Description
This Roasted Mini Potatoes recipe features tender, crispy mini potatoes seasoned with garlic, rosemary or thyme, and a touch of fresh parsley. Perfectly roasted to golden perfection, these potatoes make a delicious and easy side dish that complements any meal.
Ingredients
Scale
Potatoes
- 1 1/2 pounds mini potatoes, halved
Seasonings
- 2 tablespoons olive oil
- 1 teaspoon garlic powder
- 1 teaspoon dried rosemary or thyme
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
Optional Garnish
- 1 tablespoon fresh parsley, chopped
Instructions
- Preheat Oven: Preheat your oven to 400°F to prepare for roasting the potatoes to a perfect crispy and golden brown texture.
- Prepare Potatoes: In a large bowl, toss the halved mini potatoes with olive oil, garlic powder, dried rosemary or thyme, salt, and black pepper until they are evenly coated with the seasoning mix.
- Arrange on Baking Sheet: Spread the seasoned potatoes out in a single layer on a baking sheet lined with parchment paper to ensure even roasting and prevent sticking.
- Roast Potatoes: Place the baking sheet in the oven and roast for 25 to 30 minutes, tossing the potatoes halfway through cooking to allow all sides to become golden brown and crispy on the edges.
- Garnish and Serve: Remove the roasted mini potatoes from the oven and sprinkle with chopped fresh parsley if desired. Serve warm as a savory side dish.
Notes
- For an extra flavor boost, add a teaspoon of smoked paprika or chili flakes before roasting.
- Use mini potatoes of various colors such as red, yellow, and purple for a visually appealing dish.
- Leftover roasted potatoes can be reheated in the oven for a few minutes to regain crispiness.
