throughout the week.
- Unexpected bonus: leftover mini potatoes make an amazing addition to breakfast hash or frittatas. It’s like two meals in one!
Mini Potatoes Recipe
Equipment
- Sheet pan
- Spatula or brush
- Knife
- Cutting Board
- Measuring Spoons
- Olive oil spray
Ingredients
- 1 1/2 pounds small baby potatoes red, Yukon gold or multi-color
- 3 tablespoons extra virgin olive oil
- 1 teaspoon garlic powder
- 1 1/4 teaspoons dried Italian seasoning
- 1 1/2 tablespoons grated Pecorino Romano or Parmesan cheese
- 1/2 teaspoon kosher salt plus more for topping
- ground black pepper
- olive oil spray
Instructions
- Preheat the oven to 400°F and place the rack in the center.
- Cut the baby potatoes in half.
- Drizzle olive oil on a sheet pan and spread it evenly.
- Sprinkle the olive oil with garlic powder, Italian seasoning, grated cheese, salt, and pepper.
- Arrange the potatoes cut side down on the pan.
- Spritz the tops with olive oil spray and add a pinch more salt.
- Bake for 30 to 40 minutes, until the bottoms are golden and the potatoes are tender.
- Enjoy your crispy, seasoned potatoes!
