These mini roasted red skin potatoes with garlic are epic: crispy on the outside, tender on the inside, cheesy, herby, and oh-so-delicious. This little potatoes recipe is a delicious addition to any meal — try them with runny eggs in the morning, serve them alongside your favorite weeknight dinner, or add them to your holiday table.
Featured comment: These were excellent! I flipped them twice and they had that nice crispy texture all over, not just the bottom. They were loved by all in the family! Definitely making again!” – Kate
Oh, and if you’re a visual person, I’ve even included a recipe video showing just how easy these mini-roasted potatoes are to make at home!
Updated: This post was originally published in December 2016. I made edits to the photos and added a RECIPE VIDEO to show you how easy this is to make! However, the actual written words below in this post remain the same.
About this recipe for little potatoes
Golden brown n’ crispy on the outside, and creamy n’ tender on the inside, these roasted potatoes with garlic and herbs are too legit to quit.
But, this potato party isn’t JUST about texture, it is also about flavor, and these spuds have got it in spades. Loaded with earthy rosemary and thyme; sweet, mellow roasted garlic, and cheesy asiago, these fancy potatoes are straight-up tater-tastic.
Why you’ll love these mini roasted potatoes
On top of all that fantastic flavor, this mini potatoes recipe is also:
- Quick & Easy. Simply preheat the oven, toss the potatoes with the herbs, garlic, cheese, and oil, and then roast. Wham-Bam-Thank-You-Ma’am – roasted potato perfection.
- Made With Just 7 Ingredients, which is just one more reason to love this recipe for little potatoes.
- Super Versatile. Feel free to switch up the herbs and spices, cheese, and/or type of fat you use to make these adorable herbed potatoes work for you. Aside from being easy to flavor differently, they’re also perfect for *any* meal!
- Budget-Friendly. No matter what the season or how crazy inflation gets, the humble spud remains one of the most affordable items at the grocery store.
Ingredients in little potatoes recipe
As promised, you only need a few simple ingredients to make these delicious garlic and herb mini roasted potatoes. Here’s what to grab:
- Little Red Potatoes – I typically use red-skinned new potatoes (small) in this recipe, but feel free to use a mix of red, gold, and purple/blue baby potatoes. If your potatoes are on the larger side, I recommend quartering them. If they are on the small side, you can just half them. If you have a mix of both, half the small ones and quarter the large ones. The important part is that you want them all roughly the same size so they cook evenly.
- Substitutions: You can also use small-ish Yukon Gold or Fingerling potatoes.
- Olive Oil – Just your regular cooking oil will be perfect here.
- Substitutions: Swap in the oil of your choice including (but not limited to) avocado oil, grapeseed oil, ghee, or schmaltz.
- Garlic – The recipe calls for 6-8 cloves of garlic. I used all 8 because I like a LOT of garlic. If your cloves are small, I would use all 8. If your cloves are large and you don’t love garlic, I’d scale back and use 6.
- Substitution: In a pinch, swap in about 2 teaspoons of garlic powder or a tablespoon of jarred minced garlic.
- Fresh Rosemary & Thyme Leaves – For herby deliciousness.
- Substitutions: Roasted potatoes pair well with most fresh herbs. Fresh oregano, sage and parsley are all great options, so feel free to mix and match. You’re also welcome to use about ⅓ as much dry herbs instead of fresh (For reference: 1 Tablespoon = 3 teaspoons).
- Cheese – You want to use freshly grated asiago cheese here! Now is not the time for that packaged pre-shredded stuff. Make sure you grate the cheese using the smallest holes on your box grater.
- Substitutions: Other hard aged cheeses like parmesan, pecorino romano, or grana padano are all excellent choices.
- Kosher Salt & Freshly Ground Black Pepper – For seasoning.
- Substitution: If you’re using a different style of salt, please refer to this conversion chart for proper measurements.
Mini potatoes variations
While I think this red skin potato recipe is simply divine as written, there’s always room for you to switch things up according to your family’s needs and preferences. Here are a few of my favorite variations:
- Spicy – Add about a teaspoon of crushed red chili flakes to the mix to make these asiago potatoes borderline fiery.
- Duck Fat Roasted Potatoes – Duck fat is a little harder to find than olive oil, but if you can get your hands on some, you’ll have the best fancy potatoes of your life. Schmaltz (a.k.a. rendered chicken fat) is a great alternative!
