Description
Golden, crispy outside while staying tender inside, these roasted mini potatoes are a reliable side for any meal.
Ingredients
Scale
- 1.5 pounds mini potatoes (baby red, yellow, or fingerling)
- 3 tablespoons olive oil (or avocado oil/melted butter)
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon dried rosemary (or fresh if available)
- 1 teaspoon salt (or to taste)
- 1/2 teaspoon black pepper
- Optional: Fresh parsley for garnish
Instructions
- Preheat your oven to 425°F (220°C).
- Wash and scrub the mini potatoes thoroughly, halving or quartering larger pieces for even cooking.
- In a large bowl, mix olive oil, garlic powder, onion powder, dried rosemary, salt, and black pepper.
- Add the potatoes to the bowl and toss until coated with the seasoning mixture.
- Spread the potatoes in a single layer on a lined baking sheet.
- Roast for 25 to 30 minutes, flipping halfway, until golden and tender.
- Transfer to a serving dish and garnish with fresh parsley before serving warm.
Notes
For best results, dry potatoes thoroughly before seasoning to ensure crispiness. Store leftovers in an airtight container in the fridge for up to 4 days and reheat at 400°F to restore crispness.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Side Dish
- Method: Roasting
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 220
- Sugar: 1g
- Sodium: 575mg
- Fat: 10g
- Saturated Fat: 1g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 29g
- Fiber: 4g
- Protein: 4g
- Cholesterol: 0mg