These mini herb roasted potatoes are utterly delicious, and once you try them, you won’t be able to stop! This recipe calls for new potatoes of the mini variety, which are perfect for achieving that crispy texture. The two-step cooking method—boiling followed by roasting—ensures the potatoes are tender on the inside and incredibly crispy on the outside. The secret to getting those delicious crispy edges is smashing the boiled potatoes before roasting them and using plenty of good olive oil. Don’t worry if some potatoes break apart; the extra surface area is where the magic happens.
You can customize this recipe by adding your favorite herbs. I prefer rosemary and thyme, which are added in the final 10 minutes of roasting. For softer herbs like parsley, dill, or chives, add them after the potatoes come out of the oven. Additional flavors like lemon zest or grated parmesan also pair wonderfully with these crispy potatoes, making them the perfect side dish for any meal or even a standalone appetizer with a creamy dip.
Table of Contents
- Ingredients you will need for these Crispy Herb Roasted Mini Potatoes
- How to make these Crispy Herb Roasted Mini Potatoes
- Tips and tricks to make the best Crispy Potatoes
- FAQ
Ingredients you will need for these Crispy Herb Roasted Mini Potatoes
This simple recipe uses only a few ingredients, but the result is packed with flavor:
- 1 ½ lbs (680g) mini new potatoes
- ¼ cup olive oil
- Salt and pepper, to taste
- 1 tablespoon minced fresh rosemary
- 2 teaspoons minced fresh thyme
How to make these Crispy Herb Roasted Mini Potatoes
Follow these easy steps to create your own perfectly crispy herb roasted mini potatoes:
- Boil the Potatoes: Add the mini potatoes to a large pot of water. Set over medium-high heat and bring to a boil. Cook for 8-10 minutes, or until the potatoes are tender when pierced with a fork. Drain the potatoes.
- Preheat the Oven: Preheat your oven to 425°F (220°C).
- Smash the Potatoes: Drizzle half of the olive oil over a baking sheet. Arrange the boiled potatoes on the sheet. Using the bottom of a cup (brushed with some olive oil), gently press each potato down to flatten it. Some potatoes will crack and break slightly, but that’s where the crispiness comes in!
- Roast the Potatoes: Drizzle the smashed potatoes with the remaining olive oil and season with salt and pepper. Roast for 20-25 minutes until the edges are golden brown and crispy.
- Add Herbs and Finish Roasting: Scatter the minced rosemary and thyme over the potatoes and continue roasting for another 5-10 minutes, or until the potatoes are as crispy as you like them.
- Serve: Serve immediately, with a creamy dip or as a side to your favorite meal.
Tips and tricks to make the best Crispy Potatoes
- Choose the right potatoes: Mini new potatoes are ideal for this recipe, but you can substitute with fingerlings or baby potatoes if necessary.
- Don’t skip smashing: Flattening the potatoes creates more surface area for crispy edges.
- Keep the herbs fresh: For the best flavor, add softer herbs like parsley or dill after roasting.
- Customize the flavor: Add lemon zest, grated parmesan, or even a sprinkle of chili flakes after roasting for a little extra zing.
FAQ
Can I use larger potatoes?
Yes, you can use larger potatoes, but you’ll need to cut them into smaller pieces before boiling.
Can I make this recipe ahead of time?
You can boil and smash the potatoes ahead of time, but for the best texture, roast them just before serving.
How do I store leftovers?
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat them in the oven to restore their crispiness.
Can I use dried herbs?
Fresh herbs are best for this recipe, but if you need to use dried herbs, reduce the amount to about 1 teaspoon each.
And that’s it for these Crispy Herb Roasted Mini Potatoes! If you make them, please tag me on Facebook or Instagram so I can see! And if you’re looking for more delicious side dishes, check out my other recipes here. Feel free to leave any questions, comments, or reviews! I’d love to hear from you.
PrintThe Crispiest Herb Roasted Mini Potatoes
Ingredients
Instructions
1. Add the potatoes to a large pot of water. Set over medium high heat and bring to a boil. Cook the potatoes for 8-10 minutes or until the potatoes are cooked through and tender. Drain.
2. Preheat the oven to 425°F
3. Drizzle a baking sheet with half of the olive oil. Add the boiled potatoes.
4. Brush the bottom of a cup with a little of the olive oil. Use it to gently press each potato down firmly so it flattens out and breaks a little. The potatoes don’t need to be super thin. Some of them will crack and some of them will just flatten out slightly.
5. Drizzle the potatoes with the remainder of the olive oil. Season with salt and pepper.
6. Roast the potatoes for about 20-25 minutes until they get golden brown and crispy on the edges. Scatter the rosemary and thyme over the potatoes and cook for another 5-10 minutes or until the potatoes are just as crispy as you want them.
7. Serve immediately.
We loved these potatoes! It took a lot longer to boil them, so our small potatoes might not have been small enough. Worth the wait though, and the fresh herbs really elevated the flavor. Thanks for the great recipe.
Thank you for sharing this recipe – always like your cooking ideas.
Easy to make and delicious! I used the potatoes I had on hand and quartered them. Look forward to making them with the mini potatoes!
Turned out crispy and delicious! Will be making again for sure!