I’ve always loved simple yet flavorful dishes, and Herbed Baked Mini Potatoes is one of my go-to recipes for any meal. These little potatoes are packed with fresh herbs, garlic, and just the right amount of olive oil, making them the perfect side dish for anything from a cozy dinner to a backyard barbecue. The crispy skin and tender insides are so satisfying, especially when you can just pop them in the oven and let the herbs work their magic. Herbed Baked Mini Potatoes are incredibly easy to make but feel special enough for guests.
The Perfect Pairing of Herbs and Potatoes
What I love about Herbed Baked Mini Potatoes is how versatile they are. You can use any herbs you have on hand – rosemary, thyme, oregano, or even a little parsley. The key is to make sure the olive oil coats the potatoes evenly, helping the herbs stick to each one. As they bake, the fragrance fills the kitchen, and you’ll know you’re in for something delicious. These potatoes are always a hit at family meals or dinner parties, and they never last long.
Baking with Love
Baking Herbed Baked Mini Potatoes is such a simple process. You just need to toss the halved potatoes with your choice of herbs, olive oil, and a pinch of salt and pepper. Then, spread them out on a baking sheet, pop them into the oven, and let the heat do its magic. I like to bake them at a high temperature for about 30 minutes, flipping them halfway through to make sure they get crispy on all sides. The result is golden, crispy potatoes with soft, herb-infused centers.
A Dish for Any Occasion
Whether you’re making Herbed Baked Mini Potatoes for a quick weeknight meal or serving them as part of a larger spread, they’re always a crowd-pleaser. The combination of crispy skin, tender insides, and fragrant herbs makes them a comfort food that’s both delicious and satisfying. They pair perfectly with grilled meats, salads, or even as a standalone snack. I find that they’re easy to make in large batches, making them perfect for gatherings or busy nights when you just want something tasty and comforting.
Table of Contents
Chef’s Notes- Herbed Baked Mini Potatoes
- Use Evenly Sized Potatoes: For uniform cooking, try to choose potatoes of similar size. If some are larger, slice them in half to ensure even roasting.
- Scoring the Potatoes: Scoring the potatoes before baking helps them cook more evenly and allows the olive oil and herb mixture to infuse the flavor into the flesh.
- Olive Oil for Crispiness: Generously coat the potatoes with olive oil to help them get crispy on the outside. You can also lightly brush them with oil if you prefer a more controlled application.
- Watch the Roasting Time: Roasting times can vary depending on the size of your potatoes. Smaller potatoes may only need 20-25 minutes in the first phase, while larger ones may require more time. Check for doneness by poking them with a fork—if it slides in easily, they’re ready.
- Customizing the Herbs: You can experiment with different herbs based on what you have or prefer. Oregano, basil, or even tarragon can be great alternatives to rosemary and thyme.
- Lemon Zest for Freshness: Adding lemon zest before serving brightens up the flavors. You can also finish the dish with a squeeze of fresh lemon juice for extra zest.
- For Extra Crisp: To get extra crispy potatoes, make sure they are spread out on the baking sheet, ensuring they aren’t crowded, which can lead to soggy spots.
- Make It Spicy: If you like a bit of heat, increase the amount of chili flakes or add a pinch of cayenne pepper for an extra kick.
Herbed Baked Mini Potatoes
Get ready to elevate your side dishes with these easy Herbed Baked Mini Potatoes! Bursting with garlic, fresh rosemary, and thyme, each bite is a perfect blend of simplicity and flavor. Whether you’re hosting a dinner party or enjoying a cozy family meal, these roasted potatoes are sure to impress. Plus, they’re customizable with your favorite herbs and spices, making them a versatile addition to any menu. Cooked to crispy perfection, they’re the ultimate comfort food that even top chefs rave about. Don’t miss out on this delicious, foolproof recipe that’s both healthy and affordable!
