Roasted Mini Potatoes
This crowd-pleasing recipe adds a delicious touch of class to the humble potato.
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Potatoes have gotten a bad rap for ages. First enjoyed thousands of years ago in Peru by the Inca Indians, they’ve finally gained the title of “superfood,” boasting plenty of vitamins and fiber and minimal fat.
Roasted mini potatoes are crunchy on the outside and tender inside. Remind you of anyone? They’re comforting as home and reminiscent of family dinners past. These versatile veggies go with nearly everything. Plus, they’re easy-to-make for a quick mid-week supper or delightful holiday dinner. There’s no chopping, dicing, or peeling, leaving you plenty of time to greet your guests while slow roasting them to bring out their best side.
Are Roasted Mini Potatoes Healthy?
These roasted mini potatoes are not only bursting with yummy flavor, they’re packed with healthy nutrients, such as potassium, iron, folate and vitamin C. They’re also a great way to satisfy your craving for carbs without paying a high caloric price. When eaten with the skin, they’re also loaded with fiber. Merely 82 calories per serving with minimal fat, these fragrant herbed potatoes are packed full of flavor, so you can even forgo the salt. The rosemary, thyme and garlic provide just enough of a punch to please even the pickiest palate. Plus, they fit perfectly into most dietary preferences, from gluten-free to vegetarian.
Parboil for Added Crunch
Parboiling potatoes simply means partially boiling. Place the whole potatoes in a pot with cold water and a pinch of baking soda and salt. Cover them and boil for up to 10 minutes. This helps break down the starch and enables a thin layer of gelatin to form on the surface, which later browns in the oven creating that delicious, crispy crunch. Parboiling also saves cooking time, which, let’s face it, always seems to take too long with potatoes. You can even parboil them for up to two days and store them in an airtight container in the fridge. Later, simply follow the recipe and roast.
INGREDIENTS
- 1 1/2 pounds of small potatoes halved or quartered to ensure even cooking
- 1 tablespoon of extra virgin olive oil
- 1 teaspoon of dried rosemary crushed
- 1 teaspoon of dried thyme
- 1/2 teaspoon of garlic powder
- 1/2 teaspoon of kosher salt or to taste
- 1/4 teaspoon of freshly ground black pepper
- Fresh parsley finely chopped (optional, for garnish)
INSTRUCTIONS
Prep and Season
Start by preheating your oven and lining a baking sheet with parchment paper. Toss the mini potatoes with olive oil and a blend of dried herbs for a burst of flavor.
Roast
Spread the potatoes in a single layer on the baking sheet and roast until they’re beautifully golden and tender, shaking the pan halfway for even cooking.
Garnish and Serve
Optionally, add a sprinkle of fresh parsley for a fresh touch. Serve these herbed mini potatoes hot and enjoy their crispy exterior and soft interior.
Devour!
FAQs & Tips
How to Make Ahead and Store?
Although you can store these in the freezer, they may turn a bit soggy. It’s better to keep them in an airtight container in the refrigerator for up to 5 days and simply pop them in the oven for a few minutes to restore their original scrumptiousness. Or partially roast them and finish them off in the oven just before you’re ready to eat.
WHY ARE MY POTATOES ALWAYS SOGGY?
Too much oil may be the problem. Try spraying the oil rather than coating it on.
DO I HAVE TO BOIL THE POTATOES BEFORE ROASTING?
Boiling the potatoes in water and baking soda makes the water more alkaline, which helps ensure the potatoes are crisp and delicious. Pat them dry before seasoning to prevent sogginess.
HOW DO I KEEP THE POTATOES FROM STICKING TO THE PAN?
Lightly spray the pan with cooking oil or use parchment. And don’t overcook to avoid scorching those tasty taters.
Serving Suggestions
These amazing little fellows complement nearly any protein, from fish and seafood to steak and poultry. Serve roasted mini potatoes aside chicken with this Easy Paprika Chicken, which uses nearly the same flavor profile, with the added zing of paprika. Or mix it up with the addition of carrots, packed with vitamin A, beta-carotene, and eye-healthy luteolin with this recipe for Roasted Potatoes and Carrots.
Roasted Mini Potatoes
This crowd-pleasing recipe adds a delicious touch of class to the humble potato.
Servings 8
Calories 82kcal
Ingredients
- 1 1/2 pounds of small potatoes halved or quartered to ensure even cooking
- 1 tablespoon of extra virgin olive oil
- 1 teaspoon of dried rosemary crushed
- 1 teaspoon of dried thyme
- 1/2 teaspoon of garlic powder
- 1/2 teaspoon of kosher salt or to taste
- 1/4 teaspoon of freshly ground black pepper
- Fresh parsley finely chopped (optional, for garnish)
Instructions
- Preheat your oven to 425 degrees F, positioning one rack in the center for even roasting.
- Line a large baking sheet with parchment paper.
- In a large bowl, combine the mini potatoes with the olive oil, ensuring they are well coated.
- Sprinkle the rosemary, thyme, garlic powder, salt, and pepper over the potatoes. Toss until the potatoes are evenly seasoned.
- Arrange the potatoes in a single layer on the prepared baking sheet. Make sure to give them space for even roasting.
- Roast the potatoes on the center rack for about 20-25 minutes, or until they are golden brown and fork-tender. Don’t forget to give to turn the potatoes halfway through for uniform browning.
- You can sprinkle the roasted potatoes with fresh parsley before serving, it gives nice color and freshness.
Nutrition
Calories: 82kcal | Carbohydrates: 15g | Protein: 2g | Fat: 2g | Saturated Fat: 0.3g | Polyunsaturated Fat: 0.2g | Monounsaturated Fat: 1g | Sodium: 151mg | Potassium: 363mg | Fiber: 2g | Sugar: 1g | Vitamin A: 14IU | Vitamin C: 17mg | Calcium: 12mg | Iron: 1mg
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