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.Recipe can be scaled up or down by using the slider if you hover your mouse over the number of Servings.
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.
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Notes
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!)
Nutritional information is an approximation based upon 8 servings. Exact information will depend upon the brands of ingredients and precise measurements used.