Roasted mini potatoes are pretty much the perfect side dish. Golden brown and tender, these ones are seasoned with Chinese 5-spice powder, but almost any herbs and spices can be used.
When you need an easy, healthy side dish, roasted mini potatoes are the way to go! Once sliced and seasoned, the potatoes need just 30 minutes in the oven to reach that perfect golden brown color and slightly crispy exterior.
We serve them as a side for almost any meal. This month alone, we enjoyed them with roasted pork tenderloin, oven baked chicken breasts and grilled salmon. They're equally good tucked inside of breakfast burritos or tossed (room temperature) into a Thai-inspired kale salad.
What you need for these roasted mini potatoes:
These are the main components of this recipe (affiliate links included):
- Potatoes: I used small potatoes that were 1 to 2 inches in size, cutting the small potatoes in half and the larger potatoes into quarters.
- Olive oil: Use any extra virgin olive oil.
- Spices: This recipe calls for Chinese 5-spice powder, which can be found in the spice section of most well-stocked grocery stores. Feel free to use other spice or herb mixtures (see below for suggestions), such as smoked paprika and rosemary, like in these grilled potatoes.
- Parsley: Use flat-leaf (Italian) parsley and mince it. This is optional.
See recipe card below for full ingredients list & recipe directions.
How to make roasted mini potatoes:
Roasting potatoes follows a pretty simple formula: cut the potatoes, toss with oil and seasonings, then roast in a hot oven. That being said, I have a couple of tips and tricks to make these potatoes the best that they can be.
Cut the potatoes:
Mini or small potatoes can run anywhere from 1 to 3 inches in size. Cut them accordingly. For example, I cut very small (1-inch) potatoes in half and the larger mini potatoes in quarters. Feel free to cut the larger potatoes in half if you prefer bigger pieces. However, you may need to increase the cooking time slightly.
Oil & season:
Toss the potatoes with some olive oil, salt and pepper, and the seasoning of your choice. For this recipe, I used Chinese 5-spice powder. Scroll down for more seasoning suggestions.
Prepare to cook:
Preheat the oven to 425 degrees F – do this before prepping the potatoes. Place one oven rack at the center setting and another at the lowest setting. Lightly coat a large baking sheet with cooking spray for easy clean-up.
Spread the potatoes in an even layer (no overlapping) so that each piece cooks evenly and has the opportunity to brown. I take a couple of extra minutes to flip the potatoes so that they’re all resting cut side down so that the cut side browns really nicely. This isn’t essential.
Roast the potatoes:
Start by roasting the potatoes on the center rack for about 15 minutes. Give the pan a shake to loosen the potatoes and move to the lower rack for another 10 to 15 minutes. The potatoes should be golden brown on the underside and tender when pierced with a fork.
What is Chinese 5-spice powder?
Chinese 5-spice powder is a mixture of cinnamon, star anise, fennel seed, cloves and Szechuan peppercorns. It can be purchased in most well-stocked grocery stores or online.
Other ways to season roasted potatoes:
There are nearly endless ways to season potatoes. Here are a few of my favorites:
- Smoked paprika, rosemary, salt and pepper - like in this grilled potato recipe
- Cumin, ground coriander, paprika, salt and pepper
- Rosemary, salt and pepper
- Lemon pepper, salt and pepper
- Herbes de Provence, salt and pepper
- Za’atar, salt and pepper
Frequently Asked Questions:
Can these roasted potatoes be made ahead of time?
Roasted potatoes are always best when served warm, straight from the oven. That being said, it is possible to reheat them the next day.
For storing, allow the potatoes to cool, then transfer to an airtight container store in the refrigerator.
To reheat, spread the potatoes out on a baking sheet and reheat in a 400 degrees F oven for 15 to 20 minutes. Reheating them in an air fryer also works really well!
Can you microwave them? Sure, but the texture will be softer without any of that roasted “crunch” on the outside.
If you prefer, toss some room temperature leftover roasted mini potatoes into a salad, such as this green salad.
What temperature do you roast potatoes?
Generally, temperatures 400 to 425 degrees F work well for roasting potatoes, though I prefer roasting them at 425 F for a better golden brown crust.
How long does it take to roast potatoes?
The roasting time depends on the oven temperature and the size of the potatoes. The bigger the potato pieces and the lower the temperature, the longer the cooking time. For this roasted mini potatoes recipes, small potatoes are cut into halves or quarters and cooked at 425 degrees F for 25 to 30 minutes.
Roasted Mini Potatoes
Ingredients
- 1 ½ pounds small potatoes halved or quartered (See Note 1)
- 1 tablespoon olive oil
- ¾ teaspoon Chinese 5-spice powder (See Note 2)
- ½ teaspoon kosher salt
- ½ teaspoon ground pepper
- 2 tablespoons minced flat-leaf parsley optional
Instructions
- Preheat the oven to 425 degrees F. Set one rack in the center of the oven and one in the bottom setting.
- Lightly coat a large baking sheet with cooking spray.
- Place the potatoes in a pile in the middle of the baking sheet. Drizzle the olive oil and sprinkle the 5-spice powder, salt and pepper over the potatoes.
- Using your hands or tongs, toss together until the potatoes are coated with the olive oil and seasonings.
- Spread the potatoes in a single layer on the baking sheet, arranging them cut side down (not mandatory, but recommended for the best browning on the cut sides).
- Place the baking sheet on the middle rack of the oven. Roast the potatoes for 15 minutes. Give the baking sheet a little shake to loosen the potatoes, then switch the baking sheet to the lower rack. Roast for an additional 10 to 15 minutes, or until the potatoes are golden brown and tender. (If you didn’t arrange the potatoes cut side down, turn them with a spatula after 15 minutes before returning to the oven.)
- Toss the potatoes with the parsley (optional). Serve.
Notes
Nutrition
Disclosure: I am a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for me to earn fees by linking to Amazon.com and affiliated sites.
Altaf Gilani
I like this recipe but my potatoes got soggy I do not know why. My brother loved the dish, he likes soft potatoes. But, I liked the taste though. I used smoked paprika and some garlic powder because I did not have that Chinese 5- spice Powder.
Regards: caterfiller.com
Dara
It sounds as though your potatoes steamed rather than roasting. There could be a couple of reasons. 1) The potatoes could have been too damp. Try patting them dry before tossing with the olive oil and seasonings. 2) If the potatoes are crowded on the baking sheet, they will steam rather than brown. Try using a larger or baking sheet or dividing the potatoes between 2 baking sheets. I hope that helps!