- Home Fries – Add sautéed diced onion and bell peppers to the mix after they come out of the oven for the BEST breakfast potatoes around. You can also roast the onions and peppers, but put them on a separate sheet pan and add them to the oven when there’s only about 20 minutes of cooking time left.
How to make red skin potato recipe
As promised, making this recipe for mini red skin potatoes in the oven is a snap. Here’s how it’s done:
- Prep. Place a large, rimmed baking sheet inside the oven and preheat to 400 degrees F.
- Give the potatoes flavor. Place potatoes in a large bowl and add the garlic, olive oil, rosemary, thyme, asiago, salt and pepper. Toss until potatoes are well coated.
- Roast. Carefully remove the baking sheet from the oven and dump the potatoes out on the baking sheet and spread out into a single layer. DO NOT overcrowd the pan! Roast in the oven for 45 minutes to an hour, flipping once or twice* through cooking process, until golden brown and crisp. Taste and adjust for seasoning with salt and pepper.
- Note: You will need to flip the potatoes while roasting to ensure the potatoes get golden brown and crispy all over. I flipped mine at the 16 and 34 minute mark and roasted them for a total of 50 minutes, but the total time will depend on how hot or cold your oven runs. If your oven runs on the colder side, I recommend only flipping your potatoes once halfway through roasting, instead of twice.
- Serve. Transfer to a serving dish and garnish with additional asiago cheese and rosemary if desired. Serve immediately and enjoy.
Tips for the best roasted red potatoes
There are a few tips and tricks to ensure your mini red potatoes are roasted to crispy perfection on the inside and meltingly tender on the inside:
- Make sure you preheat your roasting pan as well as your oven. Starting the roasting process with a hot pan gives the red skin potatoes a head start to become crispy. This is an imperative tip!
- Do NOT overcrowd the pan! If you overcrowd the pan and have overlapping potatoes, the potatoes will steam rather than roast. They’ll still be delicious, but they won’t get that enviably golden hue and crisp exterior we’re after. As such, if you’re doubling this recipe for roasted red potatoes with garlic, make sure you use two roasting pans.
- Start with DRY potatoes. After washing your potatoes, drain them thoroughly and then go the extra mile and towel them off. Wet potatoes will cause the potatoes to steam, much like overcrowding the pan.
- Soak the halved potatoes in cold water. While this is an optional tip, it’s highly recommended. Soaking the potatoes before roasting will remove some of the starch and aid in them becoming crispy. If you soak your potatoes, make sure you pay attention to the tip above and dry your potatoes very thoroughly.
- Use parchment paper for easy cleanup. Once the pan is nice and hot, put a layer of parchment down between it and the taters. They’ll still get the advantage of the searing hot pan, but it’ll cut way back on how much scrubbing you need to do. Alternatively, line the baking sheet with foil before you preheat it.
FAQs: roasted red potatoes with garlic
Do you have to scrub mini potatoes?
Since all potatoes grow under dirt, it’s a good idea to wash them thoroughly (and dry them, too!) before proceeding with this little potato recipe. That said, thin skinned wax potatoes rarely require actual scrubbing like tougher-skinned Idahos.
How can you tell if mini potatoes are cooked?
Mini red potatoes will be crispy, golden, and fork tender when properly roasted to perfection.
Do I need to poke mini potatoes before roasting them?
The reason you make small holes in potatoes before roasting is that sometimes they can explode as a result of the steam trying to escape. Since you’re at minimum going to halve the potatoes first, you can skip pricking the potatoes in this recipe.
What herbs for red skin potatoes?
While this mini roasted potatoes recipe uses garlic cloves, fresh rosemary, and thyme, along with asiago cheese to season the potatoes, please feel free to play around with herbs, seasonings and cheeses to customize these crispy potatoes to your liking!
Roasted potatoes pair well with most fresh herbs. Fresh oregano, sage and parsley are all great options, so mix and match until you come up with a combination that rocks your world!
Serving Suggestions for mini red potatoes
These roasted red potatoes with garlic are an equally opportunity side dish. They’re spectacular for breakfast, bunch, lunch, or dessert, because they pair with just about any meal under the sun. Including the following:
- Breakfast: Fried or scrambled eggs, quiches, frittatas, and breakfast burritos
- Lunch: Sandwiches, burgers, and wraps
- Dinner: Roast chicken, grilled steak, pork chops, or fish
I also sometimes like to use them as the base of a bowl-style meal. One of my favorites is a “taco bowl” where I top them with seasoned taco meat or fajita chicken and peppers, sliced green onions, fresh cilantro, cheddar cheese, sour cream, and hot sauce. YUM!
