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These oven roasted little potatoes are about to jump from simple to spectacular with just a few easy steps. Were talking crispy exteriors, fluffy insides, and a flavor punch thatll make you say, “Where have you been all my life?” Perfect for impressing your foodie friends or just jazzing up your Tuesday night dinner. The perfect accompaniment to any meal.
What do you serve these little gems with? Try my Artichoke Dip Chicken, Grilled Chicken Breast, or my Baked Crispy Ranch Chicken.
Why You’ll Love This Little Potato Recipe
Imagine biting into oven roasted little potatoes that have been oven-roasted to crispy perfection. The outside is golden and crackly, giving way to a soft, fluffy interior. Each bite is a delightful mix of savory goodness: the classic comfort of salt and pepper, a subtle hint of onion and garlic adding depth, and a cheesy, nutty finish thanks to a generous sprinkle of Parmesan. It’s a simple yet irresistible combo that dances on your palate, turning humble spuds into a gourmet treat.
- Simplicity is Key: Minimal effort, maximum flavor. With just a few common ingredients and easy steps, anyone can make these.
- Crowd-Pleaser: Who doesn’t love crispy potatoes? They’re like the universal language of yum.
- Versatility: These taters are perfect for any occasion – fancy dinner party, casual family meal, or a cozy night in.
- Comfort Food Factor: There’s something about roasted potatoes that just feels like a warm hug for your stomach.
Ingredients You’ll Need
This really is the perfect side dish. Mini potatoes need half of the cooking tome from larger potatoes and are still loaded with flavor.
- Small Potatoes: Little potatoes, also fondly known as baby potatoes, are exactly what they sound like tiny, young potatoes. They’re harvested earlier than their full-sized cousins, which is why they’re so adorably small. But don’t let their size fool you; these little guys pack a punch in the flavor department! You can find these in small packages labeled little potatoes, new potatoes, or small red potatoes.
- Olive Oil: When it comes to roasting potatoes, picking the right oil can make all the difference. You want something that can handle high heat and also add a nice flavor to your spuds. Here are a few top picks: olive oil, vegetable oil, and avocado oil all work well.
- Seasonings: Keep it simple with a blend of salt, black pepper, garlic powder, and onion powder. You can always opt for fresh herbs like fresh rosemary or thyme.
- Parmesan Cheese: Parmesan melts and then crisps up, creating these irresistible, crunchy bits on the outside of your potatoes. It’s like a little surprise of texture in every bite.
Roasted Little Potatoes Recipe
Ready to see how simple this delicious side dish is? All you need is a quick toss in seasonings and a sheet pan!
- Preheat Oven: Preheat the oven to 450F (230C). This high heat is perfect for getting those potatoes nice and crispy.
- Prep the Potatoes: Give the little potatoes a good wash and pat them dry. Cut the potatoes in half. If some are a bit larger, cut them in quarters so they’re all about the same size for even cooking.
- Season Time: In a large bowl, toss the potatoes with the oil, making sure they’re well coated. Add the salt, pepper, garlic powder, and onion powder. Toss again to ensure each potato is evenly seasoned.
- Parmesan Sprinkle: Now, sprinkle that grated Parmesan over the potatoes. Give them another toss, so each one gets some cheesy love.
- Roasting Magic: Spread the potatoes in a single layer on a baking sheet cut side down. You want to give them some space to breathe and roast properly.
- Into the Oven: Roast those beauties for about 20-25 minutes. Halfway through the cooking time, give them a stir or a shake for even browning.
- Golden Perfection: They’re done when they’re golden brown and crispy on the outside, and tender on the inside. A quick taste test (careful, they’re hot!) is the best way to check.
- Serve and Enjoy: Serve them hot, maybe with a little extra sprinkle of Parmesan or fresh herbs if you’re feeling fancy.
Helpful Tools
Here’s a list of kitchen tools that will make your journey to perfect oven-roasted little potatoes a breeze:
- Large Mixing Bowl: (affiliate) Essential for tossing your potatoes with oil and seasonings to ensure they’re evenly coated.
- Baking Sheet: (affiliate) A must-have for spreading out the potatoes in a single layer, which is key for getting them crispy.
- Sharp Knife: (affiliate) Handy for cutting any larger little potatoes into halves to keep them all about the same size.
- Spatula or Tongs: (affiliate) Ideal for flipping or stirring the potatoes halfway through roasting for even browning.
Recipe Notes:
Do I need to peel the little potatoes?
No, you don’t need to peel with these roast potatoes! The skin on little potatoes is thin and tender. Plus, it adds flavor and texture.
Can I use different seasonings?
Absolutely! Feel free to experiment with your favorite herbs and spices for this easy side dish. Rosemary, thyme, smoked paprika, and cayenne pepper are great options.
Should I boil the potatoes before roasting?
Not necessary for this simple side dish. They’re small enough to cook through and get crispy in the oven without pre-boiling.
Can I make these ahead of time?
While they’re best fresh, you can roast them ahead and reheat in the oven for 5-10 minutes to bring back some crispiness.
What’s the best way to store leftovers?
Store them in an airtight container in the fridge for up to 4 days. Reheat in the oven or air fryer for best crispy roasted potatoestexture.
Can I use frozen little potatoes?
Yes, but thaw them first and pat dry to remove excess moisture. This helps them get crispy when roasted.
Still Hungry? Follow One Sweet Appetite onInstagram,Pinterest, andFacebook!
Oven Roasted Petite Potatoes
Prep Time 10 minutes Cook Time 30 minutes
These oven roasted little potatoes are about to jump from simple to spectacular with just a few easy steps. Were talking crispy exteriors, fluffy insides, and a flavor punch thatll make you say, Where have you been all my life?
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Instructions
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Preheat the oven to 450F (230C).
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Cut the potatoes in half. If some are a bit larger, cut them in quarters so theyre all about the same size for even cooking.
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In a large bowl, toss the potatoes with the oil, making sure theyre well coated. Add the salt, pepper, garlic powder, and onion powder. Toss again to ensure each potato is evenly seasoned.
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Sprinkle that grated Parmesan over the potatoes. Give them another toss.
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Spread the potatoes in a single layer on a baking sheet cut side down.
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Roast those beauties for about 20-25 minutes. Halfway through the cooking time, give them a stir or a shake for even browning.
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Theyre done when theyre golden brown and crispy on the outside, and tender on the inside. A quick taste test (careful, theyre hot!) is the best way to check.
Nutrition
Serving: 1serving | Calories: 237kcal | Carbohydrates: 22g | Protein: 4g | Fat: 15g | Saturated Fat: 3g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 10g | Cholesterol: 5mg | Sodium: 699mg | Potassium: 505mg | Fiber: 3g | Sugar: 1g | Vitamin A: 58IU | Vitamin C: 22mg | Calcium: 72mg | Iron: 1mg
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