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Golden, crispy, and oh-so-comforting, these oven roasted mini potatoes are the kind of side dish that disappears faster than you can set them on the table. With tender, fluffy insides and perfectly seasoned, crunchy edges, they pair beautifully with just about anything—from a weeknight chicken dinner to a holiday roast.
I’ll be the first to admit it—I have a soft spot for potato recipes. Whether they’re roasted, scalloped, mashed, or baked, potatoes are pure comfort food magic, and they’re always some of the most popular recipes on my site.
Sprinkled with Parmesan and fresh parsley right out of the oven, these little potatoes are downright irresistible. They’re like the popcorn of the potato world—once you start, the bowl will disappear in no time.
Craving more cozy sides? Try my garlic mashed potatoes, indulgent Boursin scalloped potatoes, or melt-in-your-mouth melting potatoes to complete any meal deliciously!
Why This Recipe Works
- Crispy edges, tender centers: High heat and even spacing deliver perfect texture.
- Simple seasoning blend: Thyme, rosemary, garlic, salt, and pepper keep flavors classic and versatile.
- Hands-off cooking: Just one flip mid-bake—easy peasy.
- Crowd-pleaser: A true crowd-pleaser: they pair with everything and always get asked for again.
✨ Before You Start
✨ Scrub and dry well: Excess moisture will keep the potatoes from crisping.
✨ Quarter evenly: Uniform pieces roast more consistently.
✨ Don’t overcrowd: Give the potatoes space on the pan so they crisp instead of steam.
✨ Use foil + oil: Foil helps with cleanup, while a little oil prevents sticking.
✨ Finish fresh: Parmesan and parsley take them from simple to spectacular.
✨ Preheat the pan: A hot sheet pan gives you an instant sizzle and extra-crispy bottoms.
Roasted Mini Potatoes Ingredients
- Yukon gold potatoes – naturally creamy with buttery flavor.
- Avocado oil – high smoke point makes it perfect for roasting.
- Thyme + rosemary – dried herbs add earthy, savory flavor.
- Garlic powder – quick, even seasoning without burning.
- Parmesan + parsley – finish with freshness and a savory punch.
Substitutions
- Potatoes: Yukon Gold, baby reds, or Russets (cut into 1-inch cubes; peel if you like).
- Seasoning: Italian seasoning makes a great stand-in for thyme and rosemary.
- Spice lovers: Red pepper flakes or cayenne add a little kick.
⭐ Pro Tips
- For The Crispiest Potatoes, make sure they are completely dry before adding the oil.
- Don’t Crowd The Pan—use two pans if needed so hot air can circulate and crisp every side.
- Always Oil The Foil to prevent sticking (especially with starchy potatoes).
- Add Heat with ½ teaspoon red pepper flakes or ¼ teaspoon cayenne.
- Swap the Thyme and rosemary for 2 teaspoons of Italian seasoning for a shortcut.
- For Extra Crispiness, preheat the pan in the oven before adding the potatoes.
- Want More Flavor? Add a sprinkle of smoked paprika or a squeeze of lemon juice before serving.
- Love Variety? Swap Yukon golds for baby reds or fingerlings.
Frequently Asked Questions
Can I use a different type of potato?
Yes! Yukon Golds are my favorite for their buttery flavor, but this recipe also works with baby reds or Russets (cut into 1-inch cubes). If you use Russets, you may want to peel them first.
Do I have to use avocado oil?
Nope—any neutral oil with a high smoke point works, like canola, vegetable, or grapeseed. Olive oil will work in a pinch, though it can smoke a little more at higher heat.
How do I keep my potatoes from sticking to the foil?
Starchy potatoes love to cling to foil. Make sure the foil is lightly but evenly oiled before adding the potatoes, and use a thin metal spatula to flip them.
Can I make these ahead of time?
You can prep the potatoes (scrub, dry, and cut) a few hours in advance. Keep them in cold water, then dry thoroughly before seasoning and roasting. Once roasted, they’re best eaten fresh and hot.
How do I reheat leftovers so they’re still crispy?
The oven or air fryer is your friend! Reheat at 400°F for 5–10 minutes until hot and re-crisped. Avoid the microwave unless you don’t mind them being soft.
Can I add extra flavors?
Absolutely. A sprinkle of smoked paprika, a squeeze of lemon juice, or a pinch of red pepper flakes gives them a fun twist.
