Crispy 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.
- Author: Luna
- 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
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
- 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