Roasted Mini Potatoes

Shannon

You need these crispy Roasted Mini Potatoes in your recipe arsenal! This side dish is easy, pairs well with a variety of meals and is a crowd-pleaser!

5 from 1 vote

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Prep Time 5

Cook Time 30

Total Time 35

Course Main Course

Cuisine American

Servings people

Calories 193 kcal

Equipment

Ingredients

24 oz mini potatoes
2 Tablespoons olive oil
½ teaspoon salt
¼ teaspoon pepper

Instructions

Preheat the oven to 450.
Scrub potatoes and then chop them into small bite-size pieces.
In a medium bowl, stir together the olive oil, salt and pepper. Add potatoes and stir again to coat.
Spread seasoned potatoes onto a greased sheet pan. Bake at 450 for 30 minutes, stirring halfway through cooking. Serve immediately for the best texture.

Notes

I'm partial to baby gold potatoes but really any diced potato will work here. Simply peel them first if using something with thicker skin like russet or sweet potatoes.

Nutrition

Calories: 193kcalCarbohydrates: 30gProtein: 3gFat: 7gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gSodium: 301mgPotassium: 718mgFiber: 4gSugar: 1gVitamin A: 4IUVitamin C: 34mgCalcium: 21mgIron: 1mg

Keyword baked mini potatoes, mini potatoes in oven, roasted mini potatoes, roasted mini potatoes recipe

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