I love simple recipes that do one thing very well. These roasted mini potatoes are a weekday workhorse and a dinner-party side rolled into one. They crisp on the outside, stay tender inside, and finish with a punch of garlic-butter and Parmesan that makes everyone reach for seconds.
This recipe is straightforward and forgiving. A brief parboil shortens oven time and ensures an even, crunchy crust once they bake. The final toss with warm garlic butter and parsley brings the whole dish together—bright, savory, and just a touch indulgent.
Below you’ll find the ingredient checklist, step-by-step directions taken straight from the test kitchen notes, practical swaps, troubleshooting tips, and storage advice. Read through once, then you can confidently roast a batch any night of the week.
Ingredient Checklist
- 1.5 lb small creamer potatoes — The star ingredient; small potatoes roast evenly and give the best skin-to-flesh ratio.
- 2 tablespoons vegetable oil — Helps the skins crisp in the oven; neutral flavor keeps the garlic butter in front.
- salt and pepper — Basic seasoning; salt highlights the potato’s natural sweetness, pepper adds a mild bite.
- 1/4 cup butter melted — Melted to make a quick garlic butter that coats the potatoes evenly.
- 1 tablespoon minced garlic — Use fresh for bright, aromatic flavor; adjust to taste if you prefer milder garlic.
- 2 tablespoons fresh cut parsley — Adds freshness and color; finely chop for even distribution.
- 2 tablespoons Parmesan cheese grated — A savory, salty finish that melts slightly into the warm potatoes.
Cooking (Roasted Mini Potatoes): The Process
- Preheat oven to 400°F.
- Place 1.5 lb small creamer potatoes in a large saucepan and add enough water to cover them by about 1 inch.
- Bring the water to a boil over medium-high heat, then continue boiling until the potatoes are fork-tender, about 15 minutes.
- Drain the potatoes in a colander and return them to the pan or place them on a clean towel; pat dry to remove excess moisture.
- Put the potatoes in a large bowl, drizzle with 2 tablespoons vegetable oil, season with salt and pepper, and toss until evenly coated.
- Place a rack on a baking sheet. Using tongs, arrange the potatoes in a single layer on the rack without letting them touch.
- Roast the potatoes in the preheated oven for 30 minutes, turning or shaking once halfway through (about 15 minutes), until golden and crisp.
- Transfer the roasted potatoes to a serving bowl.
- In a small bowl, whisk together 1/4 cup melted butter, 1 tablespoon minced garlic, and 2 tablespoons fresh cut parsley.
- Pour the garlic butter over the potatoes and gently toss to coat. Sprinkle 2 tablespoons grated Parmesan cheese over the potatoes and carefully stir to distribute. Serve immediately while hot.
Why This Roasted Mini Potatoes Stands Out
There are a lot of ways to roast potatoes, but this version hits three important markers: texture, speed, and flavor balance. The parboil step softens the interior without overcooking the skin, allowing a relatively short time in a hot oven to create a crackly exterior. That contrast is the point—tender inside, crisp outside.
The finishing garlic butter is deliberately simple. Melted butter, raw minced garlic, and fresh parsley carry big flavor without masking the potato. Parmesan adds an umami lift and a touch of saltiness that makes the dish feel complete. The technique is flexible—scale it up or down, and the results remain reliable.
Finally, the method is accessible. You don’t need special equipment; a rimmed baking sheet with a rack is helpful but not essential. The recipe rewards attention to small details—draining and drying the potatoes before oiling, giving space between pieces on the rack, and tossing them with the warm butter just before serving.
Dairy-Free/Gluten-Free Swaps
This recipe is naturally gluten-free if you use a clean, uncontaminated Parmesan and check labels if serving guests with celiac disease. For dairy-free needs, swap the melted butter for any neutral-tasting oil with a bit of richness—refined olive oil, avocado oil, or a high-quality plant butter that melts well.
If you omit Parmesan for dairy-free diners, add a sprinkle of nutritional yeast at the end for a cheesy, savory note. Keep the parsley and garlic—they’re the freshness and aromatics that carry the dish without dairy.
Recommended Tools
Must-have
- Large saucepan — For the parboil; you want enough water to cover the potatoes by about an inch.
- Rimmed baking sheet with a wire rack
- Colander — For quick, safe draining.
- Tongs — To move hot potatoes without breaking them.
Nice-to-have
- Kitchen thermometer — Helpful if you like to check oven accuracy; most home ovens run hot or cold by 10–25°F.
- Microplane or fine grater — For freshly grating Parmesan.
- Silicone spatula or wooden spoon — For gentle tossing so the skins stay intact.
Things That Go Wrong
Potatoes that go out limp: Often they were boiled too long. The instruction is “until fork-tender, about 15 minutes.” Stop at fork-tender—not falling apart. Over-boiled potatoes will collapse during roasting and won’t crisp.
Gummy skins instead of crisp: That’s usually excess moisture. Drain well and pat dry thoroughly before oiling. Also make sure the oven is fully preheated to 400°F and air can circulate—don’t crowd the rack.
Uneven browning: If the potatoes touch on the rack the heat can’t reach all sides. Arrange them in a single layer with small gaps. Also check that your oven rack is in the middle position for even air flow.
Bitter garlic: If you’re tossing with butter and raw minced garlic, don’t let garlic sit too long in very hot butter before serving—raw garlic can be sharp, and overcooked garlic can taste flat or bitter. The recipe calls for whisking minced garlic into melted butter and pouring it over the hot potatoes; toss immediately to meld the flavors without cooking the garlic further.
Nutrition-Minded Tweaks
To cut fat slightly, reduce the melted butter by half and finish with a light drizzle of extra-virgin olive oil after tossing—olive oil gives richness without as much saturated fat. Alternatively, use 2 tablespoons butter and 2 tablespoons olive oil mixed together for a flavor-forward, lighter finish.