Storing this mini potatoes recipe
It’s best to serve these mini roasted potatoes with garlic hot, straight from the oven. However, you can keep them in a clean, airtight container in the fridge for up to 3 days.
To reheat, preheat an oven, toaster oven, or air fryer to 400-degree F and cook for 8-15 minutes, or until hot and crispy.
Alright, spuddies! I hope this roasted little red potatoes recipe with garlic is as ap-peeling to you and your family as it is to me and the Boy! I can’t wait to see you back here next week. Cheers!
More potato side dish recipes!
If you love this recipe for mini roasted potatoes, try these fan favorites next:
- Frittata Potato
- Mashed Sweet Potatoes
- Purple Mashed Potatoes
- Potato Galettes
- Au Gratin Potatoes with Bacon
The best recipe for roasted little red skin potatoes! Plus, step-by-step recipe video👇
Little Roasted Red Potatoes with Garlic
- 1 Large Rimmed Baking Sheet
- 3 Pounds Little Red Potatoes (petite) – cleaned & patted completely dry; halved (or quartered if large)
- 3 TBS Olive Oil
- 6-8 Cloves Garlic – minced (SEE NOTES)
- 2 TBS Fresh Rosemary Leaves – roughly chopped, plus more for garnish
- 1 TBS Fresh Thyme Leaves – plus more for garnish
- ½ Cup Asiago Cheese – finely grated and packed, plus more for garnish
- 1 ½ tsp Kosher Salt
- ¾ tsp Ground Black Pepper
- Heat sheet pan: Place a large, rimmed baking sheet inside the oven. Close the oven door and preheat the oven to 400 degrees F.
- Season red potatoes: Place potatoes in a large bowl and add the garlic, olive oil, rosemary, thyme, asiago, salt and pepper. Toss until potatoes are well coated.
- Arrange potatoes on hot pan: Carefully remove the baking sheet from the oven and dump the potatoes out on the baking sheet and spread out into a single layer. DO NOT overcrowd the pan!
- Roast in the oven for 45 minutes – 1 hour, flipping twice through cooking process, until golden browned and crisp. Taste and adjust for seasoning with salt and pepper.
- Serve: Transfer the roasted red potatoes with garlic to a serving bowl or platter. Generously sprinkle with more cheese and garnish with fresh herbs, if using. Serve immediately and enjoy.
- I use red skinned potatoes in this recipe, but you can substitute Yukon Gold or Fingerling potatoes.
- If your potatoes are on the larger side, I recommend quartering them. If they are on the small side, you can just half them. If you have a mix of both, half the small ones and quarter the large ones… you want them all roughly the same size.
- Garlic: The recipe calls for 6-8 cloves of garlic. I used all 8 because I like a LOT of garlic. If your cloves are small, I would use all 8. If your cloves are large and you don’t love garlic, I’d scale back and use 6.
- Cheese: You want to use freshly grated asiago cheese here! Now is not the time for that packaged pre-shredded stuff. Go get a nice block of asiago from the cheese section of your market. Make sure you grate the cheese using the smallest holes on your box grater.
- Roasting and Flipping Potatoes: You will need to flip the potatoes twice while roasting to ensure the potatoes are golden brown and crispy all over. I flipped mine at the 16 and 34 minute mark and roasted them for a total of 50 minutes, but the total time will depend on how hot or cold your oven runs. If your oven runs on the cold side, I recommend only flipping your potatoes once halfway through roasting, instead of twice.
- Below are a few tips and tricks to ensure your potatoes are crispy on the inside and meltingly tender on the inside. The first tip is optional, but recommended if you have the time. However, the last three tips are imperative.
- Soak the halved potatoes in cold water for an hour. Soaking the potatoes before roasting will remove some of the starch and aid in them becoming crispy. If you soak your potatoes, make sure you pay attention to the tip above and dry your potatoes thoroughly!!
- Make sure you preheat your oven WITH the pan in the oven! Starting the roasting process with a hot pan gives the potatoes a head start to become crispy! (Imperative tip!)
- Do NOT overcrowd the pan! If you overcrowd the pan and have overlapping potatoes, the potatoes will steam versus roast. (Imperative tip!)
- Make sure your potatoes are DRY before seasoning. After washing your potatoes make sure they are completely dry. Wet potatoes will cause the potatoes to steam, much like overcrowding the pan! (Imperative tip!)
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