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crispy roasted mini potatoes on a fork
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Roasted Mini Potatoes

Crispy roasted mini potatoes with fluffy centers and golden edges. The perfect easy side dish for any dinner or holiday table.
Course Side Dish
Cuisine American
Keyword roasted potatoes, roasted vegetables
Prep Time 10 minutes
Cook Time 35 minutes
Total Time 45 minutes
Servings 4 -6 servings
Calories 299kcal
Author Kathleen

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
US Customary - Metric

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.

Notes

  1. For The Crispiest Potatoes, make sure they are completely dry before adding the oil.
  2. Don’t Crowd The Pan—use two pans if needed so hot air can circulate and crisp every side.
  3. Always Oil The Foil to prevent sticking (especially with starchy potatoes).
  4. Add Heat with ½ teaspoon red pepper flakes or ¼ teaspoon cayenne.
  5. Swap the Thyme and rosemary for 2 teaspoons of Italian seasoning for a shortcut.
  6. For Extra Crispiness, preheat the pan in the oven before adding the potatoes.
  7. Want More Flavor? Add a sprinkle of smoked paprika or a squeeze of lemon juice before serving.
  8. Love Variety? Swap Yukon golds for baby reds or fingerlings.

Nutrition

Serving: 1serving | Calories: 299kcal | Carbohydrates: 41g | Protein: 5g | Fat: 14g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 10g | Sodium: 596mg | Potassium: 969mg | Fiber: 5g | Sugar: 2g | Vitamin A: 16IU | Vitamin C: 45mg | Calcium: 34mg | Iron: 2mg