Roasted Mini Potatoes with Herbs, Garlic, and Lemon
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From one potato lover to another, don’t let the size of these roasted mini potatoes fool you – they may be small, but they’re bursting with delicious flavors. I roast these babies up at least twice a month, and they always come out golden and crispy on the outside with a soft, creamy center. Read on for my tips on how to get the best roasted mini potatoes!
These roasted mini potatoes require minimal effort but yield excellent results. There’s no peeling or chopping, and the cooking time is mostly hands-off, meaning you can prepare the rest of dinner or kick back while they’re in the oven. Roasting them brings out the most delicious crispy exterior and fluffy center. They’re a crowd-pleaser, making them great for serving to the whole family or a company.
Key ingredients
- Mini potatoes (also known as creamer potatoes)
- Olive oil
- Italian seasoning
Mini potato recipe tips
A crispy exterior is one of the best things about these gems! I have three tips for keeping them nice and crisp!
1. Pat them down: First, make sure you dry them before roasting. If you’ve rinsed your potatoes, you’ll want to take off any of the excess moisture, so it won’t steam in the oven.
2. Space them out: If your roasted mini potatoes don’t come out as crispy as you’d like, it might be because they’re too close together in the oven. When overcrowding happens, the potatoes will end up steaming their neighbor instead of roasting. Lay your mini potatoes out in an even layer. If your pan isn’t big enough to give them space, use two pans.
3. Add oil: Make sure you’re using enough oil. The recipe calls for two tablespoons. If you skimp on a fat source, they won’t crisp up as much.
Serving suggestions
I love serving roasted mini potatoes as part of a ‘meat and potatoes’ type dinner. Since the oven is already on, I’ll usually make my favorite baked salmon recipe or some baked chicken thighs.
And a simple salad like my spring mix salad or romaine lettuce tossed in easy caesar dressing completes the meal.
Roasted Mini Potatoes with Herbs, Garlic, and Lemon
Ingredients
- 1 ½ lb mini potatoes (also called creamer potatoes)
- 2 tablespoons olive oil
- 1 tablespoon Italian seasoning
- 1 teaspoon EACH: sea salt and pepper
- 2 cloves garlic (grated on a Microplane – see notes)
- Minced parsley and lemon (to serve)
Instructions
- Preheat your oven to 400 degrees Fahrenheit. Line a baking sheet with parchment paper. Toss the whole, mini potatoes with olive oil, Italian seasoning, salt, and pepper then spread them out on a baking sheet and put them into the oven.1 ½ lb mini potatoes, 2 tablespoons olive oil, 1 tablespoon Italian seasoning, 1 teaspoon EACH: sea salt and pepper
- After 20 minutes, add the garlic to the potatoes and mix well. Return the baking sheet to the oven for another 10 minutes, or until the potatoes are golden and soft.2 cloves garlic
- Serve the roasted mini potatoes with some minced parsley and a squeeze of lemon over the top.
Notes
Nutrition
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This is what I am serving for Christmas Eve … along with lamb chops. It looks delicious, thanks
That sounds like the perfect Christmas Eve dinner!
What kind of potatoes do you use? Or are the potatoes just called creamer potatoes?
A creamer potato is a very small yellow or red potato. Where I live (in British Columbia) they are sold in bags, often by the company Little Potato Co. If you can’t find any of these mini potatoes, you can use regular yukon gold or red potatoes and quarter them.
Can I use garlic paste?
That will work!