Crispy Roasted Mini Potatoes – fantastic food

Say hello to the best (and easiest) side dish ever: crispy roasted mini potatoes! They bake super crispy in the oven and require very little prep time.

I’ve also included two different flavor variations to try – a simpler version with spices like paprika and dried thyme and a garlic parmesan variation. Both absolutely delicious!

crispy roasted mini potatoes in a shallow bowl

Sheet Pan Baby Potatoes side dish

I love having easy, delicious, and nutritious side dish recipes on hand, and these Crispy Mini Potatoes definitely fit the bill!

They pair well with pretty much any entree (chicken, fish, steak, veggie entrees, etc.) and can be easily customized with your favorite spices and toppings.

I also love that you don’t need a lot of ingredients to make a super flavorful roasted potato side like this. Chances are you already have most of the ingredients in your pantry and/or spice rack.

Did I mention these roasted baby potatoes are gluten-free and vegetarian? The basic version (seasoned with paprika) is also vegan and dairy-free.

Also, the only prep work you need to do is cut up the potatoes and toss them in the oil and spices. After that, let the oven do the work and you’ll have a comforting side dish in no time!

recipe ingredients

For the simple paprika mini fried potatoes you need:

  • Mini Potatoes (Either yellow, red, or a mix of all will work!)
  • olive oil
  • garlic powder
  • smoked paprika
  • dried thyme
  • salt pepper

If you want to make the garlic and parmesan version, swap out the spices above with:

  • Garlic powder OR minced fresh garlic
  • grated parmesan
  • dried rosemary OR freshly chopped rosemary

(I love this variant because the Parmesan gets wonderfully crispy too!).

nutritional information

Did you know that potatoes are actually quite good for you? They are great sources of potassium, vitamin C, and vitamin B6. They are also rich in amino acids and lectin.

And don’t forget that they’re tasty too, which is also important. 🙂

How to roast mini potatoes in the oven

To make these roast potatoes, start by slicing your mini potatoes in half. Cutting in half is key as it helps them get crispier than if you roasted them whole!

Put them in a large bowl. Next, drizzle them with olive oil and add seasonings/spices. Throw to cover.

(For the basic recipe, season with garlic powder, smoked paprika, dried thyme, salt, and pepper. For the garlic and parmesan version, use garlic powder instead, or chopped fresh garlic, grated parmesan, and dried rosemary or freshly chopped rosemary. Both are delicious!

The full recipe with all measurement details is at the bottom of this post.)

Arrange the potatoes in a single layer, cut-side down, on a baking sheet. (This will make them extra crispy!)

Spreading them out in a single layer also ensures they toast evenly and prevent them from becoming soggy.

Bake potatoes at 425 degrees Fahrenheit for 20-25 minutes, until tender and cut surfaces are golden brown. (You can pierce some potatoes with a fork and see if they are soft.)

Place the potatoes on a plate or shallow bowl, garnish with fresh herbs if you like, and serve.

(Hot tip: If you still have some parmesan mixture at the bottom of the bowl, press it into the cut sides of some potatoes for extra crunchy-cheesy chunks!)

crispy roasted mini potatoes in a bowl

Are New Potatoes and Baby Potatoes the Same?

Yes! New potatoes and baby potatoes are the same: they are regular potatoes that are harvested early to keep them small in size.

What’s the key to crispy hash browns?

The keys to getting potatoes super crispy are: use plenty of oil (this is one of the few times I *actually* measure the oil instead of just tossing it in a drizzle), fry over high heat and lay it out cut side down to allow the flat side to brown.

It’s also important to spread the potatoes out in a single layer on the baking sheet. If they touch, they won’t crisp up as much (nor may they cook as evenly).

crispy roasted mini potatoes

What goes well with roasted mini potatoes?

Here are some of my favorite roasted potato main courses:

These baby potatoes also go great with pretty much any dipping sauce, especially this creamy honey mustard dipping sauce or this avocado crema.

(Psst: Roasted Baby Potatoes with Dip is a perfect easy appetizer that even kids will love!)

I hope this simple side dish resonates with your family as much as mine. 🙂 Have fun!

More Oven Roasted Sides You’ll Love:

Crispy roasted mini potatoes (2 ways)

Crispy roasted mini potatoes (2 ways)

These Roasted Mini Potatoes turn out super crispy in the oven and are so easy and versatile! Truly the perfect side dish. (See recipe notes for the Garlic Parmesan flavor!)

preparation time
5 minutes

cooking time
20 minutes

total time
25 minutes


  • 1.5 pounds mini potatoes (yellow or red, or a mix)

  • 2 tablespoons olive oil

  • 1 teaspoon garlic powder

  • 1 teaspoon smoked paprika

  • 1 teaspoon dried thyme

  • 1 teaspoon of salt

  • Ground black pepper, to taste


  1. Heat oven to 425 degrees F.
  2. Halve the potatoes and place in a large bowl. Add the olive oil and spices and toss to coat.
  3. Spread the potatoes cut-side down in a single layer on a baking sheet. Roast for 20-25 minutes until potatoes are tender and cut side is golden brown and crispy.


Garlic Parmesan version: Toss the potatoes with 2 tablespoons olive oil, 1 teaspoon garlic powder or 2 minced garlic cloves, 1/4 cup grated parmesan, and 1 teaspoon dried rosemary or 2 teaspoons freshly chopped rosemary. Proceed with the recipe as directed.

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