Mini whole roasted potatoes (using creamer, red, or new potatoes) are boiled for a tender center and oven roasted for a crispy skin. This recipe, using baby reds or multi-colored potatoes, is incredible 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.
Okay, okay, we KNOW potatoes aren’t the most healthy side dish option, but there are some things in life that are worth the extra calories. Personally, 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!
Why this Recipe Works!
Mini Garlic Potatoes are really straightforward to make. Boil and dry tubers, combine with oil, salt and pepper, and roast them to golden perfection. After that, simply toss them with fresh parsley and grated parmesan and watch them disappear!
Potatoes are easy to alter: This recipe calls for using 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, even paprika. You can also substitute asiago or Romano for the parmesan.
Filling: Mini potatoes as a side are super filling. Because they have a lot of great carbs in them, when planning a dinner side dish, you really only need this one. Pair mini potatoes with steak or chicken and forget the rest – no one will have room in their stomach!
Simple: Everyone likes a unique side dish that is totally simple to make. Using mini potatoes makes cooking a raw potato quicker than, lets say, a baked potato. They boil to fork tender in about 15 minutes and the rest is simply crisping up the skins.
What kind of potatoes work best?
The type of potato you choose to use for this recipe can really be an afterthought, which is one of the reasons I LOVE making and baking mini potatoes so much.
Any small potatoes, fingerlings, baby red or yellow potatoes, or new potatoes (which are also known as “creamers”) can be used. If all you have on hand are larger varieties, don’t let that stop you from trying this! You can chop larger potatoes down to smaller pieces and use them too, just make sure that the pieces are similarly sized so they all roast evenly.
Additionally, if you happen to have larger sized red potatoes, this Parmesan Roasted Potatoes recipe, where the potatoes are cut in half, might work better as a side.
- 1.5 lbs. small potatoes – In the minute potatoes recipe below, we use the Little Potato Company Fresh Cut Creamer Potatoes Terrific Trio 1.5lb bag for some extra color. These are my very favorite potatoes!
- vegetable oil
- melted butter
- seasonings and flavor: minced garlic, fresh cut parsley leaves, grated Parmesan cheese, salt and pepper
Delicious Variations to Flavor and Roast
- Substitute bacon, duck, or goose fat for the butter for an absolutely scrumptious side
- Top roast potatoes with crumbled bacon and drizzle with ranch dressing or dunk in ranch dip.
- Switch the parmesan to crumbled feta cheese and sprinkle with fresh lemon juice and rosemary for a Mediterranean flair.
- Make it healthier by roasting your favorite veggie alongside your potatoes! My favorites: asparagus.
What type of oil should I use?
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 olive oil .
Whatever oil you choose, make sure it’s one with a high enough smoke point that it won’t burn in the oven (and thus burn your potatoes!). Here is a great guide for smoke points in oils.
Expert tips for Crispy 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 are looking for really crunchy potatoes, reduce the initial boil time to only about 5 minutes.
- After boiling, allow potatoes to drain fully 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 baking sheet and spread the 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 Mini 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 and spread frozen potatoes in a single layer, then cover with more foil. Bake for 20 minutes, remove the top foil, and continue cooking for 5 minutes more. By not thawing the potatoes and instead putting them directly from the freezer into the oven, you are much less likely to end up with mushy leftovers. Plus, it takes no pre-planning or added thaw time!
Reheating roasted 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 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 your potatoes is that it’s quick and the potatoes can overlap and touch without issue.
Skipping the Oven
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Whole Roasted Mini Potatoes with Garlic Butter
- 1.5 lb. small creamer potatoes
- 2 tablespoons vegetable oil
- salt and pepper
- 1/4 cup butter - melted
- 1 tablespoon minced garlic
- 2 tablespoons fresh cut parsley
- 2 tablespoons Parmesan cheese - grated
- Place mini creamer potatoes into a large saucepan with at least 1" of water covering the top of them.
- Heat saucepan over medium high until boiling.
- Continue to boil potatoes for 15 minutes or until fork tender. Drain excess water carefully.
- Preheat oven to 400 and place potatoes in a large bowl.
- Drizzle vegetable oil onto potatoes and stir well to evenly coat all sides.
- Place a rack on a baking sheet and using tongs, spread potatoes on rack. Be sure not to let potatoes touch.
- Season well with salt and pepper.
- Roast oiled potatoes for 30 minutes.
- Remove from oven and (again using tongs) place potatoes in a serving bowl.
- In a separate small bowl, combine melted butter, minced garlic and fresh parsley herbs. Whisk together well.
- Pour garlic butter over potatoes.
- Using a spoon or spatula, carefully mix potatoes to evenly coat.
- Sprinkle tops of potatoes with grated Parmesan cheese.
- Carefully stir potatoes to distribute cheese.
- Serve garlic potatoes immediately while hot.