Boost fiber and nutrients by leaving the skins on (this recipe does) and serving with a lemon wedge for vitamin C that helps iron absorption. Add fresh herbs like chives or dill for more micronutrients and a burst of flavor without calories. If you want to lower sodium, use less salt when oiling before roasting and rely more on the Parmesan to deliver the final saltiness; you can always add a pinch at the table.
Notes from the Test Kitchen
We roasted several batches to dial in timing. The parboil time will vary by potato size—small creamers typically hit fork-tender close to 12–15 minutes. If your potatoes are slightly larger, add a few minutes, but check frequently. Keep in mind carryover cooking during the drain and drying stage.
We tested both a baking sheet with a rack and directly on the sheet. The rack produced more uniform crisping because hot air circulates under each potato, but if you don’t have a rack, roast them on a well-oiled sheet and flip more often for even browning.
Freshly grated Parmesan melts into the warm potatoes without becoming gluey. Pre-grated powders lose texture and flavor, so if you can, grate at the last minute. The garlic intensity was best when minced fine; smashed cloves gave a different texture and bolder burst—use according to your preference.
Best Ways to Store
Store leftovers in an airtight container in the fridge for up to 3 days. Re-crisping is simple: spread the potatoes on a baking sheet and reheat in a 400°F oven for 8–12 minutes, turning once, until heated through and the skin resurfaces. Avoid microwaving if you care about texture; it will make them soft.
For make-ahead service: parboil and cool the potatoes, then refrigerate for up to 24 hours. When ready to serve, toss with oil, roast as directed, and finish with warm butter, garlic, parsley, and Parmesan. The finish step gives the best flavor and preserves the crisp texture.
Quick Questions
Q: Can I skip the parboil? A: You can, but roasting raw small potatoes will take longer and you’ll likely get less interior softness with the same crisp exterior. Parboil shortens oven time and helps develop that desirable contrast.
Q: Can I use olive oil instead of vegetable oil? A: Yes. Use a neutral or light-tasting olive oil if you want a subtler olive flavor; extra-virgin olive oil is fine too but has a more pronounced flavor that will come through.
Q: Is it okay to use dried parsley instead of fresh? A: Fresh parsley adds color and a fresh grassy note. Dried parsley won’t provide the same brightness; if you must use dried, add a pinch to the butter but reduce quantities and add more at the table if needed.
Q: How do I scale this up? A: Keep the parboil and roast times similar but use multiple sheets or a larger rack so the potatoes aren’t crowded. Crowding causes steaming and softer skins.
Time to Try It
Roasting mini potatoes is one of those small, reliable pleasures that elevates a meal without fuss. Follow the steps above, pay attention to drying the potatoes after the boil, and give them space on the rack. The finish—garlic butter, parsley, and a scatter of Parmesan—pulls everything together. Serve hot, with a simple protein or alongside a salad, and expect compliments.
Make a test batch tonight. Start with 1.5 pounds, follow the method, and note small adjustments you prefer for your oven and taste. Once you find your ideal timing and seasoning, this recipe becomes a go-to—simple, comforting, and endlessly adaptable.
Roasted Mini Potatoes
Ingredients
Ingredients
- 1.5 lb.small creamer potatoes
- 2 tablespoonsvegetable oil
- salt and pepper
- 1/4 cupbuttermelted
- 1 tablespoonminced garlic
- 2 tablespoonsfresh cut parsley
- 2 tablespoonsParmesan cheesegrated
Instructions
Instructions
- Preheat oven to 400°F.
- Place 1.5 lb small creamer potatoes in a large saucepan and add enough water to cover them by about 1 inch.
- Bring the water to a boil over medium-high heat, then continue boiling until the potatoes are fork-tender, about 15 minutes.
- Drain the potatoes in a colander and return them to the pan or place them on a clean towel; pat dry to remove excess moisture.
- Put the potatoes in a large bowl, drizzle with 2 tablespoons vegetable oil, season with salt and pepper, and toss until evenly coated.
- Place a rack on a baking sheet. Using tongs, arrange the potatoes in a single layer on the rack without letting them touch.
- Roast the potatoes in the preheated oven for 30 minutes, turning or shaking once halfway through (about 15 minutes), until golden and crisp.
- Transfer the roasted potatoes to a serving bowl.
- In a small bowl, whisk together 1/4 cup melted butter, 1 tablespoon minced garlic, and 2 tablespoons fresh cut parsley.
- Pour the garlic butter over the potatoes and gently toss to coat. Sprinkle 2 tablespoons grated Parmesan cheese over the potatoes and carefully stir to distribute. Serve immediately while hot.
Equipment
- Oven
- Large Saucepan
- Colander
- Large Bowl
- Baking Sheet
- rack
- Tongs
- Small Bowl
Notes
Are mini potatoes good for you?
Health is a very specific situation to your own nutritional needs so health is a matter of perspective. Potatoes can provide a lot of positive benefits. In fact, many dietitians claim potatoes (fresh potatoes) are really good at giving you a nice balanced diet that helps keep you full from binging. This does not include chips, sorry!
What are little potatoes called?
Baby potatoes come in a variety of shapes and colors and are usually called "Creamer" potatoes. They can be found in bags in the produce department. Mini potatoes can also be called fingerlings or new potatoes.
Do you wash potatoes before baking?
Always wash potatoes before baking as they DO grow in the ground and are subject to bits of dirt and grit left behind on the skins.
What are baby potatoes?
Baby potatoes are exactly what you think they are! Potatoes that are not fully grown to large counterparts and have a mini look. These potatoes are easier to cook for side dishes because they are less dense than a large ground potato.
