How to Make Crispy Roasted Mini Potatoes
Fall is the perfect time for some crispy potatoes! Check out this recipe for some:
Ingredients
- Potatoes: Use small baby red potatoes, baby Yukon gold potatoes, or multicolor baby potatoes.
- Oil: You’ll need two tablespoons of extra virgin olive oil to drizzle on the pan and olive oil spray for the tops of the potatoes.
- Roasted Potato Seasoning: Garlic powder, Italian seasoning, salt
- Cheese: Grated Pecorino Romano or parmesan cheese makes these potatoes even crispier.
Directions
- Prep: Preheat the oven to 400°F and set a rack in the center of the oven. Cut the potatoes in half.
- Season the Potatoes: Evenly cover the bottom of the sheet pan with oil, and sprinkle the oil with garlic powder, Italian seasoning, cheese, salt, and pepper.
- Potatoes: Place the potatoes cut-side down over the seasoned oil. Spritz the tops of the potatoes with olive spray and season with more salt.
- Roast Potatoes: Bake the potatoes for 30 to 40 minutes, depending on the size of the potatoes, until the bottoms are golden, and they’re fork tender when pierced with a knife.
