Crispy Perfection: Mastering the Art of Roasting Mini Potatoes

How to Roast Mini Potatoes: A guide to crispy and delicious spuds

Mini potatoes, also known as baby potatoes, are a delicious addition to any meal. These small, tender potatoes are packed with flavor and offer a variety of cooking options. One popular way to prepare mini potatoes is to roast them for a crispy exterior and soft, juicy interior. In this guide, we will explore the art of roasting mini potatoes to perfection.

Why we love mini potatoes

Mini potatoes are harvested before they are fully grown and mature, resulting in their small size and unique characteristics. Despite their young age, these potatoes are incredibly sweet, moist and delicious. They also offer a creamy texture when cooked, making them a versatile ingredient in a variety of recipes.
Unlike other potato varieties that have specific cooking preferences, mini potatoes are incredibly versatile. They can be steamed, boiled, fried or roasted, allowing for endless culinary creativity. Plus, their thin and delicate skin eliminates the need for peeling, saving time and effort in the kitchen.

The secret of crispy roasted mini potatoes

The secret to perfectly crispy roasted mini potatoes is a simple but crucial step: partially boiling and cooling the potatoes before roasting. This technique ensures that the potatoes cook evenly and develop a crispy exterior. Here’s a step-by-step guide to roasting mini potatoes:

  • 1 pound mini potatoes, washed
  • 1 teaspoon dried oregano
  • 1 teaspoon dried thyme
  • 1 teaspoon garlic powder
  • 1 teaspoon dried parsley
  • 1 teaspoon sea salt flakes
  • 1/2 teaspoon freshly ground black pepper
  • 4 tablespoons extra virgin olive oil


  1. Place the washed mini potatoes in a large pot and cover with cold water.
  2. Bring the water to a boil and let the potatoes partially cook for 8-10 minutes.
  3. Drain potatoes immediately and allow to cool to room temperature.
  4. While the potatoes are cooling, prepare the spice blend by combining the dried oregano, dried thyme, garlic powder, dried parsley, sea salt flakes, and black pepper in a spice jar. Shake well to ensure even distribution.
  5. Preheat oven to 200°C (400°F).
  6. Once the potatoes have cooled, you can either leave them whole or cut them into halves or quarters.
  7. Place the potatoes in a bowl and season with the spice mixture. Drizzle olive oil over the potatoes to help the spices adhere.
  8. Transfer the seasoned potatoes to an ovenproof roasting pan. If you are cutting the potatoes in half, make sure the cut side is facing down on the tray.
  9. Roast the potatoes in a preheated oven for 20-25 minutes, or until golden and crisp.

Tips for Roasting Mini Potatoes

  • If you prefer simpler flavors, you can season your potatoes with just salt and pepper. However, feel free to experiment with your own seasoning mix to suit your taste preferences.
  • Par-boiling potatoes before frying is the key to crispy results. This process allows the potatoes to partially cook, ensuring even cooking and a crispy exterior.
  • The thin and delicate skin of mini potatoes eliminates the need for peeling. This not only saves time, but also contributes to the crispy texture during frying.
  • Allowing boiled potatoes to cool before frying helps remove excess moisture, resulting in a crisper texture. Moisture on the surface can interfere with the crisping process.
  • When roasting mini potatoes, cutting them in half is recommended for optimal size and texture. Whole potatoes may have a less crispy surface, while quartering may result in bites that are too small.
  • Adjust the roasting time and temperature to achieve the desired crispness. A temperature of 200°C (400°F) for 20-25 minutes generally produces perfectly crisp potatoes with a tender interior.

What to Serve with Roasted Mini Potatoes

Roasted Mini Potatoes complement a variety of main dishes. They go well with steak, tenderloin, T-bone, fish, chicken cutlets, and more. You can also make a variety of dipping sauces such as homemade mayonnaise, tomato sauce, or sweet and sour sauce to enhance the flavor.
For those who prefer less crispy potatoes, you can adjust the roasting temperature. Lower temperatures will still cook the potatoes and provide a caramelized flavor, but the texture will be less crisp.
Roasted mini potatoes can also be used in potato salads, deviled potato recipes, or roasted potato and leek soup. Their versatility allows for endless culinary possibilities.


Roasting mini potatoes is an easy and delicious way to enjoy their natural flavors and textures. By following the steps outlined in this article, you can achieve perfectly crispy roasted mini potatoes with a soft and creamy interior. Remember to partially boil and cool the potatoes before roasting, and season with your favorite seasonings for added flavor. Whether served as a side dish or incorporated into a variety of recipes, roasted mini potatoes are sure to be a hit at the dinner table. Have fun experimenting with different seasonings and combinations to create a delicious culinary experience with these versatile potatoes!


Can I use other types of potatoes for this roasting method?

While this recipe focuses specifically on mini potatoes, you can certainly apply the same roasting method to other types of potatoes. Just keep in mind that different potatoes may require slight adjustments in cooking time and temperature.

Do I need to peel the mini potatoes before roasting?

No, one of the benefits of using mini potatoes is their thin and delicate skin, which becomes crispy and flavorful when roasted. There’s no need to peel them, which saves time and adds to the overall texture of the dish.

Can I use dried herbs instead of fresh?

Absolutely! This recipe calls for dried herbs because they have a more concentrated flavor. However, if you have fresh herbs on hand, feel free to use them. Just keep in mind that you may need to adjust the amount, as fresh herbs are generally milder in flavor than dried.

How will I know when the mini potatoes are done?

The mini potatoes are fully cooked when they are fork tender. You should be able to easily insert a fork into the potatoes without much resistance. They will also be golden in color and crispy on the outside.

Can I make roasted mini potatoes ahead of time?

While Roasted Mini Potatoes are best enjoyed fresh out of the oven, you can prepare them ahead of time and reheat them as needed. Simply store cooled roasted potatoes in an airtight container in the refrigerator for up to 2 days. To reheat, place in a preheated 350°F (175°C) oven for about 10 minutes or until heated through.

Can I freeze roasted Mini Potatoes?

Yes, you can freeze roasted mini potatoes. Allow them to cool completely, then transfer them to a freezer-safe container or bag. They will keep in the freezer for up to 3 months. To reheat, thaw the potatoes in the refrigerator overnight, then reheat in the oven until heated through.