4
servings15
minutes35
minutes150
kcal50
minutesKeep the screen of your device on
Ingredients
1.5 pounds baby-sized baking potatoes
1 clove garlic minced
1 tsp lemon peel finely grated (optional)
1 tsp dried rosemary or 1 tablespoon fresh, chopped
1 tsp dried thyme or 1 tablespoon fresh
1 tsp crushed red pepper flakes (optional)
coarse sea salt to taste
4 tbsp extra virgin olive oil
- Alternative Ingredients:
Potatoes: Substitute with sweet potatoes for a sweeter flavor.
Olive Oil: Use avocado oil or vegetable oil instead.
Garlic: Replace with garlic powder if fresh is unavailable.
Rosemary: Oregano or basil can be used in place of rosemary.
Thyme: Marjoram or basil are good alternatives to thyme.
Sea Salt: Kosher salt or table salt can replace coarse sea salt.
Chili Flakes: Use paprika for a milder heat.
Lemon Zest: Lime zest can be used instead or omit for a different citrus flavor.
Directions
- Prepare the Potatoes – Preheat your oven to 355°F with the fan function on. Carefully score shallow cuts across each small potato, ensuring the base remains intact to keep them whole.
- Oil and Initial Bake – Drizzle or brush olive oil generously over the tops and bottoms of the potatoes. Arrange them on a baking sheet and place in the preheated oven. Let them roast for approximately 25 minutes, adjusting time based on size to achieve a tender interior.
- Create Herbed Infusion – While the potatoes bake, combine minced garlic, finely chopped rosemary, and thyme leaves in a mixing bowl. Whisk in a splash of olive oil to blend into a fragrant herby oil mixture.
- Apply Herbs and Final Bake – After the initial roasting, remove the potatoes from the oven. Spoon the prepared herbed oil evenly over each potato. Return to the oven and bake for an additional 10 minutes until the tops are crisp and golden.
- Final Seasoning and Serve – Once baked, take the potatoes out of the oven. Sprinkle with coarse sea salt, optional chili flakes for heat, and a touch of lemon zest. Garnish with extra chopped herbs if desired. Serve warm as a delightful side dish.
Equipment
- baking sheet
- mixing bowls
- chef’s knife
Notes
- For perfectly crispy potatoes, ensure they are evenly coated with olive oil and spaced out on the baking sheet. Using fresh herbs can enhance the flavor, but dried herbs work well too. For added zest, a squeeze of fresh lemon juice before serving can brighten the dish. Pair these herbed baked potatoes with grilled meats or as a hearty addition to a vegetarian platter. Feel free to experiment with different herbs like oregano or basil to suit your taste. To make them spicier, increase the amount of chili flakes or add a dash of smoked paprika.
Nutrition Facts
- Calories: 150kcal
- Fat: 5g
- Saturated Fat: 0.5g
- Cholesterol: 0mg
- Sodium: 200mg
- Potassium: 700mg
- Carbohydrates: 25g
- Fiber: 3g
- Sugar: 2g
- Protein: 3g
- Vitamin A: 2IU
- Vitamin C: 10mg
- Calcium: 2mg
- Iron: 6mg
FAQ- Herbed Baked Mini Potatoes
Can I use regular potatoes instead of mini potatoes?
Yes! You can use any type of potato, but larger potatoes may require longer baking time. You may want to cut them into smaller chunks for faster cooking.
Can I prepare the potatoes in advance?
Yes, you can pre-slice and score the potatoes, then refrigerate them. Drizzle with olive oil and herbs just before baking to keep them fresh.
What can I substitute for olive oil?
You can use other oils like avocado oil, vegetable oil, or even coconut oil. Olive oil, however, gives the best flavor for roasting.
How can I make these potatoes spicy?
Increase the amount of chili flakes or add a pinch of cayenne pepper to the herb mixture before roasting. You can also top with a drizzle of hot sauce after baking.
Can I make this recipe ahead of time for a party?
Absolutely! You can roast the potatoes a day ahead and reheat them in the oven at 375°F for about 10 minutes until they are crispy again. They also make a great cold snack or side dish for picnics.
