Crispy Mini Potatoes Recipe
Introduction
Crispy Mini Potatoes are a simple yet irresistible side dish perfect for any meal. With a golden, crunchy exterior and tender inside, these bite-sized potatoes are seasoned with herbs and garlic for extra flavor.
Ingredients
- 1 lb mini potatoes (Yukon Gold or baby potatoes)
- 2 tbsp extra virgin olive oil
- 1 tsp garlic powder
- 1 tsp dried rosemary (or thyme)
- ½ tsp salt
- ¼ tsp black pepper
Instructions
- Step 1: Preheat your oven to 425°F (220°C).
- Step 2: Wash and dry the mini potatoes thoroughly, then cut them in half.
- Step 3: In a large bowl, toss the halved potatoes with olive oil, garlic powder, salt, pepper, and dried herbs until evenly coated.
- Step 4: Arrange the seasoned potatoes cut side down on a baking sheet lined with parchment paper.
- Step 5: Roast in the preheated oven for about 25-30 minutes until fork-tender and crispy, shaking the pan halfway through for even cooking.
- Step 6: Serve hot and enjoy with your favorite dipping sauce or plain.
Tips & Variations
- For extra crispiness, soak the cut potatoes in cold water for 30 minutes before roasting and dry thoroughly.
- Try swapping rosemary for thyme or smoked paprika for a different flavor twist.
- Add a sprinkle of grated Parmesan cheese during the last 5 minutes of baking for a cheesy crust.
Storage
Store leftover crispy mini potatoes in an airtight container in the refrigerator for up to 3 days. Reheat in a hot oven or skillet to restore crispiness rather than microwaving, which can make them soggy.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use regular potatoes instead of mini potatoes?
Yes, but cut them into smaller, uniform pieces to ensure even roasting and crispiness similar to mini potatoes.
How do I make these potatoes extra crispy?
Soaking the potatoes in cold water before roasting removes excess starch, which helps achieve a crispier texture. Also, make sure to dry them well and avoid overcrowding the baking sheet.
PrintCrispy Mini Potatoes Recipe
Crispy Mini Potatoes are a simple, delicious side dish featuring tender baby potatoes roasted to golden perfection with aromatic garlic, rosemary, and olive oil. This easy recipe creates flavorful, crispy bites perfect for any meal or snack.
- Prep Time: 10 minutes
- Cook Time: 25-30 minutes
- Total Time: 35-40 minutes
- Yield: 4 servings 1x
- Category: Side Dish
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
Potatoes
- 1 lb mini potatoes (Yukon Gold or baby potatoes)
Seasonings & Oil
- 2 tbsp extra virgin olive oil
- 1 tsp garlic powder
- 1 tsp dried rosemary (or thyme)
- ½ tsp salt
- ¼ tsp black pepper
Instructions
- Preheat the oven: Preheat your oven to 425°F (220°C) to prepare for roasting the potatoes.
- Prepare the potatoes: Wash and dry the mini potatoes thoroughly, then cut each in half to ensure even cooking and crispiness.
- Season the potatoes: In a large bowl, toss the halved potatoes with olive oil, garlic powder, dried rosemary, salt, and black pepper until each piece is evenly coated with the seasoning.
- Arrange on baking sheet: Place the seasoned potatoes cut side down on a baking sheet lined with parchment paper. This helps the potatoes to crisp nicely on the cut surface.
- Roast the potatoes: Roast in the preheated oven for 25-30 minutes until the potatoes are fork-tender inside and crispy on the outside. Shake the pan halfway through cooking to ensure even roasting.
- Serve: Remove from oven and serve hot, paired with your favorite dipping sauce or enjoyed plain as a tasty side dish.
Notes
- For extra crispiness, make sure the potatoes are dry before tossing with oil.
- You can substitute dried rosemary with thyme or other herbs according to your preference.
- Shaking the baking sheet halfway through roasting helps to cook the potatoes evenly on all sides.
- Leftover roasted mini potatoes can be refrigerated and reheated for a quick snack or side.
Keywords: crispy mini potatoes, roasted baby potatoes, easy potato side dish, garlic rosemary potatoes, oven roasted potatoes
