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Plate of crispy roasted mini potatoes garnished with herbs

Crispy Roasted Mini Potatoes

These crispy roasted mini potatoes feature golden edges and a tender center, making them a perfect potato side dish with minimal fuss.
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Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings: 4 servings
Course: Side Dish
Cuisine: American
Calories: 180
Ingredients Method Notes

Ingredients
  

For the Potatoes
  • 1 lb mini potatoes (Yukon Gold or baby potatoes) Small size helps them cook quickly and crisp up without drying out.
  • 2 tbsp extra virgin olive oil Helps the seasonings stick and encourages browning.
  • 1 tsp garlic powder Provides a classic roasted-potato flavor.
  • 1 tsp dried rosemary (or thyme) Use whichever herb you prefer.
  • ½ tsp salt Adjust to taste.
  • ¼ tsp black pepper Add more for extra spiciness if desired.

Method
 

Preparation
  1. Preheat the oven to 425°F (220°C) to ensure immediate browning.
  2. Wash, dry, and halve the mini potatoes. Ensure they are thoroughly dried to enhance browning.
  3. In a large bowl, combine the halved potatoes with olive oil, garlic powder, dried rosemary (or thyme), salt, and black pepper. Toss until evenly coated.
Cooking
  1. Line a baking sheet with parchment paper. Arrange the potatoes cut-side down in a single layer on the baking sheet.
  2. Roast in the preheated oven for 25–30 minutes, shaking the pan halfway through. They're done when golden-brown on the cut sides and crisp on the edges.
Serving
  1. Serve immediately for the best texture, either plain or with your favorite dipping sauce.

Notes

For best results, dry potatoes thoroughly after washing, cut them evenly, and avoid crowding on the baking sheet. Enjoy while hot for peak crunch.