With crispy golden edges and buttery soft centers, Roasted Mini Potatoes are an easy, go-with-anything favorite.
Potatoes have had their ups and downs in the court of public opinion. One decade they’re a beloved comfort food; the next, they’re being blamed for every carb-related woe. But it’s time to set the record straight. These humble tubers are naturally packed with fiber, vitamin C, and potassium—and when prepared right, completely craveable.
For this simple side dish, you’ll toss bite-sized potatoes with seasoning and oil, then roast until their edges are crisp and golden while the interiors stay buttery and soft. Hints of rosemary, thyme, and garlic keep things interesting without overpowering their natural earthy taste. They’re the perfect side for family dinners, Sunday roasts, or even a laid-back weeknight meal that still feels special.
Want to up the crunch factor? A quick parboil beforehand helps develop a delightfully crisp exterior—more on that below.
Parboil for the crispiest roasted potatoes
Parboiling (aka partially boiling) is one of the best tricks for achieving perfectly crisp roasted potatoes. Start by simmering the potatoes in salted water with a pinch of baking soda for about 10 minutes. The baking soda raises the water’s pH, which helps break down starches on the surface of the potatoes. This causes the outer layer to become rough and gelatinous, setting the stage for a beautifully crisp, golden-brown finish once they hit the oven. For even better texture, let the potatoes steam-dry in the colander and give them a quick shake to rough up the edges—those shaggy bits will turn extra crispy.
Another parboiling pro? You can parboil the potatoes up to two days in advance. Just let them cool completely, then store them in the fridge (ideally uncovered or loosely covered to allow excess moisture to evaporate). It’s a smart way to get ahead during busy weeks or holiday cooking marathons—no last-minute peeling and boiling required.
How do I store leftovers?
Leftover roasted potatoes can be stored in an airtight container in the refrigerator for up to 4 days. To reheat, pop them back into the oven at 400°F for 10–15 minutes to revive their crispy texture. While freezing is possible, the texture may suffer, so stick to the fridge.
Serving suggestions
These little golden gems are a natural match for any roast chicken recipe, such as Poulet Rôti (French Roast Chicken), Roasted Chicken, or Lemon Roasted Chicken. I also often enjoy them alongside Easy Paprika Chicken, Pan-Seared Salmon, or Beef And Pork Meatloaf.
If, like me, you can’t get enough potatoes, you may want to try Broiled Potatoes, Grilled Potatoes, or Lyonnaise Potatoes next.
Ingredients
- 1½ pounds small potatoes halved or quartered
- 1 tablespoon extra virgin olive oil
- 1 teaspoon dried rosemary crushed
- 1 teaspoon dried thyme
- ½ teaspoon garlic powder
- ½ teaspoon kosher salt or to taste
- ¼ teaspoon freshly ground black pepper
- Fresh parsley finely chopped, optional, for garnish
Instructions
- Adjust an oven rack to the middle position and preheat the oven to 425°F.
- Line a large baking sheet with parchment paper.
- In a large bowl, toss the potatoes with the olive oil, ensuring they are well coated.
- Sprinkle the rosemary, thyme, garlic powder, salt, and pepper over the potatoes. Toss until the potatoes are evenly seasoned.
- Arrange the potatoes in a single layer on the prepared baking sheet. Make sure to give them space for even roasting.
- Roast the potatoes on the middle rack for about 20-25 minutes, or until they are golden brown and fork-tender. Flip the potatoes halfway through roasting.
- Sprinkle the roasted potatoes with fresh parsley, if desired, and DEVOUR.
Nutrition Info:
Nutrition information are estimates only and may vary based on the specific brands, ingredients, and portion sizes you use. This data is provided for informational purposes only.
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