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The freshly baked crispy, seasoned mini potatoes are arranged on a serving platter, garnished with fresh herbs or a sprinkle of salt. They are golden, crispy on the bottom, and tender.

Mini Potatoes Recipe

These crispy baked baby potatoes are seasoned with garlic, Italian herbs, and cheese, then roasted until golden. Perfect as a savory side dish or snack!
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Course: Side Dish
Cuisine: American
Prep Time: 10 minutes
Cook Time: 40 minutes
Total Time: 50 minutes
Calories: 150kcal
Author: Austin Carter
Servings: 0

Equipment

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.
    A cutting board with small baby potatoes (red, Yukon gold, or multi-color) is shown, with the potatoes being cut in half. A sharp knife, scattered potato peels, and a few whole potatoes are visible.
  • 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.
    A baking sheet is being drizzled with extra virgin olive oil, then spread evenly across the surface. A measuring spoon with garlic powder, a small dish of dried Italian seasoning, and a jar of Pecorino Romano cheese are placed nearby.
  • Arrange the potatoes cut side down on the pan.
    Halved baby potatoes are arranged cut-side down on a prepared sheet pan. The potatoes are sprinkled with garlic powder, Italian seasoning, cheese, salt, and pepper, with the sheet pan placed on a marble countertop.
  • Spritz the tops with olive oil spray and add a pinch more salt.
    A hand is using olive oil spray to lightly spritz the top of the arranged potatoes. A pinch of salt is added to the potatoes, and the sheet pan is ready for baking.
  • Bake for 30 to 40 minutes, until the bottoms are golden and the potatoes are tender.
    The potatoes are baking in a hot oven at 400°F, showing golden-brown bottoms and tender tops. The oven door is slightly open, and the sheet pan with potatoes is clearly visible.
  • Enjoy your crispy, seasoned potatoes!
    The freshly baked crispy, seasoned mini potatoes are arranged on a serving platter, garnished with fresh herbs or a sprinkle of salt. They are golden, crispy on the bottom, and tender.

Nutrition

Calories: 150kcal | Carbohydrates: 18g | Protein: 3g | Fat: 7.5g | Saturated Fat: 1g | Cholesterol: 1.5mg | Sodium: 166mg | Fiber: 2g | Sugar: 1g