Can I roast these on parchment instead of foil? Parchment works but won’t crisp as much as foil.
Can I double the recipe? Use two pans on separate racks and rotate halfway through.
What to Serve with Roasted Mini Potatoes
These Roasted Mini Potatoes are the ultimate versatile side—you can pair them with just about anything! Here are some of my favorite mains and sides to round out the meal:
Hearty Mains: Serve them alongside my comforting Swiss steak, cozy chicken tetrazzini, or family-favorite hamburger casserole. They’re also wonderful next to tender Crockpot pork tenderloin.
Fresh & Crisp Sides: Balance the rich, crispy potatoes with a refreshing KFC coleslaw or a light cucumber tomato feta salad for brightness.
Storing + Reheating + Freezing + Make-Ahead Tips
Storing
- Allow the roasted potatoes to cool completely, then store them in an airtight container in the fridge for up to 4 days.
Reheating
- For the crispiest results, reheat on a baking sheet in a 400°F oven or in an air fryer for 5–10 minutes until hot and re-crisped. While you can microwave them, they’ll turn out very soft.
Freezing
- Freezing isn’t recommended—roasted potatoes lose their texture and become mealy once thawed.
Make-Ahead
- You can scrub, dry, and cut the potatoes several hours ahead of time. Keep them in a bowl of cold water until ready to roast, then pat them completely dry before seasoning and baking.
Food Safety
- If you’d like more info on food safety, check out this link.
More Easy Potato Recipes
If you’re a fellow potato lover like me, you’ll want to try these too:
- Melting Potatoes – buttery, golden rounds that melt in your mouth.
- Funeral Potatoes – a comforting, cheesy casserole that’s always a hit.
- Country Potatoes – hearty, golden skillet potatoes perfect for breakfast or dinner.
- Au Gratin Potatoes – thin layers of potatoes baked in a creamy, cheesy sauce.
Tried This Recipe?
I’d love to hear how these Roasted Mini Potatoes turned out for you! 💛 Please leave a ⭐⭐⭐⭐⭐ rating and a comment below—it makes my day to know when my recipes become part of your family table.
And don’t forget to snap a photo of your spuds and tag me on Instagram @gonna_want_seconds—I can’t wait to see your crispy, golden potatoes. 🥔✨
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Roasted Mini Potatoes
Ingredients
- 2 pounds yukon gold potatoes
- 1/4 cup avocado oil plus more for greasing foil
- 1 teaspoon dried thyme
- 1 teaspoon dried rosemary
- 1 teaspoon garlic powder
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- grated Parmesan cheese for garnish
- fresh parsley chopped, for garnish
Instructions
- Preheat the oven to 400°F (204ºC) with a rack in the middle position. Line a large, rimmed baking sheet with aluminum foil and lightly grease the foil with oil.
- Scrub the potatoes (2 pounds), pat them completely dry, and cut them into quarters. Place them in a large mixing bowl.
- Pour the 1/4 cup of avocado oil over the potatoes and toss to coat. Add the thyme (1 teaspoon), rosemary (1 teaspoon), garlic powder (1 teaspoon), salt (1 teaspoon), and pepper (1/2 teaspoon). Toss again until the potatoes are evenly seasoned.
- Spread the potatoes in a single layer on the baking sheet. Ensure they are not overcrowded to promote crisping.
- Roast for 35-40 minutes, flipping the potatoes with a spatula halfway through, until they are golden brown, crispy, and tender enough to be pierced with a fork.
- Remove the pan from the oven. Immediately sprinkle with the grated Parmesan cheese and fresh parsley, then toss gently to combine. Serve hot.
Fans Also Made:
Notes
- For The Crispiest Potatoes, make sure they are completely dry before adding the oil.
- Don’t Crowd The Pan—use two pans if needed so hot air can circulate and crisp every side.
- Always Oil The Foil to prevent sticking (especially with starchy potatoes).
- Add Heat with ½ teaspoon red pepper flakes or ¼ teaspoon cayenne.
- Swap the Thyme and rosemary for 2 teaspoons of Italian seasoning for a shortcut.
- For Extra Crispiness, preheat the pan in the oven before adding the potatoes.
- Want More Flavor? Add a sprinkle of smoked paprika or a squeeze of lemon juice before serving.
- Love Variety? Swap Yukon golds for baby reds or fingerlings.
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