Mini baked potatoes are one of those simple side dishes that never disappoint. They have crispy, golden skins, soft and fluffy centers, and pair well with almost any meal. Whether you are serving grilled chicken, steak, burgers, or fish, these bite sized potatoes fit right in.
One of the best things about this recipe is how little effort it requires. With just a handful of pantry staples, you can transform baby potatoes into a flavorful side dish that tastes like it came from a restaurant. They are also incredibly versatile. Keep them simple with butter and herbs, or load them up with cheese, sour cream, bacon, and green onions for a fun twist.
Mini baked potatoes are perfect for busy weeknights, family dinners, holiday meals, and backyard cookouts. They cook faster than large baked potatoes, making them a great option when you want all the comfort of a baked potato without the long cooking time.
Like potato recipes try out these - Blackstone Smashed Potatoes, Cheesy Scalloped Potatoes, Crock Pot Swamp Potatoes, or Roasted Caramelized Sweet Potatoes
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Why This Works
- Crispy outside with fluffy, tender centers.
- Uses simple ingredients you probably already have.
- Ready much faster than traditional baked potatoes.
- Easy to customize with your favorite toppings.
- Perfect alongside almost any main dish.
- Great for meal prep and leftovers.
- Naturally gluten free.
Ingredients Needed
- Mini potatoes: Baby Yukon Gold or baby red potatoes both work well. Choose potatoes that are similar in size so they cook evenly. I got a bag of mini yellow potatoes from Aldi.
- Olive oil: Helps the skins become golden and crispy while adding flavor.
- Kosher salt: Brings out the natural flavor of the potatoes and helps season the skins.
- Black pepper: Adds a simple layer of seasoning.
- Garlic powder: Gives the potatoes a savory flavor without overpowering them.
- Fresh parsley (optional): Adds fresh color and a bright finish before serving.
- Butter (optional): Melted butter makes these potatoes even more delicious after baking.
How to Make Mini Baked Potatoes
Preheat the oven to 425 degrees F. Line a baking sheet with parchment paper or lightly grease it with cooking spray.
Place the potatoes in a large mixing bowl. Drizzle with olive oil, then season with salt, black pepper, and garlic powder. Toss until every potato is evenly coated.
Arrange the potatoes in a single layer on the prepared baking sheet. Leave a little space between each potato so they roast instead of steam.
Bake for 35 to 45 minutes, turning the potatoes halfway through cooking. The exact cooking time will depend on the size of your potatoes.
The potatoes are done when the skins are golden brown and crispy and a fork easily slides into the center.
Remove from the oven and brush with melted butter if desired. Sprinkle with cheese, cooked bacon, sour cream, fresh parsley, and serve immediately.
Pro Tips for Mini Baked Potatoes
- Choose potatoes that are close to the same size for even cooking.
- Do not skip drying the potatoes after washing. Moisture prevents the skins from becoming crispy.
- Bake at a higher oven temperature for the best texture.
- Avoid overcrowding the baking sheet. Giving the potatoes space allows hot air to circulate around them.
- If you like extra crispy skins, leave the potatoes in the oven for an additional 5 minutes.
- Try different seasonings like smoked paprika, onion powder, Italian seasoning, ranch seasoning, or Cajun seasoning for a fun variation.
Storage
Store leftover mini baked potatoes in an airtight container in the refrigerator for up to 4 days.
To reheat, place them in a 400 degree F oven for about 10 minutes until heated through and crispy again. You can also reheat them in the air fryer for 5 to 7 minutes.
Microwaving works if you are short on time, but the skins will not stay as crisp.
These potatoes are not recommended for freezing because the texture changes after thawing.
Serving Suggestions
Mini baked potatoes pair well with almost any protein or vegetable side dish.
Serve them with Grilled Chicken Burgers with Bacon, Steak on Blackstone Griddle, steak, pork chops, salmon, meatloaf, burgers, or roasted turkey.
For toppings, try butter, sour cream, shredded cheddar cheese, bacon bits, chopped green onions, chives, or plain Greek yogurt.
They also make a great addition to holiday dinners, potlucks, backyard barbecues, and family gatherings.
If you have leftovers, slice the potatoes in half and crisp them in a skillet the next morning for a delicious breakfast side.
Recipe FAQs
Yes. Both varieties work well for this recipe. Baby Yukon Gold potatoes have a buttery flavor, while baby red potatoes hold their shape nicely.
No. Since these are small potatoes, there is no need to pierce them before baking.
Insert a fork or knife into the center of one of the largest potatoes. It should slide in easily with little resistance.
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Mini Baked Potatoes
- Prep Time: 5 min
- Cook Time: 45 in
- Total Time: 50 min
- Yield: 6 1x
- Category: Appetizer
- Method: Baking
- Cuisine: American
- Diet: Low Calorie
Description
This recipe is simple enough to be an easy weeknight side dish but versatile enough for holidays, barbecues, or meal prep.
Ingredients
1½ pounds mini potatoes (baby Yukon Gold or baby red potatoes)
2 tablespoons olive oil
1 teaspoon kosher salt
½ teaspoon black pepper
1 teaspoon garlic powder
1 teaspoon dried parsley (optional) or 1 tablespoon chopped fresh parsley
2 tablespoons melted butter (optional, for serving)
Toppings: cooked bacon, cheese, sour cream or cream cheese
Instructions
- Preheat the oven to 425°F. Line a large baking sheet with parchment paper or lightly coat it with cooking spray.
- Wash the mini potatoes thoroughly and pat them completely dry with paper towels.
- Place the potatoes in a large bowl. Drizzle with the olive oil and sprinkle with the kosher salt, black pepper, garlic powder, and dried parsley, if using. Toss until all of the potatoes are evenly coated.
- Arrange the potatoes in a single layer on the prepared baking sheet, leaving a little space between each potato.
- Bake for 35 to 45 minutes, turning the potatoes halfway through cooking. They are done when the skins are crisp and golden and a fork easily pierces the center.
- Remove the potatoes from the oven. If desired, brush them with melted butter and sprinkle with fresh parsley before serving.
Notes
- Baby Yukon Gold potatoes produce a creamy interior, while baby red potatoes hold their shape well.
- Drying the potatoes before seasoning helps the skins become crisp.
- For extra crispy potatoes, leave them in the oven for an additional 5 minutes.
- Leftovers can be refrigerated in an airtight container for up to 4 days and reheated in a 400°F oven or air fryer until warmed through.
Nutrition
- Serving Size: 1
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