Say hello to the best (and easiest) side dish ever: crispy roasted mini potatoes! They get super crispy baked up in the oven, and barely require any prep time.
Plus, I’ve included two different flavor variations to try – a more basic version with seasonings like paprika and dried thyme, and a garlic parmesan variation. Both are absolutely delicious!
Want to save this post?
Enter your email below and get it sent straight to your inbox. Plus, I’ll send you great content every week!
Sheet Pan Baby Potatoes Side Dish
I love having simple, tasty, and nutritious side dish recipes on hand, and these crispy mini potatoes definitely fit the bill!
They pair well with pretty much any main dish (chicken, fish, steak, vegetarian mains, etc.) and can easily be customized with your favorite seasonings and toppings.
I also love that you don’t need a lot of ingredients to make a super flavorful roasted potato side dish like this. In fact, you probably 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 (paprika-seasoned) is also vegan and dairy free.
Plus, the only prep work you have to do is cutting the potatoes and tossing them in the oil and seasonings. After that, let the oven do the work and you’ll have a comforting side dish in no time!
Recipe Ingredients
To make the basic paprika mini roasted potatoes, you’ll need:
- mini potatoes (Either yellow, red, or a mix all work!)
- olive oil
- garlic powder
- smoked paprika
- dried thyme
- salt & pepper
If you want to make the garlic parmesan version, swap out the seasonings above with:
- garlic powder OR chopped fresh garlic
- grated parmesan
- dried rosemary OR fresh chopped rosemary
(I love this variation because the parmesan gets wonderfully crispy, too!).
Nutrition Info
Did you know potatoes are actually quite good for you? They’re great sources of potassium, Vitamin C, and Vitamin B6. They’re also rich in amino acids and lectin.
And don’t forget that they are also delicious, which matters too. 🙂
How to Roast Mini Potatoes in the Oven
To make these roasted potatoes, start by slicing your mini potatoes in half. Slicing in half is key as it will help them to get crispier than if you roasted them whole!
Place them in a large bowl. Next, drizzle them with olive oil and add seasonings/spices. Toss to coat.
(For the basic recipe, season with garlic powder, smoked paprika, dried thyme, salt and pepper. For the garlic parmesan version, instead use garlic powder or chopped fresh garlic, grated parmesan, and dried rosemary or fresh chopped rosemary. Both are delicious!
The full recipe with all the measurement details is at the end of this post.)
Arrange the potatoes in a single layer on a sheet pan, with the cut-side down. (This helps them get extra crispy!)
Spreading them out in a single layer also ensures that they roast evenly and keeps them from getting soggy.
Roast potatoes at 425 degrees Fahrenheit for 20-25 minutes, until they are are tender and the cut sides are golden brown. (You can use a fork to pierce a few of the potatoes and check if they are tender.)
Transfer the potatoes to a plate or shallow bowl, garnish with fresh herbs if desired, and serve.
(Hot tip: if you have any extra parmesan mixture left in the bottom of the bowl, press it into the cut sides of some of the potatoes for extra crispy-cheesy pieces!)
Are new potatoes and baby potatoes the same thing?
Yes! New potatoes and baby potatoes are the same: they are just regular potatoes that are harvested early, so they keep their small size.
What’s the key to getting roasted potatoes crispy?
The keys to getting potatoes super crispy are to: use enough oil (this is one of the few times I *actually* measure out the oil instead of just tossing in a drizzle), roast at a high heat, and arrange cut-side down so the flat side can get browned.
It’s also important to spread the potatoes out in a single layer on the baking pan. If they’re touching each other, they won’t get as crispy (and they may not cook as evenly, either).
What to Pair With Roasted Mini Potatoes
Here are some of my favorite main dishes to eat with roasted potatoes:
- Easy Baked Lemon Salmon
- Slow Cooker Chicken Drumsticks (Honey Mustard)
- Black Bean Vegan Burgers with Pumpkin
- Instant Pot Pork Roast
- Ground Chicken Meatloaf with Glaze
- Curry Turkey Burgers with Mint Yogurt Sauce
These baby potatoes would also be tasty served alongside pretty much any dipping sauce, especially this creamy honey mustard dipping sauce or this avocado crema.
(Psst: roasted baby potatoes with dipping sauces are a perfect easy appetizer even kids will love!)
I hope this easy side dish is a big hit with your family, like it is with mine. 🙂 Enjoy!
More oven-roasted side dishes you’ll love:
- Seasoned Sweet Potato Fries (Baked)
- Oven Roasted Zucchini and Squash
- Baked Portobello Mushrooms with Feta
- Miso & Honey Roasted Brussels Sprouts
- Herb & Garlic Roasted Vegetables
Crispy Oven Roasted Mini Potatoes (5-Minute Prep)
These roasted mini potatoes get super crispy in the oven, and they're so easy and versatile! Truly the perfect side dish. (See recipe notes for the garlic parmesan flavor!)
Ingredients:
- 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 salt
- Ground black pepper, to taste
Instructions:
- Heat oven to 425 degrees F.
- Cut the potatoes in half and place in a large bowl. Add the olive oil and spices and toss to coat.
- Arrange the potatoes cut-side down in a single layer on a sheet pan. Roast for 20-25 minutes, until the potatoes are tender and the cut side is golden brown and crispy.
Notes:
Garlic Parmesan Version: Toss the potatoes with 2 tablespoons olive oil, 1 teaspoon garlic powder or 2 cloves chopped garlic, 1/4 cup grated parmesan, and 1 teaspoon dried rosemary or 2 teaspoons fresh chopped rosemary. Continue with the recipe as written.
