The Best Roasted Mini Potatoes
Roasted mini potatoes are all kinds of wonderful.
First, they are visually adorable. The comforting potatoes we all know and love but make them baby sized? Yes please!
Second, nothing screams comfort food quite like potatoes. I don’t know what it is but give me potatoes and all I want to do is put on a cozy sweater and curl up by the fire. With potatoes. My love.
Thirdly and for the sake of getting to the recipe, the thing I love perhaps most about these potatoes is the texture! The crisp outside, the soft buttery middle. I mean, swoon!
Below I’m going to share the foolproof way to make the absolute best melt in your mouth, crisp roasted mini potatoes. They’re perfect for any holiday meal yet easy enough to make on a weeknight.
Ingredients For Roasted Mini Potatoes
Mini Potatoes. Ah these cute little baby potatoes make me so happy! They’re fun, adorable, and the perfect two-bite potatoes that make the best addition to any dinner!
Rosemary. I love the flavor rosemary gives to these potatoes. The rosemary makes them so fragrant and cozy. Plus it adds such a pretty garnish to serve alongside the mini potatoes.
Garlic. I mean, is this even a question?! Garlic is a must!
Avocado Oil. You can also sub in olive oil or your favorite cooking oil here, I tend to always use avocado oil.
Salt & Pepper. Mm it’s amazing how this iconic duo can be so simple and yet add so much to a dish.
How to make roasted mini potatoes:
Boil the potatoes
In a large pot, add the potatoes and cover with water with 1 teaspoon salt.
Bring to a boil over medium/high heat and cook for 10 minutes or until the potatoes are fork tender.
Drain the potatoes and add to a large baking dish or sheet pan.
Oil & season
Drizzle the oil over the potatoes, sprinkle with 1 teaspoon salt + pepper and add the whole garlic cloves and rosemary sprigs to the pan.
Roast the potatoes
Bake for 30-40 minutes or until the potatoes are crispy golden brown.
How Should I Store Baby Potatoes?
If you’re looking for the best place to store raw potatoes, keep them in a cool dark place. A closed pantry or even the fridge would be great. Keep them in a brown or mesh bag to allow them to breathe.
If stored properly, they can stay good for at about 4 months!
Fridge. Place the mini potatoes in an airtight container in the fridge. They can stay good for about one week. To reheat, place on a rimmed baking sheet with parchment paper and roast until warmed through.
Freezer. Potatoes don’t freeze well raw but since we’re cooking them first and then freezing leftovers or prepping ahead, we’re good! Freeze your roasted mini potatoes in an airtight container or ziploc bag up for three months. When you’re ready to reheat, place them on a rimmed baking sheet with parchment paper and roast until warmed through.
What to serve with Mini Roasted Potatoes
- 2 lbs baby potatoes
- 5 sprigs rosemary
- 5 cloves garlic
- 3 tablespoon avocado or olive oil
- 2 teaspoon salt, divided
- 1/2 teaspoon pepper
- Preheat the oven to 400F.
- In a large pot, add the potatoes and cover with water with 1 teaspoon salt.
- Bring to a boil over medium/high heat and cook for 10 minutes or until the potatoes are fork tender.
- Drain the potatoes and add to a large baking dish or sheet pan.
- Drizzle the oil over the potatoes, sprinkle with 1 teaspoon salt + pepper and add the whole garlic cloves and rosemary sprigs to the pan.
- Bake for 30-40 minutes or until the potatoes are the desired level of golden brown.
- Serve and enjoy!
Recipe Development + Food Photography by Jessica Reynolds-Corden
from Jessica Eats
- Serving Size: 1/8
- Calories: 77
- Sugar: 0g
- Sodium: 593mg
- Fat: 0.8g
- Saturated Fat: 0.2g
- Unsaturated Fat: 0g
- Trans Fat: 0g
- Carbohydrates: 15.2g
- Fiber: 3.2g
- Protein: 3.1g
- Cholesterol: 0mg