Roasted Mini Potatoes

Oven-roasted mini potatoes (using creamer, red, or new potatoes) are boiled for a tender center and oven-roasted for crisp skin. This little potatoes recipe, using baby reds or multi-colored potatoes, is incredibly easy to make and delicious to eat!

The fresh melted herbed butter with garlic and parsley is the perfect addition to everyone’s favorite side dish, potatoes.

Why you will love making this Mini Potatoes Recipe!

Mini Garlic Potatoes are straightforward to make. Boil and dry tubers, combine with oil, salt, and pepper, and roast them to golden perfection. After that, toss them with fresh parsley and grated parmesan and watch them disappear!

Perfect Side Dish – I’ve never been able to resist golden roasted potatoes, and these Mini Roasted Potatoes, left completely whole, baked, and smothered in grated Parmesan cheese, neither will you!

Potatoes are easy to alter: This recipe uses parsley, but there are SO MANY spices and herbs you can use instead on your garlic parmesan potatoes. Rosemary and thyme are classic choices, but you could also use fresh basil, oregano, paprika, fresh chive, or a mix of Italian Seasoning.

Simple: Everyone likes a simple side dish recipe that takes minimal effort while still tasting great. 

Ingredients

• 1.5 lbs. little potatoes – In the minute potatoes recipe below, we use the Little Potato Company Fresh Cut Creamer Potatoes Terrific Trio 1.5lb bag for extra color. 
• vegetable oil
• melted butter
• seasonings and flavor: Minced garlic, fresh-cut parsley leaves, grated Parmesan cheese, kosher salt, and black pepper. 

How to make Roasted Baby Potatoes

1. Place mini creamer potatoes into a large saucepan with at least 1″ of water covering the top of them.
2. Heat saucepan over medium-high until boiling.
3. Continue to boil potatoes for 15 minutes or until fork-tender. Drain excess water carefully. 
4. Preheat the oven to 400 and place potatoes in a large bowl.
5. Drizzle vegetable oil onto little whole potatoes and stir well to coat all sides evenly. 
6. Place a rack on a baking sheet, and spread potatoes on the rack using tongs. Be sure not to let mini potatoes touch.
7. Season generously with salt and ground black pepper.

8. Oven roast oiled potatoes for 30 minutes.
9. Remove from oven and (again using tongs) place potatoes in a serving bowl. 
10. Mix melted butter, minced garlic, and fresh parsley herbs in a separate small bowl. Whisk together well.
11. Pour garlic butter over the potatoes.
12. Using a spoon or spatula, carefully mix potatoes to coat evenly.
13. Sprinkle the tops of the potatoes with grated Parmesan cheese.
14. Carefully stir potatoes to distribute the cheese.
15. Serve this mini garlic potatoes recipe immediately while hot.

Ultimate Guide to Flavor-Infused Roasted Potatoes

• A fresh herb sprig like fresh rosemary is a real sign of a homemade recipe and a great way to bring something unique to weeknight dinners. 
• Top roasted potatoes with crumbled bacon and dunk in a ranch dip or cucumber dip recipe.

• Switch the parmesan to crumbled feta cheese and sprinkle with fresh lemon juice and rosemary for a Mediterranean flair.
• Make this delicious side dish healthier by roasting your favorite veggie alongside your potatoes! My favorite to serve: carrots or asparagus.

What type of oil should I use to Roast Mini Potatoes?

This recipe calls for vegetable oil, but there are other types of oil that would work equally well, including canola, sesame, grapeseed, peanut, sunflower, avocado, or virgin olive oil. 

Whatever oil you choose, ensure it’s one with a high enough smoke point that won’t burn in the oven (and thus burn your potatoes!).

Here is an excellent guide for smoke points in oils.

Expert Tips for Crispy Mini Potato Skins

• Add ¼ tsp of baking soda to your boiling water. This increases the alkalinity of the water and pulls the starch to the surface of the potato, which helps the potato brown better in the oven.
• If you want crunchy potatoes, reduce the initial boil to only about 5 minutes.
• After boiling, allow the potatoes to drain thoroughly and any excess water to evaporate before transferring them to the baking sheet. The drier the potatoes when they go into the oven, the better.

• Preheat your oil BEFORE tossing the potatoes. This can be done by placing the oil in an oven-safe pan or dish while the oven preheats.
• Use a large-rimmed baking sheet and spread the mini potatoes so they aren’t touching each other.
• Check your temperature: too cold of an oven, and your potatoes won’t get that golden, crispy exterior. Too hot an oven, and you risk burning your potatoes.

Storing and Reheating Leftovers

Store leftover multicolor potatoes in an airtight container for up to 5 days in the fridge, or freeze them for up to 6 months.

To rewarm, your best option is either in the oven or air fryer.

Reheating refrigerated potatoes in the oven:

• Preheat your oven to 400 degrees F.  Place potatoes on a baking sheet lined with foil in a single layer. Cover potatoes with another layer of foil, then bake for 10-15 minutes. Remove the top layer of foil and bake for a further 5 minutes.
• To reheat frozen potatoes, preheat the oven to 400 degrees F.  Line a baking sheet with foil, spread frozen potatoes in a single layer, and then cover with more foil.
• Bake for 20 minutes, remove the top foil, and cook for 5 minutes more. By not thawing the potatoes and instead of putting them directly from the freezer into the oven, you are much less likely to end up with mushy leftovers. 

Reheating roasted trio potatoes in an air fryer:

Because all air fryers are slightly different, you may have to play around with the temperature settings. Place your potatoes in the bowl or basket of your air fryer and set the temperature to somewhere between 350 and 400 degrees F. 

Reheat for 3 to 6 minutes.

The nice thing about using an air fryer to reheat roasted potatoes is that it’s quick, and the mini potatoes can overlap and touch without issue.

Comforting Potato Side Dishes for Family Dinners

• Learn how to make baked potatoes in Ninja Foodi (or any air fryer)
• Stove-top sweet potatoes are a unique change-up for a side dish recipe.
• Want mini potatoes but don’t care if they are oven-roasted? This flavoring combination of garlic and butter can be used on boiled red potatoes and pressure-cooked red potatoes.
• One of our favorite side dishes – is perfectly buttery creamer potatoes.