Description
Crispy, easy, and flavorful roasted mini potatoes that transform any meal into something extraordinary.
Ingredients
Scale
- 1.5 pounds mini potatoes (baby red, yellow, or fingerling varieties)
- 3 tablespoons olive oil (or avocado oil/melted butter as substitutes)
- 1 teaspoon garlic powder (or fresh minced garlic for extra punch)
- 1 teaspoon onion powder
- 1 teaspoon dried rosemary (substitute fresh rosemary if preferred)
- 1 teaspoon salt (adjust to taste)
- ½ teaspoon black pepper
- Optional: Fresh parsley for garnish
Instructions
- Preheat your oven to 425°F (220°C).
- Wash and scrub the mini potatoes thoroughly. Halve or quarter larger potatoes for even cooking.
- In a large bowl, combine olive oil, garlic powder, onion powder, dried rosemary, salt, and black pepper. Mix until well combined.
- Add the washed and prepped mini potatoes to the bowl. Toss gently until each potato is coated in the seasoning mixture.
- Spread the coated potatoes in a single layer on a baking sheet lined with parchment paper. Ensure there’s space between the potatoes for optimal roasting.
- Roast them in your preheated oven for 25 to 30 minutes, flipping halfway through for an even golden-brown color. When done, the potatoes should have a crispy exterior while remaining fluffy inside.
- Optionally garnish with freshly chopped parsley before serving.
Notes
For optimal crispiness, make sure to dry the potatoes thoroughly and avoid overcrowding the baking sheet.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Side Dish
- Method: Roasting
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 250
- Sugar: 2g
- Sodium: 400mg
- Fat: 11g
- Saturated Fat: 1.5g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 37g
- Fiber: 4g
- Protein: 5g
- Cholesterol: 0mg
Keywords: roasted potatoes, crispy potatoes, side dish, vegetarian, easy recipes
